Instant Pot Short Ribs

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Delicious and tender short ribs cooked in an Instant Pot, served with a rich gravy.

Prep Time15

Cook Time45

Total Time1

Course: Main

Cuisine: American

Keyword: Easy

Servings: 4 servings

Ingredients

6 tablespoons olive oil divided
3 medium carrots peeled and roughly chopped
1 large yellow onion peeled and quartered
3 tablespoons garlic minced (about 5 cloves)
8 pieces bone-in short ribs English style
½ tablespoon salt
½ cup all-purpose flour
¾ cup grape juice like cabernet sauvignon or merlot
1 ½ cups low-sodium beef broth
1 ½ tablespoons tomato paste
4 sprigs fresh thyme
3 tablespoons cornstarch to make gravy
to taste fresh parsley chopped, for garnish

Instructions

Step 1: Prepare Your Ingredients - Start by gathering all your ingredients. Chop the carrots, quarter the onion, and mince the garlic. This prep ensures you have everything ready to go when it’s time to cook.
Step 2: Sear the Ribs - Set your Instant Pot to the “Sauté” setting. Once hot, add 3 tablespoons of olive oil. Season the short ribs with salt, then dredge them in flour, shaking off any excess. Add the ribs to the pot in batches, searing each side for about 3-4 minutes until they are nicely browned. Remove the ribs and set them aside.
Step 3: Sauté the Vegetables - In the same pot, add another 2 tablespoons of olive oil if needed. Add the chopped carrots and quartered onion, sautéing for about 5 minutes until they start to soften. Stir in the minced garlic and sauté for an additional minute until fragrant.
Step 4: Deglaze the Pot - Pour in the grape juice, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer for about 2-3 minutes to let the alcohol cook off and the flavors meld together.
Step 5: Add Remaining Ingredients - Stir in the beef broth, tomato paste, fresh thyme, and the seared short ribs. Ensure the ribs are submerged in the liquid for even cooking.
Step 6: Pressure Cook - Close the lid of the Instant Pot, ensuring the valve is sealed. Set it to “Manual” or “Pressure Cook” at high pressure for 45 minutes. Once the cooking time is done, allow the pressure to naturally release for 15 minutes, then carefully perform a quick release for any remaining pressure.
Step 7: Make the Gravy - Remove the short ribs from the pot and set them aside. If the sauce appears too thin, turn the Instant Pot back to the “Sauté” mode. In a small bowl, mix the cornstarch with a couple of tablespoons of cold water to create a slurry. Stir this into the pot, allowing the sauce to thicken to your desired consistency.
Step 8: Serve - Serve the short ribs on a platter, drizzled with the rich gravy. Garnish with fresh chopped parsley for a pop of color and freshness. Pair it with mashed potatoes, polenta, or crusty bread to soak up all that luscious sauce.

Equipment

Instant Pot
Mixing Bowl

Notes

Leftover short ribs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them gently on the stove or in the microwave until heated through.