Instant Pot Braised Beef Short Ribs Recipe

3/4 view of a serving of Instant Pot Braised Beef Short Ribs over mashed potatoes with asparagus covered in a au jus sauce.

Instant Pot Braised Beef Short Ribs Recipe

These Instant Pot Braised Beef Short Ribs are fall-off-the-bone tender and packed with rich, savory flavor in a fraction of the time. Simmered with red wine, fire-roasted tomatoes, and aromatics, they taste like they’ve slow-braised all day—but your pressure cooker does the heavy lifting in just about an hour. Perfect for cozy dinners, date nights, or when you want to impress without the stress.

Course Main Dishes

Cuisine American

Keyword Instant Pot Braised Beef Short Ribs

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings

Calories 394kcal

Author Michele @ Flavor Mosaic

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

Recipe Tips

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.

Nutrition