Instant Pot Wine Braised Beef Short Ribs
Instant Pot wine-braised beef short ribs combine tender, flavorful meat with carrots, onions, garlic, and fresh rosemary and thyme.
Servings: 4 servings
Calories: 665kcal
Equipment
Ingredients
- 3 - 3.5 pounds beef short ribs
- sea salt and ground black pepper
- 1 large yellow onion, chopped
- 4 medium carrots, cut into 4 chunks
- 4 large cloves fresh garlic, smashed
- 1 sprig fresh rosemary
- 4 sprigs fresh thyme
- 3 cups red wine Cabernet Sauvignon, Merlot, or Pinot Noir
- 1 cup chicken stock
- 2 tablespoons corn starch to make slurry
- 4 tablespoons cold water
Instructions
- Turn on your Instant Pot and press the “Sauté” button.
- Season all sides of your short ribs with sea salt and ground black pepper.
- Add the oil to the “Hot” pan and arrange the short ribs in a single layer making sure not to crowd them together.
- Sear the short ribs for 7 to 8 minutes, until they no longer stick to the pan. Flip them over and sear the opposite side. Continue searing until all sides are golden brown.
- Remove the short ribs and place them in a large bowl or platter. Repeat the steps with the second batch of ribs.
- Once all of the ribs are browned, add the onions to the pan. Stir and cook until onions start to soften, about 4 to 5 minutes. Use a wooden spoon to stir occasionally, scraping up bits stuck to the bottom. Add the carrots and garlic, stir and cook for about a minute.
- Add the wine, stock, rosemary, and thyme. Let the wine simmer for 2-3 minutes. This step burns off the alcohol while concentrating the wine’s acidity and robust depth.
- Nestle the seared ribs back into the Instant Pot, bone-side down. Ensure they’re sitting snugly without overlapping too much.
- Close the lid and set the valve to “Sealing.” Use the “Pressure Cook” or “Manual” setting and cook on high pressure for 45 minutes (or 60 minutes for extra-large ribs) using the + and – buttons.
- Once done, let the pressure release naturally for 15 minutes before carefully opening the valve release any remaining pressure.
- Carefully take out the ribs and set them aside on a serving platter. Cover them loosely with foil to keep warm. Remove the rosemary and thyme.
- Set the Instant Pot back to “Sauté.” If the liquid needs thickening, mix 2 tablespoons of cornstarch with 4 tablespoons of cold water to create a slurry. Stir the slurry into the sauce and let it simmer for 3-5 minutes, stirring occasionally. It should thicken to a glossy, spoon-coating consistency.
- Once thickened, spoon the sauce generously over the beef short ribs. Pair with creamy parmesan polenta, mashed potatoes, or cauliflower mash to soak up every bit of that luxurious sauce.
Notes
- For stove-top Beef Short Rib: Follow all of the above steps using a large Dutch oven. You still need to sear the meat, and sautéing the onion is still a good idea. Bake in the oven at 325°F. for 3 hours, or until the ribs are tender and falling off the bone.
- I cut medium sized carrots into 4 large chunks so they would not turn to mush while cooking, and they came out perfect.
- Always taste the sauce as it reduces. If it feels a bit too tangy, balance it with a touch of sweetness from tomato paste or a small splash of balsamic vinegar near the end.
- If your ribs are not cooked to your liking, reseal the pressure cooker and cook for 5 to 10 minutes more.
- Try to find short ribs that are about the same thickness so they cook evenly.
- For 1.5 pounds instead of 3.25 pounds, I would drop the time to 35 minutes.
- If you have more than 3.25 pounds of short ribs, add additional time but realize that they will not be cooked in the liquid…they won’t fit.
- For those who have a second Instant Pot, you can make Instant Pot Mashed Potatoes and save even more time!
Nutrition
Calories: 665kcal | Carbohydrates: 21g | Protein: 50g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 148mg | Sodium: 299mg | Potassium: 1447mg | Fiber: 3g | Sugar: 7g | Vitamin A: 10245IU | Vitamin C: 9mg | Calcium: 74mg | Iron: 7mg