Instant Pot Beef Short Ribs

Instant Pot beef short ribs are browned first, then pressure-cooked with red wine, beef broth, tomato paste, garlic, onion, carrot, celery, bay leaves, thyme, and rosemary. The cooking liquid is thickened with a cornstarch slurry and served as gravy. The recipe makes four servings and uses boneless short ribs cut into small pieces for the pressure cooker.

Brown the beef in batches to build flavor, then deglaze the pot with red wine before adding the remaining ingredients. After a 40-minute pressure cook and 10-minute natural release, remove the beef and strain out the cooked vegetables and herbs. Finish the liquid with the slurry. For a complete meal, serve the short ribs with parsnip purée.

Dr. J’s Kitchen

Instant Pot Beef Short Ribs

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Boneless short ribs pressure-cook with red wine, broth, tomato paste, and aromatics, then the cooking liquid becomes a rich gravy.

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Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Method Video Notes

Ingredients

  

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• 2 lb. boneless beef short ribs, cut into 1–2-inch pieces
• 4 T olive oil or avocado oil
• 1 carrot, peeled and cut into 3 segments
• 1 celery rib, cut into 3 pieces
• ½ large sweet onion, quartered, root end intact
• 2 large cloves garlic, peeled and smashed
• 1 C red wine
• 1 C beef broth
• 3 T tomato paste
• 3 dried bay leaves
• 2–3 sprigs fresh thyme
• 1 large sprig fresh rosemary
• 3 T cornstarch
• 3 T cold or room-temperature beef broth or water For the slurry.
• 1½ tsp. kosher salt
• ½ tsp. ground black pepper
• chopped fresh parsley, optional

Method

 

1. Season both sides of the short ribs generously with salt and pepper. Set the Instant Pot to Sauté Normal. When it reads Hot, add the oil. When it shimmers, brown the beef in batches for about 3 minutes per side. Transfer the beef to a platter.
2. Pour the red wine into the pot and scrape up the browned bits with a wooden spoon. Reduce for 2 minutes. Whisk in the tomato paste until smooth, then press Cancel.
3. Add the beef broth, garlic, bay leaves, onion, carrot, celery, thyme, rosemary, browned beef, and any collected juices. Secure the lid and pressure-cook on High/More for 40 minutes.
4. When cooking ends, allow a 10-minute natural release. Cancel and release the remaining pressure. When the pin drops, open the lid. Remove the beef with a slotted spoon and discard the vegetables and herb stems.
5. Set the Instant Pot to Sauté Normal. Stir together the cornstarch and 3 tablespoons broth or water. When the cooking liquid boils, whisk in the slurry and cook until thickened. Serve the gravy with the short ribs and parsley if desired.

Video

Notes

The source serves four and uses an 8-quart Instant Pot. The parsley is optional. A link to Dr. J’s parsnip purée accompanies the original video description.

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Brown the short ribs in batches

Brown the beef in batches so the pieces have room to sear. Before pressure cooking, scrape the browned bits from the bottom of the pot with the red wine, as directed in the source.

Thicken the cooking liquid

Remove the beef and cooked aromatics before thickening. Whisk the cornstarch with cold or room-temperature broth or water, then stir the slurry into the boiling cooking liquid until it thickens.

Frequently asked questions

How long do the short ribs cook under pressure?

The source pressure-cooks the ribs on High/More for 40 minutes, followed by a 10-minute natural release.

What can I serve with the short ribs?

The source description links to Dr. J’s parsnip purée video.

Watch Dr. J Make Instant Pot Beef Short Ribs

Watch Dr. J make Instant Pot Beef Short Ribs and see how it comes together.

Products used

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Instant Pot Pressure Cooker, 8 Quart

Pyrex 4-Cup Glass Measuring Cup

Acacia Wooden Spoons for Cooking – 6-Piece Set

Ceramic Pinch Bowl Set, Set of 6