These Instant Pot Short Ribs simmer in a red wine-infused broth until the beef is fall-off-the bone tender. It's a rich, soul-warming dinner that delivers the depth of a slow braise in a fraction of the time. It makes the perfect gluten- and dairy-free Christmas dinner for guests or a cozy family gathering.
These simple yet elegant short ribs with red wine make the perfect holiday meal for cooks who need a break. No long braising time and constant vigilance. No long list of ingredients or steps. No planning hours in advance, though it is a great make-ahead recipe if you're hoping to meal prep a holiday!
My family often makes this recipe for Christmas, New Year's Eve, and birthdays when requested. I've even frozen individual portions ahead of time in Souper Cubes and warmed them for the holiday meal (shhh don't tell anyone 🤫).
I like to serve them over my Creamy Dairy-Free Mashed Potatoes or Olive Oil Mashed Potatoes without milk or butter. They also taste amazing on their own, over cauliflower mash or rice, or with creamy polenta.
For more easy holiday dinner recipes, check out my Ground Lamb Ragu Pasta, Leftover Turkey (or chicken) Baked Ziti, and Baked Salmon Cakes.
For more simplified Instant Pot Recipes, check out my Instant Pot Chicken Cacciatore, Instant Pot Chicken and Rice Soup, Tomato Soup with Shrimp (Instant Pot), Instant Pot Beef Stew with red wine, and Instant Pot Minestrone Soup.
How to make it (with photos)
In this amazing Instant Pot recipe, 30 minutes of hands-on time transforms 10 simple ingredients into an upscale restaurant-quality holiday meal.
Ingredient Notes + Substitutions
You need 10 simple ingredients to make this easy Instant Pot Short Ribs recipe with red wine.
Bone-in Beef Short Ribs
Beef short ribs are the star of the show! Most grocery stores will carry them around the holidays, but you may want to call ahead to make sure they are in stock, especially at other times of the year. I usually get them directly from the butcher department.
This recipe is written for 2.5 pounds which gives a modest serving for 3 people or a generous serving for 2 people. Because of the thick fat layer, much of the "meat" will be skimmed off. If serving hearty eaters, I recommend doubling this recipe to 5 pounds of short ribs.
A 6 quart Instant Pot can handle a double batch, and you don't need to change the cooking time. However, to ensure an extra tender batch, you can allow the pressure to release naturally for an extra 10 minutes.
Vegetables
The vegetables deepen the flavor of the braising liquid and add texture and nutrients. I add carrot, onion, and mushrooms. You can also add celery or other vegetables you'd enjoy with this dish.
Herbs and Aromatics
Garlic, bay leaf, and Thyme make the perfect flavor combination for these short ribs! The flavor is festive without overpowering the delicate nature of beef short ribs.
Wine and Vinegar
A little red wine makes a deep savory glaze for this braised short ribs recipe. You can also add a little balsamic vinegar (optional) to round out and deepen the flavor. The acid in the wine and vinegar also helps to soften the meat fibers for a fall-off-the-bone tenderness.
Broth and Starch
Beef broth provides the base for everything in this dish. Plus, when thickened with starch, the liquid becomes a savory sauce to drizzle over top of the ribs.
Make sure to check the broth for hidden ingredients if you have dietary sensitivities, since beef broth in particular can contain additives like barley, gluten, or dairy derivatives.
Cream
My favorite way to enjoy this dish is to turn the Instant Pot liquid into a savory gravy after skimming off the fat. Heavy cream or full fat coconut milk can be used interchangeably to add this creaminess -- it will not taste like coconut in the final dish if you make this recipe as listed.
See the recipe card for a full list of ingredients with quantities.
Step-by-Step Instructions
Learn how to make Instant Pot Short Ribs with these six easy steps.
- Brown the short ribs: Season the short ribs generously with salt and pepper. Then add 1 teaspoon of avocado oil or vegetable oil to a large skillet or frying pan over medium heat. Brown the short ribs for 4-5 minutes per side. Then remove and place in the Instant Pot.
- Saute the vegetables: Leave about 1 tablespoon of fat from the ribs and discard the rest. Add the onion, carrot, and mushrooms to the skillet. Cook over medium high heat, stirring on occasion, for 4-7 minutes until just softened and fragrant.
- Deglaze with red wine: Pour in the red wine and use a spatula to scrape the brown bits off the bottom of the pan. Allow the alcohol to bubble out for 3-4 minutes. Transfer everything to the Instant Pot.
- Add the liquids and pressure cook: Add all other ingredients to the Instant Pot except the potato starch and cream or coconut milk. Lock the lid and cook on high pressure for 55 minutes. Then push the pressure release valve to vent.
- Thicken the sauce: Remove the short ribs and place on a plate. Use a ladle to skim the fat off the top. Trim any excess fat off the short ribs.
Then whisk 1 tablespoon potato starch with 1 tablespoon cold water. Pour into the hot cooking liquid and stir gently to thicken. If needed, use the saute function and simmer for up to 5 minutes more to thicken as desired.
Optional: Add the cream or coconut milk (for the creamy variation) and gently stir in. - Finish and serve: Return the short ribs to the Instant pot. Taste and adjust salt and pepper. I like to serve the short ribs warm over a bed of mashed potatoes or creamy polenta.
Expert Tips
Make amazing Instant Pot Short Ribs on the first try with these expert tips.
Brown the ribs for deep flavor.
Browning adds restaurant-style richness that gives the sauce more delicious depth. I think it's worth the extra few minutes! If you're in a rush, it is ok to skip it and add the ribs straight to the Instant Pot, but you'll miss out on that extra bit of magic.
Let the steam release naturally.
If you have time, allowing a natural pressure release gives more time for the meat fibers to soften so the ribs stay tender.
Skim the fat before serving.
Short ribs are very rich! The fat helps release flavor while cooking, but it can be too much for serving. Use a spoon or ladle to skim it off the top so it's not too heavy. I also recommend trimming the fat off the short ribs once cooked.
Make it ahead.
Making the main ahead of time can be your best kept secret for a busy holiday! Allowing the recipe to cool before serving also eliminates the need to skim off the fat, since it will solidify across the top and you can easily break it off and discard.
Keep your stovetop free and reheat using the saute function on the Instant Pot or reheat in a pot on the stove. Stir on occasion and spoon sauce over the ribs to keep them juicy and tender. Medium heat is fine - it will take at least 10-15 minutes to heat through completely.
Recipe FAQs
Here I answered some frequently asked questions about this Instant Pot Short Ribs recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze in individual portions for up to 3 months.
Mashed potatoes, creamy polenta, and roasted root vegetables are great pairings for short ribs! I usually serve them with my creamy coconut milk mashed potatoes
You can double this recipe in a 6 quart Instant Pot. The pressure cooking time does not change, though browning the meat will take twice as long because you will need to do it in two batches. I recommend allowing 10-15 minutes of natural pressure release after cooking time to help ensure the meat is ultra tender.
You can omit the red wine entirely and this recipe is still herby and delicious!
Related easy holiday dinners to consider...
Looking for other easy holiday dinner recipes like this Instant Pot Short Ribs recipe? Check these out:
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📖 Recipe
Instant Pot Short Ribs
Ingredients
- 2 ½ pounds bone-in beef short ribs
- salt and pepper as needed
- ½ large yellow onion roughly chopped
- 1 medium carrot peeled and roughly chopped
- 8 ounces cremini mushrooms sliced
- 3 cloves garlic halved lengthwise
- ¼ cup dry red wine
- 1 ¼ cup beef broth (check for gluten-free)
- ½ tablespoon balsamic vinegar optional for extra depth
- 1 dried bay leaf
- 2 branched sprigs of fresh thyme or ½ teaspoon dried thyme
- 1 tablespoon potato starch
- ½ cup heavy cream or full fat coconut milk - optional for a creamy gravy
Instructions
- Brown the short ribs: Season the short ribs generously with salt and pepper. Then add 1 teaspoon of avocado oil or vegetable oil to a large skillet or frying pan over medium heat. Brown the short ribs for 4-5 minutes per side. Then remove and place in the Instant Pot.*
- Saute the vegetables: Leave about 1 tablespoon of fat from the ribs and discard the rest. Add the onion, carrot, and mushrooms to the skillet. Cook over medium high heat, stirring on occasion, for 4-7 minutes until just softened and fragrant.
- Deglaze with red wine: Pour in the red wine and use a spatula to scrape the brown bits off the bottom of the pan. Allow the alcohol to bubble out for 3-4 minutes. Transfer everything to the Instant Pot.
- Add the liquids and pressure cook: Add all other ingredients to the Instant Pot except the potato starch and cream or coconut milk. Lock the lid and cook on high pressure for 55 minutes. Then push the pressure release valve to vent.
- Thicken the sauce: Remove the short ribs and place on a plate. Use a ladle to skim the fat off the top. Trim any excess fat off the short ribs.Then whisk 1 tablespoon potato starch with 1 tablespoon cold water. Pour into the hot cooking liquid and stir gently to thicken. If needed, use the saute function and simmer for up to 5 minutes more to thicken as desired. Optional: Add the cream or coconut milk (for the creamy variation) and gently stir in.
- Finish and serve: Return the short ribs to the Instant pot. Taste and adjust salt and pepper. I like to serve the short ribs warm over a bed of mashed potatoes or creamy polenta.
Jen says
These short ribs are so tender and this is the perfect holiday dinner! I’m glad I have leftovers 😋