Instant Pot Short Ribs

Instant Pot Short Ribs Braised in Red Wine and Guinness is a simple yet sophisticated recipe that features fall-apart tender beef short ribs with a rich and flavorful sauce that tastes as though it’s simmered for hours. I love to serve these short ribs over creamy cheese polenta, which is so easy to make in the Instant Pot.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.

I adapted this red wine braised short ribs recipe for the Instant Pot from Ina Garten’s cookbook Cook Like a Pro: Recipes and Tips for Home Cooks.

The red wine and Guinness stout beer give a complex flavor to these pressure cooker short ribs.  I love to serve them over polenta.

Guinness stout is a really dark beer that has a very strong and unmistakable flavor. I’m not a fan of drinking it, but I am a fan of cooking with it!   The flavor of the beef short ribs cooking in the Guinness and red wine is rich and robust.

Okay, so this isn’t a dump-it-in-and-press-start recipe!  The recipe takes over an hour to prepare (pressure cooking time is 40 minutes with a 15-minute natural pressure release), but the recipe itself is quite uncomplicated.

Ingredients and Tips

🧂 Ingredients for Beef Short Ribs Instant Pot

How to Make Short Ribs

⏲️ Instant Pot Method

1. Sprinkle salt and pepper over the meaty side of the short ribs. Heat olive oil in the Instant Pot on Saute mode. Brown both sides of the short ribs in batches, and don’t crowd the inner pot.  (Use a splatter screen to prevent splatters.) Transfer the short ribs to a plate, cover lightly with aluminum foil and set aside.
2. Add remaining olive oil to the inner pot. Stir in onions, celery, and leeks.  Saute till soft, about 1 to 2 minutes. Deglaze well; there should be no brown bits remaining.
3. Stir in garlic, salt, black pepper, and thyme, and saute briefly. Press Cancel.
4. Stir in broth, beer, and wine. Add reserved short ribs and carrots to the liquid and push down to submerge. Add tomato sauce on top; but don’t stir.
   Note: If you browned short ribs in the oven, add in the reserved drippings.

1. Close the lid.
2. Select Pressure Cook mode and cook on high pressure for 40 minutes.
3. The display will go from On to 40:00. The float valve will go up after a few minutes. The display will count down to 00:00.
4. Do a natural release of pressure. Once the float valve goes down, the lid can be opened.

1. Remove as much of the solids from the inner pot as possible, using a slotted spoon.
2. Separate fat from the liquid.  See tips above for details.
3. Stir together the cornstarch and water till they form a smooth paste.
4. Select Saute mode. Once the liquid is simmering, add in cornstarch slurry. Allow the sauce to cook for another 2 minutes, or until thickened. Add back the reserved meat and vegetables and heat through. Serve with roasted potatoes, mashed potatoes, or polenta.

♨️ Oven Method

1. Roast short ribs on a rimmed baking pan in a preheated oven at 425 degrees Fahrenheit.
2. Saute the onions, celery, leeks, and carrots in olive oil, in a heavy-bottomed, oven-safe dutch oven for 20 minutes, stirring occasionally.
3. Add the garlic and cook for one minute. Add the spices and stir to combine.
4. Add the wine and simmer until reduced.
5. Stir in the broth, beer, and tomatoes.
6. Add the ribs with the juices and seasonings from the baking pan.
7. Bake in the oven for one hour.
8. Uncover and cook for one more hour, until the meat is very tender.
9. Using a slotted spoon, transfer the short ribs and all solids to a bowl.
10. Separate the fat from the sauce and simmer the sauce on the stove for 20 minutes, or until reduced.
11. To thicken the sauce further, stir together the cornstarch and water till they form a smooth paste and add the cornstarch slurry to the sauce. Cook for 2 minutes or until thickened.
12. Add back reserved meat and vegetables and heat through.
13. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings.
14. Serve with roasted carrots, polenta or mashed potatoes.

See the recipe card below for detailed instructions.

Instant Pot Red Wine and Guinness Braised Short Ribs

This Instant Pot Short Ribs Braised in Red Wine and Guinness is a simple yet sophisticated recipe that features fall-apart tender beef short ribs with a rich and flavorful sauce that tastes as though it simmered for hours! I love to serve these beef short ribs over creamy cheese polenta, which is so easy to make in the Instant Pot.

5 from 2 votes

PRINT PIN RATE

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 6

Calories: 729

Author: Paint the Kitchen Red

Cook ModePrevent Screen from Going Dark

Equipment

• Instant Pot Pressure Cooker
• Baking sheet
• Basting Brush
• Silicone tongs
• Aluminum Foil
• Plate
• Silicone Spatula
• Small Bowl
• Slotted Spoon
• Splatter Screen

Ingredients

  

1x2x3x

• 2 to 3 tablespoon olive oil
• 3 ½ lbs beef short ribs (1.5 kg) bone-in
• dash salt for browning short ribs
• dash black pepper powder for browning short ribs
• 1 cup onion chopped
• 2 cups celery chopped
• 1 ½ cups leeks chopped
• 2 tablespoon garlic minced
• 1 teaspoon salt or to taste
• 1 teaspoon black pepper powder
• 1 teaspoon dried thyme
• 1 cup beef broth + 1 cup for stovetop version
• 1 cup Guinness Stout beer + 1 cup for stovetop version
• 1 cup red wine + 1 cup for stovetop version
• 1 ½ cups carrots cut into 1 ½ inch chunks
• ½ cup tomato sauce [See Note 1]
• 2 tablespoon cornstarch
• 2 to 3 tablespoon cold water

Instructions

 

BROWN SHORT RIBS

Option 1: In the Oven

• Preheat oven to 425 degrees Fahrenheit.
• Coat baking sheet with two teaspoons olive oil.
• Place short ribs on baking sheet, meaty side up and evenly spaced.
• Sprinkle with salt and pepper.
• Brush with olive oil using a pastry brush.
• Bake for 10 minutes and use tongs to transfer short ribs to a large plate.  Cover lightly with aluminum foil and set aside until ready to add to Instant Pot.
• Add a few tablespoons of hot water to the baking sheet and scrape with a spatula to deglaze.
• Carefully pour drippings into a small bowl and reserve for later, if desired.

Option 2: In the Instant Pot

• Sprinkle salt and pepper over the meaty side of the short ribs.
• Select the Saute function and pre-heat the Instant Pot.
• Heat a tablespoon of olive oil and brown both sides of the short ribs in batches. Make sure you don't crowd the inner pot. Add more olive oil as needed (use a splatter screen to prevent splatters.)
• Transfer short ribs to a large platter.  Cover lightly with aluminum foil and set aside until ready to add to Instant Pot.

INSTANT POT INSTRUCTIONS

• Select Saute mode and add remaining olive oil to the inner pot.
• Stir in onions, celery, and leeks.
• Saute till soft, about 1 to 2 minutes. (This step should also take care of deglazing the inner pot; there should be no brown bits remaining.)
• Stir in garlic, salt, black pepper, and thyme.
• If necessary, deglaze with a couple of tablespoons of broth.
• Stir to remove any brown bits.
• Press Cancel to turn Instant Pot off.
• Stir in broth, beer and wine.
• Add reserved short ribs and carrots to the liquid and push down to submerge.
• Add tomato sauce on top but don't stir.
• If you browned short ribs in the oven, add in the reserved drippings.
• Close the lid and pressure cook on High Pressure for 40 minutes.
• Wait for 15 minutes after pressure cooking is complete and release remaining pressure.  (15-minute natural pressure release – NPR 15).   [Read More: The Different Pressure Release Methods]
• Using a slotted spoon, transfer the solids from the inner pot to a large bowl.
• Separate fat from the cooking liquid. [See Note 2]
• Stir together cornstarch and water to form a smooth paste.
• In Saute mode, heat the contents of the inner pot and gradually add in cornstarch slurry.
• Simmer the sauce for about 2 minutes, or until thickened.
• Return reserved meat and vegetables to the inner pot and heat through.
• Press Cancel.
• Serve with roasted carrots, over polenta or mashed potatoes, if desired.

STOVETOP/OVEN INSTRUCTIONS

• Reduce the oven temperature to 325 degrees.
• Heat the remaining olive oil over medium heat in a large Dutch oven. Add the onions, celery, leeks, carrots and cook over medium-high heat for 10 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine and simmer over medium heat for 10 to 15 minutes till reduced.
• Stir in the salt, pepper, thyme, broth, beer, tomato sauce. Add the ribs and juices to the dutch oven and bring to a boil. Cover and carefully transfer to the oven. Bake for one hour. Remove the cover and cook until the meat is very tender, about one more hour. Add more broth if needed.
• Remove the short ribs to a bowl with a slotted spoon. Simmer the sauce on the stove for 20 minutes, until reduced. Skim the fat off the top and discard. Stir together cornstarch and water to form a smooth paste. Add the cornstarch slurry to thicken the sauce. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings.

Notes

• Note 1: American tomato sauce (also known as tomato passata), not tomato ketchup
• Note 2: Skim fat using a fat skimmer,  fat/gravy separator, or cool in refrigerator. (See recipe tips for detailed options to separate fat from cooking liquid.)
• Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut vegetables, trimmed meat, etc.

Adapted from Ina Garten’s Cook Like a Pro: Recipes and Tips for Home Cooks.

Nutrition

Serving: 1 serving | Calories: 729 kcal | Carbohydrates: 16 g | Protein: 49 g | Fat: 49 g | Saturated Fat: 22 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 1 g | Cholesterol: 211 mg | Sodium: 510 mg | Fiber: 3 g | Sugar: 5 g

Course Main Dishes

Cuisine American, French, Italian

Main Ingredient beef

Have you made this recipe? I love seeing your photos! Tag me on Instagram @PaintTheKitchenRed or #PaintTheKitchenRed!

Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!