Instant Pot Short Ribs Recipe from Tastes Better from Scratch

My First Time with Short Ribs

I remember the first time I made short ribs. I was so nervous. I thought they were a fancy restaurant meal.

But my old neighbor showed me how simple it could be. She taught me to take my time. Now, I want to share that with you.

Why We Brown the Meat

That step where you brown the ribs? It is not just for color. It is where the magic starts.

It creates little crispy bits on the bottom of the pot. Those bits are packed with flavor. They make your gravy taste amazing later.

A Little Kitchen Helper

My grandson loves to help me pat the ribs dry. He uses a whole roll of paper towels. I still laugh at that.

Getting the ribs dry helps the flour stick. This makes a lovely crust. It also helps thicken the sauce in the end.

The Secret in the Sauce

When you add the wine, it makes a big sizzle. Doesn’t that smell amazing? You are scraping up all that good flavor from the bottom.

Fun fact: This scraping step is called deglazing. It is my favorite part. It turns the pan drippings into liquid gold.

Letting the Pot Do Its Work

The best part is the waiting. You lock the lid and walk away. The pressure cooker does all the hard work for you.

This slow, gentle cooking makes the meat so tender. It will fall right off the bone. That is why this method matters so much.

Your Turn in the Kitchen

What is your favorite cozy meal to make on a cool day? I would love to know. Mine is always these ribs with mashed potatoes.

Do you have a kitchen helper like my grandson? Tell me about them. Sharing food with family is what makes cooking so special.

Bringing It All Together

When you pour that rich gravy over everything, take a moment. Look at what you made. It is a complete, loving meal from one pot.

That is why this matters. It is more than food. It is a warm hug for your family. What will you serve with your short ribs?

Ingredients:

Ingredient	Amount	Notes
Olive oil	3 Tablespoons	Divided for cooking
Yellow onion	1	Diced
Carrots	3	Chopped
Beef short ribs	8
Salt and pepper	To taste
All-purpose flour	1/4 cup	For coating ribs
Dry red wine	1/2 cup	e.g., Cote du Rhone or Pinot Noir
Low-sodium beef broth	1 cup
Tomato paste	2 Tablespoons
Fresh thyme	2 sprigs
Fresh rosemary	2 sprigs
Cornstarch slurry	2.5 tbsp cornstarch + 3 tbsp water	Mixed together for thickening

My Cozy Instant Pot Short Ribs

Oh, these short ribs are pure comfort. They remind me of Sunday dinners at my grandma’s house. The whole kitchen would smell like heaven. My version uses an Instant Pot, which is a real time-saver. It makes the meat so tender it just falls right off the bone. Doesn’t that sound wonderful? Let’s get cooking together.

Ingredients

• 2-3 pounds beef short ribs
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, chopped
• Salt and pepper to taste
• 2 tablespoons all-purpose flour
• 1 cup red wine
• 1 cup beef broth
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)

Instructions

Step 1: Turn your Instant Pot to the Saute setting. Let it get nice and hot. Then, add one tablespoon of olive oil. Toss in your diced onion and chopped carrots. Stir them around for a few minutes until they smell sweet. I still laugh at how my cat Boots always comes running when the onions sizzle.

Step 2: Scoop those veggies onto a plate and set them aside. Now, pat your short ribs dry with a paper towel. This is a secret for a good brown crust. Season them all over with salt and pepper. Then, give them a light coat in the flour. (A hard-learned tip: drying the ribs first makes all the difference for a beautiful sear!).

Step 3: Add two more tablespoons of oil to the pot. Carefully place your ribs in. We just want to brown them on all sides. This builds so much flavor. Once they’re browned, move them to the plate with the veggies. See all those browned bits stuck to the bottom? That’s flavor gold!

Step 4: Pour in the red wine. It will sizzle and steam—that’s good! Use your spoon to scrape all those tasty bits off the bottom. Let it bubble away for two minutes. This step makes the most amazing gravy. What’s your favorite kitchen smell? Share below!

Step 5: Now, stir in the beef broth, a little more salt and pepper, and the tomato paste. It will look so rich and dark. Put the ribs and veggies back into the pot. Tuck in the fresh thyme and rosemary sprigs. Doesn’t that smell amazing already?

Step 6: Secure the lid. Cook on Manual/High Pressure for 45 minutes. Let the pressure come down naturally for 15 minutes after. Then, carefully remove the lid. Take the ribs out and cover them to keep warm.

Step 7: Turn the pot back to Saute. Stir in your cornstarch slurry. Watch the sauce thicken into a perfect gravy. It’s magic! Serve those fall-apart ribs over mashed potatoes. Don’t forget a big spoonful of that glorious gravy.

Cook Time: 45 minutes (pressure cook)
Total Time: About 1 hour 15 minutes
Yield: 4 servings
Category: Dinner, Comfort Food

Three Tasty Twists to Try

This recipe is like a good friend—it’s happy to change things up. You can make it taste new every time. Here are a few of my favorite ways to play with it. I love a little adventure in the kitchen.

Sweet & Smoky: Add a tablespoon of smoked paprika and a big drizzle of maple syrup with the broth.

Mushroom Lover’s Dream: Swap the carrots for a whole package of sliced mushrooms. They soak up the flavor so well.

Zesty Italian Style: Use a half-cup of red wine and a half-cup of crushed tomatoes. Add a teaspoon of Italian seasoning.

Which one would you try first? Comment below!

The Perfect Plate

Now, for the best part: serving it up. A great meal is about more than just the main dish. It’s about what you put with it. Think about textures and colors to make your plate pop. A little green makes everything look fresher.

For sides, you can’t go wrong with creamy mashed potatoes. Buttery polenta is another wonderful choice. For something green, try simple roasted asparagus or steamed green beans. A little sprinkle of fresh parsley on top looks so pretty.

To drink, a glass of that same red wine you cooked with is lovely. For a cozy non-alcoholic sip, I love a glass of tart cherry juice mixed with sparkling water. It cuts through the richness of the meat. Which would you choose tonight?

Keeping Your Short Ribs Cozy for Later

Let’s talk about storing these lovely ribs. They make wonderful leftovers. Place them in an airtight container in the fridge. They will stay happy for up to four days.

You can also freeze them for a future busy night. Let the ribs and gravy cool completely first. Then store them in a freezer-safe bag for two months. I once froze a batch for my grandson’s visit. He was so thrilled to have a home-cooked meal ready.

Reheating is simple. Thaw them in the fridge overnight if frozen. Warm them gently in a pot on the stove. Add a splash of broth or water to keep the gravy nice.

Making a double batch is a smart trick. It saves you time and energy later. This matters because a ready-made meal can turn a hard day into a good one. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Short Rib Hiccups

Sometimes cooking does not go as planned. Do not worry. Here are some easy fixes. First, if your gravy is too thin, make a bit more cornstarch slurry. Mix one tablespoon of cornstarch with one tablespoon of cold water. Stir it into the simmering sauce.

Second, if the meat is tough, it needs more time. I remember when I rushed this once. The ribs were chewy. Just put the lid back on and pressure cook for another ten minutes. This matters because patience gives you tender, fall-off-the-bone meat.

Third, if your dish is too salty, add a peeled, raw potato to the pot. Let it simmer in the sauce for a while. The potato will soak up some salt. This matters because it saves your meal and your confidence. Which of these problems have you run into before?

Your Short Rib Questions, Answered

Q: Can I make this gluten-free? A: Yes, you can. Just use your favorite gluten-free flour instead of all-purpose.

Q: Can I make it ahead? A: Absolutely. This dish tastes even better the next day. The flavors get to know each other.

Q: What if I don’t have red wine? A: Use more beef broth instead. It will still be very tasty.

Q: Can I make a smaller portion? A: You can easily cut the recipe in half. The cooking time stays the same.

Q: Are the fresh herbs important? A: They add a lovely flavor. But dried thyme and rosemary work in a pinch. *Fun fact: Rosemary grows like a weed in my garden!* Which tip will you try first?

From My Kitchen to Yours

I hope you love making these short ribs. I have shared this recipe with all my neighbors. Nothing makes me happier than a table full of good food and good people.

I would be so delighted to see your creation. It makes my day to see your cooking adventures. Have you tried this recipe? Tag us on Pinterest! You can find me at @GraceCooks. I cannot wait to see what you make.

Happy cooking! —Grace Ellington.