Instant Pot Boneless Short Ribs, Red Wine Braised. Short ribs are a fantastic cut of meat for pressure cooking, and this short rib recipe makes tender beef in a fraction of the time it takes on the stovetop.

A boneless beef short rib covered in wine sauce on a bed of polenta — Instant Pot Boneless Short Ribs

Short ribs are a great cut of beef for pressure cooking. They have a big flavor and are full of connective tissue that pressure cooking breaks down into tender gelatin. The result is delicious, mouth-watering, shreddable beef.

My trip to Verona, Italy, and the many wineries in the Valpolicella wine region, inspired this recipe. My favorite meals were cuts of braised beef, served on a bed of polenta, and covered with red wine sauce. I'm recreating those dishes here, using boneless beef short ribs as the braising beef.

This recipe is similar to my other beef braises, like Pressure Cooker Beef Stew Provencal, Instant Pot Beef and Lentil Stew, or Instant Pot Oxtail.

🥫Ingredients

Olive Oil
Boneless beef short ribs
Onion
Carrot
Celery
Garlic
Dried Thyme
Dried Oregano
Red Pepper Flakes
Tomato paste
Red wine
Beef broth
Cornstarch
Balsamic vinegar
Fine sea salt
Fresh ground black pepper

See the recipe card for quantities.

How to make Instant Pot Beef Short Ribs

Heat 2 tablespoons of olive oil in an Instant Pot set to Sauté mode adjusted to high. Brown the boneless short ribs on one side, in 2 batches, for about 3 minutes per batch. Move the browned short ribs to a bowl.
Add a diced onion, diced carrot, and diced rib of celery to the pot, and sprinkle with fine sea salt. Sauté until the onion softens, about 5 minutes. Stir in the thyme, oregano, red pepper flakes, and tomato paste. Sauté until the tomato paste darkens a little, about 2 minutes.
Pour the red wine into the pot and simmer for a minute to boil off some of the alcohol. Pour in the beef broth, add the browned short ribs, and lock the lid on the pressure cooker.
Pressure Cook for 40 minutes with a Natural Pressure Release
Remove the short ribs from the pot with a slotted spoon. Whisk the cornstarch and water to make a cornstarch slurry, and stir the slurry into the pot to thicken the pot sauce. Stir in the balsamic vinegar and fresh ground black pepper, then spoon some of the sauce over the short ribs. Serve with polenta, passing the rest of the sauce at the table.

See the recipe card for details.

🥘 Substitutions

Beef Broth: If you have homemade beef broth, use it! If not, you can use homemade chicken broth, store-bought low-sodium beef broth, or water. Chicken broth? Yes, it adds the same body as beef broth, but blends in with the big beefy flavor of the short ribs. Store-bought broth can be very salty, so try to find a low-sodium version. And, if all you have is water, that will work too. Broth adds extra body to the sauce, but enough is going on here that you won't miss it.
Cut the heat: This recipe has a small amount of spicy heat because of the red pepper flakes. They don't make the recipe hot, but the hint of heat helps the other flavors. If your diners can't take any heat, skip the red pepper flakes.
Fresh herbs vs. dried herbs: I use dried herbs in this recipe because I always have them in my pantry. During the summer, I will substitute an equal amount of minced fresh herbs for dried ones. Or, as a shortcut, I will replace the dried thyme and oregano with dried Italian seasoning.
Types of beef: Boneless short ribs are great for pressure cooking, but chuck roast, cut into 2-inch square strips, is a great alternative. (The chuck roast sits next to the beef ribs, so the cuts are very similar.) Top round or bottom round will also work but come out drier than the short ribs or chuck. For all these cuts of beef, the cooking time is the same.
wine to use: While I serve this recipe with a bottle of good wine, I don't want to use good wine for cooking. All the subtle flavors disappear during cooking. I buy cheap wine for cooking, usually in small boxes or single-serving bottles. For this recipe, I look for a red blend or a fruity wine like pinot noir. The only wine I would avoid is a sweet red - I prefer the savory sauce from a dry red wine in this recipe.
Avoiding alcohol: Skip the red wine, and substitute more beef broth.

Variations

French Provencal boneless short ribs: Provence and Italy share similar flavor profiles, so this is an easy switch. Skip the carrot and celery, and add an extra garlic clove. Leave the thyme, but replace the oregano and red pepper flakes with Herbs de Provence. Replace the red wine with a dry rosé, and skip the balsamic vinegar. Remove the lemon zest from the Gremolata, and it becomes a French Persillade.
Easy beef boneless short ribs: Skip the carrot and celery, and only use onion and garlic. Skip the oregano and red pepper flakes, and use 1 teaspoon of dried thyme. Skip the balsamic vinegar and Gremolata, and only garnish with minced parsley.

🛠 Equipment

A 6-quart pressure cooker (I love my Instant Pot, but any electric pressure cooker can use this recipe as written.)

📏Scaling

Doubling this recipe is tight in a 6-quart pressure cooker; you can do it, but I'd recommend an 8-quart pressure cooker. Cut all the ingredients in half, and this recipe will fit in a 3-quart pressure cooker. The cooking time does not change; it takes the same time to cook a single boneless short rib, no matter how many are in the pot.

☃️ Storage

Leftover short ribs are fantastic. I store them in 2-cup containers, with a lot of sauce, as make-ahead lunches. These short ribs last 3-4 days in the refrigerator or 6 months in the freezer.

What to Serve With Instant Pot Short Ribs

Serve with a starchy side to soak up the wonderful wine sauce. Polenta is the traditional side dish around Verona, so that's what I use in the pictures. These ribs are also fantastic with mashed potatoes, like my smashed red skin potatoes, and green beans are my default side dish. (Though, broccoli rabe is also great with this recipe if you can find it.)

Frequently Asked Questions

Why Use Cornstarch in This Recipe?

Because there is no evaporation in a pressure cooker. I want the creamy mouthfeel that simmering gives me, so I add some cornstarch to thicken up the sauce.

Why Sear the Beef on Only One Side?

I only sear meat on one side for the best balance between flavor and speed. Browning adds a lot of flavor to braises when the cooking liquid melts the browned bits stuck to the bottom of the pot. You can skip the browning step if you're in a big hurry, and the short ribs will still be good, but not quite as great as they could be. Or, if you have the patience, you can brown the meat on multiple sides to build even more flavor. "Brown on one side" is my compromise between flavor and speed.

Instant Pot Boneless Short Ribs (Red Wine Braised)

Author: Mike Vrobel
Total Time: 1 hour 35 minutes
Yield: 8 servings

Print Recipe

Description

Instant Pot Boneless Short Ribs Recipe. Short ribs are a fantastic cut of meat for pressure cooking, and this short rib recipe makes tender beef in a fraction of the time it takes on the stovetop.

Ingredients

2 tablespoons olive oil
3 pounds boneless beef short ribs (cut about 2 inches thick)
2 teaspoons fine sea salt
1 large onion, minced
1 medium carrot, peeled and minced
1 celery rib, minced
½ teaspoon fine sea salt
3 cloves garlic, crushed
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon red pepper flakes
2 tablespoons tomato paste
1 cup red wine
1 cup beef broth (homemade or store-bought low sodium)
½ teaspoon fine sea salt (if using homemade broth or water)
1 tablespoon cornstarch
2 tablespoons cold water (or more beef broth)
1 teaspoon balsamic vinegar (optional)
1 teaspoon fresh ground black pepper

Gremolata for garnish (or substitute minced parsley)

¼ cup parsley leaves, minced
1 clove garlic, minced
1 teaspoon of lemon zest (Zest from about ½ of a lemon)

Instructions

Brown the short ribs on one side in two batches: Heat the olive oil in an Instant Pot using Sauté mode adjusted to high until the oil shimmers, about 3 minutes. (Use sear mode or medium-high heat for other pressure cookers) While the oil heats sprinkle the boneless short ribs with 2 teaspoons of salt. Add ½ of the short ribs to the pot in a single layer, and sear until well browned on the bottom, about 3 minutes. (Don't crowd the pot, or the meat will steam, not brown). Remove the browned short ribs to a bowl. Add the rest of the short ribs to the pot, and sear until browned on the bottom, about 3 more minutes. Move the second batch of short ribs into the bowl, and set it aside for later.
Sauté the aromatics: Add the onion, carrot, and celery to the pot, and sprinkle with ½ teaspoon of fine sea salt. Sauté until the onion softens, about 5 minutes, occasionally scraping the bottom of the pot with a flat-edged wooden spoon to loosen any stuck bits of beef or onion. Once the onion is softened, stir in the thyme, oregano, red pepper flakes, and tomato paste. Sauté until the tomato paste darkens a little, about 2 minutes, scraping the bottom often to keep the tomato paste from sticking.
Everything in the pot: Pour the red wine into the pot, bring to a simmer, and simmer for 1 minute. Scrape the bottom of the pot one last time to ensure nothing is sticking. Pour in the beef broth and, if using homemade broth, stir in the ½ teaspoon of fine sea salt. Add the short ribs and any beef juices in the bowl.
Pressure cook the stew for 40 minutes with a Natural Release: Lock the pressure cooker lid. Pressure cook at high pressure for 40 minutes in an Instant Pot or another electric pressure cooker, or for 36 minutes in a stovetop pressure cooker. (Use Manual or Pressure Cook mode in an Instant Pot, and set the timer for 40 minutes). When the cooking time is over, let the pressure come down naturally, about 20 minutes. (You can quick release any remaining pressure after 15 minutes if you're in a hurry.) Remove the lid, tilting it away from you to avoid any hot steam.
Season, thicken, and serve: Remove the short ribs to a platter using a slotted spoon or tongs. (Be gentle, the short ribs are fall-apart tender). Whisk the cornstarch and water (or beef broth) into a smooth slurry, and then stir the cornstarch slurry into the liquid left in the pot. Add the balsamic vinegar and fresh ground black pepper to the pot liquid. Spoon a little pot liquid over the platter of short ribs, and pass the rest of the liquid at the table as a sauce. Enjoy!

Equipment

6-Quart Pressure Cooker

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Flat edged wooden spoon

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Notes

Prep Time: 15 minutes
Cook Time: 80 minutes
Category: Sunday Dinner
Method: Pressure Cooker
Cuisine: Italian

Keywords: Instant Pot Boneless Short Ribs, Pressure Cooker Boneless Short Ribs

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