These Instant Pot Short Ribs will knock your socks off when it comes to flavor! Braised in a rich sauce, this easy Instant Pot Short Rib recipe delivers the most delectable, restaurant-quality, fall-off-the-bone short ribs!
For years, I reserved short ribs as a meal to be enjoyed only when dining out, as they traditionally take hours to braise and become fall-apart tender. As a busy mom, it was just not something I had the margin of time to make often.
However, just like my recipes for Instant Pot Beef Barbacoa and Instant Pot Carnitas, with the Instant Pot, it is now possible for me (and you!) to enjoy restaurant favorites at home easily and with much less cooking time.
Reasons To Love Instant Pot Short Ribs
- The Best Short Ribs Ever. The combination of wine, balsamic, and soy sauce adds the most nuanced layers of flavor, resulting in a rich decadent braising liquid that infuses the short ribs with incredible flavor. This recipe for Instant Pot Beef Short Ribs delivers the most flavorful short ribs I have ever enjoyed.
- Restaurant-Quality Results with Ease. Instant Pot Short Ribs are not only the most succulent, best-tasting short ribs, but they are also the easiest to prepare and will deliver a restaurant-quality meal effortlessly at home.
- Adaptable. This short rib recipe can easily be made gluten-free and dairy-free.
Notes on Ingredients
- Short Ribs: You can use boneless, or bone-in short ribs, but I highly recommend bone-in beef short ribs for the most flavor. The bones will add so much richness to the dish.
- Red Wine: Use a dry red wine that is suitable for drinking, such as Pinot Noir, Merlot, or Cabernet. While the wine adds a significant amount of flavor to the dish, feel free to use additional beef broth in place of the wine, if desired.
- Aromatics: Onions, celery, carrots, and garlic work to build a rich, deep gravy that pairs beautifully with the short ribs.
- Beef Broth: Use low-sodium beef broth or stock to control the level of sodium in the dish.
- Balsamic Vinegar: The richness and balance the balsamic vinegar adds to the braising liquid is insane. Do not skip this crucial ingredient.
- Soy Sauce: The soy sauce will add incredible umami flavor to the short ribs. Be sure to use reduced-sodium soy sauce to control the sodium in the dish.
- Brown Sugar: A little bit of sugar goes a long way to balance out the acidity and saltiness in this recipe.
- Fresh Thyme: Use fresh thyme for the best flavor. In a pinch, use fresh thyme leaves. Do not use ground thyme, as the flavor is not the same.
- Cornstarch: To thicken up the braising liquid to make a rich, irresistible gravy.
How to Make Short Ribs in the Instant Pot
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post or follow along as I make this dish in the video below.
Step One: Sear the Short Ribs. Using the saute function, sear seasoned short ribs in a bit of oil until brown and caramelized on each side. You will need to sear the short ribs in two batches. This will let the short ribs have room to brown and caramelize on each side. Once browned on each side, remove the short ribs from the inner pot and repeat the process.
Step Two: Saute Aromatics. After searing the short ribs, add in the onions, carrots, and celery. Saute for 3-4 minutes or until the onions begin to soften. Once the onions are softened, add in the garlic and saute for just 30 seconds. We don't want to burn the garlic, so be sure to watch closely.
Step Three: Deglaze the Inner Pot. With the Instant Pot still on the saute function, add in ½ cup of red wine, or broth, and scrape up the browned bits of the bottom of the inner pot. Not only will this add flavor to the inner pot but will prevent a burn notice from happening. Let the wine cook for just a minute or two to allow the alcohol to cook off.
Step Four: Layer Ingredients. Add the beef broth, thyme, bay leaf, balsamic vinegar, brown sugar, and soy sauce to the inner pot and give it a good stir. Add the browned short ribs into the liquid, arranging them so that they are all evenly submerged in the liquid.
Step Five: Pressure Cook. Seal the lid on the Instant Pot and set it to cook on high pressure for 45 minutes. Once the cooking time has elapsed, allow the pressure to release naturally for at least 15 minutes. This is key to keeping your short ribs tender.
Step Six: Thicken the Gravy. If you would like to thicken the sauce, which I highly, highly recommend, turn the Instant Pot back to saute after removing the short ribs from the inner pot. Whisk a cornstarch slurry into the cooking liquid. Let that cook for 2-4 minutes, or until thickened, whisking constantly. If desired, finish the sauce with a tablespoon or two of butter to amp up the lusciousness of the braising liquid.
If you learn better through visual videos, be sure to check out my YouTube video where I will walk you through how to make these Instant Pot Short Ribs in detail.
I typically plan on 2 short ribs per person, but they are very rich, and most often I personally only eat one short rib. However, leftovers never hurt!
I highly recommend using celery, onions, and carrots, otherwise known as a Mirepoix, as it helps to develop a really rich braising liquid and rich gravy.
Absolutely! Simply omit adding the butter to the gravy. It is completely unnecessary.
More Instant Pot Beef Recipes
- Instant Pot Beef Stew
- Instant Pot Beef and Barley Soup
- Instant Pot Beef Barbacoa
- Instant Pot Pot Roast
- Instant Pot Beef Bourguignon
- Instant Pot Mississippi Pot Roast
- Instant Pot Italian Beef
If you enjoyed these Instant Pot Short Ribs, I would love for you to leave a comment and review below.
Instant Pot Short Ribs
- 1 tablespoon olive oil divided
- 8 bone-in short ribs
- salt and pepper
- 1 large yellow onions chopped
- 2 large carrots peeled and chopped
- 2 ribs celery chopped
- 2 tablespoons garlic minced
- ½ cup dry red wine see note
- 1 cup low-sodium beef broth
- 2 sprigs fresh thyme or 1 teaspoon dried thyme leaves, not ground thyme
- 1 dried bay leaf
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 1 tablespoon reduced-sodium soy sauce
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 1-2 tablespoons of butter optional
- Turn the Instant Pot to saute and be sure it is adjusted for more lit up. If it is not, hit adjust to saute to change to more. Add in ½ tablespoon of oil and let heat.
- Season the short ribs generously with salt and black pepper on each side. Add half of the seasoned short ribs into the heated oil and brown on each side, about 4-5 minutes per side. Remove the seared ribs from the inner pot and place them on a plate. Repeat the process with the remaining short ribs.
- Add in the onions, carrots, and celery and saute until softened about 3-4 minutes. Add in the garlic and saute for just 30 seconds.
- Pour the red wine (or additional beef broth) into the inner pot and scrape up the browned bits on the bottom of the inner pot. This will prevent a burn notice and add flavor to the sauce. Let the wine simmer for 1 minute to let the alcohol cook off. Turn the Instant Pot off.
- Add the beef broth, thyme, bay leaf, balsamic, brown sugar, and soy sauce into the inner pot and give that a good stir. Nestle the seared ribs into the cooking liquid, being sure each rib is evenly submerged into the liquid.
- Place the lid on the inner pot, be sure the vent knob is pointed towards sealed. Using the pressure cook or manual button, set the cooking time to 45 minutes on high pressure.
- Once the cooking time has elapsed, allow the pressure to release naturally on its own for at least 15 minutes. This is SUPER important for tender beef.
- To thicken the cooking liquid, remove the short ribs, place them on a plate, and tent them with foil to keep warm. Turn the Instant Pot to saute and let the liquid come to a rapid bubble. Mix the cornstarch and water until dissolved and then slowly whisk into the braising liquid. Cook until thickened, about 2-4 minutes, whisking constantly. Whisk in the butter if desired and turn off the Instant Pot.
- Serve the ribs with the gravy.