Instant Pot Short Ribs with Gravy

Jump to Recipe Print Recipe

Instant Pot Beef Short Ribs pressure cooked in a flavorful red wine broth are incredibly tender and delicious. The rich flavor of the braising liquid shines through when it is turned into a wonderful gravy. Serve them over creamy mashed potatoes for a decadent meal.

instant pot short ribs with gravy over mashed potatoes.

Why I love this recipe

Fall-apart tender
Incredible depth of flavor
Perfect for any special occasion dinner

Ingredients needed to cook the short ribs

Below is a summary of what you will need to make this short ribs recipe, but the quantities can be found in the recipe card below.

olive oil
beef short ribs
salt and black pepper
all-purpose flour
diced yellow onion
diced carrots
beef broth or beef stock

dry red wine (Pinot Noir recommended)
tomato paste
sprigs of fresh thyme and rosemary
bay leaves
cornstarch

ingredients to make instant pot short ribs.

How to make Instant Pot Short Ribs

Brown the short ribs

Set Instant Pot to the Sauté function. Once hot, add the oil.
Pat the ribs dry with paper towels, season on all sides with salt and pepper and coat on all sides with flour, and shake off any excess.
Use tongs to add half of the ribs in a single and brown on all sides, taking care not to turn each rib until it is nicely browned on the bottom. When done, transfer to a plate and repeat with the second half.

short ribs coated in flour. — coat with flour

short ribs that have been browned in oil. — coat with flour

Sauté veggies and deglaze

Add the onion and carrots. Stir well to coat and then only stir to prevent burning. Cook for about 5 minutes to soften and absorb flavors.
Add the wine to deglaze the pan. Scrape the bottom of the pot with a wooden spoon to release any browned bits of flavor that may have stuck to the bottom of the pan. Bring to a boil and cook for a couple of minutes.

sautéing onions and carrot in the instant pot. — sauté onions and carrots

sauteed onions and carrots with wine and beef broth in instant pot. — sauté onions and carrots

Pressure cook

Add the beef broth and tomato paste. Stir well to combine. Return ribs to the Instant Pot, along with any juices that were released, along with the sprigs of thyme and rosemary, and bay leaves.
Secure instant pot lid. Cook on High Pressure for 45 minutes with a 15-minute natural release period. Quick release to eliminate any remaining steam before opening the lid.
Transfer the short ribs to a plate and cover them with foil to keep them warm.

making sauce for instant pot short ribs. — add remaining ingredients

adding browned short ribs to instant pot. — add remaining ingredients

Make gravy

Turn the setting to sauté. Remove a ladle amount of the broth and place it in a small bowl. Add the cornstarch and stir the mixture until it dissolves and creates a slurry. Add the cornstarch slurry to the contents in the Instant Pot and cook, while stirring frequently, until the gravy has thickened.
Serve the short ribs over mashed potatoes or creamy polenta with additional gravy.

adding cornstarch slurry to gravy in instant pot. — make corn starch slurry

whisking sauce to thicken in instant pot. — make corn starch slurry

Storage and reheating

Any leftover short ribs can be stored in an airtight container with the gravy and refrigerated. Leftovers should be consumed within 3-5 days.

To reheat, place in a covered microwave-safe dish and heat in one-minute increments at 50% power. Alternatively, short ribs can be reheated in the oven at 300°F if covered tightly to retain moisture.

Why use the Instant Pot?

The most popular way to prepare beef short ribs is by braising them in a flavorful liquid. This slow-cooking method can help to break down the connective tissues in the meat and result in a very tender and flavorful dish.

This Instant Pot version of my short rib recipe is made in a fraction of the time when compared to traditional cooking methods using a Dutch oven. Pressure cooking short ribs achieves the same flavorful bone tender results as braising them in the oven, a slow cooker, or on the stove top for an extended period of time.

Beef Short Rib FAQs

Are beef short ribs a good cut of meat?

Beef short ribs are generally considered a very flavorful and tender cut of meat when prepared properly. They are taken from the lower portion of the animal's ribs and are often sold in individual portions or as a slab, known as beef plate ribs.

Like a good ribeye, short ribs are well-marbled, which means they contain a good amount of fat, which can help keep them moist and tender during cooking.

What is the difference between beef short ribs and spare ribs?

Beef short ribs and spare ribs are two different cuts of meat, although they both come from the rib area of the animal.

Beef short ribs are cut from the lower portion of the rib area, just above the belly. They are typically meatier and have more connective tissue and marbling than spare ribs. When cooked low and slow, beef short ribs can become very tender and flavorful.

Spare ribs, on the other hand, come from the belly area of the animal and are typically pork ribs. They are longer and flatter than beef short ribs and have a higher ratio of bone to meat. Spare ribs can be cooked using a variety of methods, including grilling, smoking, and baking, and are often seasoned with a dry rub or barbecue sauce.

Overall, beef short ribs and spare ribs have different textures, flavors, and cooking methods. Beef short ribs are typically richer and more decadent, while spare ribs have a slightly sweeter taste and are more commonly associated with barbecue.

Why are beef short ribs so tough?

Beef short ribs can be tough if they are not cooked properly. This is because beef short ribs contain a lot of connective tissue, which can be tough and chewy if not properly broken down during cooking. However, with the right cooking technique, beef short ribs can become very tender and flavorful.

One of the best ways to prepare beef short ribs is by using a slow-cooking method, such as braising. This can be achieved using the Instant Pot because cooking in liquid under pressure mimics the low and slow braising method, just in a shorter amount of time.