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Instant Pot Beef Short Ribs Recipe

Melt-in-your-mouth Instant Pot Short Ribs braised in red wine and herbs, finished with a bright gremolata.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Servings: 6 servings
Calories: 829kcal
Author: Lucy Brewer

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.
    Raw beef short ribs are arranged on a sheet of parchment paper next to a small dish of salt and a kitchen appliance.
  • 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.
    Four browned beef short ribs are searing in an Instant Pot, with raw ribs and a jar of oil on the wooden countertop nearby.
  • 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)
    Chopped onions, celery, and carrots are placed in an Instant Pot on a wooden table, with bowls and a wooden spoon nearby.
  • 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.
    Overhead view of an Instant Pot with sautéed onions, carrots, and celery, topped with a scoop of flour and a dollop of tomato paste; ingredients and tools nearby.
  • Add the bottle of red wine, and short ribs to the Instant Pot and bring to a boil.
    A bottle of red wine is being poured into an Instant Pot containing chopped vegetables, with cooked meat on a plate nearby.
  • Add sprigs of fresh herbs, garlic halves and the stock to your pot
    An overhead view of an Instant Pot containing beef, fresh herbs, and halved garlic bulbs in broth, with a jar of stock and a bowl of garlic cloves on a wooden surface nearby.
  • 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.
    A glass bowl with chopped herbs, minced garlic, lemon zest, and olive oil on a wooden surface, next to a knife, a cut lemon, and a yellow citrus squeezer.
  • 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.
    A gray plate filled with braised beef short ribs covered in brown sauce sits on a wooden table next to an Instant Pot and a plate with utensils.
  • 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.
    A glass bowl filled with brown beef au jus sits on a wooden table, with a tray of cooked short ribs and a bowl of vegetables nearby.
  • Serve ribs with gravy and gremolata over mashed potatoes.
    A plate of mashed potatoes topped with instant pot beef short ribs in brown sauce, garnished with green herb pesto, served on a wooden table.

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. 
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