Short ribs served with rich gravy over mashed potatoes is a classic comfort meal on a cold winter day. An Instant Pot makes them fall-off-the-bone tender in just 45 minutes.
Want to make this recipe on the stove-top? Get the instructions in my Red-Wine Braised Short Ribs post.
There are some recipes that I make that I love. That I still think about days, weeks, even months later. Red-wine braised short ribs are one of those recipes.
It's a really rich, filling recipe, one that I only make on the coldest of winter days. Even when there is no short rib meat left, the sauce and veggies are almost like a thick soup, delicious when sopped up with a piece of hearty bread.
As I linked above, I've made this recipe before, in my Dutch oven on the stovetop. Since that post published, I caved to peer pressure and bought an Instant Pot. I wasn't sure what I would think of it.
Well, since then, I've made some delicious dinners that I had previously put off due to the time involved. You can't decide at 3 p.m. on a Sunday evening that you'd like to have barbacoa tacos for dinner that evening if you don't have a pressure cooker.
And unlike a slow cooker, you can do all of your searing and sauteeing right in the Instant Pot. Geez, this is starting to sound like an ad for the Instant Pot, but honestly, I just really enjoy using the appliance.
These short ribs came out just as fall-off-the-bone tender as if they were simmered all day on the stovetop. I didn't do the degreasing step that's listed in the stovetop version, and next time I probably will, but other than that, I can't wait to make these in the Instant Pot again!
Instant Pot Red Wine Short Ribs
Short ribs served with rich gravy over mashed potatoes is a classic comfort meal on a cold winter day. An Instant Pot makes them fall-off-the-bone tender in just 45 minutes.
Ingredients
- 3 tbsp olive oil, divided
- 3 lbs bone-in, individual-cut short ribs
- Kosher salt and pepper
- 1 small yellow onion, chopped
- 2 carrots, peeled and diced
- 4 cloves, garlic minced
- 1 ¼ cups dry red wine
- 2 cups beef stock
- 1 ½ tbsp tomato paste
- 2 stalks fresh rosemary, leaves plucked from stems and chopped
- 1 bay leaf
- ¼ cup cornstarch
- ¼ cup cold beef stock
Instructions
- Turn your Instant Pot to saute mode. Once hot, add 2 tbsp of olive oil.
- Season the short ribs on both sides with salt and pepper, and saute them in the Instant Pot until they no longer stick to the bottom, then flip and brown the other side. Remove to a plate.
- Add the remaining olive oil, and saute the onion, carrots and garlic until soft and the onions are slightly translucent.
- Add ¼ cup of the red wine, scraping the bottom of the pot with a spatula or wooden spoon to release the bits stuck to the bottom.
- Add the remaining wine, beef stock, tomato paste, rosemary leaves, and bay leaf. Add the short ribs back into the Instant Pot, submerging as much as possible in the liquid.
- Place the lid on the Instant Pot, turn the valve to "sealing" and set it to pressure cook for 45 minutes.
- Let the pressure release naturally for 10 minutes, then carefully move the valve to "venting" to release remaining pressure.
- Use tongs to remove the short ribs to a plate. In a small bowl, mix together the cornstarch and beef stock.
- Turn the Instant Pot to saute mode, and bring the sauce to a boil. While stirring, slowly drizzle the cornstarch mixture into the Instant Pot. Continue stirring until the mixture thickens. Boil the mixture for 1 minute to cook out the starch taste.
- Place one or two short ribs on a plate, and ladle some of the gravy over top.
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Nutrition Information:
Yield: 6 servings Serving Size: 1 servingAmount Per Serving: Calories: 842Total Fat: 58gSaturated Fat: 24gTrans Fat: 3gUnsaturated Fat: 34gCholesterol: 227mgSodium: 401mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 60g
I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.
You might also like:
- Instant Pot Beef Bourguignon by The View from Great Island
- Instant Pot Chicken Alfredo by Julie's Eats & Treats
- Instant Pot Mashed Potatoes by Crunchy Creamy Sweet
- Instant Pot Pulled Pork from All Day I Dream About Food
- Instant Pot Ropa Vieja by The Redhead Baker
Julie says
I made the red-wine braised short ribs using the Dutch oven method and they were delicious. Thank for this wonderful recipe.
Mallorie Griffith says
I loved this recipe, but noticed that there was never a point when the directions told me to put the short ribs back in the pot for the pressure cooking. Obviously it's obvious that we put them in... My question is when.
Cat says
Direction number 5 second scentence.
Lauren says
Do these really need to cook for 45 minutes? Or is that a typo. Instant pot recipes usually cook quicker then that.
Coleen @ The Redhead Baker says
Yes, they cook for 45 minutes.
Bethany says
On High?
Coleen the Redhead Baker says
Yes, on high pressure
Anonymous says
yes please do the 45 minutes.......I did less and it was tough.
Had to let it go again and it turned out great!
David says
Can the cloves be substituted or skipped?
Coleen the Redhead Baker says
I don't recommend skipping the garlic, but if you can't eat it, whatever the reason, it can be skipped. Or you can reduce the amount.
Shannon says
Fantastic! My first time using my instant pot and I'm thrilled. Usually takes forever to make good short ribs. Definitely will be making this often. Family approved.
Coleen says
Thanks so much for letting me know how much you enjoyed the short ribs! It's one of my family's favorites too!
Anita says
I’d like to make this for Christmas. Can I double this recipe for 7 lbs of ribs? I will have 9 adults. How much longer do I cook it for?
Coleen @ The Redhead Baker says
Hi Anita, whether you can double it depends on the size of your Instant Pot. You'd probably need the 8-quart pot to accommodate all of the meat and liquid. The cooking time would remain the same.
Anita says
Thanks! One more question. Would I also double all the other ingredients and liquids?
Coleen @ The Redhead Baker says
Yes, the other ingredients should be doubled, too.
Stephanie says
Can you do the recipe with boneless short ribs? Does anything else adjust? I am feeding about 10 people - just got an 8 qt - can I make that work? Any other suggestions?
Coleen @ The Redhead Baker says
Sorry, I have not tried this recipe with boneless short ribs, so I don't know the answer your question.
Jessica says
Shorten the cooking time by 5 minutes. Bone in takes longer to cook.
Sammie says
Do you pressure cook at high or low pressure?
Coleen @ The Redhead Baker says
Hi Sammie,
The short ribs cook on high pressure.
Heather says
Curious what happens to the carrots after pressure cooking for 45 minutes? Are they meant to dissolve and be part of the sauce or do they maintain their structure and have a good texture? I’ve never cooked vegetables for that long in my Instant Pot.
Coleen @ The Redhead Baker says
They maintain their shape, but they do become pretty soft.
Maureen says
I tried this tonight in my Foodi. It was delicious!
We all enjoyed it. The recipe was straight forward and easy to follow.
It is a keeper.
Thank You,
Maureen
Melissa says
Came out looking EXACTLY like the picture, which never happens. Directions were easy to follow. The only mistake I made was with the last 1/4 cut cold beef stock, I put it in the instant pot with the meat because It didn't say not to. But a note next to separated ingredients would be helpfull or instructions indicating to only use a portion like indicated when adding the oil.
TASTE: Good flavor. I did have to add quite a bit of salt to the gravy and even then it needed more. Meat was tender and fall off the bone. I personally like big chunks of veggies so next time I will add more carrots and leave them in big hunks. Maybe also add mushrooms.
Final thoughts, although the good flavor, something is missing. Maybe more garlic, less wine more beef flavor? I don't know. It was definitely eatable and delicious but I'm.looking for more flavor.
sheri ramsell says
I made this recipe and the short ribs turned out perfect! Thank you for sharing it!
Sandra says
I have an old fashioned pressure cooker with the knob on the top that jiggles, can the time be adjusted for that?
Coleen says
I've never used one of those types of pressure cookers, so I'm not qualified to give you advice on adjusting the time.
Trish says
Thanks for this recipe, it was fabulous! I had to work around a couple of ingredients, but I will definitely make this again.
Patricia Battersby says
First time trying your recipe, and reading some of the other comments, first, I've never heard of boneless short ribs, I may have to look into those. Secondly, this was very easy to follow, These were delicious and smelled amazing as they cooked. The only exchange I made was using vegetable stock instead of beef only because I was out of beef stock. Still a very rich flavor.
Carl Dunway says
OMG, So Good! The vegetables were tasty enough for even our pickiest eater
Lisa says
Can I make this in a crock pot? How long would I cook it? I’m assuming I would sauté the ingredients on the stove first...
Coleen says
I've never made these in a Crockpot (I no longer own one), but I have made them in a Dutch oven on the stove -- directions are here: https://www.theredheadbaker.com/red-wine-braised-short-ribs/
Austin84 says
Thank you so much. Wonderful recipe and easy to follow. The jump to function is perfect. Keep up the good work!
Patricia Kay says
What if you don't have fresh rosemary? Can't keep fresh herbs during the winter in Texas.
Coleen says
You can substitute 1/2 tsp of dried rosemary for the fresh sprigs.