Instant Pot Wine-Braised Beef Short Ribs

When you’re craving rich, fall off the bone beef short ribs but don’t want to spend hours in the kitchen, the Instant Pot has your back. This wine-braised version combines tender, flavorful meat with a savory sauce made from red wine, carrots, onions, and fresh herbs like rosemary and thyme. This is the ultimate comfort food!

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

With minimal prep and a pressure cooking shortcut, you’ll enjoy all the depth of a slow-braised dish in a fraction of the time. When it comes to cooking flavorful and tender beef short ribs, the Instant Pot is truly a game-changer.

The pressure-cooking method doesn’t only save time – it actually enhances flavor. The sealed environment traps in steam, heat, and aromatics, infusing every bite of your pressure cooker beef short ribs with deliciousness. It’s like intensifying the flavor process of a slow braise, but faster!

Key Ingredients

Beef Short Ribs

When choosing beef short ribs, you’ll come across two main cuts: English-cut and flanken-cut.

• English-cut short ribs are cut parallel to the bone, leaving a thick piece of meat sitting atop a single bone. They’re perfect for slow braising because the slower the cook, the more tender and flavorful they become. Thick and hearty, they are ideal for this braised dish as they hold their structure during cooking and absorb the sauce beautifully.
• Flanken cut short ribs, on the other hand, are sliced thin across the bones. Each piece will contain small cross-sections of bone within the meat. These are excellent for quicker cooking methods or grilling, but they can still work in a braised recipe if you’re aiming for more meat-to-liquid contact for flavor infusion.

For this recipe, bone-in English-cut short ribs are your best bet. The bone not only adds flavor to the dish but also keeps the meat moist and tender during cooking. Select pieces that are well-marbled for extra richness.

Red Wine and Aromatics

A great braised dish is all about layers of flavor. The richness of the beef pairs beautifully with the bright acidity and bold notes of red wine. Opt for a dry wine like Cabernet Sauvignon, Merlot, or Pinot Noir—they’re flavorful and won’t overpower the dish. Avoid cooking wines; they lack depth and often contain unnecessary sodium.

Next come the aromatics. Ingredients like onions, carrots, fresh rosemary, and fresh thyme elevate the dish.

• Onions bring sweetness and body to the sauce as they break down during cooking.
• Carrots add a subtle earthiness and natural sugar to balance the acidity of the wine.
• Rosemary and thyme infuse the dish with an aromatic, herbaceous depth that complements the beef without overwhelming it.

Chicken stock is the base, providing a savory backdrop while letting the other ingredients shine. While beef broth might seem like the obvious choice, chicken stock offers a milder, less overpowering complement to the wine. Feel free to substitute chicken broth if that’s what you have on hand.

Check out the printable recipe card below for the complete recipe and detailed instructions.

How to make Instant Pot Red 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 to avoid overcrowding the pot.

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 4 to 5 minutes. Use a wooden spoon to stir occasionally, scraping up the brown bits stuck to the bottom.

Add the carrots and garlic, stir and cook for about a minute.

Add the wine, stock, rosemary, and thyme. Let the wine simmer for 2-3 minutes. This step burns off the alcohol while concentrating the wine’s acidity and robust depth.

Nestle the seared ribs back into the Instant Pot, bone-side down. Ensure they’re sitting snugly without overlapping too much.

Close the lid and set the valve to “Sealing.” Use the “Pressure Cook” or “Manual” setting and cook on high pressure for 45 minutes (or 60 minutes for extra-large ribs) using the + and – buttons.

Once done, let the pressure release naturally for 15 minutes before carefully opening the valve to quick release any remaining pressure.

Carefully take out the ribs and set them aside on a serving platter. Cover them loosely with foil to keep warm. Remove the rosemary and thyme.

Set the Instant Pot back to “Sauté setting.” If the liquid needs thickening, mix 2 tablespoons of cornstarch with 4 tablespoons of cold water to create a cornstarch slurry. Stir the slurry into the sauce and let it simmer for 3-5 minutes, stirring occasionally. It should thicken to a glossy, spoon-coating consistency.

Once thickened, spoon the flavorful sauce generously over the beef short ribs. Pair with creamy parmesan polenta, creamy mashed potatoes, or cauliflower mash to soak up every bit of that luxurious sauce.

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 rich gravy I made afterwards was over-the-top delicious!!

Expert Tips

• For stove-top Beef Short Rib: 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°F. 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.
• Always taste the sauce as it reduces. If it feels a bit too tangy, balance it with a touch of sweetness from tomato paste or a small splash of balsamic vinegar near the end.
• 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 Duo, you can make Instant Pot Mashed Potatoes and save even more time!

How to Store and Reheat Leftovers

When storing leftovers, keep everything fresh and flavorful by following these tips:

• Refrigerate: Allow the short ribs to cool slightly and transfer them, along with the sauce, to an airtight container. Store in the refrigerator for up to 3-4 days.
• Freeze: To freeze, place the short ribs and sauce in a freezer-safe container or heavy-duty freezer bag. Be sure to leave a little space for the liquid to expand as it freezes. These can be stored for up to 3 months.

For reheating:

1. Stovetop Method: Place the ribs and sauce in a saucepan or skillet and heat over low to medium heat until warmed through. Stir occasionally to prevent the sauce from scorching.
2. Microwave Method: Add ribs and sauce to a microwave-safe dish. Cover with a microwave lid or damp paper towel and heat in 1-2 minute increments, stirring in between, until hot.
3. Instant Pot Method: Add the refrigerated or frozen contents back to the Instant Pot and use the “Sauté” function to warm through. This is a great way to revive the dish while keeping the sauce rich and glossy.

Pro tip: If the sauce thickened too much after storage, you can loosen it with a splash of beef stock, red wine, or even water to restore its original consistency.

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.

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

Did you try this recipe? I’d love to see it!
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Enjoy!!