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Instant Pot Red Wine Braised Short Ribs

A Instant Pot recipe for delicious fall-off-the-bone tender Braised Short Ribs pressure cooked in a rich broth of red wine, chicken stock, and your favorite vegetables.
Course Main Course
Cuisine American
Keyword Beef Recipe, Instant Pot Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 people

Ingredients

  • 1 lb beef short ribs
  • salt and pepper, to taste
  • garlic powder, to taste
  • 1 tbsp olive oil

For Braising

  • 1 medium onion, sliced
  • 5 cloves garlic, chopped
  • 1 medium carrot, chopped
  • 1 rib celery, chopped
  • 1 package white mushrooms, sliced
  • 1 tbsp Italian seasoning
  • salt and pepper to taste
  • 1/2 cup dry red wine
  • 1 chicken (or beef) bouillon cube
  • 2 tbsp balsamic vinegar
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1 bay leaf

For Thickening the Stock

  • 2 tbsp cornstarch mixed with 3 tbsp water

Instructions

Brown the Short Ribs

  • Generously season the short ribs with salt, pepper, and garlic powder.
  • Add olive oil to the Instant Pot. Select Sauté mode and wait until the IP reads HOT.
  • Brown the short ribs in batches until each side is nicely browned. Remove from heat and set aside.

Making the Sauce

  • Sauté the onion and garlic for a few minutes.
  • Add the carrots, celery, and mushrooms and sauté until they start to soften slightly. Season with salt and pepper, to taste, and the Italian seasoning.
  • When the mushrooms start to brown, deglaze the pan with your red wine. Scrub the bottom of the pan and let the wine simmer for 1-2 minutes.
  • Add the bouillon cube, balsamic vinegar, brown sugar, soy sauce, and bay leaf. Cook until the bouillon cube has dissolved and the the soup has come to a nice boil.
  • Add back in the browned short ribs.
  • Pressure Cook on High for 45 minutes. Let it naturally release for 15 minutes. (One hour total cook time).

Thicken the Sauce

  • On Sauté mode, bring the mixture to a simmer. Add your slurry of cornstarch mixed with water and stir until the sauce has thickened to your liking.
  • Serve over mashed potatoes or your favorite carb. This also tastes great over pasta.