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.
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.