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Pressure Cooker Short Ribs

  • Author: Mike Vrobel
  • Total Time: 1 hour 25 minutes
  • Yield: 6-8 1x


Pressure Cooker Short Ribs recipe - meltingly tender short ribs from the pressure cooker - replace hours of simmering with minutes of pressure cooking.


  • 1 teaspoon vegetable oil
  • 4 pounds beef short ribs, each rib about 2 1/2 inches thick
  • 2 teaspoons Diamond Crystal kosher salt
  • 1 teaspoon fresh ground pepper
  • 1 onion, chopped
  • 4 cloves of garlic, peeled and smashed
  • 1 tablespoon tomato paste
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1 cup red wine (Preferably a fruity blend, like a Cote du Rhone)
  • 2 sprigs fresh thyme (or 1 teaspoon dried)
  • 1 1/2 cups water (or chicken broth)


  1. Season and sear the ribs in two batches: Trim the fat on the top of the short ribs. Season the ribs with 2 teaspoons salt and 1 teaspoon pepper. Heat 1 teaspoon of vegetable oil over medium-high heat in your pressure cooker pot (sauté mode in my electric pressure cooker). Brown the ribs in batches without crowding the pot. (4 pounds of ribs is three batches in my electric pressure cooker). Sear each batch of ribs on three sides - skip the bone side - until well browned, about 3 minutes a side or 9 minutes for each batch. Remove the browned ribs to a bowl. Once all the ribs are browned, pour out the extra fat, leaving 1 tablespoon of fat in the bottom of the pot.
  2. Saute the aromatics: Add the onion, garlic, and tomato paste to the pot, and then sprinkle with 1/2 teaspoon of salt. Saute until the onions are softened, about 5 minutes, scraping the bottom of the pot to loosen the browned bits of meat into the onions. Add the wine to the pot, bring the wine to a simmer, and simmer for 1 minute. Scrape the bottom of the pot one last time, to make sure nothing is sticking. Add thyme sprigs, the ribs and any juices in the bowl, and the water to the pot.
  3. Pressure cook the ribs: lock the lid on the pressure cooker. Bring the pressure cooker to high pressure and pressure cook at high pressure for 45 minutes in an electric PC, or 35 minutes in a stovetop PC. Let the pressure to come down naturally, about 15 minutes more.
  4. Prepare the sauce: Remove the ribs to a serving platter with a slotted spoon. Pour the sauce into a fat separator, let it rest for a few minutes to let the fat rise to the surface. Pour a little of the the defatted sauce over the ribs and serve, passing the rest of the sauce at the table.


If you have the time, refrigerate the ribs overnight to help remove the fat. After cooking, let the ribs cool to room temperature, then refrigerate overnight, or up to 3 days. This will let the fat rise to the surface and solidify. To serve, lift the solid fat from the ribs, then reheat the ribs over medium heat on the stove.

  • Prep Time: 10 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Pressure Cooker
  • Cuisine: American