Fall-off-the-bone and tender Instant Pot Beef Short Ribs are a total crowd pleaser! The Instant Pot makes this recipe a breeze, infusing rich flavors right into the succulent beef. Served with homemade red wine gravy and creamy mashed potatoes.
Set the Instant Pot to Sauté mode and add the olive oil into the pot.
Season the short ribs with sea salt on all sides. Place them into the Instant Pot and sear until they're brown on all sides (about 10 minutes). Remove them from the Instant Pot and set aside.
Add the shallots and mushrooms into the pot and sauté for 7 minutes. If needed, deglaze the bottom of the pot with a little water and scrape up the brown bits left from the meat. Then add in the garlic and cook for 1 more minute. Season with a pinch of salt.
Add the thyme, tomato paste, Worcestershire sauce, and red wine. Let the wine cook out for 2-3 minutes.
Turn off Sauté mode. Pour in the beef broth and bay leaves and stir well. Transfer the short ribs back into the pot.
Lock the lid and set the pressure on High for 1 hour. When done, use Natural Release for 10 minutes, then release the valve and remove the lid. Remove short ribs carefully, keeping the meat on the bone.
Pour about 1/4 cup of the cooking liquid into a small bowl. Add cornstarch and stir it very well.
Pour all the cooking liquid from the Instant Pot into a saucepan and heat on high heat. Slowly pour the cornstarch mixture from the small bowl into the saucepan. Whisk for about 2 minutes or until the gravy thickens. Season with salt as needed.
Place the short ribs on a serving plate, spoon over the sauce, and enjoy!
Notes
How To Cook Beef Short Ribs In A Dutch Oven
In case you don't own an Instant Pot, sharing cooking instructions in the oven. It's worth the wait any way you cook it. Full of flavors and will make your house smell like a 5-star restaurant.
Sear: Brown the ribs in oil on ALL sides. Sear them in batches and transfer to a clean plate to rest while preparing the rest of the dish.
Sauté the veggies: Add the shallots, mushrooms, and garlic to the pot and sauté until they’re fragrant and soft.
Deglaze: Then add the thyme, tomato paste, Worcestershire sauce, and red wine. Let the wine cook out for 2 or 3 minutes. Add the ribs back in and simmer until the wine has reduced by half, about 20 minutes.
Bake: Cover and bake at 350 F for 2.5 to 3 hours until the meat falls off the bone easily.
Remove from the pot: Carefully remove each rib from the pot, making sure the meat stays on the bone.
Make the gravy: Take some of the cooking liquid from the pot and pour it into a small bowl with the cornstarch and stir. Pour the rest of the liquid from the pot into a saucepan and heat on high. Pour the cornstarch mixture from the small bowl into the saucepan and stir until the gravy thickens.
Season and serve: Season the gravy with more salt as needed. Place the ribs on a serving plate, spoon over the gravy, garnish with fresh herbs, and enjoy!