Instant Pot Short Ribs
Instant Pot Short Ribs — Rich, Wine-Braised Beef That Practically Falls Off the Bone
Short ribs and pressure cooking are a match made in comfort food heaven. The Instant Pot concentrates all those deep, beefy flavors while the wine and aromatics create a luxurious braising liquid that becomes an incredible gravy. What would normally take hours happens in under an hour, but tastes like it simmered all day.
Short ribs have this peculiar superpower: they transform from chewy, intimidating hunks of meat into something transcendent when treated with respect and time. The Instant Pot essentially performs magic here, using pressure and steam to break down all that tough connective tissue in a fraction of the time traditional braising requires.
What makes this approach brilliant isn't just the speed — it's how the pressure cooker concentrates every flavor. The wine reduction that happens during sautéing, those caramelized bits from browning the meat, the aromatics from the vegetables — nothing escapes. It all gets trapped under pressure and melds into something far richer than the sum of its parts.
The key lies in not skipping the browning step, tempting as it might be when you're using a "quick" cooking method. Those few extra minutes of searing each rib creates the foundation for everything that follows. Combined with a proper wine deglazing and that final natural pressure release, you end up with meat so tender it barely clings to the bone, swimming in a sauce that tastes like it simmered for hours.
Served over mashed potatoes, polenta, or even buttered egg noodles, these short ribs deliver the kind of satisfaction that makes cold weather feel like a gift rather than an endurance test.
Ingredients
- 3 tbspextra virgin olive oil
- 1 yellow onion, diced
- 3 carrots, chopped into 1-inch pieces
- 8 beef short ribs, bone-in, cut flanken or English style
- kosher salt and freshly ground black pepper
- ¼ cupall-purpose flour, for dredging
- ½ cupdry red wine, such as Cabernet or Merlot
- 1 cuplow-sodium beef broth
- 2 tbsptomato paste, preferably double-concentrated
- 2 sprigfresh thyme sprigs
- 2 sprigfresh rosemary sprigs
- all-purpose flour, for thickening gravy
Instructions
- Press the Sauté button on your Instant Pot and let it heat up for about a minute. Add 1 tablespoon of oil, then toss in the diced onion and carrots. Stir frequently — you want them softened and lightly golden, which builds the flavor foundation for everything that follows. Transfer the vegetables to a plate and set aside.⏱ 3 min
- While the pot stays on sauté mode, pat each short rib completely dry with paper towels — this is crucial for good browning. Season generously with salt and pepper, then dredge each piece in flour, shaking off any excess. Add the remaining 2 tablespoons of oil to the pot, then brown the ribs in batches if needed, turning to get all sides deeply caramelized. Transfer the browned ribs to the same plate as the vegetables.
- Pour the red wine into the hot pot — it should sizzle dramatically and smell amazing. Use a wooden spoon to scrape up all those beautiful browned bits stuck to the bottom, which are pure flavor gold. Let the wine bubble and reduce for 2 minutes to cook off some of the alcohol.⏱ 2 min
- Stir in the beef broth, tomato paste, and a good pinch more salt and pepper. The tomato paste will want to clump, so whisk it in thoroughly until the liquid is smooth. Nestle the short ribs back into the pot along with any accumulated juices, then scatter the vegetables around them. Tuck the thyme and rosemary sprigs into the liquid so they'll infuse everything as it cooks.
- Lock the Instant Pot lid in place and make sure the steam valve is sealed. Select Manual or Pressure Cook on high pressure for 45 minutes. When the timer goes off, let the pressure release naturally for 15 minutes before manually releasing any remaining steam. This gradual release keeps the meat incredibly tender.⏱ 45 min
- Carefully remove the lid and transfer the short ribs to a serving platter, covering them with foil to keep warm. Fish out the herb stems and discard them. To make gravy, whisk a bit of flour into the cooking liquid and use the sauté function to simmer until thickened to your liking. Taste and adjust seasoning, then spoon the rich gravy over the ribs before serving.
Tips & Tricks
- Pat the ribs bone-dry before seasoning and flouring — any moisture will prevent proper browning and you'll miss out on serious flavor development.
- Don't crowd the pot when browning; work in batches if needed so each piece gets full contact with the hot surface.
- That 15-minute natural pressure release isn't optional — it prevents the meat from seizing up and keeps it fall-apart tender.
- Save some of the braising liquid before thickening to thin out leftovers, as the gravy will solidify when refrigerated.
- Short ribs reheat beautifully, often tasting even better the next day as the flavors continue to meld.
Frequently Asked Questions
Can I use a different wine or skip it entirely?
A dry red wine like Cabernet or Merlot works best, but you can substitute with additional beef broth plus a splash of red wine vinegar for acidity. Avoid sweet wines which will throw off the flavor balance.
What if my short ribs seem tough after pressure cooking?
Return them to pressure cook mode for another 10-15 minutes. Short ribs can vary in size and toughness, and some cuts simply need more time to break down properly.
Can I make these ahead of time?
Absolutely — they're even better reheated. Store in the refrigerator for up to 3 days, then warm gently on the stovetop with a splash of broth to loosen the thickened gravy.
My gravy turned out too thin — how do I fix it?
Mix 2 tablespoons flour with 3 tablespoons cold water to make a slurry, then whisk it into the simmering liquid using the sauté function until it reaches your desired thickness.