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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.

Want to make this recipe on the stove-top? Get the instructions in my Red-Wine Braised Short Ribs post.

A bowl of Instant Pot Red Wine Short Ribs over mashed potatoes in front of an Instant Pot

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.

A short rib on top of mashed potatoes, with sauce being ladled on top

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.

A forkful of mashed potatoes pulling short ribs away from the bone

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!

A close up of a bowl of mashed potatoes with a short rib on top surrounded by a pool of gravy
Instant Pot Red Wine Short Ribs

Instant Pot Red Wine Short Ribs

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

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.


  • 3 tablespoon 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 tablespoon tomato paste
  • 2 stalks fresh rosemary, leaves plucked from stems and chopped
  • 1 bay leaf
  • ¼ cup cornstarch
  • ¼ cup cold beef stock


  1. Turn your Instant Pot to saute mode. Once hot, add 2 tablespoon of olive oil.
  2. 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.
  3. Add the remaining olive oil, and saute the onion, carrots and garlic until soft and the onions are slightly translucent.
  4. 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.
  5. 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.
  6. Place the lid on the Instant Pot, turn the valve to "sealing" and set it to pressure cook for 45 minutes.
  7. Let the pressure release naturally for 10 minutes, then carefully move the valve to "venting" to release remaining pressure.
  8. Use tongs to remove the short ribs to a plate. In a small bowl, mix together the cornstarch and beef stock.
  9. 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.
  10. 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 serving
Amount 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.

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Tuesday 13th of July 2021

A question. Will this recipe work if the short ribs are not on the bone? This will be my first time using an Instant Pot. A little nervous.

Coleen the Redhead Baker

Tuesday 13th of July 2021

@Terry, Yes, and shorten the cooking time by 5 minutes.


Saturday 13th of March 2021

if I double the recipe do I double the liquid? thanks heather


Saturday 13th of March 2021

Hi Heather, yes, double all of the ingredients. Just make sure you have a large enough Instant Pot to accomdate the ingredients.

Patricia Kay

Thursday 14th of January 2021

What if you don't have fresh rosemary? Can't keep fresh herbs during the winter in Texas.


Thursday 14th of January 2021

You can substitute 1/2 tsp of dried rosemary for the fresh sprigs.


Monday 11th of January 2021

Thank you so much. Wonderful recipe and easy to follow. The jump to function is perfect. Keep up the good work!


Tuesday 5th of January 2021

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...


Tuesday 5th of January 2021

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:

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