This post may contain affiliate links. Please see our disclosure policy.
This Instant Pot Short Rib recipe delivers restaurant-quality results in record time. Pressure cooked until fall-apart tender in a rich, deeply flavored sauce, these short ribs are elegant enough for a holiday meal yet easy enough to make on a random Tuesday night.
Kristen's Keys for Instant Pot Short Ribs
Paying attention to a few details upfront will ensure you enjoy restaurant-quality short ribs effortlessly at home.
- Choose bone-in short ribs when possible. Boneless will work, but bone-in short ribs add extra richness to the sauce as they cook. Those bones release collagen under pressure, which translates to deeper flavor and a silkier gravy.
- Don't rush the sear. Giving the short ribs space to brown creates a flavorful caramelized crust and locks in a lot of flavor. If needed, work in batches to sear the short ribs.
- Always deglaze the pot thoroughly. Scraping up the browned bits with wine or broth not only prevents a burn notice, it also pulls all that concentrated flavor into the sauce.
- Let the pressure release naturally. A natural pressure release for at least 15 minutes keeps the meat tender. Releasing pressure too quickly can cause the fibers to tighten, which is the fastest way to undo all that good work.
5-Star Reader Review
I have made this recipe at least a dozen times and it turns out consistently tender and delicious. A great recipe with well structured instructions. It is definitely worthy of serving to the most critical of guests or family. Thank you for this great addition to my instapot repertoire! -Derrick
Notes on Ingredients
Below is a quick glance at what you need to make beef short ribs and gravy in the Instant Pot along with a notes on substitutions when applicable.
- Short Ribs: This recipe is designed for boneless or bone-in beef short ribs. As they are a rich cut of beef, you can typically plan on just 2 ribs per person.
- Red Wine: Dry red wine, such as Pinot Noir, Merlot, or Cabernet, creates a rich, deep sauce. Be sure to use a wine suitable to drinking, not a cooking wine with which will leave your sauce acidic and artificial tasting. Feel free to use additional beef broth in place of the wine, if desired.
- Soy Sauce: Added for deep, umami flavor. If gluten-free, use gluten-free soy sauce or tamari.
- Brown Sugar + Balsamic Vinegar: They work together to add balance and nuance to the sauce. I don't recommend swapping them out or omitting.
- Thyme Leave: While, fresh thyme is best, you can use dried thyme leaves in a pinch. Do not use ground thyme, which can overwhelm the dish.
- Cornstarch: Is used to thicken up the braising liquid to make a rich, irresistible gravy. Use an equal amount of arrowroot powder in its place to keep the dish corn-free.
How to Make Instant Pot Short Ribs
Think of this section as me in the kitchen with you, guiding you through the step-by-step process to make short ribs that your friends and family will talk about for years to come!
Step One: Sear Short Ribs
Add a bit of oil to the inner pot and turn on the sauté function. While the oil is heating, liberally season the short ribs on each side with salt and pepper to begin to build layers of flavor. Once the oil has heated, sear the short ribs on each side until they browned and begin to carmelize, then remove them to a plate, repeating the process if needed.
👉🏻Work in batches. It is important to not overcrowd the Instant Pot when searing the short ribs. We want them to brown, not steam.
Step Two: Sauté Aromatics
Add the onions, carrots, and celery to the inner pot and sauté for about 3-4 minutes, just until the onions soften. Stir in the garlic and cook for about 30 seconds, just long enough to bloom the flavor without burning the garlic.
👉🏻Is this step necessary? Yes! It helps to develop a rich braising liquid that imparts the best flavor to the short ribs.
Step Three: Deglaze Inner Pot
Pour in about ½ cup of red wine and immediately scrape up all those browned bits from the bottom of the pot. This step prevents a burn notice and adds serious depth to the sauce. Let it simmer for 1-2 minutes so the alcohol cooks off and flavors begin to concentrate.
👉🏻Not using wine? Use additional beef stock in its place and deglaze the inner pot as directed.
Step Four: Layer Ingredients
Stir in the beef broth, balsamic vinegar, soy sauce, brown sugar, thyme, and bay leaf. Nestle the short ribs back into the liquid, making sure they're mostly submerged. This ensures even cooking and maximum tenderness.
Step Five: Pressure Cook with Natural Pressure Release
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 Gravy (Optional but Encouraged)
Remove the short ribs and turn the Instant Pot back to sauté. Whisk in a cornstarch slurry (cornstarch dissolved in cold water) and cook for 2-4 minutes, stirring constantly, until the sauce thickens into a glossy gravy. If you want to take it over the top, finish with a tablespoon or two of butter, or omit to keep this recipe dairy-free.
Step Seven: Serve
Complete your meal by serving these wine-braised short ribs with mashed potatoes or creamy grits to soak up all the delicious gravy. Trust me, you won't want any to go to waste!
Storage Tips
In the unlikely case you have leftovers, short ribs hold up well to being reheated and even stand up to freezing.
- Storage: Let the short ribs cool slightly, then store them with the gravy in an airtight container in the fridge up to 4 days. Alternatively, freeze in a freezer-safe container for up to 2 months.
- Reheat: Thaw in the refrigerator if frozen, transfer to a heat-safe bowl, add a splash of broth to thin the gravy, cover with a damp paper towel and heat in 60-second intervals in the microwave until warmed through.
- Ideas for Leftovers: Beyond just reheating leftovers, you can take the meat off the bone, shred it, and use make a quick French Dip sandwich or stir into the vegetable soup right before serving. The meat is also fabulous used to make tacos, quesadillas, or added to lasagna or bolognese sauce.
More Instant Pot Beef Recipes
As this recipe for Instant Pot Short Ribs prove, the Instant Pot shines when it comes to turning tough cuts of beef into melt-in-your-mouth tender creations. Below are a few more recipes to highlight that.
Instant Pot Short Ribs
Video
Ingredients
- 1 tablespoon extra virgin olive oil, + more if needed
- 8 bone-in short ribs
- kosher salt and pepper
- 1 large yellow onion, chopped
- 2 large carrots, peeled and chopped
- 2 ribs celery, chopped
- 2 tablespoons minced garlic
- 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, or Tamari
- 2 tablespoons cornstarch, or arrowroot powder
- 3 tablespoons cold water
- 1-2 tablespoons unsalted butter, optional
Instructions
- Turn the sauté function on the Instant Pot. Add in 1 tablespoon extra virgin olive oil and let heat briefly while you season the short ribs.
- Season the short ribs generously with salt and 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, adding additional oil if inner pot is dry (it shouldn't be.)
- To the inner pot, add the diced onion, carrots, and celery, and sauté until softened, about 3-4 minutes. Add in 2 tablespoons minced garlic and saute to briefly toast for just about 30 seconds.
- Pour ½ cup dry red wine (or additional beef broth) into the inner pot and scrape up the browned bits on the bottom of the inner pot. Let simmer for 1 minute to let the alcohol cook off and the flavor to concentrate. Hit cancel to turn off the sauté function.
- Add 1 cup low-sodium beef broth, 2 tablespoons balsamic vinegar, 1 tablespoon brown sugar, 1 tablespoon reduced-sodium soy sauce, 2 sprigs fresh thyme, and 1 dried bay leaf 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 sauté and let the liquid come to a rapid bubble. Mix 2 tablespoons cornstarch with 3 tablespoons cold water until dissolved and then slowly whisk into the braising liquid. Cook until thickened, about 2-4 minutes, whisking constantly. Whisk 1-2 tablespoons unsalted butter into the gravy if desired and turn off the Instant Pot once melted.
- Serve the ribs with the gravy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2021 and updated in 2025.
Awesome ribs thank you♡
You are very welcome!
Hi Holly! If I’m only doing 4 short ribs (2.25 lbs), would I reduce the cooking time (or anything else)? Making this for Valentine’s Day & reading the reviews, I know it’ll come out AMAZING.
Hi Brianna! I would recommend keeping the cooking time the same, but cut the other ingredients in half. Enjoy! ~Kristen
First time making short ribs, they came out perfect. Thank you
Wonderful! Thank you for sharing Stacie!
Delicious, wouldn’t change a thing!,
This is one of the tastiest beef recipes I have ever made! Easy, regular ingredients, that turn into a flavorful sensation! This recipe will enter my regular winter rotation!
I absolutely LOVE LOVE hearing that!
In the future, you might mention to new users of IP that they need to build in time for the IP to come to pressure. For me, it took over 30 minutes. By the time I started and waited, it was way too late for my husband to eat because he must wake up at 4am. Please give your readers a heads up. On a different note, the recipe was wonderful. Thank you.
Hi Gina! I am sorry that your husband was unable to enjoy the short ribs last night, I hope that he can enjoy them today 🙂 As for the timing, in every recipe card I do have a spot that includes time to build up pressure and time to release and I add that to my total time. I understand the need for planning 🙂
Making tonight! Easy to put together, excited for how it’ll turn out! I Only had 3 ribs, not 8 so I reduced time to 35 using the “meat” cooking feature on the IP. I hope this works out ok doing that.
Can’t wait for dinner! Thanks for the recipe!
Hi Renee! I am so excited for you to enjoy. In the future, I would keep the cooking time the same, regardless of how many ribs you cook. The cooking time is per rib, not total ribs. You may find out you need to add an additional 10 minutes for super tender results.
Can I use cooking wine instead of going and buying drinking wine?
Hi Lorinda! I would recommend using additional beef broth over cooking wine. Cooking wine leaves a very acidic artificial taste. But using extra beef broth will work just perfectly. Enjoy!
Is there any way to make this ahead of time? I would like to use this as a meat course within a 7 course dinner. It would be very difficult to to integrate this in a complicated menu if all the preparation must be ala minute.
Hi Richard! Yes, you can prepare the short ribs ahead of time. You have two options. You can prepare as directed up to 3 days in advance, allow to cool, and store in airtight container in the refrigerator. Reheat on low in a crockpot until just warm to the touch, whisking in up to 1/2 cup of additional beef broth if needed. Turn to "warm" and hold warm as you wait to serve guests. Alternatively, you can prepare as directed up the pressure releasing. Once pressure has been released, allow to cool, and store in an airtight container in the refrigerator for up to 3 days. When ready to serve, transfer the mixture to a large dutch oven. Bring the mixture to a simmer. Once simmering, remove the short ribs to a plate and tent with foil. Thicken the gravy by turning the heat to high, and whisking in the cornstarch slurry, whisk until thickened and then serve the ribs with the gravy.