Instant Pot Short Ribs

Instant Pot Short Ribs are a faster way to make delicious, tender, beef short ribs beef braised in red wine. Using an electric pressure cooker cuts your time in half!

Course Main Course

Cuisine American

Keyword instant pot short ribs, red wine braised short ribs

Prep Time 30

Cook Time 2

Total Time 2 30

Servings

Calories 363kcal

Author Kat Jeter & Melinda Caldwell

Ingredients

2 pounds Short Ribs bone-in or boneless
Kosher salt
Pepper
1 tablespoon Olive Oil
3 large Carrots cut into quarters
1 Onion cut into quarters
½ cup Red Wine
2-4 cups Beef Broth see note below
2 sprigs Rosemary
4 sprigs Thyme
2 Bay Leaves

Instructions

Salt and pepper raw short ribs on each side.
Turn Instant Pot to Saute setting and add a tablespoon of olive oil to the pot.
Place short ribs into the pot browning on all side, about 2 minutes per side.
Remove beef and set to the side.
Keep the Instant Pot set to Saute and add the carrots and onions to the pot. Cook vegetables until they begin to soften, about 5 minutes.
Add red wine and continue to cook until the liquid is reduced by half.
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 pot on top of the herbs.
Pour the beef broth into the pot. See note below about the amount.
Place lid on pressure cooker and lock it into place. Turn valve to sealing.
Cook on HIGH pressure for 1 hour 40 minutes.
When done cooking turn off the Instant Pot and let it do a natural release for 20 minutes.
When the time is up carefully turn the valve to venting and release the remaining pressure. Unlock the lid.
Remove the meat from the pot and pour the remaining liquid and vegetables through a fine mesh strainer into a bowl. Throw away the vegetables and herbs.
Serve the short ribs with or without the juices.

Notes

1) The amount of broth varies depending on the size of your short ribs and how much space they take up in the pot. You want the liquid to come up to the halfway point on your short ribs. If you have them stacked this may mean the bottom ribs are submerged, that's ok.

2) 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.

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