Instant Pot Short Ribs in Red Wine Recipe by The Redhead Baker (2024)
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Short ribs served with rich gravy over mashed potatoes is a classic comfort meal on a cold winter day. An Instant Pot makes them fall-off-the-bone tender in just 45 minutes.
Want to make this recipe on the stove-top? GettheinstructionsinmyRed-Wine Braised Short Ribspost.
There are some recipes that I make that I love. That I still think about days, weeks, even months later. Red-wine braised short ribs are one of those recipes.
It's a really rich, filling recipe, one that I only make on the coldest of winter days. Even when there is no short rib meat left, the sauce and veggies are almost like a thick soup, delicious when sopped up with a piece of hearty bread.
As I linked above, I've made this recipe before, in my Dutch oven on the stovetop. Since that post published, I caved to peer pressure and bought an Instant Pot. I wasn't sure what I would think of it.
Well, since then, I've made some delicious dinners that I had previously put off due to the time involved. You can't decide at 3 p.m. on a Sunday evening that you'd like to have barbacoa tacos for dinner that evening if you don't have a pressure cooker.
And unlike a slow cooker, you can do all of your searing and sauteeing right in the Instant Pot. Geez, this is starting to sound like an ad for the Instant Pot, but honestly, I just really enjoy using the appliance.
These short ribs came out just as fall-off-the-bone tender as if they were simmered all day on the stovetop. I didn't do the degreasing step that's listed in the stovetop version, and next time I probably will, but other than that, I can't wait to make these in the Instant Pot again!
Short ribs served with rich gravy over mashed potatoes is a classic comfort meal on a cold winter day. An Instant Pot makes them fall-off-the-bone tender in just 45 minutes.
Ingredients
3 tablespoon olive oil, divided
3 lbs bone-in, individual-cut short ribs
Kosher salt and pepper
1 small yellow onion, chopped
2 carrots, peeled and diced
4 cloves, garlic minced
1 ¼ cups dry red wine
2 cups beef stock
1 ½ tablespoon tomato paste
2 stalks fresh rosemary, leaves plucked from stems and chopped
1 bay leaf
¼ cup cornstarch
¼ cup cold beef stock
Instructions
Turn your Instant Pot to saute mode. Once hot, add 2 tablespoon of olive oil.
Season the short ribs on both sides with salt and pepper, and saute them in the Instant Pot until they no longer stick to the bottom, then flip and brown the other side. Remove to a plate.
Add the remaining olive oil, and saute the onion, carrots and garlic until soft and the onions are slightly translucent.
Add ¼ cup of the red wine, scraping the bottom of the pot with a spatula or wooden spoon to release the bits stuck to the bottom.
Add the remaining wine, beef stock, tomato paste, rosemary leaves, and bay leaf. Add the short ribs back into the Instant Pot, submerging as much as possible in the liquid.
Place the lid on the Instant Pot, turn the valve to "sealing" and set it to pressure cook for 45 minutes.
Let the pressure release naturally for 10 minutes, then carefully move the valve to "venting" to release remaining pressure.
Use tongs to remove the short ribs to a plate. In a small bowl, mix together the cornstarch and beef stock.
Turn the Instant Pot to saute mode, and bring the sauce to a boil. While stirring, slowly drizzle the cornstarch mixture into the Instant Pot. Continue stirring until the mixture thickens. Boil the mixture for 1 minute to cook out the starch taste.
Place one or two short ribs on a plate, and ladle some of the gravy over top.
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Why Are My Instant Pot Ribs Tough? If your ribs are tough, they likely haven't been cooked long enough. Try adding a little extra time to help them tenderize.
For braising beef, look for a dry, full-bodied red wine such as Cabernet, a fuller-bodied Pinot Noir, or Chianti Classico. Don't Overcook the Beef. Believe it or not, it is possible to braise short ribs for too long.
Either way, short ribs require long, slow cooking for tender results because they start out so tough. That's why braised short ribs are common. When shopping for short ribs, look for pieces that are meaty—there should be more meat than fat, and the meat should cover the bone.
The best way to cook boneless short ribs is by braising them or using sous vide. Both methods tenderize dense short rib meat. Boneless short ribs are easier to portion, cut, and shred than their bone-in counterparts.
Nothing that a little sauce can't fix, and it does mean you get more of the pork flavor, but they're not as nuanced. And the winner is: The slow cooker, but just by a hair (by a rib?). If you're pressed for time, pressure cooker is the way to go.
If they aren't braised long enough, they can be super tough to eat; if they are cooked too long, the meat will just fall apart. The key to preparing short ribs is to cook them until they reach a point that is just before they would fall apart.
The best red wines for braising short ribs are dry, full-bodied varieties. Zinfandel, chianti, cabernet sauvignon or malbec are good choices, and they're often affordable. An inexpensive (under $15) blend from Cotes-du-Rhone or Bordeaux would also be delicious for braised short ribs.
Easy Red Wine Braised Beef Short Ribs calls for a dry red wine, and in general, that includes Cabernet Sauvignons, Merlots, Pinot Noirs, Shiraz, and Red Zinfandels. I used a combination of Cabernet and Pinot Noir in this recipe because that is what I had on hand, and it was perfect.
Flavorful red wine-braised spare ribs is a delicious weeknight or date night meal! Pair it with roasted vegetables and polenta for a filling, unique meal! This is your down and dirty rack of ribs all churched up in its Sunday best. This rack cleans up well.
You don't need any special equipment to braise ribs. First, brown or sear the ribs at a high temperature then cook them in liquid at a lower temperature for a longer period of time. This is an excellent cooking method for tougher cuts of meat that will become tender after prolonged cooking!
You want liquid to come about a quarter and no higher than half way up the side of the meat. Because of the curvature of the dino ribs, we'll be cooking them on their sides, so they make a crescent in the pan. Then, of course, you must cook them. Cover the pan in which you are braising and put the ribs in the oven.
Short ribs that are cooked completely submerged in liquid will come out with a thin, watery sauce, while those cooked in just a thin layer of liquid—enough to provide a moist environment under your Dutch oven's lid—will produce a rich, flavorful sauce.
You'll need about three-quarters of a pound of bone-in short ribs per person. If you cook the beef the day before and chill it overnight, you'll be able to lift off much of the fat that hardens on top of the sauce.
These ribs are the bones that are cut off from a Prime Rib Roast. They may not be as meaty but they are just as delicious. Lay the beef bone side down and fat side up while cooking in the oven.
You end up with a meat and a sauce that are ideally suited to each other and are both incredibly tasty. Braising is an ancient means of cooking tough cuts of meat to tenderize them, and is also quite simple.
Steam method. If you want to lessen the time required in the previous method, you can try steaming. After coating your meat, transfer it to the oven or a steamer and cook it over low until extra tender. The moisture will help pack in flavors and break down tough fibers.
Pretty much every rib recipe out there calls for using a low and slow, indirect grilling method. Grilling them over direct, high heat is a great way to overcook them and have them turn out tough. Indirect, low heat will help create tender meat that will easily tear off of the bone.
What is the best way to cook ribs so that they are tender and not tough or chewy? Low and slow is the key. 250 degrees to 275 for 4 to 5 hours. Baste or squirt them with apple juice every 30 minutes.
Introduction: My name is Rev. Leonie Wyman, I am a colorful, tasty, splendid, fair, witty, gorgeous, splendid person who loves writing and wants to share my knowledge and understanding with you.
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