One beef short ribs instant pot the first things I ever made in my pressure cooker was Instant Pot short ribs. These braised beef short ribs take a while, but using the Instant Pot is still quicker than doing them the low and slow way in the oven. These Instant Pot beef short ribs are braised in red wine. The recipe is easy, healthy, and is great for pressure cooking.

Can be made keto or whole 30 compliant. How to Make Instant Pot Short Ribs Beef short ribs differ from Pork spare ribs, but they have similarities in how you go about pressure cooking them. I suggest removing the short ribs from refrigerator at least 30 minutes before cooking to let them get to room temperature. The ribs are first sauted in the Instant Pot, as are some onion, garlic, and carrots.

The ribs are pressure cooked in a mixture of broth, balsamic, red wine, and honey. This makes for a really nice red wine braised beef short ribs recipe but done in the Instant Pot instead of in the oven. Cut your carrots pretty big for this recipe, otherwise they will get over cooked. Be sure to allow for at least 20 minutes of natural release with this recipe. The natural release helps keep the meat tender and important when cooking meet in the Instant Pot, especially with beef. Serving Instant Pot Beef Short Ribs  I like to serve short ribs over a bed of Instant Pot mashed potatoes with carrots.

Be sure to serve with the blended juices form the pot as well. If you want to make that into a gravy, you can do so my adding a slurry of cornstarch and water to it and allowing it to thicken. I like it more akin to a broth though, so I don’t thicken mine. These braised beef short ribs are perfect for pressure cooking. The recipe is easy and incorporates red wine for a decadent dinner dish! Instructions Remove short ribs from refrigerator at least 30 minutes, before cooking.

Season generously with salt and black pepper, to taste, and set aside. Instant Pot and add one tablespoon olive oil once hot. Add seasoned short ribs and sear on each side, approximately 2-3 minutes per side, working in batches, if necessary. Transfer seared ribs to a plate and set aside. Add remaining olive oil, onion, and carrots to the pot. Sauté, stirring occasionally, until vegetables become golden brown, approximately 4-5 minutes. Add garlic and sauté for another 60 seconds.