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Pressure Cooker Red Wine Short Ribs are fall-off-the-bone tender and beefy. They literally cook themselves in the pressure cooker.
Why We Love This Recipe
These short ribs are loaded with rich beef flavor. They are fall-off-the-bone tender and so easy to make. When I bring this dish to the table, I feel like we are sitting down in a fancy restaurant where the chef spent all day tending to the perfection of this meal. When in fact, it’s comfort food at its finest.
- Shot Ribs
- Extra virgin olive oil
- Ground thyme
- Dried rosemary
- Red wine I use pinot noir. You can also use cabernet or another dry red wine
- Beef broth
- Salt and pepper
Let’s Make Pressure Cooker Red Wine Short Ribs
When I say this is an easy recipe – I really meant it. Just a few steps to an amazing fancy dish and the pressure cooker does all the work.
- The first step is to sear the short ribs. Searing the short ribs is an important step because it not only provides color, but it locks in the juices and adds a wonderful caramelized flavor to the entire dish.
- Once the ribs are seared, add red wine and beef broth to deglaze the bottom of the pot. Add onions and carrots, and a few spices and you’re ready to put the lid on the pressure cooker, set the timer, and wait for the deliciousness.
- When you open the lid on the pressure cooker, you’ll see exactly what I mean by fall-off-the-bone tenderness.
- The final step is to thicken the sauce with cornstarch.
More KKM Pressure Cooker (Instant Pot) Recipes
Pressure Cooker Red Wine Short Ribs
- 21/2 lbs short ribs – there were 4 in the package I bought
- 2 carrots – peeled and cut into quarters
- 1/2 onion – sliced
- 1 TBS extra virgin olive oil
- 1 TBS ground thyme
- 1 TBS dried rosemary
- 1 cup red wine I use pinot noir. You can also use cabernet or another dry red wine
- 1 cup beef broth
- Salt and pepper
- 1 TBS cornstarch
- 1 TBS water
- Set the pressure cooker to the saute setting.
- Liberally salt and pepper all sides of the short ribs.
- Pour the olive oil into the hot pressure cooker.
- Add the short ribs and cook them on all sides until they are fully seared. This will take about 8 minutes to get all the sides browned.
- Remove the short ribs from the pot and place them on a plate.
- Add the red wine and scrape the bottom of the pot with a wooden spoon to losen all the good pieces from the meat (this is called deglazing the pan).
- Add the beef broth.
- Stir in the thyme and rosemary.
- Add the carrots and onions.
- Add the short ribs back to the pot. Nestle them in between the carrots and onions.
- Close the pressure cooker and set it for 50 minutes.
- When the time is up, self release the steam.
- Remove the short ribs and place them on a plate to rest.
- Strain the liquid and discard the carrots and onions, saving only the broth.
- Return the broth to the pressure cooker and set it on saute.
- Stir together the cornstarch and water in a small bowl.
- When the liquid in the pressure cooker starts to boil, slowly add the cornstarch mixture while stirring the liquid. The liquid will thicken and become a gravy. If it's not thick enough for your liking add another tablespoon of cornstarch and water mixture.
- When the liquid is thickened, taste it and add additional salt and pepper if needed.
- Pour the liquid over the short ribs.
- Serve with butter noodles, rice, or mashed potatoes.