Instant Pot Short Ribs in Red Wine Recipe by The Redhead Baker (2024)
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Short ribs served with rich gravy over mashed potatoes is a classic comfort meal on a cold winter day. An Instant Pot makes them fall-off-the-bone tender in just 45 minutes.
Want to make this recipe on the stove-top? GettheinstructionsinmyRed-Wine Braised Short Ribspost.
There are some recipes that I make that I love. That I still think about days, weeks, even months later. Red-wine braised short ribs are one of those recipes.
It's a really rich, filling recipe, one that I only make on the coldest of winter days. Even when there is no short rib meat left, the sauce and veggies are almost like a thick soup, delicious when sopped up with a piece of hearty bread.
As I linked above, I've made this recipe before, in my Dutch oven on the stovetop. Since that post published, I caved to peer pressure and bought an Instant Pot. I wasn't sure what I would think of it.
Well, since then, I've made some delicious dinners that I had previously put off due to the time involved. You can't decide at 3 p.m. on a Sunday evening that you'd like to have barbacoa tacos for dinner that evening if you don't have a pressure cooker.
And unlike a slow cooker, you can do all of your searing and sauteeing right in the Instant Pot. Geez, this is starting to sound like an ad for the Instant Pot, but honestly, I just really enjoy using the appliance.
These short ribs came out just as fall-off-the-bone tender as if they were simmered all day on the stovetop. I didn't do the degreasing step that's listed in the stovetop version, and next time I probably will, but other than that, I can't wait to make these in the Instant Pot again!
Short ribs served with rich gravy over mashed potatoes is a classic comfort meal on a cold winter day. An Instant Pot makes them fall-off-the-bone tender in just 45 minutes.
Ingredients
3 tablespoon olive oil, divided
3 lbs bone-in, individual-cut short ribs
Kosher salt and pepper
1 small yellow onion, chopped
2 carrots, peeled and diced
4 cloves, garlic minced
1 ¼ cups dry red wine
2 cups beef stock
1 ½ tablespoon tomato paste
2 stalks fresh rosemary, leaves plucked from stems and chopped
1 bay leaf
¼ cup cornstarch
¼ cup cold beef stock
Instructions
Turn your Instant Pot to saute mode. Once hot, add 2 tablespoon of olive oil.
Season the short ribs on both sides with salt and pepper, and saute them in the Instant Pot until they no longer stick to the bottom, then flip and brown the other side. Remove to a plate.
Add the remaining olive oil, and saute the onion, carrots and garlic until soft and the onions are slightly translucent.
Add ¼ cup of the red wine, scraping the bottom of the pot with a spatula or wooden spoon to release the bits stuck to the bottom.
Add the remaining wine, beef stock, tomato paste, rosemary leaves, and bay leaf. Add the short ribs back into the Instant Pot, submerging as much as possible in the liquid.
Place the lid on the Instant Pot, turn the valve to "sealing" and set it to pressure cook for 45 minutes.
Let the pressure release naturally for 10 minutes, then carefully move the valve to "venting" to release remaining pressure.
Use tongs to remove the short ribs to a plate. In a small bowl, mix together the cornstarch and beef stock.
Turn the Instant Pot to saute mode, and bring the sauce to a boil. While stirring, slowly drizzle the cornstarch mixture into the Instant Pot. Continue stirring until the mixture thickens. Boil the mixture for 1 minute to cook out the starch taste.
Place one or two short ribs on a plate, and ladle some of the gravy over top.
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Why are my short ribs tough in the Instant Pot? If beef short ribs are tough, they simply haven't been cooked long enough. If your short ribs aren't completely tender after 45 minutes, simply pop the lid back on and cook at High Pressure for another 5-10 minutes or until tender.
These ribs are chunky, with plenty of meat surrounding the bones and dense fat marbling throughout. This flavoursome fat and connective tissue means that beef short ribs need long, slow cooking in order to become tender.
Because short ribs require long, slow cooking for tenderness and flavor, braising is the perfect technique for cooking them. Most recipes are quite easy—once you've put everything on to simmer, the slow, moist heat does the work.
If they aren't braised long enough, they can be super tough to eat; if they are cooked too long, the meat will just fall apart. The key to preparing short ribs is to cook them until they reach a point that is just before they would fall apart.
Nothing that a little sauce can't fix, and it does mean you get more of the pork flavor, but they're not as nuanced. And the winner is: The slow cooker, but just by a hair (by a rib?). If you're pressed for time, pressure cooker is the way to go.
Believe it or not, it is possible to braise short ribs for too long. While you want the short ribs to be fall-apart tender, cooking them too long will result in ribs that are mushy. There's a fine line, but it is there.
Short ribs that are cooked completely submerged in liquid will come out with a thin, watery sauce, while those cooked in just a thin layer of liquid—enough to provide a moist environment under your Dutch oven's lid—will produce a rich, flavorful sauce.
You don't need any special equipment to braise ribs. First, brown or sear the ribs at a high temperature then cook them in liquid at a lower temperature for a longer period of time. This is an excellent cooking method for tougher cuts of meat that will become tender after prolonged cooking!
Salt and pepper the bone in beef short ribs. Simply lay the beef (bone side down) in a baking dish, snuggle the ribs close together, cover tightly with aluminum foil, and cook in the oven. What is this? Bake bone in short ribs in the oven at 275F for 3 ½ - 4 hours.
Grilling to a final internal temperature of 130°F (54°C) ensures that the short rib's intramuscular fat has softened but not yet rendered out, resulting in an unctuous and juicy steak. Slicing short rib steaks across the grain further tenderizes the meat by shortening muscle fibers.
Start by trimming the fat down to the silverskin, then with your sharp knife remove it. There is also a heavy membrane on the backside of the beef ribs. It's best to leave this membrane on as the meat may fall off the bone during the cooking process. Once you cook the ribs, the membrane is easily cut away.
Braise short ribs for six to eight hours in a slow cooker set on low. Don't try to speed up the cooking process. Short ribs can become tough and chewy if they're cooked too quickly.
If you use the cross rib cuts and let it soak in the marinade, it will become tender. The longer it soaks in marinade, the marinade is breaking down the connective tissue making a more softer and tender product.
Braising is an ancient means of cooking tough cuts of meat to tenderize them, and is also quite simple. Start with meat, and brown it well. Browning gives the whole braise flavor, especially the meat itself. Those Maillard-browning byproducts are what make everything taste meaty, so don't skimp on the browning stage.
The braising liquid needs to fill the pan enough to cover most of the meat, which gives it time to break down the sinews and connective tissue. However, if you use too much liquid, you run the risk of diluting flavor and having a runny sauce.
You have to cook tough meat low and slow to tenderize it. If it's got enough fat to keep it moist, you can do low and slow BBQ; the popular beef cuts for this are brisket and ribs.
Braising is an ancient means of cooking tough cuts of meat to tenderize them, and is also quite simple. Start with meat, and brown it well. Browning gives the whole braise flavor, especially the meat itself. Those Maillard-browning byproducts are what make everything taste meaty, so don't skimp on the browning stage.
Pretty much every rib recipe out there calls for using a low and slow, indirect grilling method. Grilling them over direct, high heat is a great way to overcook them and have them turn out tough. Indirect, low heat will help create tender meat that will easily tear off of the bone.
Introduction: My name is Kareem Mueller DO, I am a vivacious, super, thoughtful, excited, handsome, beautiful, combative person who loves writing and wants to share my knowledge and understanding with you.
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