Secret to the best Instant Pot Short Ribs in 60 Mins
Craving fall-off-the-bone Instant Pot Short Ribs? This easy recipe delivers tender, braised beef in a fraction of the time. Discover how.
Ingredients
- 3 lbs bone-in English-style beef short ribs about 8 ribs
- 2 tbsp avocado oil or other high-heat oil
- 1.5 tsp kosher salt more to taste
- 1 tsp black pepper freshly ground
- 1 large yellow onion chopped
- 2 large carrots peeled and chopped
- 2 stalks celery chopped
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 1 cup dry red wine like Cabernet Sauvignon or Merlot
- 2 cups beef broth low sodium
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
Instructions
- Pat the short ribs dry with a paper towel and season all sides generously with kosher salt and freshly ground black pepper. Set the Instant Pot to the 'Sauté' function on high heat. Once it reads 'Hot', add the avocado oil.
- Working in batches to avoid overcrowding, place the short ribs in the pot and sear for 2-3 minutes per side, until a deep brown crust forms. Use tongs to sear all sides. Transfer the browned ribs to a clean plate and set aside.
- Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and tomato paste, and cook for another 1-2 minutes until the garlic is fragrant and the tomato paste has darkened slightly.
- Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape all the browned bits (fond) from the bottom. Let the wine simmer and reduce for about 2-3 minutes.
- Press 'Cancel' to turn off the Sauté function. Pour in the beef broth. Add the fresh thyme, rosemary, and bay leaves. Return the seared short ribs to the pot, nestling them into the liquid.
- Secure the lid on the Instant Pot and make sure the steam release valve is set to the 'Sealing' position. Select 'Pressure Cook' (or 'Manual') and set the timer to 45 minutes on high pressure.
- Once the 45-minute cook time is complete, allow the pressure to release naturally for 15 minutes. After 15 minutes, carefully switch the valve to 'Venting' to release any remaining steam. Once the pin drops, it is safe to open the lid.
- Carefully transfer the tender short ribs to a serving platter. Strain the cooking liquid through a fine-mesh sieve into a bowl to remove the vegetables and herbs, creating a smooth sauce. Skim any excess fat from the surface. Serve the short ribs immediately, ladled with the rich braising liquid, over creamy mashed potatoes or polenta.
Notes
Searing is Key: Do not skip the searing step! This creates the Maillard reaction, which builds a deep, rich, meaty flavor base for the entire dish.
Storage: Store leftover short ribs and sauce in an airtight container in the refrigerator for up to 4 days. The flavor often improves the next day!
To Make a Thicker Gravy: After removing the ribs and straining the liquid, return the liquid to the Instant Pot on 'Sauté' mode. Make a slurry with 2 tablespoons of cornstarch and 2 tablespoons of cold water. Whisk the slurry into the simmering liquid until thickened to your liking.
Storage: Store leftover short ribs and sauce in an airtight container in the refrigerator for up to 4 days. The flavor often improves the next day!
To Make a Thicker Gravy: After removing the ribs and straining the liquid, return the liquid to the Instant Pot on 'Sauté' mode. Make a slurry with 2 tablespoons of cornstarch and 2 tablespoons of cold water. Whisk the slurry into the simmering liquid until thickened to your liking.
