How to Make Instant Pot Short Ribs
How to cook beef short ribs fast, you ask me. As easy as pie! This super simple recipe for how to make Instant Pot short ribs will save your life! Super tender short ribs with a delicious red wine and balsamic sauce will steal the show at any dinner table yet they are simple enough to make for a Monday dinner!
But.
It didn’t.
And I hate to admit it…but I am glad it didn’t. Because I have spent 2 weeks experimenting with my new trusty Instant Pot and there are very few things that it has done for me that I was underwhelmed with. Mostly everything I have made in this trusty gadget has come out tender and delicious.
My Red Wine Braised Brisket was my very first experiment in there and it was what proved to be that this Instant Pot gadget was here to stay. Just look at how tender they are and all done in an hour!
But I knew the ultimate test for me would be short ribs. I have perfected short ribs. And being a creature of habit… I find it difficult to steer away from recipes, ideas and people who I have already vetted. But I fought and I fought hard and decided that should indeed try Instapot short ribs…at the very least so I can test it out for my loyal readers, they deserved to know the truth.
And the truth happened to be delicious.
What came out of the Instant Pot was nothing less than amazing. I had learned how to make short ribs and indeed I was impressed.
Naturally I still used many of my techniques that make a beautifully flavored sauce, but even so, I could not argue with the fact that they were done so quickly and were so ridiculously tender.
How to Cook Boneless Short Ribs – The Technique
- Searing the short ribs: As with any other roast or stew the first step is to sear the protein. Despite what the popular belief is, searing protein is not done in order to seal in the juices. Instead, it is done to create a flavor base on the bottom of the pot after searing. THIS IS THE ONLY REASON to sear proteins. This flavor base is absolutely critical to the flavor of soups, stews, roasts and sauces.
- When searing make sure the pot is smoking hot. In this case, we turn on the Instant Pot to the “Saute” option and add in our oil of choice (any oil is fine except butter) once the digital display shows “Hot” we add in our seasoned meat into the pot.
- When searing it is crucial not to overcrowd the pan. Meaning each piece of meat should have its own spot in the pot. Each side of the meat should be perfectly seared and this is done with just a tad of patience an time. In my Instant Potit took about 7-8 minutes per side. And I did it in 2 batches and the color on the bottom of the pot was beautiful. And THAT was our flavor.
- Adding in the Aromatics: The aromatics are another layer that is going to make this dish so incredibly savory and flavorful. I used a super simple combination of fairly classic aromatics. Shallots, garlic, onions, carrots, parsley and rosemary were all that went into the pot after the short ribs had finished searing. While these aromatics may be simple they are just enough flavor to let the earthiness of the meat to shine through.
- Deglazing: Deglazing is just simply using a liquid (preferably an acid) to bring up all those gorgeous browned bits from the bottom of the pot. In this case I used a nice red wine. The important part of deglazing is to scrub the bottom of the pot with a wooden spoon or a spatula to get all those brown bits up and into your braising liquid.
- Fast Natural Release: With pressure cooking (FYI…the Instant Pot is an electric pressure cooking) once the cooking time is over the pressure must come down within the pot before the pot can be opened. There are three types of pressure releases. Fast release, Natural Release and Fast Natural Release. For the sake of time we are going to talk only about the Fast Natural Release. When cooking large pieces of meat, if you do a fast release then the meat will toughen up from the sudden and fast change of pressure. Instead we do a fast natural release. Meaning, we let the Instant Pot go into the “Keep Warm” setting. After 15 minutes passes, carefully open the lid and remove the meat and get ready to enjoy!
- The Saucy Glaze: Once I removed the meat and skimmed off the fat, I added in a few tablespoons of balsamic vinegar into the remaining liquid and turned the “Saute” option on in the Instant Pot. The balsamic has sugar in it and helps the sauce become a shiny glaze. I simmered the sauce until it became a glaze consistency. Then it was ready to spoon over the top of the uber tender short ribs. This will take a tad longer. I typically remove the sauce from the Instant Pot and place it in a large saute pan so there is more surface area for the sauce to reduce. This can take an extra 20 minutes but I promise it is well worth it!!!
This glaze guys…this glaze literally makes the meat shine. As I stood and photographed this glorious piece of meat, I questioned if this had indeed happened…if I actually had figured out how to make short ribs…better yet make them incredibly tender and delicious.
The Instant Pot is not a magic tool you see. It still requires a bit of work to get the flavor profile and the texture right. But the Instant Pot helps the short ribs cook significantly faster than in the oven or the crockpot for that matter.
What to serve with short ribs? I served this deliciousness over my Creamy Mashed Potatoes but you can serve them over creamy polenta or even plain buttered noodled. Either way, these Instapot short ribs will be tender, delicious and unforgettable.

How to Make Instant Pot Short Ribs
- Yield: 6 people 1x
Description
This super simple recipe for how to make Instant Pot short ribs will save your life! Super tender short ribs with a delicious red wine and balsamic sauce will steal the show at any dinner table yet they are simple enough to make for a Monday dinner!
Ingredients
- 4–5 pounds boneless short ribs
- 1 large onion
- 2 shallots
- 2 large carrots
- 5 cloves of garlic
- 1 sprig of rosemary
- 4–5 sprigs of parsley
- 2 cups of good red wine
- 3 tbsp balsamic vinegar
- salt and pepper to taste
Instructions
- Preheat the Instant Pot to the “Saute” option.
- Season your short ribs really, really well with salt and pepper. I always use Kosher salt.
- Place them in one layer in your pot and let them sear. Don’t touch for abut 7-8 minutes.
- In the mean time, dice up your onions, shallots and carrots.
- After 7-8 minutes are up, flip the meat to the other side and let it go for another 5 minutes.
- Once all the meat is nicely browned, remove it on a plate and turn the heat down to medium. Do this in two different parts if necessary ensuring never to over crown the pot.
- Check your pot, if you have a lot of more oil than about 1 tbsp (accumulated from the meat) then pour it out.
- Add your onions, shallots, garlic cloves and carrots to the pot and sweat for about 5-7 minutes until aromatic and soft. Toss them in all those glorious pan drippings. Season with salt and pepper.
- Add in the red wine. Scrub the bottom as you do this. Pick up all those nice bits that have caramelized from the bottom.
- Nestle the short ribs back in and add in one sprig of rosemary and the parsley sprigs.
- Seal the Instant pot insuring that the venting switch is set on to the “Sealing” position. Press the “Stew” option and set the manual time to 35 minutes on high pressure. If you have bone in short ribs you will need to add 20 more minutes to the cooking time. But the results will still be perfect!
- Once the timer beeps, allow the Instant pot to go into the “Keep Warm” function for 15 minutes. Carefully, switch the venting tab to the “Venting” position and only once all the steam has been released go ahead and carefully remove the lid of the pot.
- Remove the meat, skim the sauce off with a spoon concentrating on only removing the fat. Add in the 3 tablespoons of balsamic vinegar, and turn back onto the “Saute” option. Allow to boil until it has reached a glossy and glaze consistency. (See Note)
Notes
- Please note the nutritional information should only be used as a guideline.
- If you want the sauce to be reduced faster, put it in a larger pan so more surface area is covered and therefore it reduces faster. This will take about 15-20 minutes instead of the 30 it would take in the Instant pot. If it is not quite thick enough, simply create a slurry with 2 tbsp of corn starch and 2 tbsp of water and carefully stream it into the liquid as it boils until desired consistency is achieved.
- If you have bone in short ribs you will need to add 15-20 more minutes to the cooking time. But the results will still be perfect!
- Category: Entree, Main Course
- Cuisine: French, Italian
Don’t have an Instant Pot and still want glorious short ribs? Not to worry I got your covered with this fabulous oven and crockpot friendly Braised Short Ribs Recipe
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I’ve never made short ribs before. So Not only was this my first time with this recipe it was the first time making short ribs. The meal was AMAZING!!! I confess that after searing the meat and sauteing the veggies I use the slow cooker setting for 7 hours. But the flavor was fantastic and the ribs were fall off the bone
Yay thanks for the feedback Cari!!! I am so glad that these worked out for you!
The sauce and vegetables were wonderful! The meat, not so much. I won’t make it again with short ribs, but I may make the vegetables and sauce with chicken thighs. Hubs thinks the sauce should be a bit more sweet and sour. That is just a personal preference. I loved the sauce flavor.
Thanks for the feedback! I can’t wait to hear how it tastes with thighs!
I would like to do this as well… Did you do it on the low, medium or high setting for 7-8 hours? Thanks so much!
Hey Ally! I did not do it for 7 hours 🙂 I cooked it on manual and the best part is, once it is done cooking it can just hang out without over cooking 🙂 It will stay warm and gloriously delish!
This was my first attempt using my Instant Pot – and I was so disappointed. I followed the recipe to the T and some of the short ribs were tough. Some were tender. I allowed it to slow release for 15 minutes, so I’m sure that wasn’t the problem. What I noticed after I had everything cooking was the last line in the recipe, which I hadn’t seen before – that you need to add 15 minutes to the cooking time if they’re bone-in. Geez – if that had been first, maybe that would have made a difference, since mine were bone-in!
Yep, the extra time is for the extra cooking required. Think: the bone is solid and takes longer to heat up. Glad I saw your review, I didn’t see the extra 15 required and will make mine as such.
Hi JB! It shows the part about cooking longer in multiple parts of the recipe…do you think there is a better place I can put it for people to see?
The recipe says it’s for “boneless short ribs”. Perhaps put (*see note for bone in short ribs). I have bone in so when I saw it was for boneless I kept an eye out for variations so I saw it. I’m looking forward to making mine on Monday.
Donna please let me know how it turns out!
I added an extra 20 minutes on top of the extra 15, they were still a little tough after the first 50 minutes. The extra twenty made them perfect!
I am so glad to hear that! Sometimes we all have to do a few tweaks. I am glad you figured it out!
SO yummy. First time using my Instant Pot and what a great start.
Thank you!!!! It really is one of the easiest ways to cook short ribs!
This is the best recipe, never cookwd short ribs before hubby and kids devoured them with mashed potatoe and salad. will make again
Thank you!!!!
I’ve made this recipe and we loved it so much that I’m going to serve
It for Christmas dinner this year! Question—I’m going to make this a day ahead and so I was wondering about reheating instructions? Especially, when I should add the balsamic. Should I make the glaze the day before and reheat the ribs in the glaze or wait until the day of to add the balsamic?
Im so sorry this went straight to junk!!!! But yes you can premake the glaze!
Can’t wait to try it but is it seriously nearly 1800 calories per serving? That can’t be right. Also I’m a little confused about the use of the veggies after venting. Are those to be included in the final serving or just the meat? Thanks.
Hi Kathryn, that’s why I always write that the nutritional information is to be used as a guide only. Sometimes it needs to be adjusted in other programs. I will try and re-work it so that it makes a bit more sense but the system is sadly sometimes a bit more quirky 🙂
Thanks for this.
I made this for guests for the first time in my Instant Pot and they all enjoyed it. I liked the little zing from the vinegar. I won’t make it often, as the ribs were expensive! But I’ll do it again for guests.
A minor point: You don’t explicitly say if you should dice the garlic with the other veggies. I crushed mine, which worked out great.
So glad you loved them!!! I am actually making this recipe tomorrow for Yom Kippur 🙂
Fantastic recipe! Only thing is that searing 5lbs of short ribs takes more than 2 batches
It really depends on the size of your IP i guess 🙂
I have made short ribs several times before in the dutch oven and made them for the first time tonight with the Instant Pot. I can’t say that I liked the results. I tried to recheck everything to see if I made any mistakes, and I can’t find any. The meat is not as tender as I like it and there was too much liquid at the end to really reduce to the glaze that is shown in the pictures. It is certainly possible I screwed up the recipe although I can’t see where that might have happened. I personally would not use this recipe again.
Hi Cole! I am sorry you had this experience. I know that I made this recipe this past weekend and they turned out lovely. From the description you are giving me I am wondering if you could have possibly done a quick release instead of a fast natural release, this would certainly render ribs that are toucher
How would you adjust the time for 3lbs of boneless short ribs?
I would do it at about the same time.
Hi Cole,
You may want to try it again. I too was not crazy about how mine came out (good, but not great) with the Instant Pot, but made them again in my tried and true Dutch oven and they were GREAT!
Hey Carl! Thanks for the suggestion! I think some people may be expecting that the sauce will automatically reduce in the Instant Pot. Which it clearly cannot because the lid is closed 🙂 So glad it worked out for you in the Dutch Oven! Have a happy 4th!
Can you please tell me how to do the “fast natural release”?
Hi Heather! I talk about it a bit in the post essentially : we let the Instant Pot go into the “Keep Warm” setting. After 15 minutes passes, carefully open the lid and remove the meat and get ready to enjoy! This way the meat doesn’t toughen from the sudden change in temperature.
By we let the pot go into keep warm do you mean you do a natural release until goes to keep warm and then keep warm for 15 more minutes? Or you turn off and press keep warm for 15 minutes? Thanks
I️t will automatically go into keep warm when the Cooking cycle is over. Then after 15 min you can release 🙂
Thanks!
I had the same experience. The meat did not fall off the bone and wasnt as tender as I’d like. One mistake I made is I vented after the stews cycle and before keeping it warm for 15 mins. Wonder if that would have made all the difference?
Yes!!!!! That would!!! I made that mistake in the beginning and it messed them up 🙁 still delicious just not falling apart tender
My instant pot was still firmly sealed after 15mins on keep warm? Not sure if you have any suggestions on what I did wrong?
Did you switch the venting switch to “vent”?
After the 15mins on kee warm? Or before?
I vented after because it wouldn’t open
Right. Because it’s still sealed . It would not open until you unseal it lol.
If you move it to vent, isn’t that quick release? I’m planning on making these later this week and don’t want to mess it up. This is what I found on the Instant Pot site
Q: WHAT IS A NATURAL PRESSURE RELEASE?
A natural pressure release is when the cooking time is over and you leave the valve closed and allow the pressure to decrease without doing anything.
Following pressure cooking, electric pressure cookers automatically switch to the Keep Warm setting. As soon as it switches to the Keep Warm Setting the pressure begins to drop. The time it takes for the pressure to release will vary depending on the ingredients and amount of liquid in the pressure cooker.
A natural pressure release can take from 5 to 30 minutes in the electric pressure cooker. When the pressure is fully released, the float valve will drop and the lid will unlock and open. There is no beep or signal when the pressure is released. Some times you can hear the float valve drop if you’re close by.
Adrian, generally yes. However if there is too much liquid sometimes it takes longer than the 15 minutes stated.
Easy and delicious. Made exactly as instructed–turned out perfectly.
Thank you!
Yay!!! I am so glad it worked out for you!!!!
Do you use boneless or bone in short ribs?
This time I used boneless from Costco but you can use bone in as well. I just find those are fattier.
Fattier!!! That sounds GREAT!
Tried it. It was great. Thank you for sharing it.
So glad it worked out!
Bought a Instant Pot.Google to find recipes.This recipe came up on top and number one. We have decided to give it a try and to see what’s the whole hype about.Wow, I did not think how quick and easy it was to make.
this our go to recipe and site from now, also liked on FB which Girl and Kitchen has FB live shows.
Thanks Dylan so glad it worked out!
Tasted fantastic. The only issue was it took, like, an hour to boil the liquid into a usable glaze. I may have done something imcorrectly.
Hey Bill I am so glad that it works out!!! Yes I am going to make a note actually that the best way to reduce is in a pan to increase surface space.
I used xanthan gum to thicken my sauce. It was done in 5 min! A little goes a long way though so use sparingly. I made half the recipe and put in about 1/4 t. The meat is tender but it’s all a bit salty. May have taken the “season really, really well with salt and pepper” a little too much to heart.
Alicia what an awesome idea!!!!! Never thought to use xantham!!!
OMG! This recipe was amazing! The only thing I did differently was two sprigs of thyme instead of rosemary. The glaze I didn’t do because I have one who really doesn’t like vinegar… so instead I took the remaining liquid turned the pot to sauté, brought to boil and made gravy with cornstarch. It was so so so good! I used Alamos Malbec red wine, which was $9.99 at the local store and it had an amazing rich flavor. I can not even express how much I loved this recipe. Thank you so much for posting. I’m new to your site and I’m anxious to explore and find more recipes.
My house still smells heavenly too!
Emily! What an awesome AWESOME comment 🙂 Next time do try the balsamic, the vinegar will burn out and you will have a really delicious flavor left behind! I am so glad you are here! Let me know if you have any questions!
First time with short ribs, first time using the instant pot to make something other than Indian food and dog’s Weekly chicken soup- turned out fantastic and am going to make it again!
Thank you!
Yay! I am so glad it worked out for you!!!!
I’m going to try this today! Can I leave it in the warming function for longer if I dont want to serve immediately?
Yes Definitley! Sorry I didn’t get a chance to reply earlier hope it turned out wonderfully!!!!
What should I adjust if I wanted to make about 2-3 pounds of ribs instead? Cut liquids in half, or leave them as-is? What about cooking time, I’m guessing it should remain about the same?
I would def cut down on the liquids. Essentially you are going to want them covered but not much over. The time should definitely remain the same 🙂
What do you mean by wanting the meat “3/4 of the way?”
Confusing! 🙂 Thanks!
Shawn
Hey Shawn! You want the liquid to come up 3/4 of the way on the meat. Essentially so that I️t is only submerged 3/4 of the way! Hope that helps!!
I am not able to cook with alcohol, any ideas on what I could replace the red wine with? Thank you.
Add some more balsamic and broth or stock 🙂
I have someone who can’t cook with alcohol either. We used 1/2 cup of beef stock and 1-1/2 cups of Dr. Pepper soda. I have used Cheerwine soda in this recipe as well. Since the soda has a lot of sugar, we did not add the balsamic. It was still very tasty!
Great!
I also have someone I cook for who can’t have alcohol – we used grape juice + lemon juice (1TBS lemon to each cup of grape). Came out delish!
Oh awesome!!!!! That’s a great idea!
Delicious 🙂 since I only had 3lbs of short ribs, I measured the wine out 1 cup at a time to see how much it would take to cover the ribs about 2/3rds of the way. For me it took just under 2 cups. Then I adjusted the broth and balsamic accordingly for the sauce. This worked very well. After cooking the ribs, I also strained the liquid using a fat separater and used a larger pan to reduce as suggested. It took about 12 minutes. It was amazing. I actually wish I had more of it for the leftovers! I used Apothic Red wine at a whopping $7.99/bottle and again… amazing. What a treat – thanks for this keeper!
Well judging by your comments I can see you are a wonderful cook. Good for you for making all these subsitutions on a whim!!! The best thing about this recipe is that you can do it with any cut of beef as well!!! Have a wonderful Thanksgiving holidays!
Yom Kippur? Seems more appropriate for Rosh Hashanah? We do a “break fast” of blintzes and smoked fish. However, this recipe is so delicious. Just finishing now. Mmmmm. I use aged balsamic and a bit of port to add a little sweetnesss.
Happy Thanksgiving to you too.
Happy thanksgiving dale 🙂
Hey we are russian.. we just like to eat no matter when or what 🙂 The aged balsamic sounds heavenly!!!!
Brand new Instant Pot and first time making short ribs. The flavors were wonderful, but after adding the vinegar, it never turned into a glaze. I did read above that it took someone about an hour, and I gave up after about 1/2 hour since it was getting late and we were hungry. Some better directions for that step would help.
Thanks for the tip i will certainly add something in!
This was really good! I couldn’t get the sauce to quite the glaze consistency, but for a new Instant Pot user – this was easy and delicious! Thank you!
Thanks Aly! So glad it was a hit!
I can’t wait to try this recipe, but I’m pretty sure the calorie count is for the entire recipe, minus potatoes or whatever side dish!
It is for the whole recipe! The nutritional info as always is an estimate! I do hope you enjoy!
Worst meal ever. Spent nearly 3 hours making this and it was horrible. had the butcher pick out the short ribs and they were tough and fatty. Couldn’t even eat it. Nothing worse than spending that amount of time on meal for 5 only to have to find something else to eat on Sunday night.
Trisha, I am so sorry this happened to you. I have made this recipe many times both with and without the bone and have never had a tough meat. Perhaps the pieces were larger and it required a bit more cooking time? Also, did you do a natural release? If you accidentally did a quick release this would result in a very tough meat with any cut of meat due to the sudden change in pressure. Short ribs do tend to be fatty, however there should have still been plenty of meat on there for you to separate away from the fat. Either way I do hope you try it again 🙂
They were larger bone in pieces and I had over 4 lbs. Sauteing 7-8min/5min was time consuming and I did the natural release for 15 minutes and then the quick release. Might try boneless next time. Thanks for your response
just came upon your site and subbed! gonna make these short ribs tomorrow, thank you and keep up with your yummy recipes!
Yay!!!! I am so glad you liked it!!!!
I made this last week with my InstantPot, the only 2 things I would change are to go longer on the cook time to get tender meat, 35-min was not long enough (I had 4 lbs bone-in from Whole Foods, in 6-quart pot). It also took much longer to reduce to a glaze I thought was the right consistency. That step took an extra 30-min to reduce.
To confirm my thinking (since we had leftovers) a few nights later, I decided to try an experiment. I put the meat and liquid glaze back in my InstantPot for another 35-min. This time, they literally fell apart. They were not over-cooked at all. I did add a few tablespoons of water. That was it!
Hey Steve! Thanks for the comments! Because they were bone in they would take longer for sure! I let mine go longer than 35 and they were essentially a ragu 🙂
I am however noting that the glaze takes a bit longer. Thanks again for the tips!
I agree, there is a lot of liquid to try to reduce down to a glaze consistency. I ended up not using the entire amount called for, just enough to cover 3/4 way then thickening the remaining sauce with cornstarch.
I partially cooked 1″ pieces of bacon (about 5 slices) then used the bacon fat to brown the ribs. (I used two pans to brown the ribs to reduce the amount of time.) I added the bacon into the pot along with the ribs/veggies for some smokiness. Also cooked the ribs for 40 minutes because they were large.
Along with the balsamic vinegar, I added 2 T of red plum fruit spread for a little extra depth of flavor.
Turned out good.
Awesome what a great addition!!!!
Perfect short ribs!! Thanks for sharing this recipe.
Thanks Tim!!! So glad you liked them!
Hi Mila –
Glaze was outstanding – but meat (Big Bone ins from Wholefoods) was a bit rubbery. I admit I did the fast release in error. It was a trial run for NYE tomorrow – thinking of upping the time in the IP up to 42 mins?? And then keeping warm for 15 before opening it up! Thoughts? Thank you!!
Mark in Boston
Hey Mark!!! Yes definitely that quick release will do it every time ! Be careful with upping it too much because i would be concerned it would turn into a ragu!! Have a terrific New Years Mark!!!!
I’m a bit confused here. The recipe says to add 15 minutes to the 35 minutes cook time for bone-in ribs. Mark’s ribs are bone in, yet there is concern that 42 minutes might be too long. Any insights would be appreciated 🙂 Thanks.
Hi Zanna…we emailed after this comment 🙂 I misunderstood him 🙂 Indeed if it has bones you will want to add the 15 minutes!
These were so good! This is the first recipe we’ve tried in our new instant pot. Rave reviews from us and our guests. Because we only had about 3 pounds of short ribs (purchased at Costco), we cut the wine to 2 cups and the beef broth to half a cup and still the juice came right to the top of the meat in the pot. Our short ribs were still partially frozen when we started the searing process, but I think they were thawed by the time we started stewing. We used the recommended 35 minute cooking time. So delicious and tender. After about 20 minutes of reducing the juice we thickened it with some cornstarch. We served with mashed potatoes, carrots and a salad. We even had left over short ribs and sauce – enough for the two of us for tomorrow night. Thanks for this great recipe!
Heather ! Thank you so much for this fabulous comment! I’m so glad they worked out for you guys. Have a happy and healthy new year!!!
These were incredibly good. And Mila is correct about the sauce being worth the extra time. Quick, easy and delicious! Our short ribs with bones in were about 1/4 pound each. We cooked them for 50 minutes (as per the directions) and let them “keep warm” for 17 (we were distracted). The meat fell off the bone and I’m so happy to have leftovers. Our guests asked for the recipe, too.
Excellent what a wonderful comment!!!! Thank you so much!!!! Have a happy new year!!!!
I’m trying this recipe for the first time and it’s cooking right now. I’m seeing in the comments that folks are adding broth. I didn’t because that wasn’t in the instructions. Will my short ribs turn out ok without it? I’m only using 1.5 pounds of short ribs and 1 cup of tea wine. Help!!!
Do as the instructions say 🙂
What’s tea wine may i ask 🙂
I’m not sure what went wrong – I used 2 lbs of boneless ribs, half the liquid, same cooking time and they were terribly tough even tho I did the fast natural release just like you said. I just threw them back in the pot for another 5 min but the family is hungry so I hope that works lol!
Hmmmmm fast natural release? Can you explain that? You let it sit on the keep warm setting for 15 min and then released correct?
I had the same circumstances and problem! There were hints of tenderness, but overall pretty tough. I let sit for 15 minutes before releasing…assuming I should have let them cook longer?? The sauce is PERFECTION – I would never skip it – it absolutely makes the dish!
Were they bone in? I have made this literally 30-40x between my clients and my house and it only came out tough when I forgot to natural release 🙂
So very good! The only thing I changed was reducing the balsamic to 1T and I had no shallots. One of the best things I have eaten thus season!
Jill thank you so much!!!! I’m so glad you enjoyed!
Since the glaze takes so long…how do you keep the short ribs warm?
Hi Megan! Just cover them with foil !
I have a pressure cooker but unfortunately no instant pot. Could you please tell me how long I should cook the ribs in a regular pressure cooker? Thank you, the look lovely, can’t wait to try.
Hi Janet! I am not quite sure as I have actually never used a classic pressure cooker, however I would assume if you bring it to high pressure, then you can cook it for the same amount of time and get the same result. Wish I could be more help.
I believe electric pressure cookers are a little bit weaker, so stovetop models will cook in less time, but I could be wrong. I went from a stove-top model to the Instant Pot and the recipes I’d worked out before needed a little time added to them. Like around 25%.
Matt thanks for this!
Excellent! I love cooking beef with red wine. Served mine over creamy polenta and strained the sauce because I was feeling refined rather than rustic, which is strange because I cooked and ate in my lounge pants. 🙂
Chris your lounge pants are just fancy enough 😉
I missed the part about home in needing 15 more mins. My mistake reading this on my phone. Look forward to trying this again. The glaze was delicious!
So many more things im adding to the blog
Thank you so much for this delicious recipe! Made it exactly as written and it was wonderful on this frigid Sunday afternoon. It transported my husband to his mother´s table in rural Spain…… And you are right: the glaze was so worth the extra time (kept it in the Instant Pot as I got lazy thinking another pan to wash ;). GRACIAS!!!!!
Oh Eli! What a kind and wonderfully delicious comment!!! I am so glad I could serve as a sort of time machine for your husband 🙂
This was my first time cooking beef ribs. My family has declared it a GREAT SUCCESS! I’ll be making this one again and again! Thanks!
That’s awesome Lisa!!!
I have to make short ribs for 14 people in a few weeks. I’m going to purchase this gadget for a test run. I, too, have perfected short ribs and made them many times. I hope this works! What size pot do you use?
I have an 8 quart and a 6 quart 🙂
Can this recipe be made with frozen short ribs?
I wouldn’t. Because you can’t sear them and that would definitely effect the texture and flavor.
WOW AMAZING! The only other thing I have cooked in my instant pot was a pot of beans. This recipe is over the top good! My husband says why would we ever go out to dinner with meals like this THANK YOU!
Omg what an incredible comment!!!! I have a few other Instant Pot recipes on here that are just as impressive 🙂
I just had a quick taste and it’s outstanding!! This is also my first time using my Instantpot! I read many comments and notes before I made it, noticing the longer cook time with bone-in short ribs. I made the glaze on the stovetop, which turned out delicious as well!
Thank you for this recipe!! I’m also tagging you on Instagram!!
Angela thank you so much for your fabulous comments! And i appreciate the Instagram tag!!!!! Have a terrific weekend!
Hi just a quick question. I wanted to try this recipe for dinner. I’m reading through the comments and i see a few different people talking about beef broth. Looking through the recipe i don’t see any mention of beef broth. I’m confused because there is more than one person who has commented about beef broth.
Thanks for the help and can’t wait to try them!
Hey brad!!!! That was an edit!!! I redid the recipe and took it out because I found it really didn’t need it 🙂
I wasn’t in a time crunch so I did the quick release and they weren’t as tender as they could have been. (My fault) I used beef broth and added a little balsamic vinegar instead of the red wine. Also I puréed the reduction to get a more gravy like consistency. Overall the flavor was fantastic, I will make it again when I have more time. Thank you for sharing!
Excellent glad they turned out yummy for you!!!!
I’m speechless. This was un-freaking-believable. 100% restaurant quality and I will be subscribing to your blog. Best thing I’ve ever made in the Instant Pot by far, and I’ve made a lot. Thank you for this amazing recipe. I used bone-in so used the 50 minute suggestion. When I opened the pot the bones were already off. Glad to hear this will work with other cuts of meat cuz I can’t afford to buy short ribs as often as my hubby will want this!!!
Tara!!!! Thank you for this amazing comment!!!! I’m so glad you liked them!!!! I’m going to be coming out with a 4 ingredient pot roast that is nothing short of amazing 🙂 stay tuned!!
Can’t wait!
Adding that note at the very end about ‘bone in’ ribs, was a little late! I’ve already taken the pressure off and removed the ribs and the fat from the juice before I saw it. You might consider moving that comment to a more pertinent spot in the cooking process
Hi Scott! Thanks for the note. It is also listed in the technique as well 🙂
Would make this again. We used bone-in ribs and selected meatier ones from the butcher. The meat was a bit tough but still good. Next time we will extend the cook time by 10 minutes or so. I found the glaze a bit sweet but everyone else thought it was balanced. Finally, the instructions are difficult to follow. Print them out and make sure you understand all the steps.
Hi Mila!
Quick question: when you make the glaze in the IP, can you let it boil for 30 minutes unsupervised or do you have to stir it the entire 30 minutes?
You can let it hang out… just stir it on occasion and see that it doesn’t boil out too much 😉
Do you think I could replace the red wine with a pint can of Guinness and essentially turn this into Guinness braised short ribs?
Oh hell yes!!! That would be delicious!!!!
Thank you for pointing out that the recipe calls for “boneless”, although I plan on using bone-in. This is elegant and simple, yet delicious, and the ingredients seem on point. Thank you for this, and I plan on making tonight, with polenta.
Excellent!!! I cannot wait to hear your thoughts!
I made this recently in the Instant Pot and it turned out great. It was my first time to make short ribs. I only had two lbs. of ribs so I reduced the wine to 1 cup and added 1/2 cup of water. Everything else was the same, even the cooking time. I think the balsamic vinegar brought it all together. I will make this again. Thanks for the recipe.