These fall off the bone instant pot braised short ribs deliver deeply savory beef, tender vegetables, and a rich red wine gravy without the long oven braise. Pressure cooking makes the ribs reliably tender while browning, herbs, and tomato paste build satisfying slow-cooked flavor.
Short ribs are one of those comforting dinners that normally require several hours of gentle cooking, but the Instant Pot makes them much more practical for a weeknight or relaxed weekend meal. You still get tender beef and a concentrated braising sauce, but most of the cooking happens hands-off under pressure.
The combination of beef broth, dry red wine, rosemary, thyme, and tomato paste gives the cooking liquid plenty of depth. Searing the ribs first is especially important because those browned bits become part of the sauce once the pot is deglazed.
Once the ribs are cooked, a simple cornstarch slurry transforms the flavorful braising liquid into a glossy gravy. Spoon it over the beef and serve everything with mashed potatoes for a comforting main course that feels special without being complicated.
Instant Pot Braised Short Ribs Ingredients
English-cut beef short ribs: These thick, meaty ribs are ideal for pressure cooking because their connective tissue becomes exceptionally tender during the long high-pressure cook.
Carrots: Add gentle sweetness to balance the savory beef and wine while becoming tender in the braising liquid.
Yellow onion: Creates an aromatic foundation for the sauce and contributes additional sweetness as it cooks.
Tomato paste: Gives the braising liquid concentrated savory flavor and a richer color.
Dry red wine: Used to deglaze the pot and bring acidity and depth to the finished gravy. Choose a dry wine you would be comfortable drinking.
Reduced-sodium beef broth: Forms the main braising liquid without making it difficult to control the final salt level.
All-purpose flour: A light coating helps the short ribs develop a flavorful browned exterior during searing.
Olive oil: Used for sautéing the vegetables and creating a good sear on the beef.
Fresh rosemary and thyme: Provide an earthy herbal aroma that works naturally with beef and red wine.
Salt and black pepper: Season the ribs and sauce throughout the cooking process.
Cornstarch and water: Combined at the end to thicken the braising liquid into a smooth gravy.
Cooking Steps
STEP 1: Set the Instant Pot to sauté and let the insert heat thoroughly. Add a portion of the olive oil, followed by the chopped onion and carrots. Cook for a few minutes, stirring regularly, until they begin to soften. Transfer the vegetables to a plate.
STEP 2: Pat the short ribs very dry with paper towels. Season generously with salt and freshly ground black pepper, then lightly coat them with flour. Add the remaining olive oil to the hot pot and brown the ribs on all sides. Avoid crowding the insert; browning in batches gives you better caramelization.
STEP 3: Remove the browned ribs and pour the red wine into the pot. Scrape firmly across the bottom with a wooden spoon to release any browned pieces left from the meat. Let the wine bubble for about 2 minutes so it reduces slightly and picks up all that concentrated flavor.
STEP 4: Pour in the beef broth and stir in the tomato paste until it is distributed through the liquid. Season lightly with additional salt and pepper. Return the ribs, carrots, and onions to the Instant Pot, then tuck the rosemary and thyme sprigs around the beef.
STEP 5: Secure the lid and set the Instant Pot to High Pressure for 45 minutes. Once the cooking cycle is complete, leave the pot undisturbed for a 15-minute natural pressure release. Release any remaining pressure according to your pressure cooker’s instructions before removing the lid.
STEP 6: Carefully lift the short ribs out of the cooking liquid. They will be extremely tender, so using a wide spoon or sturdy tongs can help keep them intact. Cover loosely while you prepare the gravy.
STEP 7: Return the Instant Pot to sauté. Mix the cornstarch with the water until completely smooth, then whisk the slurry gradually into the hot cooking liquid. Simmer while stirring until the sauce becomes glossy and thick enough to coat a spoon. Serve the ribs generously covered with the finished gravy.
Perfect Pairings
Creamy mashed potatoes: Probably the most natural pairing for braised short ribs. The potatoes soak up the red wine gravy and turn the dish into a complete comfort-food dinner.
Roasted or steamed vegetables: Green beans, broccoli, or roasted vegetables provide a lighter contrast to the rich beef and sauce.
Buttered noodles: Wide noodles make another useful base for catching the gravy when you want something different from potatoes.
Why are my Instant Pot short ribs tough?
Short ribs usually remain tough when the connective tissue has not had enough time to break down. Thick English-cut ribs benefit from the full 45-minute high-pressure cooking time followed by a 15-minute natural release. Opening the cooker immediately can also affect how tender and juicy the meat feels.
Can I skip browning the short ribs?
You can technically pressure-cook short ribs without searing them, but the finished dish will have less depth. Browning creates the flavorful caramelized surface on the beef and leaves browned bits on the bottom of the pot that become part of the red wine sauce.
Helpful Tips
- Dry the beef before searing. Surface moisture encourages steaming instead of browning, so blotting the ribs thoroughly makes a noticeable difference.
- Deglaze the bottom completely. Scrape up every browned bit after adding the wine. Besides improving the sauce, this helps prevent food stuck to the base from interfering with pressure cooking.
- Thicken only after pressure cooking. Adding cornstarch before pressure cooking can make the liquid overly thick. Create the slurry after the ribs are removed and simmer it directly in the finished braising liquid.
Can I make braised short ribs ahead of time?
Yes. Short ribs are especially convenient for make-ahead meals because their rich braised flavor holds up well after refrigeration. Cook the ribs and sauce, cool them safely, and refrigerate them in a covered container. Reheat gently with enough sauce to keep the meat moist.
Do I need to use red wine?
The red wine contributes acidity and a deeper braised flavor, so it plays an important role in this version. If you prefer not to use wine, additional beef broth can provide enough liquid for pressure cooking, although the final sauce will naturally taste different.
How do I know when short ribs are done?
Properly cooked short ribs should feel very tender when pierced and should pull away from the bone with little resistance. Because individual ribs vary in thickness, some pieces may become more tender than others, but they should not feel chewy or firmly attached to the bone.
Storage & Reheating
Allow leftover short ribs and gravy to cool before transferring them to a covered container. Refrigerate them promptly and use within about 3 to 4 days. Keeping the beef surrounded by some of the cooking sauce helps protect it from drying out.
For longer storage, place cooled short ribs and sauce in a freezer-safe container and freeze for up to about 2 to 3 months. Thaw frozen portions overnight in the refrigerator before reheating.
To reheat, place the ribs and plenty of gravy in a covered saucepan over low to medium-low heat. Warm them gently until heated through, turning the ribs occasionally if needed. You can also reheat individual portions in the microwave in shorter intervals.
If the refrigerated gravy becomes quite thick, stir in a small splash of beef broth or water as it warms. Gentle reheating is preferable to aggressive boiling because the meat is already very tender and can easily separate from the bone.
These Instant Pot braised short ribs are particularly useful when you want the comfort of a traditional braise without spending most of the day tending the oven. The pressure cooker handles the tenderizing, while careful browning and a properly finished sauce provide the rich flavor that makes short ribs such a satisfying cold-weather or special-occasion dinner.
Fall Off the Bone Instant Pot Braised Short Ribs
Ingredients
For the Short Ribs and Vegetables
- 8 English-cut beef short ribs
- 3 medium carrots cut into approximately 1-inch chunks
- 2 tablespoons tomato paste
- 2 fresh thyme sprigs
- 1/2 cup dry red wine such as Pinot Noir or Côte du Rhône
- 1/4 cup plain all-purpose flour
- 1 cup reduced-sodium beef broth
- 1 yellow onion cut into roughly 1/2-inch dice
- 3 tablespoons olive oil divided
- 2 sprigs fresh rosemary
- Fine salt and freshly ground black pepper as needed
For Thickening the Sauce
- 3 tablespoons water
- 2 1/2 tablespoons cornstarch
Instructions
- Select the sauté function on the Instant Pot and allow the insert to become hot. Pour in 1 tablespoon of the olive oil.
- Add the diced yellow onion and chopped carrots. Cook for several minutes, stirring continuously, until the vegetables begin to soften.
- Transfer the vegetables to a plate and reserve them for later.
- Blot the beef short ribs thoroughly with paper towels to remove excess surface moisture.
- Season every side of the ribs with salt and freshly ground black pepper. Lightly dredge each piece in the all-purpose flour, making sure all surfaces are evenly coated.
- Add the remaining 2 tablespoons of olive oil to the Instant Pot. Once the oil is hot, arrange the ribs in the pot and sear them until browned on every side. Work in batches if necessary to avoid overcrowding.
- Transfer the browned short ribs to a plate. Take sufficient time during the browning process, as a well-developed sear contributes significantly to the final flavor.
- Pour the dry red wine into the hot Instant Pot.
- Using a wooden spoon, thoroughly scrape the bottom of the insert to loosen and incorporate the browned bits left behind from searing the beef.
- Bring the wine to a boil and cook it for approximately 2 minutes, allowing some of the alcohol to evaporate while the flavor becomes more concentrated.
- Add the low-sodium beef broth and tomato paste to the pot, along with an additional small amount of salt and ground black pepper. Stir until the tomato paste is incorporated into the liquid.
- Return the browned short ribs and the reserved sautéed onion and carrots to the Instant Pot.
- Lay the fresh rosemary and thyme sprigs over the contents of the pot.
- Lock the lid securely in place and cook on Manual or High Pressure for 45 minutes.
- When the cooking cycle finishes, allow the pressure to release naturally for 15 minutes before opening the Instant Pot.
- Carefully transfer the tender short ribs to a plate and cover them to retain their heat.
- Switch the Instant Pot back to the sauté setting.
- In a small bowl, stir together the cornstarch and water until completely smooth. Gradually whisk the slurry into the cooking liquid.
- Let the sauce simmer, stirring frequently, until it reaches the desired gravy-like consistency.
- Serve the braised short ribs with the thickened sauce spooned generously over the top. Mashed potatoes or another preferred side dish may be served alongside.
Notes
- Browning the short ribs thoroughly before pressure cooking intensifies the savory flavor of the finished dish.
- For a stronger herbal character, an additional sprig of rosemary may be added before pressure cooking.
- Fresh herbs may be used as a garnish immediately before serving.