From the Cook

1/6

Instant Pot Short Ribs

Flavor the Moments Verified

Flavorthemoments.com

Ingredients

Warning0 allergens identified

Instant Pot Short Ribs

3 pounds bone-in beef short ribs

1 tbsp olive oil

1 onionchopped

2 carrotschopped

2 stalks celerychopped

3 cloves garlicminced

1 cup dry red winesuch as cabernet sauvignon; drinkable quality; sub with the same amount of beef broth if you prefer not to use alcohol

2 tablespoons tomato paste

2 tablespoons balsamic vinegar sub with soy sauce, tamari or coconut aminos

1 cup beef broth

1 bay leaf

2 sprig fresh rosemary or 1.5 teaspoons dried; sub with your favorite herbs

1 ½ tablespoons cornstarch

Season the short ribs generously with salt and pepper to taste. Select the Sauté button on the Instant Pot and add the olive oil. Add as many short ribs to the pot as you can without overcrowding (it will take two batches) and brown each side for 2-3 minutes. Flip the short ribs when they release easily. Once browned, remove to a plate and set aside.

Add the onion, carrot and celery to the pot and sauté until softened, about 4 minutes. Add the garlic and cook 30 seconds. Add the red wine and deglaze the pan, using a wooden spoon to scrape up the brown bits from the bottom of the pot. Cook for 1 minute to cook off some of the alcohol, then add the tomato paste, balsamic vinegar and beef stock and stir well. Add the bay leaf and 2 sprigs rosemary, then add the short ribs back to the pot along with any accumulated juices on the plate. Secure the lid, close the venting valve and cook for 45 minutes at High Pressure. Naturally release the pressure for 10-15 minutes and quick release the pressure from there as necessary, then remove the lid when safe to do so.

Discard the bay leaf and rosemary, then transfer the short ribs to a plate. Using a slotted spoon, remove the vegetables from the pot and place in a bowl or along with the short ribs. Skim off any pools of fat on top of the sauce.

Place the Instant Pot on Sauté mode and combine the cornstarch with 1.5 tablespoons water. Add it to the pot and cook, stirring constantly, until the sauce has thickened to the desired consistency, about 1-2 minutes. Turn off the heat and adjust the seasoning as necessary.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Pat Dry Before Searing 🏜️
Thoroughly dry the short ribs with paper towels before the sear step—this creates a superior golden crust and locks in flavors rather than steaming the meat.
Build Depth with Tomato Paste 🍅
Toast the tomato paste in oil for 1-2 minutes before adding liquid to caramelize it and develop deep, savory undertones that elevate the entire braising liquid.
Pressure Release Matters ⏱️
Use natural pressure release for 10-15 minutes after cooking to allow the meat fibers to relax and reabsorb moisture, resulting in maximum tenderness rather than quick venting.
Degrease the Sauce Strategically 🥄
After cooking, skim fat from the braising liquid surface using a fat separator or ladle, then finish with balsamic vinegar to add complexity without excess richness.
Aromatics in Layers 🧅
Reserve half your diced aromatics (onion, celery, carrot) to add during the last 5 minutes of cooking for fresh texture and brightness that contrasts the deep, stewed vegetables below.