Perfectly tender Instant Pot Short Ribs with carrots and fresh herbs, and served with a rich gravy made from the sauce and drippings. My favorite “fancy” meal made extra quick and easy in the instant pot!
This recipe is the instant pot version of my Braised Short Ribs and I’m telling you, they are drool-worthy! This is definitely a recipe that deserves to be added to your list of easy, gourmet meals. Let me teach you how to get the most out of your instant pot!
What are short ribs? “Short” ribs are found in the beef chuck portion of a cow. Typically there are five short, small pieces of meat that are too small to be sold as good steaks, so they are sold as ribs instead. So, they are exactly what the name implies; short (small) ribs.
What is braising? Braising is a cooking method where you brown meat on all sides and simmer it over low heat. Braising doesn’t require special equipment, you simply brown or sear the ribs at a high temperature then cook them in liquid at a lower temperature for a longer period of time. This method of cooking is perfect for cooking tougher cuts of meat because it helps them tenderize.
Purchasing short ribs:
As short ribs are increasingly popular, they can be found at most local grocery stores. When choosing short ribs, consider:
- Boneless vs bone-in ribs: Though you can use either type of short rib for this recipe, I recommend Bone-in short ribs because they are more flavorful and cook more evenly.
- Check the color: purchase bright red meat, and avoid meat that is turning grey or has spots of grey coloring.
- Check for marbling: marbling is the streaks of fat in the meat and having some marbling is great but avoid ribs that are excessively fatty. The more meat, the better!
- Pantry staples: olive oil, flour, cornstarch, beef broth, tomato paste, salt and pepper.
- Produce: yellow onion, carrots, fresh thyme, fresh rosemary.
- Beef short ribs (8 whole ribs).
- Dry red wine (such as Cote du Rhone or Pinot Noir – ½ cup).
How to Make Instant Pot Short Ribs
- Sauté veggies: Turn Instant pot to sauté setting and sauté onion and carrots in oil. Remove veggies to a plate.
2. Brown Ribs: season ribs in salt and pepper and coat on all side with flour. Add ribs and brown on all sides, then remove to a plate.
3. Deglaze: Add the wine to deglaze the pan, scraping the bottom of the pan to release any browned bits of flavor. Bring to a boil, add beef broth, salt, pepper, and tomato paste.
4. Pressure cook: Return ribs and veggies to the pot and add sprigs of thyme and rosemary. Cook on Manual/High Pressure for 45 minutes with a 15 minute natural release.
5. Thicken sauce: carefully remove short ribs to a plate and turn pot to sauté. Add cornstarch slurry and cook until sauce has thickened.
6. Serve ribs over mashed potatoes with a spoonful of gravy from the pot.
Store leftover short ribs in a sealed container in the refrigerator for 3-4 days depending on the freshness of your ingredients.
MAKE AHEAD AND FREEZING INSTRUCTIONS:
To make ahead: If you’d like to make this ahead of time, I suggest using the stovetop method!
To freeze: Allow the dish to cool completely. Store in a freezer safe container in the freezer for 3-4 months. Allow to thaw in the refrigerator and reheat slowly on the stove or in the microwave.
More Instant Pot Recipes:
Instant Pot Short Ribs
- 3 Tablespoons olive oil
- 1 yellow onion , diced
- 3 carrots , chopped
- 8 beef short ribs
- salt and pepper , to taste
- 1/4 cup all-purpose flour
- 1/2 cup dry red wine (such as Cote du Rhone or Pinot Noir)
- 1 cup low-sodium beef broth
- 2 Tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Cornstarch slurry: 2.5 tablespoons cornstarch mixed with 3 tablespoons water
- 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.
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