Instant Pot® Short Ribs

Tender, fall-off-the-bone short ribs cooked in a rich, seasoned wine sauce in the Instant Pot® multi cooker are ready in half the time.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 39 mins
• Total Time: 1 hr 59 mins
• Calories: 485 Calories

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 3 tablespoons unsalted butter
• salt and ground black pepper to taste
• 2 cloves garlic, sliced
• 2 sprigs fresh rosemary
• 4 pounds beef short ribs
• 1 quart chicken stock, or as needed
• 1 (750 milliliter) bottle full-bodied red wine
• 1 cup peeled and minced carrots
• 0.25 cup water
• 0.25 cup olive oil
• 1.5 cups chopped white onion

Recipe Instructions

Step 1

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

Step 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.

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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.

Step 7

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.

Step 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.