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Instant Pot® Short Ribs

Rated as 4.14 out of 5 Stars
21

"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."
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Ingredients

10 h 4 m servings 485
Original recipe yields 12 servings

Directions

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  1. Pour red wine over short ribs in a large bowl. Marinate in the refrigerator, 8 hours to overnight.
  2. 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.
  3. Select the "Saute" setting on an electric pressure cooker (such as Instant Pot(R)); 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.
  4. 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.
  5. 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.
  6. 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.
  7. Transfer the ribs to a plate and cover with aluminum foil, reserving sauce in the pot.
  8. 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.

Footnotes

  • Cook's Notes:
  • The "Saute" setting on the Instant Pot® 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® takes about 15 minutes to come to full pressure, then the timer will begin counting down.

Nutrition Facts


Per Serving: 485 calories; 35.5 13.2 15.9 70 277 Full nutrition

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Reviews

Read all reviews 12
  1. 14 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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 h...

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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...

Very good. First meal in my new instant pot and it was a hit! I left out the carrots, but otherwise followed the recipe.

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 di...

This was so good. I added a teaspoon of honey to it. This on's a keeper!

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.

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 ...

great recipe! made it exactly as written. will make again.

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 h...

tried this and couldn't stand it. Now, being from the BBQ capital of the world does jade one in how ribs should be done, but this turned out just bad. Also, as a note, I could not find beef ri...