Instant Pot Short Ribs
Instant Pot Short Ribs
Ingredients
- 3 pounds bone-in beef short ribs, trimmed of excess fat
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine, such as Cabernet Sauvignon or Merlot
- 2 cups beef broth
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 tablespoon cornstarch
- 2 tablespoons water, cold
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the short ribs dry with paper towels. Season generously on all sides with kosher salt and black pepper.
⏱️ 5 min
- 2
Set your Instant Pot to the "Sauté" function on high. Add the olive oil. Once hot, sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Do not overcrowd the pot. Remove the seared ribs and set aside.
⏱️ 10 min
- 3
Add the chopped onion, carrots, and celery to the Instant Pot. Sauté for 5-7 minutes, stirring occasionally, until softened. Add the minced garlic and tomato paste and cook for another 1 minute, stirring constantly, until fragrant.
⏱️ 8 min
- 4
Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
⏱️ 3 min
- 5
Return the seared short ribs to the Instant Pot. Pour in the beef broth. Add the fresh thyme sprigs and bay leaf. Ensure the liquid covers at least two-thirds of the ribs.
⏱️ 2 min
- 6
Secure the lid on the Instant Pot and set the vent to the sealing position. Select the "Manual" or "Pressure Cook" function and set the cooking time to 50 minutes on high pressure.
- 7
Once the cooking cycle is complete, allow for a natural pressure release for 15 minutes. After 15 minutes, carefully quick release any remaining pressure by turning the vent to the venting position. Once the pin drops, open the lid.
⏱️ 15 min
- 8
Carefully remove the short ribs from the Instant Pot and transfer them to a plate. Tent with foil to keep warm. Discard the thyme sprigs and bay leaf.
⏱️ 3 min
- 9
To thicken the sauce, select the "Sauté" function on low. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly whisk the slurry into the simmering liquid in the Instant Pot. Cook, stirring constantly, until the sauce thickens to your desired consistency, about 2-3 minutes.
⏱️ 5 min
- 10
Taste the sauce and adjust seasoning with salt and pepper if needed. Return the short ribs to the pot, or serve the ribs immediately with the sauce spooned over them. Garnish with fresh chopped parsley.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Instant Pot Short Ribs
- 3 pounds bone-in beef short ribs, trimmed of excess fat
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine, such as Cabernet Sauvignon or Merlot
- 2 cups beef broth
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 tablespoon cornstarch
- 2 tablespoons water, cold
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the short ribs dry with paper towels. Season generously on all sides with kosher salt and black pepper.
⏱️ 5 min - 2
Set your Instant Pot to the "Sauté" function on high. Add the olive oil. Once hot, sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Do not overcrowd the pot. Remove the seared ribs and set aside.
⏱️ 10 min - 3
Add the chopped onion, carrots, and celery to the Instant Pot. Sauté for 5-7 minutes, stirring occasionally, until softened. Add the minced garlic and tomato paste and cook for another 1 minute, stirring constantly, until fragrant.
⏱️ 8 min - 4
Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
⏱️ 3 min - 5
Return the seared short ribs to the Instant Pot. Pour in the beef broth. Add the fresh thyme sprigs and bay leaf. Ensure the liquid covers at least two-thirds of the ribs.
⏱️ 2 min - 6
Secure the lid on the Instant Pot and set the vent to the sealing position. Select the "Manual" or "Pressure Cook" function and set the cooking time to 50 minutes on high pressure.
- 7
Once the cooking cycle is complete, allow for a natural pressure release for 15 minutes. After 15 minutes, carefully quick release any remaining pressure by turning the vent to the venting position. Once the pin drops, open the lid.
⏱️ 15 min - 8
Carefully remove the short ribs from the Instant Pot and transfer them to a plate. Tent with foil to keep warm. Discard the thyme sprigs and bay leaf.
⏱️ 3 min - 9
To thicken the sauce, select the "Sauté" function on low. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly whisk the slurry into the simmering liquid in the Instant Pot. Cook, stirring constantly, until the sauce thickens to your desired consistency, about 2-3 minutes.
⏱️ 5 min - 10
Taste the sauce and adjust seasoning with salt and pepper if needed. Return the short ribs to the pot, or serve the ribs immediately with the sauce spooned over them. Garnish with fresh chopped parsley.
⏱️ 4 min