Instant Pot Short Ribs are the perfect marriage of convenience and indulgence, delivering tender, melt-in-your-mouth meat in a fraction of the time it would take with traditional methods. The pressure cooking magic transforms these typically tough cuts of meat into a rich, flavorful dish with deep, savory notes that seem to have been slow-cooked for hours. With a few simple steps, the Instant Pot locks in all the juices and infuses the ribs with layers of bold, aromatic flavors, making each bite feel like a special occasion. Whether served with creamy mashed potatoes, a side of vegetables, or over a bed of rice, Instant Pot Short Ribs offer a hearty, satisfying meal that’s as impressive as it is effortless.
Instant Pot Short Ribs
Instant Pot Short Ribs are a quick and easy way to enjoy this flavorful, melt-in-your-mouth dish. Using the pressure cooking function, the Instant Pot transforms tougher cuts of short ribs into tender, juicy meat in a fraction of the time compared to traditional slow-cooking methods.
Ingredients
- 1 (750 milliliter) bottle full-bodied red wine
- 4 pounds beef short ribs
- salt and ground black pepper to taste
- 1 cup all-purpose flour
- ¼ cup olive oil
- 3 tablespoons unsalted butter
- 1½ cups chopped white onion
- 1 cup peeled and minced carrots
- 2 cloves garlic, sliced
- 2 sprigs fresh rosemary
- 1 quart chicken stock, or as needed
- ¼ cup water
- 2 tablespoons cornstarch
Instructions
- Pour the red wine over the short ribs in a large bowl and refrigerate to marinate for 8 hours or overnight. This marinating process allows the rich flavors of the wine to penetrate the meat, tenderizing the short ribs while infusing them with deep, aromatic notes that enhance the overall taste. The longer they marinate, the more flavorful the ribs will become.
- Take the short ribs out of the marinade, reserving the liquid for later use. Season the ribs with salt and pepper, then lightly coat one side of each rib with flour. This step helps create a flavorful crust when the ribs are browned, while also thickening the sauce later on as it simmers.
- Set your electric pressure cooker (like an Instant Pot) to the "Saute" function and add olive oil and butter. Allow the butter to melt, stirring for about 2 minutes. Add 3 short ribs to the hot butter-oil mixture and cook, turning occasionally, until the bottom is nicely browned, about 8 minutes. Once browned, transfer the ribs to a plate. Continue browning the remaining short ribs in the same butter-oil mixture, keeping the flavorful base in the pot for later use. This step creates a rich, caramelized exterior on the ribs while preserving the cooking juices for the sauce.
- Add the onion, carrots, garlic, and rosemary to the hot butter-oil mixture, stirring to scrape up the browned bits from the bottom of the pot. Cook for about 5 minutes, until the onion softens and begins to brown. Pour in the reserved wine marinade and stir to combine. Let the mixture simmer for about 10 minutes, or until the wine has reduced by half, intensifying the flavors and creating a rich base for the dish.
- Place the browned short ribs back into the pot and pour in the chicken stock. Make sure the liquid level doesn’t exceed the maximum fill line and that the majority of the ribs are submerged. Seal the pressure cooker lid and turn the venting knob to the "Sealed" position, which will cause the floating valve to rise, indicating the pot is properly sealed for cooking under pressure. This ensures the ribs cook evenly and retain all their juices.
- Press the "Manual" button and set the timer for 35 minutes. Once the cooking time is complete, use a wooden spoon or spatula to tap the venting knob, then carefully turn it to the "Vent" position. Step back as the steam releases, and wait about 5 minutes for the pressure to fully dissipate. Once the pressure is released, remove the lid, ensuring the cooker is safe to open. This process allows the ribs to finish cooking in a controlled, safe environment.
- Carefully transfer the cooked ribs to a plate and cover them with aluminum foil to keep them warm. Make sure to reserve the sauce in the pot, as it will be used to create a flavorful finishing glaze or sauce for serving. Covering the ribs allows them to rest while retaining their juiciness, and the sauce can be further reduced or enhanced for extra flavor.
- Set the Instant Pot to "Saute" and simmer the sauce for about 5 minutes, allowing it to reduce slightly and thicken. In a separate bowl, mix water and cornstarch until smooth, then stir the mixture into the sauce. Let it cook for an additional 3 minutes, allowing the sauce to thicken further. Once done, strain the sauce to remove any solids, then pour it over the ribs, creating a rich, smooth finishing sauce that enhances the flavor of the dish.
