Instant Pot Short Ribs

Boneless beef short ribs braised in the Instant Pot with red wine and aromatics, finished off with balsamic vinegar.  Tender, succulent short ribs on the table in no time!

When the weather turns cold, I'm all about comfort food.  Long, slow braises are a favorite in my house.  These Instant Pot braised short ribs are so easy and fast, we can have them on a weeknight.  Yep, in a little over an hour, start to finish.

WHAT CUT OF SHORT RIBS TO USE

I like to use boneless beef short ribs in this recipe.  They cook up tender and are easy to serve.  On the bone works, too, so if that's your preference or what you've got on hand, go for it.  I like both.

Short ribs come in two cuts, but for boneless I've only seen one type.  If using on the bone, buy the English cut which are cut parallel to the bone, with one bone per piece (not the flanken cut, which I usually never see anyway in the meat case).

INGREDIENTS

Besides the about 2 pounds of boneless beef short ribs, you'll need:

• some aromatics -- carrots, shallots and garlic
• red wine, chicken stock and balsamic vinegar
• fresh thyme, and rosemary if you have it
• salt, pepper and a little olive oil

STEP BY STEP INSTRUCTIONS

1. On sauté mode, brown the short ribs well in olive oil.
2. Cook the carrots, shallots and garlic until softened.
3. Add the wine and chicken stock and deglaze the bottom of the pot.
4. Nestle the short ribs back in the pot with some thyme sprigs, seal and cook under high pressure for 45 minutes.

To finish, remove ribs to serving plate and switch back to sauté and reduce the liquid with some balsamic vinegar until slightly thickened and syrupy.  Then just spoon the sauce over the ribs and serve.  Yum!

RECIPE NOTES AND TIPS

• I prefer boneless beef short ribs but bone-in works just fine, same amount of cook time.  They may yield more fat.
• Speaking of fat, skim any excessive amounts from the sauce before finishing with the vinegar.  A little fat is fine, in fact it's good.
• Try a flavored white balsamic vinegar instead of regular balsamic.  I had some caramelized onion flavored balsamic from a specialty store and used 1 tablespoon instead of the regular balsamic vinegar.  Delicious!
• Spoon the sauce over the ribs and mashed potatoes, polenta or pasta, and serve with a green vegetable or salad on the side.
• I use an inexpensive red wine, no high brow stuff here, and homemade chicken stock makes all the difference.  I make stock in the Instant Pot and always have chicken stock in my freezer.  That's how I roll.

Fork tender and flavorful short ribs can be had for a cozy weeknight dinner with the pressure cooker.  It really does braise just as well as in the oven in far less time.  Comfort food at it's best, enjoy! Kelly🍴🐦

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Instant Pot Short Ribs

Boneless beef short ribs braised in the Instant Pot with red wine and aromatics, finished off with balsamic vinegar.

4.89 from 9 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Natural release time: 15 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 4 servings

Calories: 500kcal

Author: Kelly Wildenhaus

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Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 2 pounds boneless beef short ribs about 3 to 5 pieces, depending on size
• ▢ 1 carrot, peeled, small dice
• ▢ 1 shallot, small dice
• ▢ 3 cloves garlic, finely chopped or minced
• ▢ ¾ cup red wine an inexpensive dry red
• ▢ ¾ cup chicken stock, preferably homemade
• ▢ 2 tablespoons balsamic vinegar or other savory flavored specialty white balsamic vinegar
• ▢ Kosher salt and pepper
• ▢ 5 sprigs fresh thyme
• ▢ 1 sprig fresh rosemary, OPTIONAL

Instructions

• Set Instant Pot to sauté setting and heat oil until hot. Pat short ribs dry and generously season with kosher salt and freshly cracked pepper. Add to heated insert and brown well, without moving except to flip, about 6 minutes a side. Remove to plate and set aside.
• Add carrots, shallots and a sprinkle of salt to remaining oil in pot. Cook until starting to soften and brown slightly. Add garlic, stir until just fragrant. Turn off sauté mode.
• Add red wine to pot and stir to scrape up any browned bits. Add the chicken stock and stir to combine. Season with a little more salt and pepper. Nestle the short ribs and any accumulated juices back into the pot. Top with thyme sprigs, and rosemary, if using.
• Place lid on pot and seal. Cook on regular pressure cook mode set at high pressure for 45 minutes. When done, let pressure naturally release for 15 minutes, then manually release any remaining pressure.
• Carefully remove ribs to plate and tent with foil. If needed, skim any excess fat off the liquid and discard. Turn on sauté mode, add balsamic vinegar and boil for about 5 to 10 minutes until reduced slightly and the sauce starts to turn syrupy. Turn off sauté mode. Spoon sauce over short ribs and serve.

Recipe Notes

• Can use short ribs on the bone, look for English cut, same cooking time.
• I only use 1 tablespoon of the flavored white balsamic vinegar if I use that instead. It's good with a savory flavored vinegar for a change, but regular balsamic vinegar is perfect and more common.
• If I have fresh rosemary, I toss in a small sprig along with the fresh thyme.

Nutrition

Calories: 500kcal Carbohydrates: 8g Protein: 45g Fat: 27g Saturated Fat: 10g Polyunsaturated Fat: 1g Monounsaturated Fat: 13g Cholesterol: 135mg Sodium: 227mg Potassium: 1010mg Fiber: 1g Sugar: 3g Vitamin A: 2610IU Vitamin C: 4mg Calcium: 42mg Iron: 6mg

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*Recipe inspired by Savory Tooth.