How To Make Instant Pot Short Ribs Recipe

I’m sharing my Balsamic Short Ribs recipe that uses the Instant Pot to turn pantry staples into boneless beef short ribs braised in a red wine and balsamic sauce for an easy low carb main.

I found myself craving something dramatic yet easy, so I played with flavors and ended up with a Short Ribs Recipe Instant Pot that steals the show. Picture fork tender boneless beef short ribs, their edges caramelized, collapsing into a glossy sauce built around balsamic vinegar that somehow turns savory into slightly sweet and tangy.

It feels fancy, but honestly it’s the kind of dish you can pull off on a weeknight and guests will assume you spent hours. I cant promise it wont become your new go-to when you want people to be impressed without sweating it.

Ingredients

• Beef short ribs give loads of protein, iron and rich collagen, super hearty.
• Red wine adds deep fruitiness, acidity, antioxidants and helps deglaze for flavor.
• Balsamic vinegar brings tangy sweet notes bright acidity and concentrated flavor.
• Onion gives fiber, vitamin C and natural sweetness when it caramelizes.
• Garlic packs pungent allicin, immune perks and a strong savory punch.
• Tomato paste adds concentrated umami, acidity and depth to braise.
• butter finishes with silky mouthfeel, adds richness but brings saturated fat.
• Fresh thyme and rosemary add floral, piney aromatics and subtle savory lift.
• Parsley brightens dishes with vitamin K, fresh finish and mild herbiness.

Ingredient Quantities

• 3 lb boneless beef short ribs trimmed and patted dry
• 1 1/2 tsp kosher salt
• 1 tsp ground black pepper
• 2 tbsp olive oil or avocado oil
• 1 large yellow onion roughly chopped
• 3 garlic cloves minced
• 1 cup dry red wine (cabernet sauvignon or merlot)
• 1/4 cup balsamic vinegar
• 1 cup low sodium beef broth
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 tsp dried thyme or 3 fresh thyme sprigs
• 2 bay leaves
• 1 small sprig fresh rosemary
• 2 tbsp unsalted butter
• 1/4 tsp xanthan gum (optional, for thickening)
• 2 tbsp chopped fresh parsley (optional)

How to Make this

1. Trim any excess fat from the 3 lb boneless short ribs, pat them very dry with paper towels, then season all over with 1 1/2 tsp kosher salt and 1 tsp black pepper.

2. Set the Instant Pot to Sauté on high, add 2 tbsp olive or avocado oil. When hot, brown the ribs in batches so you dont crowd the pot, about 2–3 minutes per side, until a deep crust forms; transfer browned ribs to a plate.

3. Add the roughly chopped large yellow onion to the pot and cook 3–4 minutes until softened, scrape up browned bits, then stir in the 3 minced garlic cloves and cook 30–45 seconds until fragrant.

4. Pour in 1 cup dry red wine and scrape the bottom well to deglaze, let the wine reduce about 1–2 minutes. Add 1/4 cup balsamic vinegar, 1 cup low sodium beef broth, 2 tbsp tomato paste, 2 tbsp Worcestershire sauce, 1 tsp dried thyme or 3 fresh sprigs, 2 bay leaves and the small sprig of fresh rosemary; stir to combine and dissolve the tomato paste.

5. Nestle the browned short ribs back into the sauce, pressing them down so they’re mostly submerged in liquid. Give the pot a quick stir to make sure nothing’s stuck to the bottom.

6. Lock the lid, set valve to Sealing, cook on High Pressure for 45 minutes for fall-apart tender ribs (you can do 35–40 minutes for slightly firmer meat). Let the pressure release naturally for 10–15 minutes, then carefully quick-release any remaining pressure and open the lid.

7. Use tongs to lift the ribs out onto a platter. Remove and discard the bay leaves, thyme sprigs and rosemary stem. Skim excess fat from the surface if you want a leaner sauce.

8. Turn the Instant Pot to Sauté and simmer the sauce until it reduces and concentrates about 5–8 minutes. Stir in 2 tbsp unsalted butter to enrich and shine the sauce. For a thicker gravy, sprinkle up to 1/4 tsp xanthan gum very slowly while whisking, a little goes a long way to avoid clumps.

9. Taste and adjust salt and pepper, spoon the sauce over the ribs, and finish with 2 tbsp chopped fresh parsley if using. Let the ribs rest a few minutes then serve hot with mashed cauliflower or roasted veggies for a low carb feast.

Equipment Needed

1. Instant Pot or 6 qt electric pressure cooker
2. Large plate and paper towels for drying and resting the ribs
3. Long heatproof tongs for flipping and lifting the ribs
4. Cutting board and chef knife (sharp please)
5. Measuring cups and spoons plus a 1 cup liquid measure
6. Wooden spoon or silicone spatula to scrape up those browned bits
7. Small whisk and a small bowl to pre-mix xanthan gum so it won’t clump
8. Fine mesh strainer or fat separator for skimming the sauce
9. Oven mitts or pot holders for safe lid handling

FAQ

How To Make Instant Pot Short Ribs Recipe Substitutions and Variations

• 3 lb boneless beef short ribs: if you can’t find short ribs use 3 lb chuck roast or beef brisket cut into 2 inch pieces; cooks about the same and shreds nicely.
• 1 cup dry red wine: replace with 1 cup low sodium beef broth plus 1 tbsp red wine vinegar, or use 1 cup grape juice + 1 tbsp vinegar for a non alcoholic swap.
• 1/4 cup balsamic vinegar: swap with red wine vinegar or apple cider vinegar + 1/4 tsp sugar to bring back the sweet-tart balance.
• 1/4 tsp xanthan gum (optional): use 1 tsp cornstarch or arrowroot mixed into a slurry with cold water, stir in at the end and simmer till sauce thickens.

Pro Tips

1. Pat and warm the meat first. Really dry the ribs with paper towels and let them sit at room temp 20–30 minutes before searing so they brown instead of steam. If the oil isnt screaming hot you wont get that deep crust, so heat the pot well and brown in batches, dont crowd it.

2. Get every bit of fond. After browning, scrape the bottom with a wooden spoon while you add the wine so those browned bits dissolve into the sauce, theyre the main flavor booster. Toast the tomato paste briefly in the hot pan before adding liquid, it makes the sauce richer.

3. Be careful with timing and pressure. 45 minutes high makes fall-apart ribs, 35–40 makes them sliceable. If theyre not quite there after release, reseal and add 10–15 more minutes instead of overcooking at once. Natural release for 10–15 minutes helps keep the meat juicy.

4. Finish the sauce right. Skim or chill the pot briefly to remove excess fat, then simmer to concentrate flavors. Stir in the butter at the end for shine and roundness, and if you use xanthan gum, sprinkle it VERY slowly while whisking or make a little slurry first a tiny bit goes a long way or youll get gluey clumps.

5. Small tricks that matter. Cut ribs into similar sizes so they cook evenly, taste and adjust salt only after reduction, and let the resting ribs sit a few minutes before serving so juices settle. A quick strain gives a super-smooth sauce if you want restaurant style.