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Short ribs in sauce served on a white platter
5 from 10 votes

Instant Pot Short Ribs Recipe

Make these Instant Pot short ribs for restaurant-quality tender fall of the bone meat glazed in a glossy delicious red wine sauce. Braising short ribs in the Instant Pot couldn't be easier!
Author Diana
Servings 6 servings
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes

Equipment

Ingredients

  • 3 pounds (1.4kg) beef short ribs membrane removed, plated separated
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • 1 onion thickly sliced
  • 2 tablespoons tomato paste
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 4 cloves garlic minced
  • cup red wine optional - I recommend dry sherry
  • 1 cup beef or chicken broth
  • 1 tablespoon soy sauce
  • 2 sprigs fresh thyme or ½ teaspoon dried thyme
  • 1 bay leaf

Instructions

  • Start by removing the excess layer of skin and fat from the ribs. Season generously with salt and freshly ground pepper on all sides.
  • On the Instant Pot press on SAUTE twice to choose the MEDIUM setting, and heat the oil. The screen will show the HOT message. Add the short ribs to sear, meaty side down. Work in batches.
  • When browning the meat is done, remove the meat onto a plate and set it aside. Add onions to the pot (and a little bit of oil if needed), and saute for 2 minutes. Add the garlic cloves and tomato paste, and cook for 1 more minute. Switch off the SAUTE setting.
  • Deglaze the pot with the red wine scrubbing any bits stuck to the bottom of the pot with a wooden spoon. Add the beef or chicken stock, and soy sauce.
  • Add the carrot and celery and give everything a quick stir.
  • Add the beef ribs back in and a bay leaf, and fresh or dry thyme.
  • Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 50 minutes at high pressure (45 for smaller ribs). The Instant Pot will take around 10-15 minutes to come to pressure and start cooking. When the cooking program ends, allow the steam to release naturally for 15 minutes then do a quick release.
  • Carefully remove the lid, and remove the short ribs onto a plate.

To make gravy

  • Strain the liquid, and skim fat.
  • Return the liquid to the Instant Pot, and press on the SAUTE setting.
  • Thicken with a cornstarch slurry. Start with 1 tablespoon of cornstarch mixed with 1 tablespoon of water. If the gravy isn't thickened, add more cornstarch slurry and whisk. Serve with ribs.

Video

Notes

  • If using wine, choose an inexpensive dry red wine like chianti, sherry, cabaret sauvignon, merlot, or shiraz. Pinot wine isn’t suitable for this kind of cooking.
  • Don’t skip searing the meat, as the best flavor develops when searing the meat first.
How to prep the ribs:
  • If not prepped here's how you do it: Remove the silverskin/membrane on the boney side with a towel (see pork ribs). On the meaty side, remove the excess fat (the fat won't render down since this is not grilling or smoking). You can leave a tiny bit if desired as we will sear the meat.
  • If you bought a plate/rack, go for English style cut by cutting in between the bones, so each piece has 1 bone.
  • Put in a bowl with cold water, rinse from any remaining blood and bone dust. Then pat very dry with kitchen towels, and air dry if you have time so it browns well (otherwise, searing will be a difficult job).

Nutrition

Calories: 429kcal | Carbohydrates: 6g | Protein: 47g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 166mg | Sodium: 749mg | Potassium: 198mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3554IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 6mg