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Home » Course » Dinner » Instant Pot Boneless Short Ribs

Published: Oct 27, 2018 · Modified: Jan 10, 2022 by Veronika's Kitchen * This post may contain affiliate links

Instant Pot Boneless Short Ribs

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Instant Pot Boneless Short Ribs is the best and super easy recipe for juicy and tender boneless short ribs braised in red wine and cooked in your favorite pressure cooker!

Instant Pot Short Ribs is the best and super easy recipe for juicy and tender boneless short ribs braised in red wine and cooked in your favorite pressure cooker!

This Fall was my first time making Instant Pot Short Ribs braised in red wine sauce. For some reason I was hesitating, thinking that this recipe would be too complicated and take too much time to make.

I was SO WRONG!

If you are making this recipe in an Instant Pot, you literally can make it in an hour and a half. Plus, it’s super easy!

I went through quite a few recipes and found the best flavor combination and the easiest technique of how to make short ribs tender and juicy. The onions give all the sweetness, while the reduced red wine provides the best rich flavor.

For this recipe, I like to use 2 pounds of boneless short ribs (which is 4 pieces). If you are having a bigger crowd, feel free to use 3-3 ½ pounds of meat. Though you might need to add an extra ½-1 cup of beef broth. The rest of the ingredients will be the same.

Instant Pot Short Ribs is the best and super easy recipe for juicy and tender boneless short ribs braised in red wine and cooked in your favorite pressure cooker!

How to make it

To start, wash and pat dry the boneless short ribs and season them with salt and pepper from both sides.

Set Instant Pot to Sauté on high heat by pressing “sauté” button twice.

Now we are going to brown the meat! This is a very important part that you cannot miss! It will give the meat that beautiful crust outside and bring out the best flavor!

I like to brown the meat in 2 batches not to overcrowd the pot. Brown it for about 4-5 minutes on each side until you get dark brown crust, then remove from the pot.

Instant Pot Short Ribs is the best and super easy recipe for juicy and tender boneless short ribs braised in red wine and cooked in your favorite pressure cooker!

After it’s done, add sliced onion and sauté them for about 8-10 minutes until they are translucent and have golden color.

Add crushed garlic and tomato paste, stir and cook for a couple of minutes.

Instant Pot Short Ribs is the best and super easy recipe for juicy and tender boneless short ribs braised in red wine and cooked in your favorite pressure cooker!

Add red wine and cook for about 10 minutes. This is another important step! The wine needs to reduce in half and get more concentrated. It will help to give more aroma to the meat later while cooking together.

When the wine is reduced, add beef broth and carrots.

Instant Pot Short Ribs is the best and super easy recipe for juicy and tender boneless short ribs braised in red wine and cooked in your favorite pressure cooker!

Put the browned meat back, so it will be halfway covered with liquid.

Add some thyme and rosemary.

Cover with a lid and cook on “Stew” high pressure for 40 minutes. Make sure that the venting knob is turned to “Sealing”!

Instant Pot Short Ribs is the best and super easy recipe for juicy and tender boneless short ribs braised in red wine and cooked in your favorite pressure cooker!

When it is done, let it naturally release the pressure for 15-20 minutes. Then switch the knob to venting position and release the steam. Make sure the steam is fully released and the valve is completely down before opening the pot!

Take the meat and carrots out of the pot to a plate, cover with foil and set aside.

How to make Red Wine Gravy

Now we can work on the red wine gravy.

Take the pot with liquid and strain it through a fine-mesh strainer in to another mixing bowl or a smaller pot.

Then take that separated braised liquid and pour it back in the Instant Pot.

Set Instant Pot again to Sauté on high heat by pressing “sauté” button twice. Bring the liquid to boil and cook it for about 10 minutes to reduce and thicken up.

Now your delicious tender Instant Pot Braised Short Ribs are done!

I love to serve it with mashed potatoes, some greens, and lot of red wine gravy on top!

Instant Pot Short Ribs is the best and super easy recipe for juicy and tender boneless short ribs braised in red wine and cooked in your favorite pressure cooker!

How to make Braised Boneless Short Ribs in Dutch Oven

If you like this recipe but don’t have an Instant Pot, you also can make them in Dutch Oven.

All the steps will be pretty much the same. Just instead of Instant Pot, you will brown the meat and cook the onion in a Dutch Oven.

The only difference is when you are done with cooking onions, reducing red wine, adding beef broth and the meat into the pot, cover the Dutch Oven with the lid and bring it to boil.

Then transfer the pot to a preheated oven and cook it for about 2 ½ hours at 300°F.

When the meat is done, do all the same steps to make the red wine gravy.

Instant Pot Short Ribs is the best and super easy recipe for juicy and tender boneless short ribs braised in red wine and cooked in your favorite pressure cooker!

MORE INSTANT POT RECIPES YOU MIGHT LIKE:

  • Instant Pot Rice Pilaf
  • Instant Pot Chicken and Rice Pilaf
  • Instant Pot Penne Alfredo
  • Instant Pot Orange Chicken
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  • Instant Pot Pot Roast
  • Instant Pot Barley Soup
  • Instant Pot Chicken Soup
  • Instant Pot BBQ Ribs Recipe
  • Instant Pot Chicken Tacos
  • Instant Pot Lamb Shanks

MORE COMFORT MEALS YOU MIGHT LIKE:

  • Red Wine Braised Short Ribs
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Instant Pot Short Ribs is the best and super easy recipe for juicy and tender boneless short ribs braised in red wine and cooked in your favorite pressure cooker!
Print Recipe
4.95 from 19 votes

Instant Pot Boneless Short Ribs

Instant Pot Boneless Short Ribs is the best and super easy recipe for juicy and tender boneless short ribs braised in red wine and cooked in your favorite pressure cooker!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 539kcal
Author: Veronika’s Kitchen

Ingredients

  • 3 tablespoons extra virgin vegetable oil
  • 2 pounds boneless short ribs
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 large onion sliced
  • 3 cloves garlic crashed
  • 1 tablespoon tomato paste
  • 2 cups red wine
  • 1 cup beef broth
  • 2 cups baby carrots
  • 1 spring thyme
  • 1 spring rosemary

Instructions

How to make Braised Boneless Short Ribs in Instant Pot

  • Wash and pat dry 2 pounds boneless short ribs and season them with salt and pepper.
  • Set Instant Pot to “Sauté” on high heat by pressing “sauté” button twice and add 3 tbsp vegetable oil.
  • Brown the meat in 2 batches for about 4-5 minutes on each side. Then remove from the pot.
  • Add 1 sliced onion and sauté for about 8-10 minutes.
  • Add 3 cloves crashed garlic and stir in 1 tbsp tomato paste. Cook for 2 more minutes.
  • Add 2 cups red wine and let it reduce in half for about 10 minutes.
  • Add 1 cup beef broth and 2 cups carrots.
  • Add browned meat, 1 spring thyme, and 1 spring rosemary.
  • Cover with a lid and cook on “Stew” high pressure for 40 minutes. Make sure that the venting knob is turned to “Sealing”!
  • When it is done, let it naturally release the pressure for 15-20 minutes. Then switch the knob to venting position and release the steam. Make sure the steam is fully released and the valve is completely down before opening the pot!
  • Remove the meat and the carrots. Cover with foil and let it rest.
  • Take the pot with liquid and strain it through a fine-mesh strainer in to another mixing bowl or a smaller pot.
  • Then take that separated braised liquid and pour it back in the Instant Pot.
  • Set Instant Pot again to Sauté on high heat by pressing “sauté” button twice. Bring the liquid to boil and cook it for about 10 minutes to reduce and thicken up.
  • Pour the red wine sauce over the meat and serve.

How to make Braised Boneless Short Ribs in Dutch Oven

  • If you like this recipe but don’t have an Instant Pot, you also can make them in
    Dutch Oven.
  • All the steps will be pretty much the same. Just instead of Instant Pot, you will brown the meat and cook the onion in a Dutch Oven.
  • The only difference is when you are done with cooking onions, reducing red wine, adding beef broth and the meat into the pot, cover the Dutch Oven with the lid and bring it to boil.
  • Then transfer the pot to a preheated oven and cook it for about 2 ½ hours at 300°F.
  • When the meat is done, do all the same steps to make the red wine gravy.

Video

Notes

  1. For this recipe, I prefer to use boneless short ribs. Though, you can also use bone-in short ribs. It will take the same time to cook it in Instant Pot or a Dutch Oven.
  2. When you brown the meat, make sure you don’t overcrowd the pot! Otherwise, the meat won’t get browned but boiled.

Nutrition

Calories: 539kcal | Carbohydrates: 13g | Protein: 45g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 134mg | Sodium: 458mg | Potassium: 1236mg | Fiber: 2g | Sugar: 5g | Vitamin A: 8887IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 6mg
Did you make this recipe?I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @veronikaskitchen.
 

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    Recipe Rating




  1. Sue McRae says

    March 10, 2023 at 3:18 pm

    This recipe is way off on cooking times. If you add up all the times written in the directions it’s 97 minutes and that doesn’t take into account the time it takes the pressure to build in the instant pot before it starts to cook. Add another 15 minutes for that and now you’re looking at 112 minutes minimum. Others have made comments regarding this over 2 years ago but you haven’t updated your recipe. Please change this for an accurate recipe.

    Reply
  2. Mary B says

    April 10, 2022 at 3:23 pm

    I dont have a ” STEW ” button on my pot …… I have a “slow cook” or ” “meat” … ???? Usually I just set it manually , but I dont want to mess up this recipe !! HELP !

    Reply
    • Veronika's Kitchen says

      April 18, 2022 at 9:26 am

      Hi Mary, you can just cook on a manual high pressure for 40 minutes.

      Reply
  3. Marion says

    April 03, 2022 at 5:17 pm

    5 stars
    Excellent recipe! Easy to prepare and very flavourful! I did add a slurry of cornstarch and water to thicken the red wine sauce.

    Reply
    • Veronika's Kitchen says

      April 18, 2022 at 9:26 am

      Thank you, Marion! So glad you liked it 😉

      Reply
  4. Sajani says

    December 28, 2021 at 9:11 pm

    5 stars
    Followed this recipe to a T. Insanely delicious and will make it time and time again. Thank you so much for such a delicious meal tonight.

    Reply
    • Veronika's Kitchen says

      January 05, 2022 at 4:39 pm

      Thank you so much, Sajani! I’m so happy you enjoyed the recipe!

      Reply
  5. Sajani says

    December 28, 2021 at 9:10 pm

    Follow this recipe to a tea. Insanely delicious and will make time and time again. Thank you so much for such a delicious meal tonight.

    Reply
  6. Karee A Norton says

    December 06, 2021 at 12:31 pm

    5 stars
    Made this last night for the family, it was insanely good, not a piece of meat left in the pot!

    Reply
    • Veronika's Kitchen says

      December 07, 2021 at 9:59 am

      Yaay! Thank you, Karee! I’m so happy to hear that!

      Reply
  7. Jackie says

    November 11, 2021 at 6:03 pm

    I have no tomato paste, can I just leave it out? Red wine is already pretty acidic, should I sub tomato paste for something else or just skip it?

    Reply
    • Veronika's Kitchen says

      November 12, 2021 at 9:27 am

      Hi Jackie! You can just skip the tomato paste. While it adds more flavor, it’s not the main ingredient.

      Reply
  8. Allison says

    October 14, 2021 at 11:25 pm

    5 stars
    This is truly one of the best dishes I’ve made! Thank you so much for the recipe!

    Reply
    • Veronika's Kitchen says

      October 17, 2021 at 12:31 pm

      Thank you so much, Allison! I’m so glad you enjoyed this recipe!

      Reply
  9. Kay says

    August 26, 2021 at 4:54 am

    I’ve made this recipe a couple of times. So good. Thankyou! I am wondering if this freezes well?

    Reply
    • Veronika's Kitchen says

      September 03, 2021 at 2:29 pm

      Thank you, Kay! I’m so glad you like this recipe! Yes, you can freeze it in an air-tight container for up to 3 months.

      Reply
  10. David says

    March 29, 2021 at 9:47 pm

    Enjoyed the recipe. The time estimates are way off. Add the time up along and it’s nearly 2hrs.

    Reply
    • Rob says

      February 19, 2022 at 6:44 pm

      Thank you! I was just going to post the same thing. The recipe is coming along great, but it is definitely 2 hours cooking time – wish I had taken the time to calculate before starting other parts of my meal!

      Reply
  11. Eda says

    January 17, 2021 at 5:57 pm

    Dear Veronika,
    My husband made your instant pot boneless short ribs yesterday. My goodness! They were as good as Julia Child’s Boeuf Bourguignon, which I have made multiple times in the past. Congratulations on such a fine recipe. The sauce was heaven and the meat very tender.

    Reply
    • Veronika's Kitchen says

      January 21, 2021 at 9:44 am

      Hi Eda! Wow, thank you for comparing them to Julia Child’s Boeuf Bourguignon! It makes me so happy to know that you liked the recipe!

      Reply
    • Craig Tilden says

      May 08, 2021 at 11:47 pm

      I am making these and so far it seems amazing and the reviews are awesome. I didn’t have Red Wine so made a couple changes. I used some Balsamic Vinegar and Worcestershire to help deglaze before putting onions in and I also added some mushrooms.
      Then after onions/mushrooms cooked up and after adding tomato paste I added 2 cups of Beef Broth and also some teriyaki sauce/marinade along with more Worcestershire to hopefully give it a more Korean Short Ribs flavor.
      Going to follow rest of directions and hope it turns out great. Only problem is its going to take closer to 1hr and 45 mins with all the searing, sautéing, along with the pressure cooking and natural release. Just going to be esting dinner layer then expected but should be worth the wait.

      Reply
  12. Mindy says

    December 20, 2020 at 8:38 am

    I made this last night in a Ninja Foodi using the Instant Pot (pressure cooker) function. It was fork tender but dry. I am new to pressure cooking. What did I do wrong? I had 1lb so halfed the liquid but kept cooking time the same.

    Reply
    • Veronika's Kitchen says

      December 20, 2020 at 6:55 pm

      Hi Mindy, Sorry to hear that. They definitely should not be dry. Even if you use less meat, I would suggest to use the same amount of liquid. I think that was the issue.

      Reply
  13. Regina says

    December 10, 2020 at 11:30 am

    Can you please share with me what the serving size is. Thanks.

    Reply
  14. Alex says

    November 22, 2020 at 2:10 pm

    5 stars
    Fantastic, easy to make and delicious recipe. I would make this recipe for company.
    Highly recommend.

    Reply
    • Veronika's Kitchen says

      December 12, 2020 at 10:46 am

      Thank you, Alex!

      Reply
  15. Carmen crooks says

    October 17, 2020 at 9:34 pm

    I made this and it was amazing. I used my cast iron skillet to brown the short ribs to speed up the process. It was perfect!

    Reply
    • Veronika's Kitchen says

      October 19, 2020 at 10:08 am

      Thank you, Carmen! I also love browning my meat on a cast iron skillet 😉

      Reply
  16. Robin says

    October 15, 2020 at 4:16 pm

    Received an Instapot as a gift and love how versatile it is. This is a great recipe for the short ribs. The instructions are easy to follow, but it wasn’t until I got to the bottom of the page that I found the list of the ingredients with quantities, so all the way down the page, I kept wondering how much onion? how much tomato paste? how much wine? (Yes, I know…there’s never too much wine!) But for someone who wants to know I’ve got all the ingredients before I start following the instructions, it would be helpful to list them toward the top of the page. The ribs turned out wonderfully, by the way…it’s perfect comfort food with a side of mashed red potatoes!

    Reply
    • Veronika's Kitchen says

      October 19, 2020 at 10:06 am

      Thank you, Robin! This is a good point, I will add the ingredient amounts to the instructions above, so it will be easier to follow.

      Reply
  17. Susan says

    October 10, 2020 at 9:40 pm

    5 stars
    I LOVE this recipe! I made a Korean taco sauce for tacos so a couple of changes…
    4 Bone-in Short Ribs dredged and browned.
    4 C Beef Broth
    1 C Dry Red Wine (Sauvignon) simmered to 1/2.
    Left out Rosemary.
    Followed the recipe otherwise. At 40 minutes meat was not done. At 50 minutes perfect!

    THANK YOU!
    This was absolutely delicious! I shredded the meat and served It on Corn Tortillas with a Sweet Chili Sauce and sautéed Brussels Sprouts and onion toppings.
    Lots of broth and veggies for a soup in another day or two…The reason for increasing broth.

    Reply
    • Veronika's Kitchen says

      October 19, 2020 at 10:04 am

      That’s a great idea to serve it on tacos! Glad you liked it!

      Reply
  18. Lena says

    August 12, 2020 at 7:27 pm

    Would I just halve the ingredients, and keep the cooking time the same if I was doing it with just 2 pieces (1LBS) of short ribs?

    Reply
    • Veronika's Kitchen says

      August 12, 2020 at 8:07 pm

      Hi Lena! Yes, the cooking time will stay the same. The timing depends on the size of the ingredients and not on its amount. Let me know how it came out 😉

      Reply
  19. sissy says

    June 30, 2020 at 11:14 am

    Hi Veronika! Would cook time still be the same if you only do 1 pound of ribs? Thanks!

    Reply
    • Veronika's Kitchen says

      July 02, 2020 at 8:53 am

      Hi Sissy! Yes, the cooking time will be the same 😉

      Reply
  20. Sandra says

    June 02, 2020 at 7:34 pm

    Hello Veronica, can i substitute the carrots for potatoes?

    Reply
    • Veronika's Kitchen says

      June 03, 2020 at 11:25 am

      Hi Sandra! Yes, You can use baby potatoes.

      Reply
  21. Stan says

    April 13, 2020 at 7:58 pm

    4 stars
    Turned out great, time is way off based in the totals you give here…I added up 112 minutes, best case. You’re looking at 2 hours, realistically. Good flavor, though.

    Reply
  22. Kim says

    February 02, 2020 at 5:36 pm

    And 10 minutes to do red wine sauce. About a 2 hour recipe total.

    Reply
  23. Kim says

    February 02, 2020 at 5:33 pm

    Great recipe, but this takes way longer to cook than you suggested. Browning takes 16 minutes minimum, onion 8 minutes, red wine reduction 10 minutes, cook time 40 minutes, and natural release 15 minutes. That’s 90 minutes.

    Reply
  24. Shari says

    February 01, 2020 at 11:06 am

    I am in the middle of making your short rib recipe tweaking a little …I am adding mushrooms celery and fennel bulb…My question is : I making this a day ahead.
    Should I prepare the wine sauce today or keep the meat and carrots in the sauce and separate and prepare sauce tomorrow? Thanks

    Reply
    • Veronika's Kitchen says

      February 01, 2020 at 11:25 am

      Hi Shari! I like to refrigerate the sauce in a separate container. Tomorrow, you can scoop out the excess fat from the top of the sauce and reheat the rest. This way the sauce will be rich but not greasy.

      Reply
  25. K says

    December 30, 2019 at 7:06 pm

    This is a fantastic recipe! Yes, the “prep” does take time, however it is totally worth it! I made this for Christmas dinner and received many compliments and requests for seconds. The red wine does add so much to the flavor, definitely use it if you can. I cooked this the day before and reheated it, and the flavors were deep and rich. I added cornstarch to the braising liquid to thicken it up a bit. Making it again for New Year’s Eve crowd. Great recipe!!!!

    Reply
    • Veronika's Kitchen says

      January 01, 2020 at 3:08 pm

      Yaay! I’m so happy to hear this review! Thank you! The red wine really brings out the most flavor!) and yes, love meal prep this recipe and eat it during the week. You always get richer flavor the next few days!)

      Reply
  26. Nick says

    December 24, 2019 at 9:13 am

    Hello… I made a similar recipe where I used a Chuck roast that I sliced into “ribs.” I did this after purchasing boneless beef short ribs that looked mysteriously like slices of chuck roast. I asked the butcher who confirmed it. Next time I wanted to make it I was able to save some money by purchasing and slicing the roast. It came out delicious.

    Reply
    • Veronika's Kitchen says

      December 26, 2019 at 12:03 pm

      Hi Nick! I’m so happy you enjoyed the recipe! It’s a great idea to substitute it with sliced chuck roast;) I should try to do it as well!)

      Reply
  27. Andrea says

    November 26, 2019 at 7:43 pm

    Absolutely delicious! So much better than the usual bbq recipes. Rich, full flavor. Thank you!!!

    Reply
    • Veronika's Kitchen says

      November 27, 2019 at 11:23 am

      Hi Andrea! Thank you so much! I’m happy you loved the recipe!)

      Reply
  28. Rhona Sanchez says

    November 20, 2019 at 4:55 pm

    Any suggestions for substituting red wine as I want to make this for the family which includes kids? Thanks!

    Reply
    • Veronika's Kitchen says

      November 21, 2019 at 10:06 am

      Hi Rhona! Sure, you can substitute it with beef broth. Red wine brings a lot of additional flavor and aroma, but it’s ok to substitute it;)
      I will be happy to hear back from you to know how you liked it!)
      Thank you!

      Reply
    • Andrea says

      November 26, 2019 at 7:46 pm

      The alcohol burns off if that’s what you’re worried about. If you’re just being overly cautious maybe add a little less?

      Reply
  29. Joe says

    September 12, 2019 at 7:53 pm

    Made the instant pot short ribs today. Took a little longer than I thought, but, it was worth the wait. I used 2.2 lbs which was 6 pieces. Probably not as thick as yours, but, they came out perfect. Got raves from my wife. She especially liked the red wine sauce. Made fresh whipped pitatoes. Thanks for the great recipe. Love the instant pot.

    Reply
    • Veronika's Kitchen says

      September 13, 2019 at 9:50 am

      Hi Joe! I’m so happy you and your wife liked the recipe! I also think that the red wine sauce is the best part of this meal as it perfectly complements the meat!)

      Reply
  30. Gayle says

    September 02, 2019 at 9:43 pm

    Aren’t those actually country style ribs, and not short ribs? I bought short ribs, but they’re small and have bones.

    Reply
    • Veronika's Kitchen says

      September 03, 2019 at 8:17 am

      Hi Gayle! I used boneless short ribs and you got bone in. Many of my readers use bone in ribs in this recipe and it works as good as boneless!

      Reply
  31. Sarah says

    July 30, 2019 at 10:05 pm

    I was sceptical but this recipe was delicious! Thank you!

    Reply
    • Veronika's Kitchen says

      July 30, 2019 at 10:17 pm

      Hi Sarah! Thank you! I am so glad you liked it!)

      Reply
  32. Kim says

    July 21, 2019 at 8:24 pm

    This recipe was fabulous! I did use a cornstarch slurry to thicken the sauce at the end. So tender and tasty!

    Reply
    • Veronika's Kitchen says

      July 21, 2019 at 9:03 pm

      Hi Kim! I am so happy you liked the recipe! It’s a great idea to use cornstarch to thicken up the sauce if it’s too runny!)

      Reply
  33. Ann says

    June 08, 2019 at 10:43 pm

    5 stars
    This recipe is awesome! The meat fell apart it was so tender. I saw a comment from someone saying they didn’t have red wine – I buy those 4-packs of little bottles and keep them on hand for cooking. Just the right amount, and you won’t have to open your good stuff just for cooking. Thanks for sharing this amazing dish!

    Reply
    • Veronika's Kitchen says

      June 09, 2019 at 9:26 am

      Hi Ann! It is so nice to hear your feedback and that you liked the recipe! Also, that is a great idea to use smaller wine bottles for cooking! I should get them too ! 😉

      Reply
  34. Michelle says

    May 13, 2019 at 5:36 pm

    5 stars
    This is a great recipe. But if it matters to you the time is not accurate. It says prep rime 10 minutes but the recipe browns the meat (16 – 20;min), sautés onions (10 min), boil down wine (10 min). That is approximately 35 – 40 min. Then cook for 40, release for 20 and thicken gravy 10. So, start to plate closer to 2 hours which was fine. But it might matter if you’re organizing a dinner for guests.

    Reply
    • Jeff says

      November 12, 2022 at 10:47 pm

      Geez, start your own show

      Reply
  35. Mary Turecke says

    April 11, 2019 at 10:00 pm

    I can’t wait to try this recipe. You might re-write recipe or change picture of onions. You have diced onions in recipe and are showing sliced. So which are you supposed to use?

    Reply
  36. Kathy says

    February 20, 2019 at 5:40 pm

    I don’t have red wine. Is there anything else I could substitute with?

    Reply
    • Veronika's Kitchen says

      February 20, 2019 at 6:02 pm

      Hi Kathy! You can substitute it with beef broth, though it wont taste the same…. The main rich flavor comes from the wine. I prefer to use Cabernet Savignon, as it gives the best flavor!

      Reply
  37. Lori says

    January 07, 2019 at 3:39 pm

    If I use 2 1/2 lbs short ribs should I increase the cooking time?

    Reply
    • Veronika's Kitchen says

      January 07, 2019 at 4:14 pm

      Hi Lori! The timing should be the same. The cooking time usually depends on the individual size of the meat. I used 4 short ribs, approximately 1/2 pound each. So, if you are going to use 5 short ribs of the same size, the cooking time will be the same!)

      Reply
  38. Kate says

    November 28, 2018 at 10:54 pm

    5 stars
    Loved this recipe!!!!! So easy and insanely delicious. My husband fell in love with me all over again

    Reply
    • Veronika's Kitchen says

      November 29, 2018 at 12:15 pm

      Hi Kate! I am so happy you and your husband loved the recipe! It’s important to treat your man with good short ribs!!!))) haha))

      Reply
  39. Emily Leary says

    November 06, 2018 at 7:55 am

    That looks really good. What a deep colour – I bet the flavour matches! I love the way you’ve served it up with the potatoes etc. Really yummy.

    Reply
  40. jagruti says

    November 05, 2018 at 3:57 am

    Recently I’ve won the Instant pot and can’t wait to try many recipes. Lovely dish!

    Reply
  41. Tammy says

    November 04, 2018 at 10:49 pm

    Your short ribs looks incredible…that entire dish looks incredible! I don’t have an instant sadly but my gosh was a fabulous meal!

    Reply
  42. Vanessa Vickery says

    November 04, 2018 at 7:43 pm

    5 stars
    I seriously need to get an instant pot! Even just to try your short ribs recipe. They look fantastic!

    Reply
  43. Jyothi (Jo) says

    November 04, 2018 at 10:36 am

    5 stars
    I’ve really been enjoying cooking in my instant pot since I bought it. Some people question why cook everything in IP, i’d say it’s convenient! These short ribs looks absolutely great.

    Reply
  44. Shannon says

    November 03, 2018 at 5:48 pm

    I’m going to have to try out my Instant Pot on this recipe! So far I haven’t been convinced that my Instant Pot is as amazing as everyone says but maybe making these short ribs in such a quick amount of time will show me otherwise! Thanks for sharing your recipe!

    Reply
  45. Marisa Franca says

    November 03, 2018 at 1:55 pm

    5 stars
    Short ribs had me won over. They are so good and tasty and yours look amazing!! I’m glad you but in the Dutch oven version since I’ve yet to get an Instant Pot. Your meal looks like sheer comfort food.

    Reply
  46. Michelle says

    November 03, 2018 at 11:03 am

    5 stars
    Wow, these ribs look like they would just melt in your mouth! Great recipe!

    Reply
  47. Anna Hettick says

    November 02, 2018 at 3:48 pm

    I seriously need to get an instant pot! I have tons of recipes saved and can’t even make them! These short ribs look so tasty!

    Reply
  48. Courtney says

    November 02, 2018 at 9:50 am

    This looks so easy to prepare!! The Instant pot is so amazing for cooking meat like this.

    Reply
  49. Analida Braeger says

    October 31, 2018 at 11:31 am

    5 stars
    I always love instant pot inspiration. The possibilities are endless. Thanks for sharing.

    Reply
  50. Dawn says

    October 31, 2018 at 7:34 am

    5 stars
    This looks unbelievably comforting! On cold weather days like we’ve been having lately, this is the kind of thing I go for!

    Reply
  51. Elaine Benoit says

    October 30, 2018 at 8:19 am

    5 stars
    These short ribs look excellent! I love my instant pot and now I have a reason to love it more deeply! 🙂 I am looking forward to making your dish!

    Reply
  52. Aleta says

    October 29, 2018 at 8:11 pm

    5 stars
    Wow these short ribs are absolutely drool worthy! I love your choice ingredients, especially the red wine 😉 and your instructions are super easy to follow. Great recipe!

    Reply
  53. Gloria says

    October 29, 2018 at 3:59 pm

    5 stars
    Well you got me a short ribs. Then I see those awesome onions in that pot. What a delicious crowd pleaser this meat is.

    Reply

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