This braised short ribs recipe in the Instant Pot turns tough cuts into tender, fall-off-the-bone perfection in just 60 minutes with effortless, restaurant-style results. The secret lies in low-and-slow pressure cooking that tenderizes collagen while building deep, caramelized flavors from red wine and aromatic vegetables.
I’ve perfected this method after years of testing, ensuring every bite is fork-tender with a sauce so rich it clings to each rib.
What sets this recipe apart is the two-phase cooking process: an initial pressure cook to break down the meat, followed by a low-high setting to reduce the sauce and intensify flavors.
No need for hours of stovetop braising—this technique achieves the same luxurious texture in a fraction of the time. The key ingredients—bone-in short ribs, red wine, beef broth, and aromatic vegetables—work together to create a dish that’s both impressive and foolproof.
By the time you’re done, you’ll have ribs that fall apart at the touch, swimming in a velvety sauce that’s perfect for serving over mashed potatoes or crusty bread.
The aroma alone will have everyone gathering at the table, and the first bite delivers that satisfying combination of tender meat and rich, wine-infused sauce. This is comfort food at its finest, made effortless by modern technology.
The beauty of this recipe is its versatility—use it for weeknight dinners or special occasions, and it always delivers professional-quality results. Once you try it, you’ll never go back to stovetop braising again. Here’s how to make it happen in your Instant Pot.
Ingredients for braised short ribs recipe instant pot
The perfect blend of rich ingredients creates fall-apart short ribs with velvety sauce in just 60 minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Short Ribs 🥩 | 2 ½ lb | 2-2.5 inch bone-in cuts |
| Red Wine 🍷 | 1 cup | Bold dry variety like Cabernet |
| Beef Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Carrots 🥕 | 4 medium | Peeled and cut into chunks |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Tomato Paste 🍅 | 2 tbsp | Smooth, no sugar added |
| Thyme 🌿 | 1 tbsp | Fresh, chopped or dried |
| Rosemary 🌿 | 1 tbsp | Fresh, chopped or dried |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
| Salt 🧂 | 2 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Balsamic Vinegar 🍶 | 1 tbsp | For deglazing |
| All-Purpose Flour 🌾 | 1 tbsp | For dusting ribs |
The ribs are the star, so bone-in cuts between 2-2.5 inches thick work best—thicker bones add flavor. Costco or local butchers often carry them pre-cut, saving prep time. Look for good marbling and a vibrant red color. The red wine should be bold and dry—Cabernet Sauvignon or Merlot are ideal. If you can’t find bone-in, use beef chuck roast and cut into 2-inch cubes, but the texture won’t be identical. For the broth, low-sodium options like Swanson or Pacific Foods prevent over-salting later.
No red wine? Substitute with beef broth plus 1 tbsp balsamic vinegar—it mimics the acidity and depth. Fresh thyme and rosemary should be chopped finely for even distribution, but dried works at half the amount. Tomato paste is non-negotiable here—it thickens the sauce beautifully. The squeeze tubes from Trader Joe’s are perfect for this recipe since you only need a small amount. If your carrots are large, cut them into 1-inch chunks; baby carrots work too but may overcook. For the flour, King Arthur or Gold Medal brands work best for dusting.
This dish reheats beautifully—simply cover and warm on low for 15-20 minutes. Store leftovers in the fridge for up to 5 days, or freeze for 3 months. Portion into containers with sauce for easy reheating. The sauce thickens as it cools, so add a splash of broth when reheating if needed. For best results, let the ribs rest 5 minutes after cooking before serving—they’ll be even more tender.
Why You’ll Love This Recipe
- I swear by this trick: just toss whole carrots and onion quarters into the pot. No peeling, no dicing—just dump and forget. The Instant Pot handles the rest while I’m scrolling through my phone or waiting for the wine to breathe.
- No-Chop Shortcuts: I swear by this trick: just toss whole carrots and onion quarters into the pot. No peeling, no dicing—just dump and forget. The Instant Pot handles the rest while I’m scrolling through my phone or waiting for the wine to breathe.
- Rich Without Effort: That deep red wine and beef broth combo? It’s like a slow-cooked restaurant dish, but I’m the one who made it. The ribs fall apart at the touch of a fork—tender, saucy, and packed with flavor that doesn’t require hours of babysitting.
- Leftovers That Shine: Between us, these ribs taste better the next day. I’ll make a double batch on Sunday, freeze half, and pull it out for lazy nights when I don’t want to cook. (Yes, even on a Tuesday night.)
Step-by-step instructions for Instant Pot braised short ribs
This method delivers melt-in-your-mouth tenderness with minimal effort and maximum flavor.
Sear the Short Ribs for Deep Flavor
Set your Instant Pot to the “Sauté” function and heat the 2 tablespoons olive oil over medium-high heat. Working in batches if needed, add the 2.5 lb bone-in short ribs and sear them on all sides for 3-4 minutes per side until they develop a rich, golden-brown crust. This step is crucial—it builds the foundational flavor through the Maillard reaction.
While the ribs sear, sprinkle them evenly with 2 teaspoons salt and 1 teaspoon black pepper. I like to press the spices into the meat slightly so they adhere well during the braising process. If the pan becomes too crowded, reduce the heat to medium to prevent steaming instead of searing. Remove the ribs from the pot and set them aside on a plate.
Build the Aromatic Base
In the same Instant Pot, add the 1 whole yellow onion and 4 medium carrots, both cut into even chunks. Sauté for 4-5 minutes until the onions soften and the carrots begin to caramelize slightly. This creates a sweeter, deeper flavor in the finished dish.
Add the 4 minced garlic cloves, 2 tablespoons tomato paste, 1 tablespoon thyme, and 1 tablespoon rosemary, stirring constantly for 30 seconds until fragrant. The tomato paste will thicken slightly and form a paste-like consistency—this helps create a rich, velvety sauce. Pour in the 1 cup red wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. This deglazing step captures all the flavor you worked so hard to develop.
Deglaze and Combine Ingredients
Return the seared ribs to the Instant Pot, bone-side up. Add 1.5 cups beef broth and 1 tablespoon balsamic vinegar, then sprinkle the ribs with 1 tablespoon all-purpose flour, tossing gently to coat. The flour will help thicken the braising liquid and create a glossy finish. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 60 minutes.
Here’s where the magic happens: the pressure cooker’s high heat and steam work together to break down the tough connective tissue in the ribs, transforming them into tender, fork-tender perfection. Don’t be tempted to peek or release the pressure early—the ribs need that full cooking time to become truly fall-apart tender.
Finish and Rest the Ribs
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Carefully remove the lid, being cautious of the hot steam. The ribs should be fork-tender, with the meat pulling away from the bone easily. If they’re not quite there, you can return them to the pot and cook for an additional 10-15 minutes on High Pressure.
Using tongs, transfer the ribs to a serving platter. Skim any excess fat from the braising liquid in the Instant Pot, then ladle the sauce over the ribs. Let everything rest for 5-10 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful. The sauce will thicken slightly as it cools, creating a perfect balance of richness and acidity.
Pro Tips For Making Braised Short Ribs Recipe Instant Pot
- SEAR THE RIB BONES FIRST: That Instant Pot might look convenient, but skipping the sear means flavorless broth. Brown the ribs in a hot skillet with oil until deep caramel—3-4 minutes per side—before dumping them in. The crust adds depth the pressure cooker can’t replicate, and yes, it’s worth the extra pan.
- USE COLD BROTH, NOT ROOM TEMP: I learned this the hard way—adding warm or hot broth to the Instant Pot risks false pressure readings and uneven cooking. Chill your beef broth in the fridge for 10 minutes first, then pour it in. The ribs will cook evenly, and you’ll avoid the dreaded “burn notice” mid-cycle.
- CHOP ONIONS IN CHUNKS, NOT SLICES: Thinly sliced onions turn to mush in the Instant Pot, while big, rough chunks hold their shape and caramelize into sweet pockets of flavor. Aim for ½-inch dice—your future self will appreciate not chewing through onion confetti.
- PRESSURE COOK 60 MINUTES, THEN NATURAL RELEASE 20: The Instant Pot manual might say 45 minutes is enough, but bone-in short ribs need that extra time to fall apart tenderly. Skip the quick-release temptation—let the pressure drop naturally for 20 minutes first. The meat will be fork-tender, not rubbery, and the sauce will thicken properly. (Yes, it’s longer, but it’s worth it.)
Creative variations of braised short ribs recipe instant pot
Asian-Inspired Red Wine Braise
Swap the red wine for 1 cup dry sherry or Mirin to create an Asian-inspired twist. Add 1 tbsp grated fresh ginger, 1 tbsp soy sauce, and 1 tsp sesame oil during the sauté stage.
The sherry adds a nutty depth while the ginger and soy sauce create a perfect umami balance. Garnish with toasted sesame seeds and scallions before serving. 🌶️
Smoky Chipotle Version
For a smoky kick, add 1-2 chipotle peppers in adobo sauce (minced) along with the garlic and tomato paste. Use ½ cup beef broth instead of wine to balance the heat.
Top with avocado slices and cilantro for a Tex-Mex inspired dish. I love serving this over cinnamon rice for a complete meal.
White Wine & Mushroom Twist
Replace the red wine with 1 cup dry white wine (like Chardonnay) and add 8 oz sliced cremini mushrooms during the sauté stage. The mushrooms absorb the wine beautifully, creating a creamy, earthy sauce.
Finish with a sprinkle of Parmesan cheese and fresh parsley. This version works perfectly with mashed potatoes or crusty bread.
Spicy Cajun-Inspired
Add 1 tbsp Cajun seasoning (like Tony Chachere’s) when searing the ribs and include ½ cup chicken broth instead of beef broth. Deglaze with 1 tbsp hot sauce for extra heat.
Serve with cornbread and a side of collard greens for a Southern-inspired feast. The Cajun spices add a bold, spicy kick that pairs perfectly with the tender ribs. 🔥
Sweet & Sticky Glaze
After pressure cooking, transfer the ribs to a plate and reduce the braising liquid on high heat until it thickens to a glaze. Stir in 2 tbsp brown sugar and 1 tbsp apple cider vinegar to create a sweet-tangy sauce.
Brush this glaze over the ribs before serving. The sweetness complements the savory meat beautifully, making this a crowd-pleaser for any occasion.
Beer Braised Short Ribs
Replace the wine with 1 cup dark beer** (like Guinness or stout) and add 1 tbsp Worcestershire sauce during the sauté stage. The beer adds a malty depth while the Worcestershire enhances the umami flavor.
This version is perfect for beer lovers and pairs wonderfully with roasted potatoes or caramelized onions. 🍺
Nutrition facts
Frequently asked questions
Why do the ribs need to sear first?
Searing creates the Maillard reaction, which develops deep, caramelized flavors that no amount of braising liquid can replicate. The golden crust also helps lock in juices during pressure cooking, ensuring tender results. Skipping this step leaves your ribs tasting more like broth than rich, savory meat.
Can I use bone-in or boneless short ribs?
Bone-in ribs are ideal—they add flavor and stay moister during cooking. However, if you must use boneless, cut 2-inch cubes of beef chuck roast and increase cooking time by 10 minutes. The texture won’t be identical, but it’ll still be delicious. For best results, stick with bone-in cuts.
What if my ribs aren’t tender after 60 minutes?
Add another 10-15 minutes on High Pressure—they’ll finish tenderizing. If they’re still tough, check your cut size: thicker ribs (over 2.5 inches) may need extra time. For future batches, sear longer (5 minutes per side) to break down connective tissue faster.
How do I store leftovers?
Store ribs and sauce together in an airtight container for up to 5 days in the fridge. For longer storage, freeze for 3 months. Reheat gently on low—never microwave—adding a splash of broth if the sauce thickens too much. The ribs reheat beautifully, with flavors intensifying overnight.
Can I make this without red wine?
Replace the wine with 1 cup beef broth + 1 tbsp balsamic vinegar for acidity. For extra depth, add 1 tsp soy sauce or ½ cup beer. The sauce will be slightly different but still rich and flavorful. The key is maintaining the liquid ratio for proper braising.
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