Instant Pot Wine Braised Beef Short Ribs

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Who is ready for some comfort food? The kind of comfort food that blows your mind and leaves you wanting more. Instant Pot Wine Braised Beef Short Ribs served on a bed of Creamy Parmesan Polenta is exactly what you need!! And if your live where the temperature is still in the 90's, turning on the oven for 3 hours is not going to happen.

For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.

This is the perfect time to pull out your Instant Pot® {or other pressure cooker}. There are still quite a few steps to create this amazing Instant Pot Wine Braised Beef Short Ribs meal, but none of them are complicated.

OMGosh, I am drooling just looking at this image. So much flavor!! And where does that flavor come from? Yes the wine is a major component, but it is the braising that gives us that gives these Instant Pot Wine Braised Beef Short Ribs their unbelievably rich flavor....it is also the most time consuming part of this recipe. Fair warning.

How to make Instant Pot Wine Braised Short Ribs:

Turn on your Instant Pot and press the "Sauté" button.

Season all sides of your short ribs with sea salt and ground black pepper.

Add the oil to the "Hot" pan and arrange the short ribs in a single layer making sure not to crowd them together.

Sear the short ribs for 7 to 8 minutes, until they no longer stick to the pan. Flip them over and sear the opposite side. Continue searing until all sides are golden brown.

Don't worry, each side will take less time to sear.

Remove the short ribs and place them in a large bowl or platter. Repeat the steps with the second batch of ribs.

Once all of the ribs are browned, add the onions to the pan. Stir and cook until onions start to soften, about 3 minutes. Add the carrots and garlic, stir and cook for about a minute.

Add the wine, stock, rosemary, and thyme.

Return the short ribs to the pan and press them into the liquid. Press the "Cancel" button and secure the lid. Make sure the venting knob is in the "Sealing" position.

Press the "Manual" or "Pressure Cook" button and adjust the time to 45 using the + and - buttons.

When the timer beeps, allow the pressure to release naturally and remove the lid.

Remove the rosemary and thyme, and serve over Creamy Parmesan Polenta, Mashed Potatoes, or Simple Cauliflower Mash.

I did not want to cover the meat with gravy when I took the pictures, it wouldn't have looked as nice, so I ladled the cooking liquid over the top instead. Let me tell you, the gravy I made with this cooking liquid was over-the-top delicious!!

I froze the remaining liquid to use to make Beef Gravy in the future.

Recipe Notes:

• If you prefer the standard Beef Short Rib preparation; follow all of the above steps using a large Dutch oven. You still need to sear the meat, and sautéing the onion is still a good idea. Bake in the oven at 325 degrees for 3 hours, or until the ribs are tender and falling off the bone.
• I cut medium sized carrots into 4 large chunks so they would not turn to mush while cooking, and they came out perfect.
• If your ribs are not cooked to your liking, reseal the pressure cooker and cook for 5 to 10 minutes more.
• Try to find short ribs that are about the same thickness so they cook evenly.
• For 1.5 pounds instead of 3.25 pounds, I would drop the time to 35 minutes.
• If you have more than 3.25 pounds of short ribs, add additional time but realize that they will not be cooked in the liquid...they won't fit.
• For those who have a second Instant Pot {affiliate link}, you can make Instant Pot Mashed Potatoes and save even more time!

The cooking time listed below includes the searing time, but not the pressure release time which could be an additional 15 to 25 minutes. While the pressure is releasing is the perfect time to make your side dish. 🙂

All of my Instant Pot recipes are made using a 6 Qt pressure cooker. I do not have a 3 Qt or 8 Qt Instant Pot, so I do not know if the times will be the same or not. Even different 6 quarts seem to have some differences, so it may take some trial and error to get it right. 😉

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can continue creating more delicious recipes!

More delicious beef recipes:

• Shrimp Scampi topped Filet Mignon
• Instant Pot Beef Stew - made with wine
• Classic Beef Pot Pie
• Instant Pot Irish Beef Stew - made with Guinness
• Pub-Style Steak
• Instant Pot Bacon Cheeseburger Meatloaf

Looking for delicious Instant Pot Recipes? Sign up for a FREE Top 10 Instant Pot Recipes e-Book and receive future recipes delivered to your inbox!

Enjoy!!

Instant Pot Wine Braised Beef Short Ribs

This Instant Pot Wine Braised Beef Short Ribs served on Creamy Parmesan Polenta will blow your mind!! Tender, delicious, and so much flavor!

5 from 5 votes

Print

Course: Main Course

Cuisine: American

Keyword: beef short ribs

Prep Time: 5 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 35 minutes

Servings: 4 servings

Calories: 220kcal

Author: Lisa Johnson

Ingredients

• 3 - 3.5 pounds beef short ribs
• sea salt and ground black pepper
• 1 large yellow onion, chopped
• 4 medium carrots, cut into 4 chunks
• 4 large cloves fresh garlic, smashed
• 1 sprig fresh rosemary
• 4 sprigs fresh thyme
• 3 cups red wine, I used Pinot Noir
• 1 cup chicken stock

Instructions

• Turn on your Instant Pot and press the “Sauté” button.
• Season all sides of your short ribs with sea salt and ground black pepper.
• Add the oil to the “Hot” pan and arrange the short ribs in a single layer making sure not to crowd them together.
• Sear the short ribs for 7 to 8 minutes, until they no longer stick to the pan. Flip them over and sear the opposite side. Continue searing until all sides are golden brown.
• Remove the short ribs and place them in a large bowl or platter. Repeat the steps with the second batch of ribs.
• Once all of the ribs are browned, add the onions to the pan. Stir and cook until onions start to soften, about 3 minutes. Add the carrots and garlic, stir and cook for about a minute.
• Add the wine, stock, rosemary, and thyme.
• Add the short ribs back to the pan and press them into the liquid. Press the “Cancel” button and secure the lid. Make sure the venting knob is in the “Sealing” position.
• Press the “Manual” button and adjust the time to 45 using the + and – buttons.
• When the timer beeps, allow the pressure to release naturally and remove the lid.
• Remove the rosemary and thyme, and serve over Creamy Parmesan Polenta, Mashed Potatoes, or Simple Cauliflower Mash.

Notes

• If you prefer the standard Beef Short Rib preparation; follow all of the above steps using a large Dutch oven. You still need to sear the meat, and sautéing the onion is still a good idea. Bake in the oven at 325 degrees for 3 hours, or until the ribs are tender and falling off the bone.
• I cut medium sized carrots into 4 large chunks so they would not turn to mush while cooking, and they came out perfect.
• If your ribs are not cooked to your liking, reseal the pressure cooker and cook for 5 to 10 minutes more.
• Try to find short ribs that are about the same thickness so they cook evenly.
• For 1.5 pounds instead of 3.25 pounds, I would drop the time to 35 minutes.
• If you have more than 3.25 pounds of short ribs, add additional time but realize that they will not be cooked in the liquid...they won't fit.
• For those who have a second Instant Pot {affiliate link}, you can make Instant Pot Mashed Potatoes and save even more time!

Nutrition

Calories: 220kcal | Carbohydrates: 17g | Protein: 2g | Cholesterol: 1mg | Sodium: 137mg | Potassium: 553mg | Fiber: 2g | Sugar: 6g | Vitamin A: 10240IU | Vitamin C: 8.9mg | Calcium: 53mg | Iron: 1.4mg