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A boneless beef short rib covered in wine sauce on a bed of polenta

Instant Pot Boneless Short Ribs


  • Author: Mike Vrobel
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings 1x

Description

Instant Pot Boneless Short Ribs Recipe. Short ribs are a fantastic cut of meat for pressure cooking, and this short rib recipe makes tender beef in a fraction of the time it takes on the stovetop.


Ingredients

Scale
  • 2 tablespoons olive oil
  • 3 pounds boneless beef short ribs (cut about 2 inches thick)
  • 2 teaspoons fine sea salt
  • 1 large onion, minced
  • 1 medium carrot, peeled and minced
  • 1 celery rib, minced
  • ½ teaspoon fine sea salt
  • 3 cloves garlic, crushed
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 1 cup beef broth (homemade or store-bought low sodium)
  • ½ teaspoon fine sea salt (if using homemade broth or water)
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water (or more beef broth)
  • 1 teaspoon balsamic vinegar (optional)
  • 1 teaspoon fresh ground black pepper

Gremolata for garnish (or substitute minced parsley)

  • ¼ cup parsley leaves, minced
  • 1 clove garlic, minced

  • 1 teaspoon of lemon zest (Zest from about ½ of a lemon)

Instructions

  1. Brown the short ribs on one side in two batches: Heat the olive oil in an Instant Pot using Sauté mode adjusted to high until the oil shimmers, about 3 minutes. (Use sear mode or medium-high heat for other pressure cookers) While the oil heats sprinkle the boneless short ribs with 2 teaspoons of salt. Add ½ of the short ribs to the pot in a single layer, and sear until well browned on the bottom, about 3 minutes. (Don't crowd the pot, or the meat will steam, not brown). Remove the browned short ribs to a bowl. Add the rest of the short ribs to the pot, and sear until browned on the bottom, about 3 more minutes. Move the second batch of short ribs into the bowl, and set it aside for later.
  2. Sauté the aromatics: Add the onion, carrot, and celery to the pot, and sprinkle with ½ teaspoon of fine sea salt. Sauté until the onion softens, about 5 minutes, occasionally scraping the bottom of the pot with a flat-edged wooden spoon to loosen any stuck bits of beef or onion. Once the onion is softened, stir in the thyme, oregano, red pepper flakes, and tomato paste. Sauté until the tomato paste darkens a little, about 2 minutes, scraping the bottom often to keep the tomato paste from sticking.
  3. Everything in the pot: Pour the red wine into the pot, bring to a simmer, and simmer for 1 minute. Scrape the bottom of the pot one last time to ensure nothing is sticking. Pour in the beef broth and, if using homemade broth, stir in the ½ teaspoon of fine sea salt. Add the short ribs and any beef juices in the bowl.
  4. Pressure cook the stew for 40 minutes with a Natural Release: Lock the pressure cooker lid. Pressure cook at high pressure for 40 minutes in an Instant Pot or another electric pressure cooker, or for 36 minutes in a stovetop pressure cooker. (Use Manual or Pressure Cook mode in an Instant Pot, and set the timer for 40 minutes). When the cooking time is over, let the pressure come down naturally, about 20 minutes. (You can quick release any remaining pressure after 15 minutes if you're in a hurry.) Remove the lid, tilting it away from you to avoid any hot steam.

  5. Season, thicken, and serve: Remove the short ribs to a platter using a slotted spoon or tongs. (Be gentle, the short ribs are fall-apart tender). Whisk the cornstarch and water (or beef broth) into a smooth slurry, and then stir the cornstarch slurry into the liquid left in the pot. Add the balsamic vinegar and fresh ground black pepper to the pot liquid. Spoon a little pot liquid over the platter of short ribs, and pass the rest of the liquid at the table as a sauce. Enjoy!

Notes

Serve with a starchy side to soak up the wonderful wine sauce. Polenta is the traditional side dish around Verona, so that's what I use in the pictures. These ribs are also fantastic with mashed potatoes, like my smashed red skin potatoes, and green beans are my default side dish. (Though, broccoli rabe is also great with this recipe if you can find it.)

  • Prep Time: 15 minutes
  • Cook Time: 80 minutes
  • Category: Sunday Dinner
  • Method: Pressure Cooker
  • Cuisine: Italian

Keywords: Instant Pot Boneless Short Ribs, Pressure Cooker Boneless Short Ribs