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Instant Pot beef short ribs with glossy gravy and parsley in a blue bowl, served over mashed potatoes.
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
  

  • 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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