Summary:
Pressure cooking is a faster method of cooking short ribs, which typically take 2 to 3 hours in the oven to break down connective tissues. This recipe has beautifully browned and ultra tender short ribs in a slightly sticky balsamic sauce, cooked with aromatic garlic, sweet carrots, and fresh thyme.
INGREDIENTS
- 2 pounds boneless beef short ribs (Note 1)
- 1 medium carrot, diced
- 1 shallot, diced
- 3 cloves garlic, minced
- 5 sprigs fresh thyme
- 1/2 cup red wine (Note 2)
- 2 tablespoons
balsamic vinegar - 1 tablespoon salted butter
- 1/2 tablespoon olive oil
- salt and pepper
INSTRUCTIONS
- Prepare Short Ribs: Pat short ribs dry with paper towels. Generously season all sides with salt and pepper.
- Brown Short Ribs: Select sauté mode on
pressure cooker (Note 3) for medium heat. Add olive oil to coat bottom of pot. Add butter and stir until melted. Once pot has reached temperature (display says HOT), add short ribs in single layer. Without moving them, cook for about 7 minutes until bottom is nicely browned. Flip and cook other side for about 5 minutes. Transfer browned short ribs to plate. - Cook Aromatics: Add carrots, shallots, and garlic to pot. Cook for a few minutes until shallots start to brown, stirring frequently. Turn off sauté mode. Add red wine and stir, using wooden spoon to loosen flavorful brown bits stuck to bottom of pot. Add short ribs back to pot in single layer. Top with fresh thyme sprigs. Season with additional salt and pepper.
- Pressure Cook: Secure and seal lid. Cook for 45 minutes at high pressure, followed by natural release for 15 minutes. Manually release any remaining pressure. Uncover, and transfer only ribs to serving plates. Optionally, skim off fat in remaining liquid and discard; this will reduce amount of oil in final sauce.
- Thicken Sauce: Turn on sauté mode and add balsamic vinegar. Boil liquid until it reduces to slightly sticky sauce, 10 to 15 minutes, stirring occasionally. Turn off sauté mode. Spoon sauce onto short ribs and serve (Note 4).
NUTRITION
| Makes 6 Servings |
| Amount Per Serving: |
| Calories 860 (53% from fat) | |
| Total Fat 51g | 79% |
| Saturated Fat 15g | 77% |
| Cholesterol 318mg | 106% |
| Sodium 470mg | 20% |
| Net Carb 6g | |
| Total Carb 7g | 2% |
| Dietary Fiber 1g | 4% |
| Sugars 3.5g | |
| Protein 88g |
PHOTOS
This was a great recipe. I sautéed mushrooms and onions in a pan with a bit of red wine and added them to the juices in the pot for the reduction. Definitely skim the fat otherwise it’s really greasy, but otherwise a delicious recipe. Best home made short ribs I’ve ever done!!
Omgggggggg i cant even describe how amazing this meal was. I was so schocked that my hubby (pickiest eater in the word, who only eats eoth ketchup) he loved the food! It wasn’t enough. J made 4 pieces and he ate 2 and took one for work. That has NEVER happened. Ughhhh i am so happy and so pleased with the whole meal. My baby girl whos 5 also loved it! Thank you so much for this recepie. It was the absolute best!! Also – i have been telling everyone about the recepie and sending everyone the link.
Better than any beef bourg. My favourite pressure cooker recipe!
Made this recipe last night for the family! Wow was it tender! The thyme flavor was the ticket! Took a while to cook it but well worth it. Browning the ribs took a while because I had to do 2lbs in batches so figure that into the time for prep. Overall – I’ll be doing this one again.
I’ve made this fabulous recipe three times and everyone has loved it! Thank you for posting!
Thanks for sharing the recipe. How is there 88 grams of protein in one serving?
This makes 3 servings, and they are rather large servings with 10-11 oz beef each. Serve smaller portions if desired.
I made this recipe today! Husband kept saying “mmmm. These are good. These are dang good!”
Would it be possible to double this recipe and still use a 6 qt instant pot?
That should be fine. You’ll need to brown the ribs in batches, since they won’t all fit simultaneously.
Wow! Awesome!,,, I made this tonight….only thing I had to change was my 6 qt instant pot sauted balsamic vinegar for 8 minutes and cooked all liquid out (recipe said boil for 10-15minutes). My bad!. I had to add about 1.5 cups water and reconstituted the liquid for gravy. Meat was beyond savory tender and gravy was outstanding! Thanx soo much.
I just opened the package and these ribs have been cut about 1/4″thick. I’ve made this several times but never encountered this before! Do you think I should shorten the cook time? I’m making them for company and I don’t want to overcook them. Help!😊
Delicious! I had bone in short ribs and the meat was so tender they just fell apart. My husband just loved it. I served it over mashed potatoes with the fantastic sauce and asparagus on the side. I will definitely make this again. Thank you for sharing!
Delicious recipe. I used bone-in short ribs (rather than boneless) and they were perfect. Some bones fell off during cooking and others easily came off during eating. I also added mushrooms after sautéing the shallots, and the taste was excellent. The mushrooms add more moisture, so as the sauce was reducing I added a slurry consisting of one Tb corn starch mixed with one Tb water. Served over mashed potatoes. Excellent meal.
Can I do this without the red wine?
I suggest substituting red wine with 50% red wine vinegar and 50% water to dilute it a bit.
Excellent! I don’t think I would change a thing, I di customize the sauce a bit, but the meat was very good.
I tried this recipe exactly as indicated but my ribs were overcooked. I would do again at 30 minutes on meat setting, not high pressure. Bummed to lose 2 lbs of good meat. Otherwise, the flavor was great.
Just discovered your web site and it is just what I was looking for.
Awesome, thanks Deanna! Hope you get to try some recipes soon 🙂
I would like to use my oven (don’t have an instant pot) what is the recommended temperature and duration? Thank you so much.
Look forward to trying this yummy dish out 😋
I haven’t developed an oven version of this recipe, so this is just my guess: use a temperature like 350 F and a baking time of 2.5 hours or until the meat is tender. It’s best to cover the meat while baking. You’ll also need to first brown the short ribs using a pan on the stovetop. It’s probably simplest to use an oven-safe pot so you don’t have to transfer to bakeware. I’d also recommend adding additional liquid, like beef broth, because the oven will dry it out.
I’ve been looking for a short rib recipe for my new Instant Pot. The sauce was amazing and the beef so tender. Now that I’ve tested on myself, will definitely make it for my foodie friends who love to eat (but hate to cook themselves)! Thank you for this great recipe, Julia!
This is the first recipe I tried in my instant pot. Can I just say it was amazing! My husband thought it was absolutely perfect. This was a wonderful recipe to add to my collection.
Amazing flavor and easy to make !
These ribs are amazing! We loved them! ❤️