by Diana Rattray
Short ribs make a fantastic meal, and they are super quick and easy to cook in the Instant Pot. These ribs are cooked quickly with a combination of red wine and beef stock, along with some herbs and aromatic vegetables. The result is similar to a beef bourguignon, with a savory thickened sauce mixture. Add heavy cream to the sauce if you want a creamier sauce, or stir some sour cream into the sauce mixture.
Make sure to add about 20 minutes to the time for pressure build and release.
What To Serve With Short Ribs
Potatoes are an excellent choice, or serve them with hot cooked rice or a low-carb option. Here are a few ideas:
- Crispy Fried Smashed Potatoes
- Twice-Baked Potatoes
- Hasselback Potatoes
- Light Garlic Mashed Potatoes
- Mashed Cauliflower
- Roasted Potatoes
Instant Pot Boneless Beef Short Ribs
Tender, melt-in-your-mouth beef short ribs are fast and easy with the Instant Pot electric pressure cooker. Red wine and herbs season the boneless ribs.
- Prep Time: 15 minutes
- Pressure time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Beef, Short Ribs, Instant Pot
- Method: Instant Pot
Ingredients
- 3 pounds boneless short ribs
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons olive oil (divided)
- 3 tablespoon butter
- 1 cup chopped onion
- 4 cloves garlic minced
- 2 large carrots, sliced into 2-inch chunks
- 1 cup red wine
- 2/3 cup beef stock
- Sprig thyme, rosemary, and parsley tied together with a piece of twine
- 2 tablespoons butter
- 2 tablespoons flour
Instructions
- Pat the short ribs with paper towels to dry. Sprinkle with salt and pepper.
- Choose the Instant Pot sauté button and add the olive oil.
- When the oil is hot and shimmering, add 1 tablespoon of the butter and short ribs. Cook until the beef is well browned on all sides.
- Remove the short ribs to a plate and add the onion to the pot. Cook, stirring, until the onion is tender. Add the garlic and continue to cook for 1 minute.
- Add the beef back to the pot along with the carrots, red wine, beef stock, and herbs.
- Lock the lid in place and make sure the steam release knob is in the sealing position. Choose the pressure cook button (or manual, high pressure) and set the timer for 35 minutes.
- When the time is up, let the pressure release naturally for 10 minutes. Carefully turn the knob to the venting position to quickly release the remaining pressure. Cancel the pressure cook function.
- With a slotted spoon, remove beef and carrots to a plate. Discard herb sprigs.
- Strain into gravy separator then return the defatted stock and solids (onions) to the pot. Discard the fat.
- Choose the sauté button and bring the liquids to a simmer.
- In a small bowl, combine the butter and flour to form a very smooth paste. This is a beurre manie that will act as a thickener. Whisk the butter mixture into the simmering juices. Cook, stirring, until thickened.
- Add the meat and carrots back to the pot and heat through. Taste and adjust the seasonings.
- If desired, add about 1/4 cup of heavy cream for a creamier sauce.
