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Instant Pot Short Ribs

Instant Pot Short Ribs are juicy and fall off the bone, cooked in the most amazing garlic and wine sauce, and ready to eat in just two hours!

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings: 6 servings
Calories: 257 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 6 large beef short ribs about 1 lb. each
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil canola or peanut oil
  • 8 cloves garlic crushed
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 2 cups red wine
  • 2 tablespoons soy sauce
  • 1 tablespoons Worcestershire sauce 
  • 1 cup beef broth
  • 1 large onion quartered
  • 2 medium carrots sliced into 1/4 inch pieces
  • 5 bay leaves
  • 2 tablespoons light molasses
  • 1/4 cup balsamic vinegar
Optional:
  • 1 tablespoons cornstarch
  • 2 tablespoons water
Garnish:
  • chopped green onions
  • sesame seeds

Instructions

    Cup of Yum
  1. This is an optional step, but if you have time and can plan ahead, pour the red wine over the short ribs in a large bowl, cover with plastic wrap, and marinate in the refrigerator for a few hours.
  2. When ready to cook, pat dry the ribs and season with salt and pepper.
  3. Select the "Saute" setting on an electric pressure cooker and adjust it to High. Once it reads HOT, add olive oil.
  4. Add 2-3 short ribs to hot oil. You need to sear the short ribs in batches in one layer in the Instant Pot.
  5. Cook until the bottom is browned, about 8 minutes. Cook a few more minutes on the other side. Transfer browned short ribs to a plate and cover with foil. Repeat cooking with remaining short ribs.
  6. Once the ribs have been seared and are resting on a plate covered in foil, add the crushed garlic to the pot and cook for 1 minute. Add the rosemary and thyme, stir, and cook for 1 minute.
  7. To deglaze the pot, add 1 cup of red wine, the soy sauce, and Worcestershire sauce. Using a wooden spoon, scrape the bottom of the pot really well to remove any stuck pieces.
  8. Add one more cup of wine and the broth.
  9. Add one layer of short ribs, the quartered onion, and the carrots. Top with the remaining ribs. Add the bay leaves.
  10. Close and seal the pressure cooker. Turn the venting knob on top to "Sealed".
  11. Press the "Manual" button and set the timer for 40 minutes on High Pressure. For bone-in, larger short ribs, add 15 more minutes to the cooking time. Note that the pot has a lot of liquid, so it may take over 20 minutes to come to pressure.
  12. When it beeps, do a natural pressure release for 15 minutes and then release any remaining pressure.
  13. Remove ribs to a platter with tongs and cover with foil to keep warm.
  14. Optional: Use a fat separator or a mesh strainer to separate the fat from the juices; remember that you won't be able to do this if you add the carrots. If you added the carrots, skim the sauce with a spoon to remove the fat.
  15. Remove and discard the bay leaves. Return juices to the pot.
  16. Add the molasses and balsamic vinegar to the pot.
  17. Select the Saute function and adjust to Medium heat. Simmer the sauce for about 30 minutes, stirring occasionally until it thickens.
  18. If the sauce is not as thick as you want it, combine cornstarch and water in a small bowl. Add it to the pot, stir to combine, and bring to a boil. Turn the pressure cooker off.
  19. Optional: Add the ribs to the pot and gently coat them with the sauce. Put the lid back on the pressure cooker and let the ribs absorb some of the sauce for about 10 minutes.
  20. Serve over mashed potatoes.

Notes

  • Sometimes, looking for short ribs can be difficult. All butcher shops and grocery stores may not consider them the same. I have found two ways they are described: English and Flanken style. English-style short ribs are cut lengthwise and divided, with the meat sitting on top of each rib bone. Flanken-style ribs are cut across the bone and have pieces of bone throughout the meat. 
  • When shopping for this recipe, I recommend English cut ribs. Try to get thick pieces that have meaty cuts with a lot of marbling. The marbling makes them juicier and more tender. Avoid any ribs with a lot of fat on top. Always choose those that are a vibrant red color, and stay away from anything that looks gray or brown. If choosing flanken-style ribs, make sure they are evenly cut and not ragged or torn at the edges. 
  • Don’t skip the searing step—it really makes a difference. Sear them in batches so they are not crowded.
  • Crushing the garlic makes the taste a lot more prominent. If that is not what you’re looking for, mince it.
  • Be sure to scrape the bottom of the pot well with a wooden spoon or spatula when deglazing it to get all the brown bits off the bottom. It also prevents a burn notice.
  • To make the ribs crispy on the outside, broil them in the oven for a few minutes or put them in the air fryer for five minutes at 350 degrees F.
  • Marbling is good for flavor, but trim any excess fat to avoid greasy sauce. 

Nutrition Information

Serving 0g Calories 257kcal (13%) Carbohydrates 22g (7%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 0g (0%) Cholesterol 0mg (0%) Sodium 878mg (37%) Potassium 512mg (15%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 4075IU (82%) Vitamin C 5mg (6%) Calcium 63mg (6%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 257

% Daily Value*

Serving 0g
Calories 257kcal 13%
Carbohydrates 22g 7%
Protein 2g 4%
Fat 5g 8%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 878mg 37%
Potassium 512mg 11%
Fiber 1g 4%
Sugar 11g 22%
Vitamin A 4075IU 82%
Vitamin C 5mg 6%
Calcium 63mg 6%
Iron 2.1mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.