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Fall-off-the-bone braised beef short ribs are so tender and melt in your mouth with a rich and tasty gravy in less than 2 hours!
Using your Instant Pot during the week or on weekends can be a game-changer, especially with cuts of meat that require a longer cook time.
If you’re new to an Instant Pot start here. or else following along below to make the most succulent Instant Pot beef short ribs.
- Beef short ribs – For this recipe, you’ll need English-cut beef ribs. Choose well-marbled ribs that are thick and meaty.
- Oil – Use canola or vegetable oil for searing the meat as it has high smoke point and neutral flavor.
- Red wine – I don’t recommend cooking wine. Instead choose a wine that you’re willing to drink. No need to go with an expensive bottle, something in $10-12 range is fine. A medium-bodied wine like Cabernet Sauvignon, Pinot Noir, and Merlot are a good choices!
How to make this recipe:
Sear the short ribs:
- Set the Instant Pot to “Sauté” function and on “High”.
- Once the display reads “HOT”, add oil and heat it up.
- Meanwhile, generously season the short ribs with salt and pepper.
- Sear the ribs for about 4 minutes per side, or until nicely browned and then remove from the pot and set aside.
TIP: If the meat is stuck and doesn’t detach easily, don’t force it. Give it another 30 seconds or so, and try again. When the meat is seared properly, it detaches without effort.
Sauté the veggies:
- Add onions, carrots, celery, and garlic into the pot and saute for 3-4 minutes.
- Then add red wine and deglaze the pot. Make sure there’s nothing stuck to the pot, which could trigger “BURN” notice.
- Stir in beef stock, balsamic vinegar, remaining teaspoon of salt and pepper, dried thyme and bay leaf.
- Now, add the short ribs back into the pot.
- Cancel the “SAUTE” function, cover the pot and set it to Manual/Pressure Cook function for 45 minutes. Make sure the steam valve is turned to “seal” position.
- Once the time is up, let the Instant Pot release the pressure naturally for 20 minutes, then turn the valve to a “venting” position for a quick release.
- Carefully open the lid and gently remove the short ribs using a pair of kitchen tongs. Cover with foil to keep them warm.
Can I skip the wine?
Yes, you can. Acidity in red wine balances the richness of short ribs and tenderizes the meat through the process of “denaturing”. The alcohol evaporates during this process and is perfectly safe for children to eat. If you must omit alcohol, I recommend substituting with other type of vinegar.
What can I serve with this dish?
Here’re my favorite sides to serve with these braised short ribs:
- You can never go wrong with mashed potatoes. In fact, I highly recommend serving braised short ribs over a bed of mashed potatoes!
- Polenta is another great choice.
- You can also serve ribs with hulled barley.
- Or rice. You can either make fluffy stovetop rice or Instant Pot rice.
- Don’t forget your veggies like an oven-roasted medley.
These Instant Pot beef braised ribs make the perfect Sunday lunch, Mother’s Day, Father’s Day meal, or any other special occasion.
Instant Pot Beef Ribs
- 4 English-cut beef short ribs, about 2 pounds
- 3 teaspoons table salt, divided
- 2 teaspoons pepper, divided
- 3 tablespoons canola or vegetable oil, divided
- ½ cup chopped onion, ½ a large onion
- 1 teaspoon minced garlic, 2-3 cloves garlic
- ½ cup chopped carrots, 1 large carrot
- ¼ cup sliced celery, 2 celery ribs
- ½ cup red wine
- 2 cups beef stock
- 2 tablespoons balsamic vinegar
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon cornstarch
- 2 tablespoons water
- Fresh parsley for garnish, optional
- Season the short ribs with 2 teaspoons of salt and a teaspoon of pepper.
- Set the Instant Pot to the ‘Sauté’ mode on ‘High’. Once the display reads "HOT, add 2 tablespoons of oil and heat it up.
- Sear the ribs, 4 minutes each side, until they're well browned. Remove from the pot and set them aside. (TIP: If the meat doesn't detach from the pot easily, don't force it. Simply wait for 30 seconds or so and try again. Well seared meat detaches without any effort.)
- Add the remaining tablespoon of oil to the pot. Then add the onions, carrots, celery and garlic and sauté for 3 to 4 minutes or until the vegetables soften.
- Add the wine to deglaze the pot and scrape the bottom to loosen up any meat that stuck to the bottom of the pot. Let the wine simmer for 2 minutes.
- Next, add the beef stock, balsamic vinegar, remaining teaspoon of salt and pepper, dried thyme and bay leaf. Add the seared short ribs back to the pot.
- Put the lid on, making sure that the pressure valve is in the “sealing” position.
- Select the “Manual" or "Pressure Cook” mode. Adjust the time, with the “- / +” to 45 minutes.
- When the time is up, let it release the pressure naturally for 20 minutes, then turn the pressure valve to “venting” position to do the quick pressure release.
- Open the lid and carefully take out the beef short ribs. Cover tightly with foil to keep warm.
- Using mitts, carefully strain the braising liquid and discard the vegetables.
- Turn the Instant Pot back on ‘Sauté’ mode on ‘High’. Add the strained braising liquid through a fat separator back to the pot and discard excess fat. Bring the liquid to a simmer.
- In a small bowl, mix cornstarch with water to make a slurry. And add the slurry to the braising liquid.
- Let it cook for a minute or until the sauce thickens.
- Add back the short ribs and toss gently to coat with the sauce. Serve immediately with fresh parsley, if desired.