These melt-in-your-mouth Instant Pot Short Ribs deliver restaurant-quality results in just over an hour. By using your pressure cooker’s magic, you’ll create fork-tender, succulent meat that traditionally takes hours to achieve.
Perfect for busy weeknights or special occasions, this recipe combines convenience with incredible flavor. At just 127 calories per serving, these short ribs prove that luxurious comfort food can align with mindful eating goals.
Ingredient Section
- Olive Oil: 3 tablespoons, ideal for searing and sautéing
- Yellow Onion: 1 whole, diced for aromatic base
- Carrots: 3 medium, chopped for flavor and nutrition
- Beef Short Ribs: 8 pieces, room temperature for best results
- Flour: 1/4 cup, for coating the ribs
- Red Wine: 1/2 cup, preferably Pinot Noir for rich flavor
- Beef Broth: 1 cup, low-sodium for better control
- Tomato Paste: 2 tablespoons, adds depth
- Fresh Herbs: 2 sprigs each of thyme and rosemary
- Cornstarch Mixture: 2.5 tablespoons cornstarch + 3 tablespoons water
Instructions Section
- Prepare Vegetables: Heat 1 tablespoon oil in Instant Pot on Saute mode. Cook onions and carrots until tender, then set aside.
- Prepare Ribs: Pat ribs dry, season with salt and pepper, and coat with flour thoroughly.
- Sear Ribs: Add 2 tablespoons oil and brown ribs on all sides until golden.
- Deglaze Pan: Pour in wine, scrape bottom, and let it reduce for 2 minutes.
- Build Flavors: Add broth, tomato paste, and seasonings. Return vegetables and ribs to pot.
- Pressure Cook: Seal lid and cook on High Pressure for 45 minutes, followed by 15 minutes natural release.
- Finish Sauce: Remove ribs, add cornstarch mixture, and thicken sauce on Saute mode.
- Serve: Present ribs over mashed potatoes with generous spoonfuls of thickened sauce.
Key Cooking Techniques
The magic of these short ribs comes from two simple but important steps. First, searing the meat creates a beautiful brown crust – this adds tons of flavor! Second, deglazing the pot with wine helps lift up all those tasty browned bits from the bottom. These little steps make a big difference in creating that rich, deep flavor you’ll love.
Perfect Wine Pairings
For cooking, stick with dry red wines like Pinot Noir or Côtes du Rhône – they add amazing flavor without breaking the bank. When serving, pour the same type of wine you cooked with. The flavors will match perfectly! Not a wine fan? You can use extra beef broth instead.
Serving Ideas
These tender short ribs shine when served over creamy mashed potatoes, which soak up all that delicious gravy. You could also try them over buttery polenta or egg noodles. Add a fresh green vegetable like roasted Brussels sprouts or steamed green beans to round out your plate. Don’t forget to spoon extra gravy over everything!
Storage Tips
Short ribs actually taste even better the next day! Let them cool down, then pop them in an airtight container with their gravy. They’ll keep in the fridge for 3-4 days. To reheat, warm them slowly in a covered pot on the stove or in the microwave. The meat will stay tender and the sauce will still be rich and tasty.
Instant Pot Short Ribs
Equipment
- Instant Pot
Ingredients
- 3 Tablespoons olive oil
- 1 whole yellow onion diced
- 3 whole carrots chopped
- 8 whole beef short ribs
- to taste salt and pepper
- 1/4 cup all-purpose flour
- 1/2 cup dry red wine such as Cote du Rhone or Pinot Noir
Cornstarch Slurry
- 2.5 tablespoons cornstarch mixed with 3 tablespoons water
Instructions
- Turn Instant pot to Saute setting. Once hot, add one tablespoon of oil. Once hot, add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate.
- Pat the ribs dry with paper towels, season on all sides with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot. Add ribs and brown on all sides, then remove to a plate.
- Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bits of flavor. Bring to a boil and cook 2 minutes.
- Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Return ribs, and veggies to the pot and add sprigs of thyme and rosemary.
- Secure instant pot lid. Cook on Manual/High Pressure for 45 minutes with a 15 minute natural release.
- Remove instant pot lid, and carefully remove short ribs to a plate and cover to keep warm. Turn pot to saute and add cornstarch slurry. Cook until sauce has thickened. Serve ribs over mashed potatoes with a spoonful of gravy from the pot.
