Instant Pot Beef Short Ribs with Red Wine Reduction
Tender, fall-apart beef short ribs braised in red wine and broth with caramelized root vegetables and fresh herbs. This Instant Pot version delivers restaurant-quality results in under an hour, with deep umami flavors from the deglazing and balsamic reduction. Serve for special dinners, holidays, or when you want impressive comfort food without hours of stovetop tending. The pressure cooking method ensures meat so tender it pulls from the bone while the sauce concentrates into a rich, silky glaze.
Ingredients
- 4 pounds bone-in beef short ribsbeef chuck roast or lamb shanksby weightprotein
adjust cook time +10min for larger cuts
- 1 large onion, chopped
- 2 shallots, minced
- 3 cloves garlic, minced
- 3 large carrots, chopped
- 1 sprig rosemary, fresh
- 2 sprigs thyme, fresh, leaves removed
- 1 cup red wine, good quality
- 1 cup chicken broth
- 3 tablespoons balsamic vinegar
- kosher salt, to taste
- black pepper, freshly ground, to taste
- 1 tablespoon olive oil, for searing(optional)
Instructions
- 1
Activate saute mode on Instant Pot.
- 2
Season short ribs generously with kosher salt and black pepper.
- 3
Add olive oil and sear ribs 6-8 minutes per side until browned, working in batches if needed. Remove to a plate.
- 4
Reduce heat to medium, add onions, shallots, garlic, and carrots. Cook until softened.
- 5
Pour red wine and scrape up browned bits from bottom. Add broth and balsamic vinegar.
- 6
Return ribs with accumulated juices and rosemary sprigs to pot.
- 7
Seal pot, select stew mode, and set to high pressure for 45 minutes (boneless) or 55 minutes (bone-in).
- 8
Allow natural pressure release for 15 minutes, then manually vent remaining steam.
- 9
Transfer ribs to serving platter. Skim fat from cooking liquid.
- 10
Return pot to saute mode and reduce liquid 5 minutes until concentrated.
- 11
Taste and adjust seasoning. Pour sauce over ribs and garnish with thyme leaves.
- 12
Serve with mashed potatoes, polenta, or noodles.
Tips
Don't skip the searing step--the caramelized crust builds deep flavor through the Maillard reaction, making the final sauce more complex and rich.
For boneless short ribs, reduce cooking time to 45 minutes; bone-in varieties need the full 55 minutes to become properly tender.
Natural pressure release prevents the meat from toughening. Resist opening the pot immediately after cooking finishes.
Good to Know
Refrigerate in airtight container up to 4 days. The sauce will gel slightly when chilled due to collagen. Reheat gently on stovetop over medium-low heat, adding water if sauce is too thick.
Prepare through step 5 up to 8 hours ahead. Cover and refrigerate vegetables and raw ribs separately. Bring to room temperature 30 minutes before pressure cooking. Alternatively, complete the entire recipe 1 day ahead and reheat before serving.
Ladle over creamed potatoes, polenta, egg noodles, or crusty bread. Pair with full-bodied red wines like Cotes du Rhone or Burgundy. Green salad with Dijon vinaigrette cuts richness nicely.
Common Mistakes
Skip searing to avoid pale, less flavorful meat with thin sauce
Move ribs while searing to avoid developing proper caramelization crust
Open pot immediately after pressure cooking to avoid tough, stringy meat texture
Omit deglaze step to miss deep savory layer from dissolved fond
Substitutions
adjust cook time +10min for larger cuts
FAQ
Can I use boneless short ribs instead of bone-in?
Yes, boneless short ribs work well but cook 10 minutes faster due to smaller mass. Reduce high pressure time to 45 minutes. Bone-in versions provide more collagen, creating silkier sauce.
What if I don't have an Instant Pot?
Use a Dutch oven: sear ribs, sauté vegetables, deglaze, then braise covered at 325F for 2.5-3 hours until tender. Check liquid level midway, adding broth if needed.
How long can I keep leftovers and can I freeze them?
Refrigerate up to 4 days. Freeze up to 3 months in airtight containers or freezer bags. Thaw overnight in fridge and reheat gently on stovetop. Sauce may separate slightly; whisk to recombine.