If you need a dinner recipe that’s worthy of a special occasion, these Instant Pot Short Ribs are a perfect choice. Bone‑in short ribs are braised in red wine with aromatic vegetables and herbs for a deeply flavorful, fall‑off‑the‑bone result in about an hour. The finished sauce is rich and naturally dairy‑ and gluten‑free. Slow cooker directions are included in the notes.
There’s nothing more comforting on a cold night than slow‑braised beef in a savory sauce with soft vegetables. Recipes like beef bourguignon and hearty beef stews offer the same kind of comfort, but short ribs have a richness and silky texture that make them feel particularly luxurious—ideal for date nights, holidays, or any time you want an elegant main course without hours of hands‑on cooking.
Pressure cooking in the Instant Pot speeds up the braising process while concentrating flavors because heat and moisture are trapped. In under an hour you’ll have tender meat, a deeply developed sauce, and a main dish that tastes like it simmered all afternoon.
Why you’ll love this recipe:
- Short ribs cook quickly in the Instant Pot and develop intense, concentrated flavor.
- This is an elegant, special‑occasion main that still fits weeknight schedules when you need it to.
- The aromatics and braising liquid are flexible—use your favorite herbs and stock for variations.
- The sauce is naturally dairy‑ and gluten‑free and can be thickened for serving.
Recipe ingredients
- Beef short ribs (bone‑in) — bones add flavor. Use about 3 lb (roughly 8 short ribs) for four servings.
- Aromatics — onion, carrot, celery and garlic form a classic mirepoix that flavors the meat and sauce.
- Beef stock — use good quality stock or bone broth for depth.
- Dry red wine — adds richness; substitute extra beef stock if you prefer no alcohol.
- Tomato paste and balsamic vinegar — boost savory, umami notes and add complexity.
- Cornstarch — optional thickener for finishing the sauce to a glossy consistency.
Quantities and full instructions are provided in the recipe card below.
How to make red wine‑braised short ribs in the Instant Pot
Pressure braising concentrates flavor because little moisture escapes. For best results, brown the meat and vegetables first—this creates fond (those delicious brown bits) that you’ll deglaze with wine to build a richer sauce.
Pro tip: Don’t skip the browning step, and be sure to scrape up the fond after you add the liquid. It adds significant flavor.
- Season the ribs with salt and pepper and brown them in olive oil using the Instant Pot Sauté setting, working in batches so they sear rather than steam. Remove and set aside.
- Sauté the chopped onion, carrot and celery until softened, add garlic for 30 seconds, then pour in red wine and scrape the bottom to lift the fond. Cook a minute to reduce alcohol.
- Stir in tomato paste, balsamic vinegar and beef stock. Nestle the short ribs back into the liquid with bay leaf and rosemary. Secure the lid and set the pot to cook at High Pressure for 45 minutes.
- Allow a 10–15 minute natural pressure release, then finish with a quick release if needed. Remove ribs and herbs; skim fat from the sauce.
- Mix cornstarch with a little water to form a slurry, then use Sauté mode to thicken the sauce for 1–2 minutes. Adjust seasoning and return ribs to the sauce to warm through before serving.
Recipe FAQs
It isn’t strictly required, but browning greatly improves flavor. Browning produces fond on the pot surface; deglazing those brown bits with wine or stock deepens the sauce.
Choose a dry, drinkable red wine. Varieties like cabernet sauvignon, merlot, malbec or zinfandel work well. If you wouldn’t enjoy the wine by itself, don’t use it in the dish; substitute beef stock instead.
Tough short ribs usually mean they haven’t cooked long enough. If ribs are not tender after the initial 45 minutes, reseal the pot and cook for an additional 5–10 minutes, then check again.
Serving suggestions
Serve the short ribs with a creamy or starchy side to soak up the sauce. Popular choices include mashed potatoes, risotto, or mashed cauliflower for a lower‑carb option. Add a simple green salad or roasted vegetables to balance the richness.
- Mashed Yukon Gold potatoes or buttery parsnip purée
- Risotto or creamy polenta
- Roasted asparagus, air‑fried broccoli, or a crisp butter lettuce salad
Recipe notes
- Pro tip: Brown meat and aromatics first and always deglaze to capture the fond.
- Slow cooker option: After browning and deglazing, transfer everything (except cornstarch) to a slow cooker and cook on High 4–5 hours or Low 7–8 hours until tender. Thicken the sauce at the end with the cornstarch slurry over high heat.
- If you don’t have carrots or celery, the dish will still work, though the sauce will be less vegetal—onion and garlic are the most important aromatics.
- Red wine can be swapped for fortified wines like sherry or madeira, brandy, or simply replaced with more beef stock.
Instant Pot Short Ribs — Recipe Card
Instant Pot Short Ribs
Servings: 4 | Prep: 10 mins | Cook: 1 hr | Total: 1 hr 10 mins
Ingredients
- 3 lbs bone‑in beef short ribs
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 cup dry red wine (or beef broth)
- 2 tablespoons tomato paste
- 2 tablespoons balsamic vinegar
- 1 cup beef broth
- 1 bay leaf
- 2 sprigs fresh rosemary (or 1.5 tsp dried)
- 1.5 tablespoons cornstarch (mixed with water)
- Salt and pepper to taste
Instructions
- Season ribs with salt and pepper. On Sauté, heat oil and brown ribs in batches, 2–3 minutes per side. Remove and set aside.
- Sauté onion, carrot and celery until softened (about 4 minutes). Add garlic 30 seconds. Pour in wine and scrape up brown bits. Cook 1 minute, then stir in tomato paste, balsamic and beef broth.
- Add bay leaf and rosemary, return ribs and any juices to the pot. Seal lid and cook at High Pressure 45 minutes. Let pressure release naturally 10–15 minutes, then open.
- Remove ribs and herbs. Skim fat from the sauce. Combine cornstarch with 1.5 tablespoons water, add to pot on Sauté and cook until sauce thickens, 1–2 minutes. Adjust seasoning.
- Serve ribs with vegetables and sauce spooned over. Enjoy.
Nutrition (estimate)
Serving: 2 short ribs — Calories: 728 kcal; Carbs: 14 g; Protein: 67 g; Fat: 38 g. Nutrition is an estimate for guidance only.