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These instant pot red wine rosemary short ribs are the perfect use of your electric pressure cooker. They turn out perfectly tender and are packed full of red wine and rosemary flavor. They are even better when served with ancient grains and drizzled with red wine gravy. 

Instant Pot Short Ribs with Red Wine

Author: Brandy O'Neill
These instant pot short ribs are the perfect use of your electric pressure cooker. They turn out perfectly tender and are packed with red wine and rosemary flavor. Serve over mashed potatoes, pasta, or grains.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 4 servings

Equipment

Ingredients

  • 4 pounds bone-in short ribs
  • Kosher salt to taste
  • Black pepper to taste
  • 1 tablespoon olive oil
  • 4 medium sized carrots cleaned and cut into 1-inch chunks
  • 1 small yellow onion diced
  • 4 cloves garlic minced
  • 2 tablespoons minced fresh rosemary
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon tomato paste
  • 2 cups dry red wine
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Instructions

  • Season all sides of the short ribs with kosher salt and black pepper.
  • Add olive oil to the Instant Pot and set to the "saute" setting.
  • When the oil is hot add in the short ribs (I do about 3 or 4 at a time) and brown on all sides. This should take about 7-8 minutes per batch.
  • When the ribs are browned set aside and add the carrots and onions to the pot. If there is not enough oil drizzle in a little so the vegetables don't stick. Cook for about 10 minutes or until the carrots just start to soften and the onions are translucent.
  • Add the garlic, rosemary, thyme and tomato paste and stir to combine. Cook for about 30 seconds or just until the garlic is fragrant.
  • Pour in the red wine and scrape the bottom of the pan so you get up any brown bits that may have happened on the bottom of the pot.
  • Turn off the saute setting.
  • Add the short ribs back to the pot, secure the lid, make sure the nozzle is placed to "seal" and cook on manual high pressure or stew setting for 45 minutes.
  • When the ribs have finished cooking manually release the pressure and remove the lid when unlocked.
  • Carefully remove the short ribs from the pot and skim off any fat at the top of the liquid in the pot. I like to use a soup ladle to help take off as much fat as possible. This takes about 5 minutes.
  • Put the Instant Pot on saute mode.
  • In a small bowl mix together cornstarch and cold water. When combined add to the Instant Pot liquid and let the mixture cook down a bit while it thickens up. Make sure to stir the liquid while it's cooking. When the liquid is thick and looks like gravy turn off the heat.
  • Add the short ribs back to the pot so they stay warm.
  • Serve with mashed potatoes or pasta and top with 1 or 2 short ribs and a spoonful of gravy and vegetables.

Nutrition

Calories: 754kcal | Carbohydrates: 15g | Protein: 64g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 195mg | Sodium: 291mg | Potassium: 1473mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10365IU | Vitamin C: 10mg | Calcium: 68mg | Iron: 8mg
Course Instant Pot
Cuisine American
Keyword instant pot short ribs, red wine short ribs, short ribs
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