It's easy to love fall-off-the-bone short ribs. The only problem with a traditional braising recipe is that it will be hours before eating happens. Make short ribs in an electric pressure cooker and eat these in half the time. The pressure inside the cooker transforms any liquid into hot steam, which goes deep into the meat and produce far more tender ribs than any other method would make. Less time and better? You bet.

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour red wine over short ribs in a large bowl. Marinate in the refrigerator, 8 hours to overnight.

    Advertisement
  • Remove ribs from marinade, saving marinade for later use. Season short ribs with salt and pepper. Coat 1 side of each short rib with flour.

  • Select the "Saute" setting on an electric pressure cooker (such as Instant Pot®); add olive oil and butter. Cook and stir until butter melts, about 2 minutes. Add 3 short ribs to hot butter-oil mixture. Cook until bottom is browned, about 8 minutes. Transfer browned short ribs to a plate. Repeat cooking with remaining short ribs, reserving butter-oil mixture in the pot.

  • Cook and stir onion, carrots, garlic, and rosemary in the hot butter-oil mixture, scraping browned bits off the sides of pot, until onion is softened and starting to brown, about 5 minutes. Add reserved wine marinade; stir well. Simmer until wine is reduced by 1/2, about 10 minutes.

  • Return ribs to the pot; add chicken stock. Ensure the total volume does not go above the maximum fill line and that the bulk of the ribs are submerged. Seal the pressure cooker. Turn the venting knob on top to "Sealed", causing the floating valve to pop up.

  • Press the "Manual" button; set timer for 35 minutes. Tap the venting knob with a wooden spoon or spatula. Stand back; turn knob to point at "Vent." Remove lid when pressure is released, about 5 minutes.

  • Transfer the ribs to a plate and cover with aluminum foil, reserving sauce in the pot.

  • Turn the Instant Pot to "Saute". Simmer sauce until slightly reduced, about 5 minutes. Stir water and cornstarch together in a bowl until smooth; add to sauce in the pot. Cook for 3 minutes. Strain sauce and serve over ribs.

Cook's Notes:

The "Saute" setting on the Instant Pot(R) only stays on for 30 minutes, so don't be surprised if it goes off in the middle of sauteing the onion mixture. Simply turn it on again.

The Instant Pot(R) takes about 15 minutes to come to full pressure, then the timer will begin counting down.

Nutrition Facts

484.9 calories; protein 15.9g 32% DV; carbohydrates 13.2g 4% DV; fat 35.5g 55% DV; cholesterol 70mg 23% DV; sodium 277.4mg 11% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/16/2018
I followed the recipe as written with the exception of the rosemary I didn t have any. Even without the herb this recipe was amazing! The short ribs were extremely tender so flavorful and the gravy was perfect. I will make it again with the twig of rosemary just so I can compare with and without. My husband loved it and said it was better than any restaurant. This is definitely a keeper. Thank you to my daughter for sending me this fabulous recipe! Read More
(9)

Most helpful critical review

Rating: 3 stars
08/29/2018
The ribs were wonderfully tender. That was it! Very little flavor so I added 2 T of Better than beef bouillon another 2 T of cornstarch and 1/4 cup water...but a bay leaf or perhaps even herbs de provence would ve provided a richer flavor. Don t be afraid to add your herbs and cornstarch otherwise you ll get a thinner less flavorful sauce. I even suggest a can of diced tomatoes! I served these ribs with some gnocchi and it ended up very very good! Read More
(3)
25 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
01/16/2018
I followed the recipe as written with the exception of the rosemary I didn t have any. Even without the herb this recipe was amazing! The short ribs were extremely tender so flavorful and the gravy was perfect. I will make it again with the twig of rosemary just so I can compare with and without. My husband loved it and said it was better than any restaurant. This is definitely a keeper. Thank you to my daughter for sending me this fabulous recipe! Read More
(9)
Rating: 5 stars
01/01/2018
Very good. First meal in my new instant pot and it was a hit! I left out the carrots but otherwise followed the recipe. Read More
(5)
Rating: 5 stars
01/23/2018
Loved loved loved this recipe. I have made this twice and both times we loved the flavor of the meat. I made exactly as written except I cut the recipe in half. Read More
(3)
Advertisement
Rating: 4 stars
07/18/2018
I followed the recipe correctly except that I used arrow root powder to thicken the sauce. To my surprise, the ribs weren't "fall off the bone" tender. I think the next time I make this I'll up the cook time from 35 to 45. That's the reason for the 4 star rating. Read More
(3)
Rating: 5 stars
04/25/2018
This was a big hit at our house. Fall off the bone goodness. The recipe made a TON of sauce/gravy so there was plenty for the mashed potatoes too. I followed the recipe exactly and had dinner on the table within the hour. Not bad for a Sunday afternoon! This one rates applause! Read More
(3)
Rating: 3 stars
08/29/2018
The ribs were wonderfully tender. That was it! Very little flavor so I added 2 T of Better than beef bouillon another 2 T of cornstarch and 1/4 cup water...but a bay leaf or perhaps even herbs de provence would ve provided a richer flavor. Don t be afraid to add your herbs and cornstarch otherwise you ll get a thinner less flavorful sauce. I even suggest a can of diced tomatoes! I served these ribs with some gnocchi and it ended up very very good! Read More
(3)
Advertisement
Rating: 5 stars
02/07/2018
This was so good. I added a teaspoon of honey to it. This on's a keeper! Read More
(3)
Rating: 5 stars
07/05/2018
great recipe! made it exactly as written. will make again. Read More
(2)
Rating: 5 stars
04/17/2020
I made this per the recipe, although I chose to brown the ribs on the stove, so I could do 5 at a time vice only about 3 at a time in the Instapot. I also coated all sides of the ribs with the flour and browned all sides. The ribs absorbed some of the wine during marinating, so when you cut into them- they had a nice wine flavor. The meat was very tender, and most slid right off of the bone! They were also very flavorful with the rosemary, garlic, veggies, and the wine. I was worried that the meat would turn out blah- like with another recipe that I tried in the IS. Some things are just better cooked another way- but these turned out great! Will definitely make again! Read More
(1)