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Instant Pot Beef Short Ribs

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Ingredients

Warning0 allergens identified

Instant Pot Beef Short Ribs

3 pounds bone-in beef short ribs

3 tablespoons olive oil

1 yellow oniondiced

3 carrotschopped

1 tsp garlic pasteor minced garlic is fine

saltTo Taste

black pepperTo Taste

¼ cup all-purpose flour

½ cup dry red wineI used Merlot

1 cup beef broth

2 tablespoons tomato paste

2 sprigs fresh thyme

2 sprig fresh rosemary

Instructions

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Instructions

First set your Instant pot to the sauté setting. Once hot, add one tablespoon of oil.

Let the oil heat up then add diced onions, carrots, and garlic. Season with salt & pepper to taste. Cook for a few minutes, stirring constantly. Remove veggies to a clean plate.

Next, use paper towels to pat dry the ribs. Then season all sides with salt and pepper and cover with flour; shake off excess flour.

Add 2 more tablespoons of oil to the pot. Place in the short ribs and sear on all sides, cook in batches, if the whole thing doesn’t fit in your instant pot, then transfer to a plate.

Deglaze the bottom of the pan with wine. Scrape the bottom of the pan to release any residue that is sticking for all of it’s flavor. Bring to a boil and cook 2 minutes.

Next, add beef broth, salt, freshly ground black pepper, and tomato paste. Mix until incorporated. Add ribs and veggies back to the pot and add sprigs of thyme and rosemary on top.

Secure instant pot lid. Cook on Manual/High Pressure for 45 minutes with a natural release.

Remove instant pot lid, and carefully transfer the short ribs to a plate and cover to keep warm. Remove herbs and discard.

To make a smooth silky sauce, skim off some of the fat and blend with remaining liquid and veggies, using an immersion blender.

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Tips & Tricks (5)

Sear for Depth 🔥
Use the Instant Pot's sauté function to deeply brown all sides of the short ribs before pressure cooking—this develops rich, caramelized flavors that elevate the entire dish.
Tomato Paste Technique 🍅
Toast the tomato paste in oil for 1-2 minutes before deglazing to concentrate its umami flavor and prevent it from tasting acidic or raw in the final sauce.
Natural Release Magic ⏱️
Allow at least 15 minutes of natural pressure release after cooking to let the meat's fibers relax fully, ensuring fork-tender results rather than tough, rushed meat.
Wine Reduction Strategy 🍷
Use the sauté function after pressure cooking to reduce the braising liquid by half, concentrating flavors and creating a silky, coating sauce that clings beautifully to the ribs.
Herb Bouquet Bundle 🌿
Tie fresh rosemary and thyme together with kitchen twine before adding to the pot—this keeps herbs from scattering throughout the dish and makes them easy to remove before serving.