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 1/4 cups dry red wine
- 2 cups beef stock
- 1 1/2 tbsp tomato paste
- 2 stalks fresh rosemary, leaves plucked from stems and chopped
- 1 bay leaf
- 1/4 cup cornstarch
- 1/4 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 1/4 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: 842 Total Fat: 58g Saturated Fat: 24g Trans Fat: 3g Unsaturated Fat: 34g Cholesterol: 227mg Sodium: 401mg Carbohydrates: 11g Fiber: 1g Sugar: 2g Protein: 60g
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
I made the red-wine braised short ribs using the Dutch oven method and they were delicious. Thank for this wonderful recipe.
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.
Direction number 5 second scentence.
Do these really need to cook for 45 minutes? Or is that a typo. Instant pot recipes usually cook quicker then that.
Yes, they cook for 45 minutes.
Can the cloves be substituted or skipped?
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.
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.
Thanks so much for letting me know how much you enjoyed the short ribs! It’s one of my family’s favorites too!
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?
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.
Thanks! One more question. Would I also double all the other ingredients and liquids?
Yes, the other ingredients should be doubled, too.
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?
Sorry, I have not tried this recipe with boneless short ribs, so I don’t know the answer your question.
Do you pressure cook at high or low pressure?
Hi Sammie,
The short ribs cook on high pressure.
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.
They maintain their shape, but they do become pretty soft.
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
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.