This is a sponsored post written by me on behalf of Food Lion for IZEA. All opinions are 100% mine.

Pressure Cooker Braised Short Ribs are a simple beef short ribs recipe that makes tender, flavorful braised short ribs when you don’t have a lot time.

Pressure Cooker Braised Short Ribs

Braised short ribs are kind of my jam. They’re one of those things that sound fancy and taste great but they really aren’t that hard to make. They aren’t quick to make though. To get that fork tender meat that makes braised short ribs so amazing you have to cook them low and slow, usually about 4-5 hours. Enter the pressure cooker! I experimented with my favorite braised short ribs recipe and turned it into this easy Pressure Cooker Braised Short Ribs recipe that cuts the cook time from 5 hours to 2 hours! You get the same amazing flavors and tender meat in about 1/2 of the time.

PRESSURE COOKER BRAISED SHORT RIBS
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What Ingredients are in Braised Short Ribs?

  • Short ribs
  • Rosemary
  • Thyme
  • Onions
  • Carrots
  • Bay leaves
  • Broth
  • Red wine

I was all prepared to spend the afternoon at home waiting for them to cook when I spotted my pressure cooker. Why have I never tried pressure cooker braised short ribs before?! I used the BROWN setting to brown the ribs on each side, locking all the juices in. Then, I set them aside and added onions and carrots to the pressure cooker and sautéed them using the BROWN setting. I added a little red wine to the veggies and let that cook for 5 or 6 minutes. Once the vegetables were ready and the wine had reduced, the herbs, ribs, and broth went into the pressure cooker.  Once everything was in the pot, I locked the lid in place and set it to high pressure for 1 1/2 hours.

When the time was up, I turned off the pressure cooker and let it do a natural release, which means I let the pressure cooker cool down (about 15 -20 minutes), lowering the pressure naturally rather than just flipping the pressure release valve and letting it burst out. When you open that lid get ready for that amazing braised short rib smell to fill the room. Test the meat with a fork and it should pull apart easily.

Braised short ribs go perfectly with mashed potatoes or creamy polenta, something rich and creamy to soak up all of the juices. It makes a totally delicious meal and I’m so excited that using a pressure cooker made it so much quicker. We’re going to be eating braised short ribs a lot more often around here :).

TIPS FOR MAKING PRESSURE COOKER BRAISED SHORT RIBS:

  • If you don’t like to cook with wine you can substitute and extra 1/2 cup of broth and 1 tablespoon of tomato paste.
  • Wrap your herbs in a piece of cheesecloth before you place them in the pressure cooker. That way you get all of the flavor and at the end you can just pull the little bundle out and throw it in the trash!
  • There is a decent amount of fat in the braising liquid, to remove it easily set the meat aside and pour the liquid into a bowl. Place the bowl in the freezer (or in the fridge overnight if you are making your short ribs ahead of time) and let it sit for 15-20 minutes. That hardens the fat and makes it easy just to skim it right off the top. Then you can heat it back up and pour it over the ribs along with the veggies.
Servings: 4
Prep Time: 30 mins
Cook Time: 1 hr 50 mins
Total Time: 2 hrs 20 mins

Pressure Cooker Braised Short Ribs

Pressure cooker braised short ribs use a pressure cooker to get the perfectly tender meat and sich flavor of braised short ribs in half the time. 
Pressure Cooker Braised Short Ribs | This braised short ribs recipe is made in a pressure cooker to cut down on the long cook time of braised short ribs. This Instant pot braised short rib recipe is full of flavor and makes fork tender braised short ribs. What is usually a very long process now becomes an easy weeknight dinner recipe thanks to your pressure cooker or instant pot.
Print Recipe
3.4 from 10 votes

Ingredients

  • 2 lbs. Short Ribs, bone-in or boneless
  • 2 c. Carrots, diced
  • 1 c. Onion, diced
  • ½ c Red Wine
  • 4 c. Beef Broth
  • 2 sprigs Rosemary
  • 4 springs Thyme
  • 2 Bay Leaves
  • Salt & Pepper

Instructions

  • Salt and pepper raw short ribs on each side.
  • Turn pressure cooker to BROWN setting and add a tablespoon of olive oil to the pot.
  • Place beef short ribs into the pressure cooker browning on all side, about 2 minutes per side.
  • Remove beef and set to the side.
  • Add another tablespoon of olive oil to the pressure cooker and add carrots and onions.
  • Cook vegetables until they begin to soften, about 7 minutes.
  • Add red wine and continue to cook until reduced by half.
  • Turn off BROWN setting.
  • Wrap the herbs in a cheese cloth (optional) and add herbs to the pressure cooker on top of the carrots and onions.
  • Place beef short ribs back into the pressure cooker on top of the herbs.
  • Fill with beef broth.
  • Place lid on pressure cooker and lock it into place.
  • Cook on HIGH pressure for 1 hour 30 minutes.
  • When done cooking turn off pressure cooker and let it do a natural release (wait about 15 - 20 minutes before opening).
  • Once the pressure cooker is open remove the meat from the pot and set aside.
  • Spoon off the top layer of fat from the braising liquid.
  • When you are ready to serve pour the vegetables and broth over the braised short ribs.
  • Enjoy!

Notes

Note: Braised Short Ribs are even better the next day. Make these 2-3 days ahead of time and place them in an airtight container in the fridge overnight (put the juices in a separate container to make it easy to remove the excess fat). When you are ready for them place them in a casserole dish or large dutch oven, pour the juices back over them and heat them up in a 350 degrees F oven for about 20 minutes or until heated through. 

Nutrition

Serving: 0.5pound, Calories: 506kcal, Carbohydrates: 17g, Protein: 47g, Fat: 23g, Saturated Fat: 10g, Cholesterol: 133mg, Sodium: 1112mg, Potassium: 1440mg, Fiber: 4g, Sugar: 8g, Vitamin A: 395.2%, Vitamin C: 13.8%, Calcium: 8.5%, Iron: 32.9%
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Main Course