Melt-in-Your-Mouth Instant Pot Short Ribs

Transform your dinner routine with these incredible Instant Pot Short Ribs, a dish guaranteed to become a cherished family favorite. Renowned for their extraordinary tenderness, rich succulence, and profound flavor, these short ribs are elevated by an exquisite red wine sauce that will leave a lasting impression. The best part? This gourmet-quality meal can be prepared from start to finish in less than 2 hours, making it perfect for both leisurely weekend dinners and surprisingly quick weeknight indulgences. Say goodbye to lengthy braising times without sacrificing an ounce of flavor or tenderness, thanks to the magic of pressure cooking.

Understanding Beef Short Ribs: The Cut for Ultimate Tenderness

Beef short ribs are a highly prized cut of beef, celebrated for their rich flavor and potential for incredible tenderness when cooked correctly. These cuts originate from several areas of the cow, including the brisket, chuck, plate, and rib sections. Essentially, they are the “short” portion of the rib bone, usually accompanied by a significant amount of flavorful meat and marbling.

You’ll typically find short ribs in two main styles: “English cut” and “Flanken cut.” English cut ribs are usually cut parallel to the bone, resulting in thick, meaty portions with a single bone. These are ideal for braising and pressure cooking, as they yield substantial individual servings. Flanken cut ribs, on the other hand, are cut across the bones, leaving several thin bones in each piece, perfect for grilling or barbecuing where a quicker cook time is desired. For this Instant Pot recipe, we focus on the English cut, which benefits immensely from the pressure cooking process.

When purchasing, short ribs can be found bone-in or boneless. While boneless versions offer convenience, the bone-in variety is often more affordable and, more importantly, contributes significantly to the depth of flavor in your sauce. The bones release collagen and marrow during cooking, enriching the braising liquid with a gelatinous body and a profound, savory taste that boneless cuts simply can’t replicate. Most butchers will pre-cut short ribs into manageable 2-inch portions, but if you acquire a larger slab, you may need to cut them yourself.

Traditionally, short ribs are cooked using a slow braising method in a Dutch oven, where they are seared and then simmered for several hours until fork-tender. While braised short ribs are undeniably delicious, the Instant Pot offers a fantastic alternative, dramatically cutting down the cooking time while achieving the same fall-off-the-bone tenderness and rich flavor in a fraction of the time. This makes classic comfort food accessible even on busier days.

Why the Instant Pot is Perfect for Short Ribs

While traditional braising methods certainly have their charm, demanding hours of slow simmering, the Instant Pot completely revolutionizes the cooking process for short ribs. Here’s why this modern kitchen appliance is a game-changer for this classic dish:

• Unmatched Speed: The most significant advantage is the reduction in cooking time. What typically takes 3-4 hours in an oven or slow cooker can be achieved in the Instant Pot in just about 45 minutes of pressure cooking, plus pressure building and release time. This means you can enjoy a tender, slow-cooked meal without the all-day commitment.
• Consistent Tenderness: Pressure cooking creates an intense, moist heat environment that effectively breaks down the tough connective tissues in short ribs, resulting in consistently tender, succulent meat that practically melts in your mouth.
• Flavor Infusion: The sealed environment of the Instant Pot locks in moisture and infuses the flavors of your ingredients more deeply into the meat, creating a more robust and aromatic dish.
• One-Pot Convenience: From searing the meat and sautéing vegetables to pressure cooking and thickening the sauce, the Instant Pot allows you to perform nearly every step in a single pot. This not only simplifies the cooking process but also drastically reduces cleanup.
• Energy Efficiency: By cooking faster, the Instant Pot uses less energy compared to conventional ovens or stovetops, making it a more eco-friendly choice for preparing hearty meals.

Crafting the Perfect Instant Pot Short Ribs: A Step-by-Step Guide

Achieving perfectly tender and flavorful Instant Pot Short Ribs is a straightforward process when you follow these key steps. Each stage is designed to build layers of flavor, ensuring a truly unforgettable meal.

Ingredients Spotlight: Building a Robust Flavor Profile

The success of these Instant Pot short ribs lies not only in the cooking method but also in the quality and combination of your ingredients. Here’s a closer look at the key components:

• Beef Short Ribs: Opt for bone-in English cut short ribs for the best flavor and texture. The fat marbling and connective tissue are crucial for tenderness and richness.
• Aromatics (Onion, Carrot, Celery, Garlic): This classic “mirepoix” forms the foundational flavor base, adding sweetness, depth, and a pungent kick from the garlic.
• Red Wine: A dry red wine like Merlot, Cabernet Sauvignon, or Pinot Noir is ideal. The alcohol helps deglaze the pot, dissolving all the flavorful browned bits, while the wine itself contributes a complex, acidic backbone to the sauce. Avoid cooking wines as they often contain added salt and preservatives.
• Beef Stock: Use a high-quality, low-sodium beef stock to control the saltiness and add a deep, savory liquid base for the ribs to cook in.
• Balsamic Vinegar: A splash of balsamic vinegar adds a touch of acidity and sweetness, brightening the overall flavor profile of the sauce and cutting through the richness of the beef.
• Tomato Paste: This concentrated ingredient adds umami depth and a subtle sweetness, contributing to the rich color and flavor of the sauce.
• Herbs and Seasoning (Parsley, Thyme, Oregano, Bay Leaves, Salt, Pepper): These dried herbs are essential for aromatic complexity. Bay leaves release their subtle, distinctive flavor over the long cooking process, while salt and pepper are critical for seasoning the meat and the final sauce.
• Canola Oil: Used for searing, canola oil has a high smoke point, allowing for effective browning without burning.
• Cornstarch and Cold Water (for thickening): This simple slurry is the secret to a luscious, thick sauce. Mixing cornstarch with cold water prevents lumps when added to hot liquid.

How to Make Instant Pot Short Ribs

1. Prepare the Meat: Remove the beef short ribs from the refrigerator about 30 minutes before cooking to allow them to come to room temperature. This promotes more even cooking. Pat the ribs thoroughly dry with paper towels; moisture on the surface will hinder proper searing. Season all four sides generously with coarse salt and freshly cracked black pepper. While the ribs are resting, slice the yellow onion, medium carrot, and celery, then set them aside.
2. Sear the Vegetables: Set your Instant Pot to the “Sauté” function and allow it to preheat until “Hot” appears on the display. Add the canola oil to the pot. Once shimmering, add the sliced onion, carrot, and celery. Sauté for a few minutes, stirring only occasionally, to allow the vegetables to develop a beautiful golden sear. This browning contributes significantly to the depth of flavor in your sauce. After the vegetables have softened slightly and caramelized, add the minced garlic and continue to sauté for about 1 minute until it becomes wonderfully fragrant. Be careful not to burn the garlic. Remove all the sautéed vegetables and garlic from the Instant Pot and set them aside in a separate bowl.
3. Sear the Short Ribs: Add a little more canola oil to the Instant Pot if needed. Working in batches of 3-4 pieces to avoid overcrowding the pot (overcrowding will steam the meat instead of searing it), place the seasoned beef short ribs into the hot pot. Sear each rib evenly on all four sides until a deep, golden-brown crust forms. This crust is crucial for locking in flavor and creating a rich texture. Once seared, remove the short ribs from the Instant Pot and set them aside with the vegetables.



4. Deglaze the Pot: Pour the red wine into the Instant Pot. Immediately use a wooden spoon or a heat-resistant spatula to vigorously scrape the bottom of the pot, loosening all the delicious browned bits (fond) left behind from searing the meat and vegetables. This process, known as deglazing, incorporates these concentrated flavors into your sauce. Let the wine simmer for 1-2 minutes, allowing some of the alcohol to cook off and the flavors to meld.



5. Combine Remaining Ingredients & Pressure Cook: Return both the seared short ribs and the sautéed vegetables to the Instant Pot. In a separate bowl, whisk together the beef stock, balsamic vinegar, tomato paste, dried parsley, dried thyme, dried oregano, and the remaining 1/2 teaspoon of cracked black pepper until well combined. Pour this flavorful mixture over the ribs and vegetables in the Instant Pot. Add the bay leaves and give everything a gentle stir to ensure all ingredients are well distributed.



6. Pressure Cook the Ribs: Secure the lid of the Instant Pot, ensuring it is properly latched. Turn the steam release valve to the “Sealing” position. If the “Sauté” setting is still active, press “Cancel.” Select the “Stew/Meat” setting for 45 minutes. If your particular Instant Pot model does not have a “Stew/Meat” setting, select the “High Pressure” setting and adjust the time to 45 minutes. The Instant Pot will take some time to build pressure before the cooking countdown begins.
7. Natural Pressure Release: Once the 45-minute cooking cycle is complete, the Instant Pot will beep. Do NOT immediately open the lid. Allow the pressure cooker to perform a natural pressure release (NPR) for 10-15 minutes. This gradual release of pressure is essential for ensuring the short ribs remain incredibly tender and juicy. After 10-15 minutes, carefully turn the steam release valve to the “Venting” position to manually quick release any remaining pressure. Once the float valve drops completely, it is safe to open the lid.
8. Remove Ribs & Thicken Sauce: Carefully remove the incredibly tender short ribs from the Instant Pot and set them aside on a platter. Change the Instant Pot setting back to “Sauté.” In a small separate bowl, whisk together the cornstarch and cold water until no lumps remain, creating a smooth slurry. Pour this cornstarch slurry into the simmering liquid in the Instant Pot. Whisk continuously and allow the sauce to simmer for a few minutes until it thickens to your desired consistency. The sauce will continue to thicken slightly as it cools. Once thickened, press “Cancel” to turn off the Instant Pot.



9. Serve: Arrange the tender Instant Pot short ribs on your favorite serving plates. Generously spoon the luscious, thickened red wine beef sauce over the meat and any accompanying side dishes. Prepare for a truly satisfying culinary experience!

Perfect Pairings: What to Serve with Short Ribs

These rich and flavorful Instant Pot Short Ribs pair beautifully with a variety of classic side dishes that complement their hearty nature and the depth of the red wine sauce. Here are some of our top recommendations:

• Creamy Mashed Potatoes: A timeless classic, fluffy mashed potatoes are ideal for soaking up every drop of that incredible sauce.
• Polenta or Grits: Creamy polenta or cheesy grits offer a luxurious base that cradles the tender ribs and their savory gravy.
• Egg Noodles or Pasta: Wide egg noodles or a hearty pasta like pappardelle can be tossed directly with the sauce for a comforting, complete meal.
• Risotto: A creamy mushroom or Parmesan risotto adds an elegant touch and a delightful textural contrast.
• Crusty Bread: Don’t underestimate the simple pleasure of a good, crusty baguette for sopping up the last bits of sauce.
• Roasted Root Vegetables: Carrots, parsnips, or potatoes roasted alongside the ribs (or separately) bring earthy sweetness.
• Steamed Green Beans or Asparagus: A simple, vibrant green vegetable provides a fresh counterpoint to the richness of the meat.
• Creamed Spinach: A rich and savory side that always complements beef dishes.

Storing, Freezing, and Reheating Instant Pot Short Ribs

One of the many benefits of making Instant Pot Short Ribs is how well they store and freeze, making them an excellent choice for meal prepping or enjoying delicious leftovers.

• Storage in the Refrigerator: Once cooked, allow the short ribs and sauce to cool completely before transferring them to an airtight food storage container. Stored properly, they will last wonderfully for 3 to 5 days in the refrigerator. To reheat individual portions, simply warm them gently in the microwave until heated through, or simmer them in a saucepan on the stovetop over low heat.
• Freezing for Later: These short ribs are fantastic for freezing, extending their shelf life significantly or allowing you to prepare a make-ahead meal. Ensure the ribs and sauce are completely cooled before freezing. Transfer them to a freezer-safe aluminum pan or a freezer-safe food storage container, making sure it is sealed airtight to prevent freezer burn. They can be frozen for up to 3 months without compromising quality.
• Thawing Frozen Ribs: To thaw, simply transfer the frozen short ribs and sauce to the refrigerator and allow them to slow-thaw for approximately 24 hours, or until completely defrosted. Reheat as described above.

Expert Tips for Instant Pot Short Rib Success

To ensure your Instant Pot Short Ribs turn out perfectly every time, keep these essential tips in mind:

• Don’t Skip the Searing: Searing the short ribs and vegetables is non-negotiable for flavor. The caramelized crust and browned bits at the bottom of the pot (“fond”) are the foundation of a rich, complex sauce. Do this in batches to avoid overcrowding.
• Proper Deglazing is Key: After searing, pour in the red wine and immediately scrape the bottom of the pot thoroughly. This releases all the delicious fond, preventing the “Burn” error and adding immense flavor to your sauce.
• Pat Meat Dry: Always pat the short ribs completely dry with paper towels before seasoning and searing. Excess moisture will steam the meat rather than allowing it to brown properly.
• Use Good Quality Red Wine: While you don’t need an expensive bottle, choose a dry red wine that you would enjoy drinking, such as Merlot, Cabernet Sauvignon, or Pinot Noir. Avoid “cooking wine” as it often contains undesirable additives.
• Natural Release is Important: Allowing a natural pressure release (NPR) for at least 10-15 minutes after cooking is crucial. This gradual depressurization helps the meat stay tender and juicy by preventing a sudden drop in temperature and moisture.
• Taste and Adjust Seasoning: After the sauce has thickened, taste it and adjust salt and pepper as needed. The flavors will have intensified during cooking.

Variations and Dietary Adaptations

This Instant Pot Short Rib recipe is wonderfully versatile. Here are a few ideas to customize it to your taste or dietary needs:

• Wine Alternatives: If you prefer not to use red wine, you can substitute it with an equal amount of additional beef stock or even a non-alcoholic red wine substitute. A splash of red wine vinegar can also add some of the wine’s acidity.
• Herb Variations: Experiment with fresh herbs like rosemary or sage for a different aromatic profile. Add them during the last few minutes of sautéing the vegetables or tie them in a sachet to infuse the braising liquid.
• Adding Vegetables: Feel free to add other hearty vegetables like chopped mushrooms, parsnips, or small potatoes along with the carrots and celery for an even more substantial meal. Add them at the beginning with the other aromatics or after the deglazing step.
• Spicy Kick: For those who enjoy a little heat, a pinch of red pepper flakes added with the garlic can provide a subtle warmth.
• Gluten-Free Option: To make this recipe gluten-free, ensure your beef stock is certified gluten-free. For thickening, cornstarch is naturally gluten-free, making this recipe easily adaptable.
• Dairy-Free Option: This recipe is naturally dairy-free, making it suitable for those with dairy sensitivities. Just ensure any side dishes you choose are also dairy-free.

Frequently Asked Questions About Instant Pot Short Ribs

Got questions about making the perfect Instant Pot Short Ribs? We’ve got answers!

Q: Can I use boneless short ribs for this recipe?
A: Yes, you can. Boneless short ribs will cook similarly and yield delicious results. However, bone-in short ribs tend to contribute more flavor and richness to the sauce due as mentioned above to the collagen and marrow from the bones. If using boneless, the cooking time should remain largely the same for fork-tender results.

Q: What kind of red wine is best for cooking?
A: A dry red wine like Merlot, Cabernet Sauvignon, or Pinot Noir works wonderfully. Choose a wine you enjoy drinking. Avoid “cooking wines” found in grocery stores, as they often contain added salt and other ingredients that can negatively impact the flavor of your dish.

Q: Can I prepare this dish ahead of time?
A: Absolutely! Instant Pot Short Ribs are an excellent make-ahead meal. In fact, many people find that the flavors deepen and improve overnight. Prepare the dish completely, then store it in an airtight container in the refrigerator for up to 3-5 days. Reheat gently on the stovetop or in the microwave.

Q: Why is natural pressure release (NPR) important?
A: Natural pressure release allows the pressure to dissipate slowly, which helps the meat to relax and reabsorb juices, resulting in incredibly tender and moist short ribs. A quick release can sometimes make meat tough or dry. For short ribs, NPR is highly recommended.

Q: My sauce didn’t thicken enough. What went wrong?
A: Ensure your cornstarch slurry is completely smooth before adding it. Also, make sure the Instant Pot is on the “Sauté” setting and the sauce is brought to a good simmer after adding the slurry. It needs heat to activate the cornstarch. If it’s still too thin after a few minutes, you can create another small slurry (1 tsp cornstarch with 1 tsp cold water) and whisk it in, simmering until it reaches your desired consistency.

More Instant Pot Beef Recipes To Try:

If you loved these short ribs, explore other amazing beef dishes you can create with your Instant Pot:

• Instant Pot Beef Stew
• Instant Pot Chili
• Instant Pot Corned Beef
• Instant Pot Pot Roast
• Instant Pot Spaghetti

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Instant Pot Short Ribs

These Instant Pot short ribs will be your family’s favorite weekend dinner because they come out amazingly tender, succulent, and full of flavor. The red wine sauce is truly exceptional!

Rating: 4.80 from 5 votes

Course: Main Course

Cuisine: American

Prep Time: 15 minutes

Cook Time: 1 hour 25 minutes

Total Time: 1 hour 40 minutes

Servings: 4

Calories: 842 kcal

Author: Lyuba Brooke

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Ingredients

• For the Short Ribs:
• 4.5-5 lbs bone-in beef short ribs, cut into approximately 2-inch pieces
• 2 tbsp coarse salt
• 2 tsp cracked black pepper
• 2 tbsp canola oil
• 1 yellow onion, sliced
• 1 medium carrot, sliced
• 2 celery ribs, sliced
• 6 garlic cloves, smashed and minced
• 1 cup red wine (Merlot, Cabernet Sauvignon, or Pinot Noir recommended)
• 1/4 cup balsamic vinegar
• 2 cups beef stock (low sodium recommended)
• 3 tbsp tomato paste
• 1 tbsp dried parsley
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cracked black pepper
• Salt to taste
• To thicken the sauce:
• 2 tbsp cornstarch
• 2 tbsp cold water

Instructions

1. Prepare Short Ribs: Remove short ribs from the refrigerator 30 minutes before cooking. Pat them thoroughly dry with paper towels. Season generously on all four sides with coarse salt and black pepper. Slice onion, carrot, and celery.
2. Sear Vegetables: Set Instant Pot to “Sauté” and preheat. Add canola oil. Sauté sliced onion, carrot, and celery for a few minutes, avoiding excessive stirring for a golden sear. Add minced garlic and sauté for 1 minute until fragrant. Remove vegetables from the pot and set aside.
3. Sear Short Ribs: Add more oil if needed. Sear ribs in batches (3-4 pieces) on all four sides until deeply browned. Remove seared ribs and set aside with vegetables.
4. Deglaze the Pot: Pour red wine into the Instant Pot. Scrape the bottom of the pot with a wooden spoon to loosen all browned bits (fond). Simmer for 1-2 minutes.
5. Combine & Cook: Return seared short ribs and sautéed vegetables to the pot. In a separate bowl, whisk together beef stock, balsamic vinegar, tomato paste, dried parsley, thyme, oregano, and the remaining 1/2 tsp cracked black pepper. Pour this mixture into the Instant Pot. Add bay leaves and stir gently.
6. Pressure Cook: Secure the Instant Pot lid, ensuring the steam release valve is set to “Sealing.” Cancel “Sauté.” Select “Stew/Meat” setting for 45 minutes, or “High Pressure” for 45 minutes if “Stew/Meat” is unavailable.
7. Release Pressure: Once cooking is complete, allow a natural pressure release for 10-15 minutes. Then, carefully turn the steam release valve to “Venting” for a manual quick release of any remaining pressure. Open the lid when the float valve drops.
8. Thicken the Sauce: Carefully remove the cooked short ribs from the pot and set aside. Switch Instant Pot back to “Sauté.” In a small bowl, whisk cornstarch and cold water to create a smooth slurry. Pour slurry into the simmering liquid in the pot, whisking constantly. Simmer for a few minutes, stirring occasionally, until the sauce thickens to your desired consistency. Turn off the Instant Pot.
9. Serve: Arrange the tender Instant Pot short ribs on plates. Generously spoon the rich red wine sauce over the meat and your chosen side dishes.

Nutrition Information (per serving)

• Calories: 842 kcal
• Carbohydrates: 19g
• Protein: 75g
• Fat: 45g
• Saturated Fat: 17g
• Cholesterol: 220mg
• Sodium: 4086mg
• Potassium: 1901mg
• Fiber: 2g
• Sugar: 7g
• Vitamin A: 2731 IU
• Vitamin C: 8mg
• Calcium: 91mg
• Iron: 10mg

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Originally published on Will Cook For Smiles in November 2020.