These Rustic Instant Pot Short Ribs are an easy and delicious dinner option that’s sure to impress everyone at your kitchen table!

Instant Pot Rustic Short RIbs

Tender, fall-off-the-bone short ribs in a rich red wine and herb sauce may sound like a fancy restaurant dish. But the truth is, they’re super simple to cook up at home – especially if you’ve got an Instant Pot

We start off by browning the ribs in a little fat via the “sear” button on the Instant Pot. Once the meat is nicely browned, we add in the sauce ingredients (red wine, vinegar, other yummy things), secure the lid, and let the pot do its magic. 

While the pressure cooker does its thing, you can cook up some Creamy Mashed Potatoes that go perfectly with the ribs…and help you soak up all that delicious sauce. (If you don’t have one of these speedy kitchen appliances, you can also make this dish in a slow cooker, which takes 7-8 hours, but is totally hands-off.)

Once the ribs are done, serve them on top of the potatoes, drizzled with an extra spoonful of that magical sauce. Add our Simple Sautéed Green Beans or Steamed Cauliflower if you’d like to add some additional veggies, and enjoy!

Why You’ll Love This Short Ribs Recipe

  • Slow-braised flavor with just 20 minutes of prep
  • The Instant Pot shaves hours off the time of traditional braising
  • Red wine, balsamic vinegar, garlic, and herbs create a delicious, flavor-packed sauce

Beef Short Ribs Recipe Ingredients

Here’s everything you’ll need to make short ribs instant pot style. Find ingredient notes (including substitutions and swaps) below.

Ingredients for instant pot short ribs sit in a variety of bowls and plates on a light grey surface.
  • Ghee – 2 tablespoons ghee
  • Short Ribs – 3 pounds short ribs
  • Salt – 1 teaspoon coarse sea salt
  • Pepper – 1/2 teaspoon black pepper
  • Garlic – 3 large cloves garlic
  • Red wine – 1 cup red wine
  • Balsamic vinegar – 1/3 cup balsamic vinegar
  • Lemon – the juice of 1 lemon
  • Rosemary – 2 sprigs of rosemary
  • Sage – 2 sprigs of sage

A full ingredient list with exact amounts can be found in the recipe card below.

Recipe Variations and Modifications

Make these Instant Pot Beef Short Ribs your own with a few simple tweaks.

  • Herbs – rosemary and sage add herbal brightness to this recipe, but you could use other herbs like thyme or parsley instead.
  • Braising liquid – balsamic vinegar gives these Instant Pot beef short ribs a punch of sweet-tart flavor. But if you’d rather leave it out, swap in the same amount of water or red wine.

How to Make Short Ribs

Here’s how these Instant Pot beef short ribs come together in a few easy steps.

Short ribs are placed into an instant pot on a light gray surface.
Minced garlic sautes in an instant pot on a light gray surface.

Step 1: Set Instant Pot to ‘saute’ mode and add ghee. Season short ribs with salt and pepper. Once ghee is melted, add short ribs to the Instant pot to brown, 4-5 minutes per side. You will need to work in 2-3 batches to make sure you don’t overcrowd the pan.

Step 2: Once the short ribs are browned, remove them from the pan and add the garlic, and saute until fragrant.

Fresh rosemary and sage sits on top of short ribs in wine in an instant pot on a light gray surface.

Step 3: Next, add the red wine, scraping up the browned bits on the bottom of the pan. Then, add the balsamic vinegar and lemon juice. Add the short ribs back to the pot along with the rosemary and sage.

Place the lid on the Instant Pot and set it to “manual” and adjust to 45 minutes. Let the pressure release for about 15-20 minutes, then open the pot.

Beef Short Ribs Instant Pot Recipe Tip

Slow Cooker Version – To make these short ribs in the slow cooker, read below for instructions.

How to Serve Short Ribs

Serve these ribs up hot with some Creamy Mashed Potatoes, topped with some extra sauce.

How to Store and Reheat

Store leftover ribs in an airtight container for up to 4 days. Reheat them in a microwave, or cook them in the Instant Pot or an oven with some additional liquid until just heated through.  

Instant Pot Rustic Short Ribs

Frequently Asked Questions

Are short ribs a good cut?

Short ribs are a delicious cut of beef! They come from the rib cage of the cow, behind the brisket. With richly marbled meat on the bone, this cut of meat is best when braised in liquid like broth or wine (like we do here in the Instant Pot), which tenderizes the meat.

What is the difference between ribs and short ribs?

There are a few key differences between regular ribs (AKA back ribs), and short ribs. First and foremost (you guessed it!), is their length. Because they come from different parts of the cow (back ribs come from the upper back of the cow, while short ribs are cut from the lower portion of the rib cage, near the brisket)back ribs are longer. Short ribs are also marbled with fat and have a fatty layer (back ribs tend to be leaner), making them a great cut for low and slow cooking methods like braising.

If you tried this recipe for Rustic Instant Pot Short Ribs, or any other recipe on the Fed & Fit website, please leave a 🌟 star rating and let us know how it went in the 📝comments below!

Instant Pot Short Ribs

5 — Votes 2 votes
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Servings: 4 servings
These Rustic Instant Pot Short Ribs are an easy, delicious dinner alternative that will surely impress everyone at your kitchen table!

Ingredients  

  • 2 tablespoons ghee
  • 3 pounds short ribs
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon black pepper
  • 3 large cloves garlic, minced
  • 1 cup red wine
  • 1/3 cup balsamic vinegar
  • 2 tablespoons or 1 lemon, juiced
  • 2 sprigs rosemary
  • 2 sprigs sage

Instructions 

  • Set Instant Pot to ‘saute’ mode and add ghee.
  • Season short ribs with salt and pepper. Once ghee is melted, add short ribs to the Instant pot to brown, 4-5 minutes per side. You will need to work in 2-3 batches to make sure you don’t overcrowd the pan.
  • Once the short ribs are browned, remove them from the pan and add the garlic, and saute until fragrant.
  • Next, add the red wine, scraping up the browned bits on the bottom of the pan. Then, add the balsamic vinegar and lemon juice. Add the short ribs back to the pot along with the rosemary and sage.
  • Place the lid on the Instant Pot and set it to “manual” and adjust to 45 minutes. Let the pressure release for about 15-20 minutes, then open the pot.
  • Serve!

Recipe Notes

Slow Cooker Version:
  1. Pat ribs dry with paper towels.
  2. Rub with salt and pepper.
  3. Lay meat-side up in slow cooker {or crockpot}.
  4. Pour the remaining ingredients over the ribs and cook on high for 7-8 hours.

Nutrition

Calories: 571kcal | Carbohydrates: 7g | Protein: 48g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Cholesterol: 166mg | Sodium: 751mg | Potassium: 1008mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 6mg

Additional Info

Course: Dinner
Cuisine: American
Servings: 4 servings
Calories: 571
Keyword: how to cook short ribs, instant pot short ribs

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Elizabeth Brownfield


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24 Comments

    1. Hi Cameron! Any dry, red wine (Cabernet Sauvignon, Red Zinfandels, Merlots, Pinot Noir, etc.) will work great! -Team FF

    1. Awesome! So glad to hear that, Michelle. Thank you for sharing this with us!

  1. Can’t wait to make these tomorrow night! If I have more than 3 pounds(closer to 6) does that affect the cooking time? Thanks!

  2. My family LOVES these short ribs!! They are super easy and full of flavor! I make them pretty much every other Sunday and it satisfies my bodybuilder family. Thanks for this recipe!

  3. So Iโ€™m new to instant pot. When you say let the pressure release 15-20 mins what does that mean? Do i let it release naturally or turn that pressure to release at the top? Thanks!

  4. Hello! Iโ€™m making these tomorrow night and Iโ€™m new to the IP world..can I do all the steps up until step 5 in the morning, pop it in the fridge and cook it when I get home to save time?
    Thanks!

  5. Just did this recipe in IP for dinner tonight. Used boneless because the butcher did not have bone in. Cooked at the same time as recipe called for. My wife loved them; could not believe how tender and tasty they were. Definitely one that I will do again.

  6. Would it be possible to cook in coconut oil! My wife and I keep kosher in our house so I canโ€™t use ghee and cook for her. *tear*.

    1. You can! Coconut oil is a one-for-one substitute for any savory dish on my blog. Hope that helps!