If you’ve never made Instant Pot short ribs before, get ready—because these are next-level good. I’ve made these many times over the years tweaking them to get them just right.
We’re talking fall-off-the-bone beef short ribs in a rich, savory sauce that tastes like it simmered for hours… but your Instant Pot does all the heavy lifting in under 90 minutes.
I’ve braised short ribs the slow way before (think oven, hours, lots of dishes), and honestly?
This easy Instant Pot recipe is just as flavorful—with way less effort. It’s a one-pot wonder that builds deep flavor with simple steps: sear, sauté, pressure cook, done.
Serve ‘em over mashed potatoes with something green on the side, and boom—you’ve got a comfort food dinner that feels fancy but is secretly super easy.
Table of Contents
Why You’ll Love These Instant Pot Short Ribs
- Big flavor, fast: Deep, layered flavor thanks to searing, sautéing, and a red wine deglaze—all in your Instant Pot.
- Cozy and company-worthy: Feels fancy, but doesn’t require culinary school or a full day.
- Tested + flexible: Substitutions included. You can make this your own and still nail it every time.
Ingredient Notes and Substitutions
For the full ingredient list with quantities, see the recipe card below. Here’s a quick rundown on the key ingredients that bring the flavor, plus easy swaps if your fridge is playing hard to get:
🥩 Beef Short Ribs
- Look for bone-in short ribs—those bones add flavor and help keep the meat juicy. If you can only find boneless, that works too—just reduce the cook time by about 5 minutes.
🍷 Red Wine
- A dry red like Cabernet Sauvignon gives the sauce that rich, velvety depth. Don’t want to cook with wine? No problem. Use an extra cup of beef broth + 1 tablespoon of balsamic vinegar for a similar effect.
🧅 Mirepoix (Onion, Carrot, Celery)
- This classic trio builds the savory base. If you’re missing one, you can still pull it off—just add a little extra of the others.
🍅 Fire-Roasted Diced Tomatoes
- Adds smoky, tangy depth. Regular diced tomatoes work in a pinch, but the fire-roasted kind gives the sauce more personality.
🌿 Rosemary + Bay Leaves
- These add that slow-cooked flavor in record time. Use fresh rosemary if you can, but dried works too (just use 1 teaspoon). No bay leaves? Skip them—it’ll still be delicious.
How To Make Instant Pot Braise Beef Short Ribs
Sear the Ribs:
Pat short ribs dry (this helps them brown properly). Season with salt and pepper. Turn the Instant Pot to Sauté (High) and add 1 tablespoon olive oil. Sear ribs in batches, 2–3 minutes per side, until browned. Transfer to a plate.
Sauté the Veggies:
Add the remaining tablespoon of oil, then the onion, carrots, and celery. Cook for 3 minutes, stirring often. Add garlic and tomato paste and sauté for another minute, until fragrant.
Deglaze with Wine:
Pour in the red wine and use a wooden spatula to scrape up any browned bits (this is where the flavor lives!). Let it simmer for 2 minutes.
Build the Braise:
Add diced tomatoes and beef broth. Return the short ribs to the pot and nestle in the rosemary and bay leaves.
Pressure Cook:
Secure the lid and set the valve to Sealing. Cook on Manual (High) for 45 minutes. Let the pressure naturally release for 15 minutes, then quick release the rest.
Finish the Sauce:
Transfer short ribs to a plate. Discard rosemary and bay leaves. Skim fat from the surface if desired.
Optional: For a thicker sauce, set Instant Pot to Sauté and let the liquid reduce for 5–10 minutes. Or stir in a cornstarch slurry (1 tbsp cornstarch + 3 tbsp water).
Serve It Up:
Pile the short ribs over mashed potatoes, spoon that luscious sauce on top, and add a side of asparagus or green beans if you’re feeling fancy.
Pro Tips For Success
- Dry those ribs well before searing. Moisture = steam, not brown crust.
- Don’t rush the natural release. It helps the meat stay tender and juicy.
- Deglaze thoroughly to avoid the dreaded Instant Pot “burn” warning.
- Make it ahead! These reheat like a dream and taste even better the next day.
Storage + Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 2 months.
- Reheat: Warm gently on the stove or using the Sauté function in the Instant Pot.
Variations
- Add-ins: Toss in baby potatoes or mushrooms before pressure cooking.
- Creamy twist: Stir in a splash of cream after cooking for a richer sauce.
- Flavor swap: Want to go Asian-style? Use soy sauce instead of wine, add grated ginger, and finish with a drizzle of sesame oil.
? FAQs
Yes! Boneless short ribs will still turn out tender and flavorful. Just reduce the pressure cook time by about 5 minutes since they cook a bit faster than bone-in.
You can skip the wine and use an extra cup of beef broth plus 1 tablespoon of balsamic vinegar for a similar rich, tangy depth. It won’t taste exactly the same, but it’s a great alcohol-free swap.
No, but I highly recommend that you do. I’ve tested this recipe many times, and the searing adds much more flavor. It only takes a few extra minutes but it’s worth it!
After pressure cooking, remove the short ribs and turn the Instant Pot to Sauté. Simmer for 5–10 minutes to reduce the sauce. Or stir in a quick cornstarch slurry (1 tablespoon cornstarch + 3 tablespoons cold water) and cook until thickened.
Absolutely. These short ribs are even better the next day. Store them in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently on the stovetop or using the Sauté setting in your Instant Pot.
What to Serve with Braised Short Ribs
These short ribs are basically begging for something creamy to soak up that sauce.
- Creamy mashed potatoes or cauliflower mash
- Creamy polenta by Inside the Rustic Kitchen
- Risotto (if you’re feeling ambitious)
- Roasted asparagus, green beans, or sautéed kale
- Crusty bread to mop up every last drop
These Instant Pot Short Ribs are one of those recipes that make you feel like a total kitchen boss—with very little effort.
It’s comfort food, leveled up. And once you make them, you’ll wonder why you ever did short ribs any other way.
If you like these Instant Pot Short Ribs, be sure to check out Instant Pot Pork Ribs, Slow Cooker Country Style Pork Ribs, and Cajun Herb Prime Rib Roast.
👇 Grab the full recipe card below and don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and comment if you love it!
Recipe
Instant Pot Braised Beef Short Ribs Recipe
Ingredients
- 3 pounds bone-in beef short ribs
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil divided
- 1 yellow onion diced
- 3 whole carrots peeled and diced
- 3 stalks celery diced
- 4 cloves garlic minced or pressed
- 1 tablespoon tomato paste
- 1 cup red wine see notes
- 1 (15-ounce can) fire-roasted diced tomatoes
- 2 cups beef broth
- 2 rosemary sprigs
- 2 bay leaves dried or fresh
- Mashed potatoes optional for serving
- Asparagus spears grilled or steamed, optional for serving
Instructions
- Pat short ribs dry with a paper towel. Season all sides with salt and black pepper.
- Turn Instant Pot to Saute setting on high. Once hot, add 1 tablespoon olive oil. Once oil is shimmering, add short ribs and brown for 2-3 minutes per side. Transfer to a plate and set aside. You may need to do this step in batches.
- Add remaining tablespoon of olive oil to Instant Pot. Add onions, carrots, and celery and cook for 3 minutes, stirring constantly.
- Add garlic and tomato paste and cook for 1 minute, or until fragrant.
- Pour in red wine, and use a wooden spatula to scrape the bottom of the Instant Pot to loosen any browned bits. Simmer for 2 minutes.
- Add diced tomatoes and beef broth. Return ribs to the pot and add rosemary sprigs and bay leaves.
- Secure Instant Pot lid and set the valve to Sealing. Select Manual/High pressure and cook for 45 minutes with a 15-minute natural release before switching to Quick Release.
- Carefully remove the short ribs to a plate. Discard rosemary sprigs and bay leaves. Using a spoon (optional), skim off excess fat from the cooking liquid.
- Optional step: If the sauce is too thin. Once ribs are removed to a plate, turn Instant Pot to the Saute setting with the lid off. Let the sauce cook, uncovered, and reduce for 5-10 minutes.
- Serve braised short ribs over mashed potatoes with a spoonful of sauce and a side of asparagus, if desired. Enjoy.
Video
Notes
- Pat the short ribs very dry with a paper towel before searing. This will help brown them and leave a nice crust.
- Using red wine to deglaze the pot is optional, but it does add a depth of flavor. If you prefer to go without it, you can use additional beef broth and a tablespoon of balsamic vinegar instead. I’m using a Cabernet Sauvignon.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freeze in a sealed freezer bag or container for up to 2 months.
- Reheat on the stovetop over medium heat or using the saute function in the Instant Pot.
- Use a cornstarch slurry to quickly thicken the sauce. Mix together 1 tablespoon of cornstarch with 3 tablespoons of water. Add the slurry to the Instant Pot after you’ve removed the ribs, after the quick release. Let the sauce thicken on the Saute setting for a few minutes.
Comments
No Comments