Tender Instant Pot Short Ribs

Instant Pot Short Ribs: Tender, Fall-Off-the-Bone Comfort in a Fraction of the Time

There’s nothing quite like slow-braised short ribs—the kind that melt the moment your fork touches them. But when I discovered how perfectly Instant Pot short ribs capture that same deep, slow-cooked flavor in under two hours, it changed my cooking life. The combination of red wine, beef broth, and aromatics creates a sauce so rich and velvety, it feels like something you’d get at a fine restaurant—but it all happens in one pot. I first made these on a cold Sunday afternoon after reading about pressure-cooked braises on The Kitchn, and I haven’t gone back since.

Why This Is So Good

• Unbelievably tender: The Instant Pot breaks down tough short ribs into buttery, fall-apart perfection.
• Deep, layered flavor: Red wine, garlic, and thyme create a rich braising sauce that’s both savory and slightly sweet.
• Hands-off cooking: Sear, seal, and let the Instant Pot do all the hard work.
• Restaurant-worthy gravy: A simple cornstarch slurry transforms the braising liquid into glossy, flavorful gravy.
• Faster than traditional braising: You get all-day flavor in just over an hour.

This Instant Pot short ribs recipe delivers classic comfort food with modern convenience. The secret is balancing hearty, caramelized vegetables with the right splash of wine and broth—just enough to build a sauce that begs to be spooned over mashed potatoes. For inspiration on braising flavor profiles, Serious Eats’ guide to cooking with red wine is a great read.

Getting Your Ingredients Right

• Use English-style short ribs: Meaty and bone-in for maximum flavor.
• Choose a good dry red wine: Cabernet Sauvignon or Merlot adds depth without overpowering.
• Don’t skip the sear: Browning the ribs first creates that crave-worthy crust and rich base flavor.
• Fresh thyme is key: It infuses the sauce with subtle, earthy notes.
• Use low-sodium broth: This keeps your sauce balanced and not too salty.

For the best short ribs, look for thick, evenly sized cuts with plenty of marbling—they’ll stay juicy through pressure cooking.

Making It Step by Step

Sear the Short Ribs

Set the Instant Pot to Sauté mode and add 3 tablespoons of olive oil. Pat the short ribs dry with paper towels and season generously with salt. Dredge lightly in flour, shaking off excess. Working in batches, sear the ribs on all sides until deeply browned, about 2–3 minutes per side. Transfer to a plate.

Sauté the Aromatics

Add the remaining 3 tablespoons of olive oil to the pot. Toss in the carrots, onion, and garlic. Sauté for 3–4 minutes until softened and fragrant, scraping up any browned bits with a wooden spoon.

Deglaze with Red Wine

Pour in the red wine and simmer for 2 minutes, scraping the bottom of the pot to release all those flavorful bits. Add the beef broth, tomato paste, and thyme. Stir to combine.

Pressure Cook

Return the short ribs to the pot, nestling them into the liquid. Seal the Instant Pot lid and set to Pressure Cook (High) for 45 minutes. Once done, allow a 15-minute natural release, then carefully release any remaining pressure.

Make the Gravy

Remove the short ribs and vegetables from the pot and set aside, covered to keep warm. Set the Instant Pot back to Sauté mode. In a small bowl, whisk 3 tablespoons cornstarch with 3 tablespoons cold water to make a slurry. Stir it into the cooking liquid and simmer for 3–5 minutes until thickened. Adjust seasoning to taste.

Serve and Garnish

Serve the short ribs with a generous spoonful of gravy, topped with chopped parsley for a burst of color and freshness.

Making Sure It Turns Out

• Sear in small batches—overcrowding prevents browning.
• Use a wooden spoon to loosen every bit of flavor from the bottom.
• Let the pressure release naturally for at least 15 minutes; it keeps the meat tender.
• Strain the sauce before thickening for a silky-smooth finish.

The first time I made these, I skipped searing the ribs to save time—it was a mistake. The difference in flavor was night and day. That caramelization step builds the foundation for everything that follows.

Perfect Serving Ideas

These Instant Pot short ribs are made for mashed potatoes, creamy polenta, or buttered egg noodles. Add roasted Brussels sprouts or sautéed green beans on the side for a full, cozy meal.

Making It Different

Try swapping red wine for stout beer for a darker, maltier flavor, or stir in a tablespoon of balsamic vinegar at the end for a touch of acidity. You can also add mushrooms or pearl onions to the pot for extra heartiness.

Storage and Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave with a splash of broth to keep them moist. Short ribs also freeze beautifully—store for up to 3 months and thaw overnight before reheating.

Tips That Actually Help

• Chill leftovers and skim off any fat that rises to the top for a cleaner sauce.
• The sauce tastes even better the next day as the flavors meld.
• Always reheat over low heat to preserve tenderness.

Every time I make these short ribs, I’m reminded why the Instant Pot is such a game-changer—it turns comfort food into weeknight food. These ribs are rich, tender, and deeply satisfying without hours in the oven.

Closing Paragraph

These Instant Pot short ribs are the kind of meal that makes you slow down and savor every bite. With their fork-tender texture, rich red wine sauce, and comforting aroma, they’re perfect for dinner parties or quiet weekends at home. Once you make them, you’ll wonder how you ever lived without this recipe.

Frequently Asked Questions

→ Can I use boneless short ribs?
Yes, though bone-in adds more flavor. Adjust cooking time to 40 minutes if using boneless.

→ Do I have to use wine?
You can substitute beef broth or balsamic vinegar for a non-alcoholic option.

→ Can I make these ahead of time?
Absolutely—they taste even better the next day after the flavors deepen.

→ Why did my sauce turn out thin?
Simmer it longer after adding the cornstarch, or add a little extra slurry to thicken.

→ Can I double this recipe?
Yes, but don’t overfill your Instant Pot—keep ingredients below the max fill line.

→ What if I don’t have fresh thyme?
Use 1 teaspoon of dried thyme instead.

Recipe Card Instant Pot Short Ribs

Tender Instant Pot Short Ribs

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• Author: Maria Carla

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Description

Tender, flavorful beef short ribs cooked in red wine and herbs, ready in a fraction of the time thanks to the Instant Pot.

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Ingredients

Scale 1x2x3x

• 6 tablespoons olive oil, divided
• 3 medium carrots, peeled and roughly chopped
• 1 large yellow onion, quartered
• 3 tablespoons garlic, minced (about 5 cloves)
• 8 bone-in short ribs (English style)
• ½ tablespoon salt
• ½ cup all-purpose flour
• ¾ cup red wine (Cabernet Sauvignon or Merlot)
• 1½ cups low-sodium beef broth
• 1½ tablespoons tomato paste
• 4 sprigs fresh thyme
• 3 tablespoons cornstarch (for gravy)
• Fresh parsley, chopped (for garnish)

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Instructions

1. Set Instant Pot to Sauté; add 3 tbsp oil. Season and flour ribs; sear on all sides. Remove.
2. Add remaining oil, carrots, onion, and garlic; sauté 3–4 minutes.
3. Pour in red wine; simmer 2 minutes, scraping the bottom.
4. Stir in broth, tomato paste, and thyme. Return ribs to pot.
5. Seal lid; pressure cook on High for 45 minutes. Let release naturally for 15 minutes.
6. Remove ribs; set pot to Sauté. Mix cornstarch with water and stir into liquid. Simmer until thickened.
7. Spoon gravy over ribs and garnish with parsley.

Notes

Sear in batches for best color and flavor.

For thicker gravy, add an extra teaspoon of cornstarch.

Serve with mashed potatoes or polenta.

Store up to 4 days in fridge or 3 months in freezer.

Substitute broth for wine if desired.