0 from 12 votes
Instant Pot Short Ribs
Succulent, savory, fall-off-the-bone Instant Pot Short Ribs with a rich beef gravy is the most delicious dinner made super quick and easy!
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 25 mins
Servings: 4
Calories: 357 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 6 tablespoons olive oil divided
- 3 medium carrots peeled and roughly chopped
- 1 large yellow onion peeled and quartered
- 3 tablespoons garlic minced (about 5 cloves)
- 8 bone-in short ribs (English style)
- ½ tablespoon salt
- ½ cup all-purpose flour
- ¾ cup red wine (like cabernet sauvignon or merlot)
- 1 ½ cups low-sodium beef broth
- 1 ½ tablespons tomato paste
- 4 sprigs fresh thyme
- 3 tablespoons cornstarch (to make gravy)
- fresh parsley chopped, for garnish
Instructions
- Turn on the Instant Pot to Saute and add 2 tablespoons of oil to the pot. Sautee the carrots and onions for about 4 minutes. Add the garlic and cook for 1 more minute, then transfer the veggies to a bowl.
- Dry the short ribs with a paper towel and then season them all over with salt. Spread the flour out on a plate and lightly coat the ribs in flour.
- Add another 2 tablespoons of oil to the pot. Use tongs to place 4 short ribs into the pot and brown all sides, about 1-2 minutes searing per side. Transfer to a plate once browned and repeat with the remaining oil and ribs. *If the ribs are very thick, be sure to brown the ends as well.
- Pour in the wine to deglaze and scrape up all the brown bits on the bottom of the pot. Allow the wine to cook down for about 2 minutes. Then add the beef broth, and tomato paste and mix to combine.
- Place the seared short ribs and cooked vegetables back into the Instant Pot and top with sprigs of thyme.
- Cover, lock the lid, set the vent to sealing, and cook on Manual for 45 minutes. Once the cooking time is up, allow a 10-minute natural release before quick releasing any remaining pressure.
- Using tongs, carefully transfer the ribs to a plate and use a slotted spoon to remove the vegetables from the cooking liquid.
- If you want to make gravy for your short ribs, turn the Instant Pot back to Saute. Stir together the cornstarch and ¼ cup of the cooking liquid from the Instant Pot until combined.
- Pour the cornstarch slurry back into the Instant Pot. Whisk constantly while cooking down to your desired thickness, about 2-3 minutes (just enough to coat the back of a spoon).
- Plate two short ribs with mashed potatoes and/or vegetables, and spoon some gravy over the ribs. SPrinkle with a little parsley before serving.
Cup of Yum
Nutrition Information
Serving
2short ribs
Calories
357kcal
(18%)
Carbohydrates
29g
(10%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
15g
Cholesterol
1mg
(0%)
Sodium
1079mg
(45%)
Potassium
497mg
(14%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
7699IU
(154%)
Vitamin C
9mg
(10%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 357
% Daily Value*
| Serving | 2short ribs | |
| Calories | 357kcal | 18% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 1mg | 0% |
| Sodium | 1079mg | 45% |
| Potassium | 497mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 7699IU | 154% |
| Vitamin C | 9mg | 10% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.