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!
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.
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.
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.
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.
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”!
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!
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.
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
- Instant Pot Pulled Chicken
- 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
- Oven Baked Buffalo Wings
- Borscht Soup with Beef
- Pasta with Meat Sauce
- Mongolian Beef
- Dutch Oven Beef Stew
Instant Pot Boneless Short Ribs
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
- 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.
- When you brown the meat, make sure you don’t overcrowd the pot! Otherwise, the meat won’t get browned but boiled.
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 !
Hi Mary, you can just cook on a manual high pressure for 40 minutes.
Excellent recipe! Easy to prepare and very flavourful! I did add a slurry of cornstarch and water to thicken the red wine sauce.
Thank you, Marion! So glad you liked it 😉
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.
Thank you so much, Sajani! I’m so happy you enjoyed the recipe!
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.
Made this last night for the family, it was insanely good, not a piece of meat left in the pot!
Yaay! Thank you, Karee! I’m so happy to hear that!
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?
Hi Jackie! You can just skip the tomato paste. While it adds more flavor, it’s not the main ingredient.
This is truly one of the best dishes I’ve made! Thank you so much for the recipe!
Thank you so much, Allison! I’m so glad you enjoyed this recipe!
I’ve made this recipe a couple of times. So good. Thankyou! I am wondering if this freezes well?
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.
Enjoyed the recipe. The time estimates are way off. Add the time up along and it’s nearly 2hrs.
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!
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.
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!
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.
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.
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.
Can you please share with me what the serving size is. Thanks.
Fantastic, easy to make and delicious recipe. I would make this recipe for company.
Highly recommend.
Thank you, Alex!
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!
Thank you, Carmen! I also love browning my meat on a cast iron skillet 😉
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!
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.
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.
That’s a great idea to serve it on tacos! Glad you liked it!
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?
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 😉
Hi Veronika! Would cook time still be the same if you only do 1 pound of ribs? Thanks!
Hi Sissy! Yes, the cooking time will be the same 😉
Hello Veronica, can i substitute the carrots for potatoes?
Hi Sandra! Yes, You can use baby potatoes.
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.
And 10 minutes to do red wine sauce. About a 2 hour recipe total.
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.
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
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.
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!!!!
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!)
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.
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!)
Absolutely delicious! So much better than the usual bbq recipes. Rich, full flavor. Thank you!!!
Hi Andrea! Thank you so much! I’m happy you loved the recipe!)
Any suggestions for substituting red wine as I want to make this for the family which includes kids? Thanks!
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!
The alcohol burns off if that’s what you’re worried about. If you’re just being overly cautious maybe add a little less?
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.
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!)
Aren’t those actually country style ribs, and not short ribs? I bought short ribs, but they’re small and have bones.
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!
I was sceptical but this recipe was delicious! Thank you!
Hi Sarah! Thank you! I am so glad you liked it!)
This recipe was fabulous! I did use a cornstarch slurry to thicken the sauce at the end. So tender and tasty!
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!)
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!
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 ! 😉
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.
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?
I don’t have red wine. Is there anything else I could substitute with?
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!
If I use 2 1/2 lbs short ribs should I increase the cooking time?
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!)
Loved this recipe!!!!! So easy and insanely delicious. My husband fell in love with me all over again
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))
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.
Recently I’ve won the Instant pot and can’t wait to try many recipes. Lovely dish!
Your short ribs looks incredible…that entire dish looks incredible! I don’t have an instant sadly but my gosh was a fabulous meal!
I seriously need to get an instant pot! Even just to try your short ribs recipe. They look fantastic!
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.
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!
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.
Wow, these ribs look like they would just melt in your mouth! Great recipe!
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!
This looks so easy to prepare!! The Instant pot is so amazing for cooking meat like this.
I always love instant pot inspiration. The possibilities are endless. Thanks for sharing.
This looks unbelievably comforting! On cold weather days like we’ve been having lately, this is the kind of thing I go for!
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!
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!
Well you got me a short ribs. Then I see those awesome onions in that pot. What a delicious crowd pleaser this meat is.