Short ribs that slide off the bone are simple to enjoy. The main drawback to a traditional braising dish is the lengthy preparation time. Eat short ribs in half the time by cooking them in an electric pressure cooker. The pressure inside the cooker turns any liquid into hot steam, which penetrates the meat deeply and yields much more tender ribs than would be possible using any other method. Better and less time? Oh, yes.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 39 mins |
| Additional Time: | 8 hrs 5 mins |
| Total Time: | 10 hrs 4 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (750 milliliter) bottle full-bodied red wine
- 4 pounds beef short ribs
- salt and ground black pepper to taste
- 1 cup all-purpose flour
- ¼ cup olive oil
- 3 tablespoons unsalted butter
- 1 ½ cups chopped white onion
- 1 cup peeled and minced carrots
- 2 cloves garlic, sliced
- 2 sprigs fresh rosemary
- 1 quart chicken stock, or as needed
- ¼ cup water
- 2 tablespoons cornstarch
Instructions
- Pour red wine over short ribs in a large bowl. Marinate in the refrigerator, 8 hours to overnight.
- Remove ribs from marinade, saving marinade for later use. Season short ribs with salt and pepper. Coat 1 side of each short rib with flour.
- Select the “Saute” setting on an electric pressure cooker (such as Instant Pot®); add olive oil and butter. Cook and stir until butter melts, about 2 minutes. Add 3 short ribs to hot butter-oil mixture. Cook until bottom is browned, about 8 minutes. Transfer browned short ribs to a plate. Repeat cooking with remaining short ribs, reserving butter-oil mixture in the pot.
- Cook and stir onion, carrots, garlic, and rosemary in the hot butter-oil mixture, scraping browned bits off the sides of pot, until onion is softened and starting to brown, about 5 minutes. Add reserved wine marinade; stir well. Simmer until wine is reduced by 1/2, about 10 minutes.
- Return ribs to the pot; add chicken stock. Ensure the total volume does not go above the maximum fill line and that the bulk of the ribs are submerged. Seal the pressure cooker. Turn the venting knob on top to “Sealed”, causing the floating valve to pop up.
- Press the “Manual” button; set timer for 35 minutes. Tap the venting knob with a wooden spoon or spatula. Stand back; turn knob to point at “Vent.” Remove lid when pressure is released, about 5 minutes.
- Transfer the ribs to a plate and cover with aluminum foil, reserving sauce in the pot.
- Turn the Instant Pot to “Saute”. Simmer sauce until slightly reduced, about 5 minutes. Stir water and cornstarch together in a bowl until smooth; add to sauce in the pot. Cook for 3 minutes. Strain sauce and serve over ribs.
- The “Saute” setting on the Instant Pot(R) only stays on for 30 minutes, so don’t be surprised if it goes off in the middle of sauteing the onion mixture. Simply turn it on again.
- The Instant Pot(R) takes about 15 minutes to come to full pressure, then the timer will begin counting down.
Nutrition Facts
| Calories | 485 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 1 g |
| Protein | 16 g |
| Saturated Fat | 14 g |
| Sodium | 277 mg |
| Sugars | 1 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Following other reviews I browned the ribs in a Dutch oven on the stove top and reduced the sauce in the stove top. Made it go faster. Taste was good, savory. The bones were off when I pulled them out of the InstantPot. Served them with mashed potatoes and the gravy made with the braising liquid. Overall very delicious.
I added 10 minutes to the cooking time based on other reviews. They were tender and moist. The flavor was a bit wine forward, but good. Could use salt.
I made it using boneless country ribs. It turned out so tender mu husband was very happy. I forgot to marinate it so I just cooked it in chicken broth and wine. It was still very good. We love garlic so I would add garlic and maybe try cooking it with wine and bbq sauce. We’re Californians…we’ll try anything
I just made this today! Delicious. I do not have an insta pot, but I marinated the short ribs in red wine overnight, then before I went to work I braised the meat on all sides and placed it in the crock pot. Thank you for a great recipe. I cooked it on low for eight hours and came home to fall off the bones short ribs.
3.10.21 Followed this recipe to the letter and couldn’t have been more pleased with the way it turned out. Black Angus Beef short ribs were on sale this week, and that was the inspiration to give this recipe a try. Admittedly, I started with high-quality meat, I marinated the ribs for 24 hours, so that bold wine flavor was infused into the meat. They were as tender and juicy as any short ribs that I’ve ever had at an upscale restaurant. I read the reviews, and a number of people commented that they were tough, but honestly, mine were just melt-in-your-mouth juicy and tender. The majority of the fat cooked off leaving a fall-off-the-bone succulent short rib. I was too lazy to set up for a photo, but I should have because they plated beautifully as well. My husband already has put in a request that I make these for his birthday dinner next month. Thanks for a fabulous new meal!
it was easy and very good.will make again.
The ribs were tender, but the consensus at our house was not to make them again.
I made this per the recipe, although I chose to brown the ribs on the stove, so I could do 5 at a time vice only about 3 at a time in the Instapot. I also coated all sides of the ribs with the flour and browned all sides. The ribs absorbed some of the wine during marinating, so when you cut into them- they had a nice wine flavor. The meat was very tender, and most slid right off of the bone! They were also very flavorful with the rosemary, garlic, veggies, and the wine. I was worried that the meat would turn out blah- like with another recipe that I tried in the IS. Some things are just better cooked another way- but these turned out great! Will definitely make again!
Great recipe, needed a bit more salt but other wise great!!!!!
I thought this was a wonderful recipe but my family did not like it at all. The beef was very tender and the sauce made from the wine marinade was superb. Unfortunately I was the only one at my house who enjoyed it. Thanks for posting this recipe.
These were tough and rubbery with little flavor. Perhaps it was the instapot because the crock pot does a great job on short ribs
I made half batch of the ribs so I cut the recipe in half accordingly. Other than that I followed the recipe. I used a homemade wine but I don’t think it was “bold” enough. Next time I’ll buy a “full-bodied” wine. But the ribs were moist and tender and there was a lot of juice which would have been better with the bolder wine.
tried this and couldn’t stand it. Now, being from the BBQ capital of the world does jade one in how ribs should be done, but this turned out just bad. Also, as a note, I could not find beef ribs at the store. I had to use pork ribs which may have made a difference as well. The wine marinade overpowered the meat. The flavor was just absent and even BBQ on the ribs couldn’t save this poor pig. Good luck if you try this.
The ribs were wonderfully tender. That was it! Very little flavor so I added 2 T of “Better than beef” bouillon , another 2 T of cornstarch and 1/4 cup water…but a bay leaf or perhaps even herbs de provence would’ve provided a richer flavor. Don’t be afraid to add your herbs and cornstarch, otherwise you’ll get a thinner , less flavorful sauce. I even suggest a can of diced tomatoes! I served these ribs with some gnocchi and it ended up very very good!
I used Penzey’s Sunny Paris spice blend instead of rosemary, but otherwise followed the directions. My husband and I loved this. For those who thought it was tough, ours turned out fall off the bone tender. I cut the short ribs into pieces before cooking and let the pot natural release for over 10 minutes before opening the lid.
I followed the recipe correctly except that I used arrow root powder to thicken the sauce. To my surprise, the ribs weren’t “fall off the bone” tender. I think the next time I make this I’ll up the cook time from 35 to 45. That’s the reason for the 4 star rating.
I followed the recipe correctly except that I used arrow root powder to thicken the sauce. To my surprise, the ribs weren’t “fall off the bone” tender. I think the next time I make this I’ll up the cook time from 35 to 45. That’s the reason for the 4 star rating.
great recipe! made it exactly as written. will make again.
I made this exactly as written using fresh ingredients and just over 3 pounds of ribs. But the meat was tough, good flavors but not even close to fall off the bone tender. I will try it again but add at least 5 minutes to the cooking time, and let the pressure release naturally. Staring the sauce was time consuming, mainly due to the volume of minced carrot, next time I would use sliced carrot
Ya. Way too dry. Good taste. But if something is dry in an Instant Pot it’s an issue.
This was a big hit at our house. Fall off the bone goodness. The recipe made a TON of sauce/gravy, so there was plenty for the mashed potatoes, too. I followed the recipe exactly and had dinner on the table within the hour. Not bad for a Sunday afternoon! This one rates applause!