Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Beef Short Ribs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 59 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

Description

This Instant Pot Beef Short Ribs recipe delivers tender, flavorful meat in a fraction of the traditional cooking time. Searing the ribs first creates a rich crust, while sautéing shallots and mushrooms builds a deeply savory base. Braised under high pressure with red wine, beef broth, and aromatic herbs, these short ribs become meltingly soft with a luscious, thickened gravy to spoon over them. Perfect for an impressive yet hands-off dinner for four.

Ingredients

Scale

Beef Short Ribs

  • 3 lb bone-in beef short ribs
  • Sea salt (to taste)
  • 2 tbsp olive oil

Vegetables & Aromatics

  • 3 shallots, quartered
  • ½ lb cremini mushrooms, quartered
  • 6 cloves garlic, finely chopped
  • 6 sprigs fresh thyme
  • 2 bay leaves

Liquids & Seasonings

  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • ½ cup red wine (or substitute with balsamic vinegar)
  • 1 ¼ cup beef broth

Thickening Agent & Garnish

  • 1 tbsp cornstarch
  • Fresh herbs (for garnish)

Instructions

  1. Prepare the Instant Pot: Set the Instant Pot to Sauté mode and add the olive oil, heating it until shimmering.
  2. Sear the short ribs: Season the ribs generously with sea salt on all sides. Place them in the pot and sear until browned on all sides, about 10 minutes. Remove and set aside.
  3. Sauté shallots and mushrooms: Add quartered shallots and cremini mushrooms to the pot. Sauté for 7 minutes, stirring occasionally. Deglaze the pot if needed with a splash of water, scraping up browned bits to deepen flavor.
  4. Add garlic and season: Stir in the finely chopped garlic and cook for 1 more minute. Season lightly with salt.
  5. Add flavorings and wine: Mix in fresh thyme sprigs, tomato paste, Worcestershire sauce, and red wine. Let the liquid simmer for 2 to 3 minutes to reduce slightly and cook out the alcohol.
  6. Add broth and bay leaves: Turn off Sauté mode. Pour in the beef broth and add the bay leaves. Stir everything to combine, then nestle the short ribs back into the pot.
  7. Pressure cook the ribs: Secure the Instant Pot lid and set to high pressure for 1 hour. After cooking, allow a natural pressure release for 10 minutes before manually releasing any remaining pressure. Carefully remove the ribs and keep the meat on the bones.
  8. Prepare the gravy: Take about 1/4 cup of cooking liquid from the pot and mix it thoroughly with cornstarch in a small bowl.
  9. Thicken the sauce: Pour the remaining cooking liquid into a saucepan and heat on high. Slowly whisk the cornstarch mixture into the liquid and cook for about 2 minutes until thickened. Adjust seasoning with salt as needed.
  10. Serve: Place the short ribs on a serving plate, spoon the rich gravy over the top, garnish with fresh herbs, and enjoy your hearty, comforting meal!

Notes

  • If you don’t have red wine, balsamic vinegar is a great substitute to add acidity and depth.
  • Use fresh thyme for the best flavor; dried thyme can be used but reduce the quantity to 1 teaspoon.
  • For extra richness, skim some fat from the cooking liquid before making the gravy.
  • Natural pressure release is essential to keep the meat tender and juicy.
  • Leftovers reheat well and can be stored covered in the refrigerator for up to 3 days.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://dailydinnersolutions.com/instant-pot-beef-short-ribs-recipe/