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
- 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’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.