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
Scale
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.
