Instant Pot Red Wine and Guinness Braised Short Ribs
Course: Main Dishes
Cuisine: American, French, Italian
Main Ingredient: beef
Prep Time: 15 minutesminutes
Cook Time: 1 hourhour10 minutesminutes
Total Time: 1 hourhour25 minutesminutes
Servings: 6
Calories: 729kcal
Author: Paint the Kitchen Red
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.
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
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. **
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.
Video
Notes
* American tomato sauce (also known as tomato passata), not tomato ketchup
** 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.