What if you could make tender, fall-off-the-bone beef short ribs in less than two hours? Guess what? You CAN! Our Instant Pot Short Ribs are seared right in the Instant Pot, and then cooked for about 45 minutes. With our special herby gremolata and the flavorful braising liquid, these shortcut short ribs will have your guests believing you’ve spent the entire day in the kitchen.
If you’ve been to my house for a dinner party during the colder months, then you know that Red Wine Braised Short Ribs are one of my favorite go-to recipes for a gathering. They’re not quick and easy, though, so I wanted to come up with a version that could be made just a little faster.
Testing results for instant pot short ribs
- We tested with bone-in beef short ribs. If you use boneless, you’ll probably need to cook slightly less.
- These Instant Pot beef short ribs can be made a day or two in advance. If you do, I recommend you make the gremolata the day you’re serving.
I hope you make this recipe. I think you’ll love it!
Round out the menu suggestions
Serve these Instant Pot Short Ribs with our Creamy Mashed Potatoes or Easy Oven Baked Polenta for a simple, comfort-food meal. And finish with a spectacular dessert, like our Chocolate Hazelnut Cake accompanied by our famous Chocolate Martini. This is a perfect meal.
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Red wine: We used a full-bodied Cabernet Sauvignon for this recipe, but a full-bodied Pinot Noir would work too.
Herbs: This recipe features fresh herbs, both in the sauce and the gremolata. Don’t skimp here, as these herbs impart so much flavor.
How to make Instant Pot short ribs
- Sear the short ribs in the Instant Pot, then remove and add the onions, celery, and carrots.
- Once the vegetables are slightly browned, add the additional ingredients and the short ribs back to the pot. Set to high-pressure cook for 45 minutes.
- While the ribs are cooking, make the gremolata.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Instant Pot Beef Short Ribs Recipe
Equipment
Ingredients
Short Ribs:
- 6 pounds bone-in beef short ribs
- salt & freshly ground black pepper
- 3 tablespoons vegetable oil
- 3 cups chopped onions, (about 3 medium onions)
- 3 cups peeled and chopped carrots, (about 3 medium carrots)
- 1 cup chopped celery, (about 2 stalks)
- ¼ cup all-purpose flour
- 2 tablespoons tomato paste
- 750 ml bottle of full-bodied red wine (such as a Cabernet Sauvignon)
- 10 sprigs fresh Italian parsley
- 10 sprigs fresh thyme
- 5 sprigs fresh oregano
- 4 sprigs fresh rosemary
- 3 bay leaves
- 1 head of garlic, cut in half crosswise
- 5 cups low-sodium chicken stock
Gremolata:
- 2 tablespoons finely grated lemon peel and juice of 1 lemon
- 1 garlic clove, minced
- ½ cup finely chopped fresh Italian parsley
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoons finely chopped fresh thyme
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
Instructions
- Let 6 pounds bone-in beef short ribs sit on the counter for 30 minutes to allow them to come to room temperature.
- Preheat your Instant Pot by pressing the Sauté button
- Once the Instant Pot displays ‘Hot’ add 1 tablespoon vegetable oil.
- Generously season meat with salt and pepper and add half to the Instant Pot.
- Turn meat to brown on all four sides (about 2 minutes per side). Repeat with the remaining half. Transfer short ribs to a plate and set aside.
- Leave the drippings and fat from the sear in the Instant Pot and add the remaining 2 tablespoons of oil along with the onions, carrots, and chopped celery. Sauté for 5 minutes or until slightly browned.3 cups chopped onions, (about 3 medium onions), 3 cups peeled and chopped carrots, (about 3 medium carrots), 1 cup chopped celery, (about 2 stalks)
- Sprinkle ¼ cup all-purpose flour over the vegetables and add 2 tablespoons tomato paste. Stir and let the mixture cook for about 3 minutes until evenly coated and a nice deep color appears. Scrape up any accumulated browned bits at the bottom of your pot.
- Add the bottle of red wine, and short ribs to the Instant Pot and bring to a boil.
- Add sprigs of fresh herbs, garlic halves and the stock to your pot
- Cover the Instant Pot and set it to high pressure for 45 minutes with a 15-minute natural release (look to the user manual for instructions on operating the high-pressure setting).
- While your ribs are cooking, prepare your gremolata by combining all ingredients into a small mixing bowl and set aside.
- Carefully open your Instant Pot as per the user manual and discard the garlic, bay leaves, and herb sprigs.
- With a slotted spoon, transfer the meat to a platter.
- To make the gravy, strain the liquid from the pot through a fine-mesh sieve into a medium-sized bowl and skim off any fat that has surfaced. Season with salt and pepper to taste.
- Serve ribs with gravy and gremolata over mashed potatoes.
Notes
- Meat that has rested on the counter and had a chance to warm up a bit, will make for a better sear and brown nicely as opposed to cold meat.
- It is okay if your ribs get very dark when searing/browning them – the darker, the deeper the flavor! Be sure to scrape up any browned bits at the bottom of the pot, as they add more flavor and richness to your gravy.
- If you want to thicken your gravy up a bit, simply add 2 tablespoons of cornstarch to a measuring cup along with ¼ cup of the sauce from the pot. Stir until well mixed, then return the mixture to the pot and continue stirring until it is fully incorporated.
Nutrition
Questions and tips
Storage
Store the short ribs in an airtight container in the refrigerator for up to four days.
Beef short ribs are perfect for making ahead of time. We suggest holding off on the gremolata so it’s super fresh. Make it the day you want to serve the ribs.
You can freeze these beef short ribs, and they’ll be just as delicious months later. We recommend making the gremolata the day you plan to serve the ribs.
To freeze: Allow the short ribs to cool completely before freezing. Then place the ribs with the gravy in an airtight, freezer-safe container and freeze for 3-4 months. Thaw overnight in the refrigerator and reheat slowly in the oven or microwave.
You can use beef broth instead of wine if you don’t want to add wine. FYI, the alcohol does cook off, and there is not an overwhelming wine taste, more of a balanced medley of flavors. But we understand that some folks are simply opposed to using alcohol in any capacity. Beef broth will work just fine. I would probably also add something like a can of tomato juice just to ramp up the flavor a bit.
