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+ servings

Instant Pot Beef Ribs

Fall-off-the-bone braised beef short ribs are so tender and melt in your mouth with a rich and tasty gravy.


  • 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.

Nutrition Information

Calories: 453kcal, Carbohydrates: 10g, Protein: 35g, Fat: 28g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Cholesterol: 98mg, Sodium: 2110mg, Potassium: 977mg, Fiber: 1g, Sugar: 4g, Vitamin A: 2714IU, Vitamin C: 3mg, Calcium: 50mg, Iron: 5mg
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