Braised in a rich sauce, this easy recipe for Instant Pot Short Ribs delivers the most delectable, restaurant-quality, fall-off-the-bone beef short ribs!
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.
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Notes
Gluten-Free Modification: Use tamari in place of soy sauce. Dairy-Free Modification: Omit the butter from the recipe. Your gravy will be plenty rich without it. Storage: Allow the short ribs to cool slightly and then transfer them to an airtight container along with the gravy. Alternatively, allow the ribs and gravy to cool completely and then transfer it to a freezer-safe bag or container and freeze for up to 2 months. To reheat, defrost in the refrigerator if needed, then place the short ribs and gravy in a heat-safe bowl and cover with a damp paper towel. Reheat in 60-second intervals until warmed through, adding broth if needed to thin the gravy.