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Instant Pot Beef Short Ribs Recipe

★★★★★

4.9 from 55 reviews
  • Author: Ben
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings 1x

Description

Tender and flavorful beef short ribs cooked to perfection using an Instant Pot. This recipe combines seared short ribs with aromatic shallots, cremini mushrooms, and a rich red wine-infused sauce thickened with cornstarch for a hearty and satisfying meal.

Ingredients

Scale

Beef Short Ribs

  • 3 lb bone-in beef short ribs
  • Sea salt (to taste)
  • 2 tbsp olive oil

Vegetables and Aromatics

  • 3 shallots (quartered)
  • ½ lb cremini mushrooms (quartered)
  • 6 cloves garlic (finely chopped)
  • 6 sprigs thyme (fresh preferred)
  • 2 bay leaves

Liquids and Sauces

  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • ½ cup red wine (or substitute with balsamic vinegar)
  • 1 ¼ cup beef broth

Thickening Agent and Garnish

  • 1 tbsp cornstarch
  • Fresh herbs (for garnish)

Instructions

  1. Prepare the Instant Pot and Sear Ribs: Set the Instant Pot to Sauté mode and add the olive oil. Season the short ribs generously with sea salt on all sides. Once the oil is hot, place the ribs in the pot and sear them until brown on all sides, about 10 minutes. Remove the ribs and set aside.
  2. Sauté Vegetables: Add the quartered shallots and mushrooms into the Instant Pot and sauté for 7 minutes. If browning residue sticks to the pot, deglaze with a little water and scrape the bottom to lift the flavorful bits. Add the finely chopped garlic and cook for an additional minute. Season lightly with salt.
  3. Add Flavorings and Wine: Stir in the fresh thyme sprigs, tomato paste, Worcestershire sauce, and red wine. Allow the wine to cook down for 2 to 3 minutes, which helps to intensify the flavors and cook off the alcohol.
  4. Add Broth and Finish Prep for Pressure Cooking: Turn off the Sauté mode. Pour in the beef broth and add the bay leaves. Stir well to combine all ingredients. Return the seared short ribs into the pot, nestling them into the liquid and vegetables.
  5. Pressure Cook the Ribs: Secure the Instant Pot lid and lock it. Set the pressure to High and cook for 1 hour. After cooking, let the pressure release naturally for 10 minutes, then carefully release any remaining pressure manually before opening the lid. Remove the ribs carefully, keeping the meat on the bone intact.
  6. Prepare the Gravy: Pour about 1/4 cup of the cooking liquid into a small bowl and whisk in the cornstarch until smooth. Transfer all the liquid from the Instant Pot to a saucepan placed on high heat. Gradually pour in the cornstarch mixture, whisking continuously for about 2 minutes until the gravy thickens. Adjust seasoning with salt as needed.
  7. Serve: Arrange the short ribs on a serving plate, spoon the thickened sauce over the meat, garnish with fresh herbs, and serve warm.

Notes

  • For a non-alcoholic option, substitute red wine with balsamic vinegar as suggested.
  • Be sure to sear the ribs properly for maximum flavor and a beautiful crust.
  • The natural release time after pressure cooking helps keep the meat tender.
  • Adjust salt cautiously after thickening the gravy as flavors concentrate.
  • Use fresh thyme for the best aroma and flavor in the dish.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

Keywords: Instant Pot beef short ribs, pressure cooker beef ribs, beef rib recipe, comforting beef stew, red wine beef ribs, tender short ribs

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Find it online: https://kitchenwithben.com/instant-pot-beef-short-ribs-recipe/