Instant Pot Boneless Short Ribs
Instant Pot Boneless Short Ribs
Ingredients
For the Short Ribs
- 2 1/2 pounds boneless beef short ribs, trimmed of excess fat
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Braising Liquid and Aromatics
- 1 yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 1/2 cups dry red wine, such as Cabernet Sauvignon or Merlot
- 3 cups beef broth, low sodium
- 1 tablespoon Worcestershire sauce
- 3 fresh thyme sprigs
- 2 bay leaves
For the Slurry (Optional)
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- 1
Pat the boneless beef 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 'Sauté' mode 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 yellow 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 1-2 minutes, stirring constantly, until fragrant.
⏱️ 8 min
- 4
Pour in the dry red wine and deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to simmer for 2-3 minutes to reduce slightly.
⏱️ 3 min
- 5
Stir in the beef broth and Worcestershire sauce. Add the fresh thyme sprigs and bay leaves. Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid.
⏱️ 2 min
- 6
Secure the lid on the Instant Pot and set the vent to 'Sealing'. Select 'Manual' or 'Pressure Cook' on high pressure for 45 minutes.
⏱️ 45 min
- 7
Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes. Then, carefully switch the vent to 'Venting' for a quick release of any remaining pressure.
⏱️ 10 min
- 8
Carefully remove the short ribs from the pot and transfer them to a plate. Discard the thyme sprigs and bay leaves from the sauce. If desired, you can strain the sauce through a fine-mesh sieve for a smoother consistency, pressing on the solids to extract all liquid, then return the liquid to the pot.
⏱️ 5 min
- 9
To thicken the sauce (optional): In a small bowl, whisk together the cornstarch and cold water to create a slurry. Set the Instant Pot to 'Sauté' mode on normal. Bring the sauce to a simmer and gradually whisk in the slurry until the sauce reaches your desired thickness. Simmer for 2-3 minutes, stirring, until thickened.
⏱️ 5 min
- 10
Return the short ribs to the thickened sauce to warm through. Serve immediately over mashed potatoes, polenta, or rice, spooning plenty of the rich sauce over the top.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Instant Pot Boneless Short Ribs
Ingredients
For the Short Ribs
- 2 1/2 pounds boneless beef short ribs, trimmed of excess fat
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Braising Liquid and Aromatics
- 1 yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 1/2 cups dry red wine, such as Cabernet Sauvignon or Merlot
- 3 cups beef broth, low sodium
- 1 tablespoon Worcestershire sauce
- 3 fresh thyme sprigs
- 2 bay leaves
For the Slurry (Optional)
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- 1
Pat the boneless beef 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 'Sauté' mode 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 yellow 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 1-2 minutes, stirring constantly, until fragrant.
⏱️ 8 min - 4
Pour in the dry red wine and deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to simmer for 2-3 minutes to reduce slightly.
⏱️ 3 min - 5
Stir in the beef broth and Worcestershire sauce. Add the fresh thyme sprigs and bay leaves. Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid.
⏱️ 2 min - 6
Secure the lid on the Instant Pot and set the vent to 'Sealing'. Select 'Manual' or 'Pressure Cook' on high pressure for 45 minutes.
⏱️ 45 min - 7
Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes. Then, carefully switch the vent to 'Venting' for a quick release of any remaining pressure.
⏱️ 10 min - 8
Carefully remove the short ribs from the pot and transfer them to a plate. Discard the thyme sprigs and bay leaves from the sauce. If desired, you can strain the sauce through a fine-mesh sieve for a smoother consistency, pressing on the solids to extract all liquid, then return the liquid to the pot.
⏱️ 5 min - 9
To thicken the sauce (optional): In a small bowl, whisk together the cornstarch and cold water to create a slurry. Set the Instant Pot to 'Sauté' mode on normal. Bring the sauce to a simmer and gradually whisk in the slurry until the sauce reaches your desired thickness. Simmer for 2-3 minutes, stirring, until thickened.
⏱️ 5 min - 10
Return the short ribs to the thickened sauce to warm through. Serve immediately over mashed potatoes, polenta, or rice, spooning plenty of the rich sauce over the top.
⏱️ 2 min