Instant Pot Braised Short Ribs

Bone-in beef short ribs browned and pressure-cooked in red wine with garlic and tomato until meltingly tender, finished in a glossy reduced sauce. Serves 4.

Naturally gluten-freeDairy-freeKetoLow-carbHigh-proteinPaleoNo added sugarFreezer-friendly

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

  • Prep 25 min
  • Cook 1 hr 15 min
  • Natural release 15 min
  • Total 1 hr 55 min
  • Yield 4 servings
  • Level Intermediate

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Storage | Print recipe

Glossy braised short ribs in red wine sauce over mashed potatoes

Braised short ribs are a restaurant favorite that usually take hours in the oven. In an electric pressure cooker they are fall-off-the-bone tender in about 45 minutes of cooking, with a deep red wine sauce.

Serve them over mashed potatoes or polenta to catch all the sauce.

Instructions

  1. Brown. Season the ribs. Using the saute setting, brown them in the oil in batches, about 3 minutes per side. Set aside.
  2. Build the sauce. Cook the onion and carrots 4 minutes, add the garlic and tomato paste for 1 minute, then pour in the wine and scrape up the browned bits. Simmer 3 minutes.
  3. Pressure cook. Add the broth, thyme and bay leaf, return the ribs, lock the lid and cook on high pressure 45 minutes. Let the pressure release naturally 15 minutes.
  4. Reduce. Lift out the ribs. Skim the fat from the liquid and simmer on saute 10 to 15 minutes until thick and glossy.
  5. Serve. Spoon the sauce over the ribs and sprinkle with parsley.

Nutrition per serving (estimated)

990Calories
11 gCarbohydrates
2 gFiber
9 gNet carbs
45 gProtein
78 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

KetoLow-carbHigh-proteinGluten-freeDairy-freePaleo-friendlyNo added sugar

Tips

  • To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
  • Slow cooker: cook on low 8 hours after browning.
  • Make them a day ahead; chilling lets you lift the fat off easily.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate in the sauce up to 4 days; chilled overnight, the fat lifts off easily. Freeze up to 3 months. Reheat covered on the stove over low heat until hot through.

Questions about this recipe

What are English-cut short ribs?
Thick individual pieces cut between the bones, best for braising.
What wine is best for short ribs?
A dry red you would drink, such as Cabernet or Merlot.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Zinfandel or Syrah, or an amber ale. Wine pairing guide

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