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instant pot short ribs with gravy over mashed potatoes.
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5 from 1 vote

Instant Pot Short Ribs with Gravy

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.
Prep Time15 minutes
Cook Time1 hour
pressure release15 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American
Servings: 8 servings



  • Turn Instant pot to Sauté setting. 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.
    short ribs coated in flour.
  • 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 that have been browned in oil.
  • 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.
    sautéing onions and carrot in the instant pot.
  • Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bits of flavor. Bring to a boil and cook 2 minutes.
    sauteed onions and carrots with wine and beef broth in instant pot.
  • 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.
    adding browned short ribs to instant pot.
  • Secure instant pot lid. Cook on High Pressure for 45 minutes with a 15-minute natural release period before opening the lid.
  • Transfer the short ribs to a plate and cover them with foil to keep them warm.
  • 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 slurry to the contents in the Instant Pot and cook, while stirring frequently, until the gravy has thickened.
    adding cornstarch slurry to gravy in instant pot.
  • Serve the short ribs over mashed potatoes with additional gravy.


Nutritional information considers one square beef short rib with gravy per serving.


Calories: 103kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 161mg | Potassium: 160mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3896IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg