If you’ve ever dreamed of tender, melt-in-your-mouth beef that comes together faster than traditional slow-cooking methods, then this Instant Pot Beef Short Ribs Recipe will become your new best friend in the kitchen. The rich, savory sauce infused with red wine, fresh herbs, and deep mushroom flavors perfectly complements the luscious ribs, turning a classic comfort food into a weeknight triumph without hours of waiting. Trust me, once you try this recipe, you’ll wonder how you ever lived without it.
Ingredients You’ll Need
Gathering simple yet powerful ingredients is the secret to making this dish shine. Each component plays a crucial role, whether it’s building the depth of the sauce, enhancing the natural beef flavor, or adding those perfect textures that make every bite special.
- 3 lb bone-in beef short ribs: The star of the dish, giving rich flavor and juicy tenderness after pressure cooking.
- Sea salt (to taste): Essential for bringing out the natural flavors of the beef and veggies.
- 2 tbsp olive oil: Helps in searing the ribs to develop a beautiful caramelized crust.
- 3 shallots (quartered): Adds a subtle sweetness and delicate onion flavor that melds beautifully in the sauce.
- ½ lb cremini mushrooms (quartered): Provides an earthy depth and meaty texture that complements the ribs.
- 2 tbsp tomato paste: Concentrates the sauce with a slight tang and richness.
- 2 tbsp Worcestershire sauce: Enhances the umami and adds complexity to the sauce.
- 6 cloves garlic (finely chopped): A punch of aroma and flavor that wakes up the entire dish.
- 6 sprigs thyme (fresh preferred): Infuses a gentle, aromatic herbiness that brightens the deep flavors.
- ½ cup red wine (or substitute with balsamic vinegar): Builds acidity and depth, balancing the richness of the ribs.
- 1 ¼ cup beef broth: The base liquid that ensures tender meat and a luscious sauce.
- 2 bay leaves: Adds a subtle layer of earthiness and complexity to the cooking liquid.
- Fresh herbs (for garnish): A final touch of color and freshness on the plate.
- 1 tbsp cornstarch: Used to thicken the sauce into a silky, gravy-like consistency.
How to Make Instant Pot Beef Short Ribs Recipe
Step 1: Sear the Short Ribs
Start by setting your Instant Pot to Sauté mode and heating the olive oil. Season your short ribs generously with sea salt on all sides—this is key to deep flavor. Place the ribs in the pot and sear them until they develop a gorgeous brown crust, about 10 minutes total. This caramelization locks in juices and builds flavor, so take your time. Once browned, remove them and set aside.
Step 2: Sauté the Shallots and Mushrooms
Into the same pot go the shallots and cremini mushrooms. Sauté for about 7 minutes until they’re softened and fragrant. Use a bit of water if you need to deglaze the pot, scraping up those tempting browned bits left behind. Then stir in the garlic, cooking for an extra minute. Don’t forget a pinch of salt here—it will enhance the natural sweetness of the veggies.
Step 3: Build the Sauce Base
Add fresh thyme, tomato paste, Worcestershire sauce, and the red wine to the pot. Let the liquid simmer for 2-3 minutes, allowing the wine to reduce slightly and the flavors to meld together beautifully. This step layers richness and a subtle tang that’s essential to the dish’s character.
Step 4: Pressure Cook the Short Ribs
Turn off the Sauté mode and pour in the beef broth along with the bay leaves for extra earthy notes. Give everything a good stir before carefully returning the short ribs to the pot, nestling them into the flavorful liquid. Secure the lid, set the pressure to High, and cook for 1 hour. This is where the magic happens—tenderness like no other awaits. When time’s up, let the pressure release naturally for 10 minutes before doing a quick release.
Step 5: Make the Sauce Gravy
Remove the ribs carefully to a serving dish, leaving the enticing liquid behind. Pour about 1/4 cup of this cooking liquid into a small bowl and whisk in the cornstarch until smooth—this is your thickening agent. Transfer the remaining liquid to a saucepan and heat it over high heat. Slowly add the cornstarch mixture, whisking until the sauce thickens into a luscious gravy, usually about 2 minutes. Taste and adjust salt if needed.
Step 6: Plate and Enjoy
Place those tender ribs back on your plate and generously spoon the savory sauce all over. You’ve just created a restaurant-worthy dish that fills your kitchen with irresistible aromas. Grab a fork and dive in!
How to Serve Instant Pot Beef Short Ribs Recipe
Garnishes
Fresh herbs like parsley, thyme, or even a sprinkle of chives add a bright, fresh contrast to the rich meat and sauce. A little vibrant green garnish brings your dish to life and adds a pop of color that makes it even more inviting.
Side Dishes
This recipe pairs beautifully with creamy mashed potatoes, buttery polenta, or even a simple garlic roasted vegetable medley. The rich sauce coats well, making any starch or vegetable an irresistible part of the meal. For a lighter option, steamed green beans or asparagus work perfectly.
Creative Ways to Present
Want to impress your guests even more? Serve the ribs over a bed of buttery egg noodles or alongside a toasted baguette to soak up every last drop of that incredible sauce. For a twist, try topping with a dollop of horseradish cream or a drizzle of balsamic glaze to enhance the flavors further.
Make Ahead and Storage
Storing Leftovers
Your Instant Pot Beef Short Ribs Recipe makes excellent leftovers. Store the ribs and sauce separately in airtight containers in the refrigerator for up to 3 days. Keeping the sauce separate helps maintain the texture of the ribs.
Freezing
These short ribs freeze beautifully. To freeze, package the ribs and sauce separately in freezer-safe containers or heavy-duty freezer bags. They will keep well for up to 3 months, giving you a convenient, delicious meal whenever you need it.
Reheating
When ready to enjoy leftovers, thaw in the refrigerator overnight if frozen. Reheat gently in a saucepan over low heat, adding a splash of broth if the sauce has thickened too much. This keeps the ribs tender and the sauce silky-smooth, just like fresh.
FAQs
Can I use boneless short ribs instead of bone-in?
Absolutely! Boneless short ribs will work fine, but bone-in adds extra flavor to the sauce and helps keep the meat juicy during cooking. If using boneless, reduce cooking time slightly to avoid overcooking.
What can I substitute for red wine?
If you prefer not to use alcohol, balsamic vinegar is a fantastic substitute that provides acidity and depth. You can also use grape juice mixed with a tiny bit of vinegar for a similar effect.
Is it necessary to sear the ribs first?
Searing isn’t mandatory but highly recommended. It locks in flavor and creates those delicious caramelized brown bits that enhance the overall taste of the dish and sauce.
Can this recipe be doubled?
Yes! The Instant Pot is great for scaling recipes, but make sure not to overfill the pot. Cook in batches if needed, and adjust cooking time slightly if adding more meat.
How do I know when the ribs are done?
The ribs are perfectly done when the meat is tender and pulls away easily from the bone. After an hour at high pressure and natural release, the meat should be fall-off-the-bone soft and flavorful.
Final Thoughts
This Instant Pot Beef Short Ribs Recipe is truly a game changer for anyone craving rich, deeply flavored beef without hours of slow cooking. It’s cozy, comforting, and incredibly satisfying—perfect for impressing family or for a special weeknight treat. Go ahead, give it a try and watch this dish become one of your absolute favorites in no time!
Print
Instant Pot Beef Short Ribs Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
Tender and flavorful Instant Pot Beef Short Ribs cooked to perfection with a rich mushroom and red wine sauce. This recipe uses an electric pressure cooker to create melt-in-your-mouth beef short ribs infused with garlic, shallots, and fresh herbs, finished with a luscious gravy made from the cooking juices thickened with cornstarch.
Ingredients
Meat
- 3 lb bone-in beef short ribs
- Sea salt, to taste
- 2 tbsp olive oil
Vegetables & Aromatics
- 3 shallots, quartered
- ½ lb cremini mushrooms, quartered
- 6 cloves garlic, finely chopped
- 6 sprigs fresh thyme
- 2 bay leaves
Liquids & 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
- 1 tbsp cornstarch
Garnish
- Fresh herbs (for garnish)
Instructions
- Prepare the Instant Pot and Sear Ribs: Set the Instant Pot to Sauté mode and add the olive oil. Season the beef short ribs generously with sea salt on all sides. Place them in the pot and sear for about 10 minutes until browned on all sides. Remove the ribs and set aside.
- Sauté Aromatics and Mushrooms: Add shallots and cremini mushrooms to the pot and sauté for 7 minutes. If the bottom of the pot has stuck-on bits, deglaze with a splash of water, scraping gently to lift the browned bits. Add chopped garlic and cook for an additional minute, seasoning with a pinch of salt.
- Add Flavorings and Reduce Wine: Stir in thyme sprigs, tomato paste, Worcestershire sauce, and red wine. Allow the wine to simmer and cook off for 2 to 3 minutes to concentrate the flavors.
- Add Broth and Ribs: Turn off the Sauté mode. Pour in the beef broth and add bay leaves, stirring to combine. Return the seared short ribs to the pot, submerging them in the liquid.
- Pressure Cook the Ribs: Lock the lid securely and set the Instant Pot to High Pressure for 1 hour. Once the cooking cycle completes, allow a Natural Pressure Release for 10 minutes, then carefully release any remaining pressure and remove the lid.
- Prepare the Gravy: Remove the ribs, keeping the meat on the bones and place on a serving dish. Pour about 1/4 cup of the cooking liquid into a small bowl, add the cornstarch, and stir until smooth.
- Thicken the Sauce: Transfer the remaining cooking liquid to a saucepan and heat over high heat. Gradually whisk in the cornstarch mixture and cook for about 2 minutes until the sauce thickens. Adjust seasoning with salt as needed.
- Serve: Spoon the thickened sauce generously over the short ribs. Garnish with fresh herbs and serve immediately.
Notes
- For a non-alcoholic version, substitute red wine with additional beef broth mixed with a splash of balsamic vinegar.
- Ensure to brown the ribs well to develop deep flavor through the Maillard reaction before pressure cooking.
- You can omit the mushrooms or substitute with other types of mushrooms like shiitake or button mushrooms.
- The gravy can be thickened to your preferred consistency by adjusting cornstarch quantity.
- Natural pressure release helps keep the meat tender and juicy.
