Instant Pot Short Ribs

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 holiday meal.

Course Dinner

Cuisine American, Christmas

Keyword instant pot short ribs, short ribs with red wine

Prep Time 35

Cook Time 55

Total Time 1 30

Servings

Calories 515kcal

Author Jamie

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.

Notes

*You can also do this using the Saute function on the Instant Pot, but I prefer the extra room using a large skillet.

Shortcut option: Short on time? Skip sauteeing the vegetables and add them straight to the instant pot. The Instant Pot's magic will still give you that deep, cozy flavor.

Storage: Store leftover instant pot short ribs in an airtight container in the refrigerator for up to 4 days.

Nutrition