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Noddles and ribs being served

Pressure Cooker Red Wine Short Ribs

Pressure Cooker Red Wine Short Ribs are fall-off-the-bone tender and beefy. They literally cook themselves in the pressure cooker.
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Course: Main Meal - Beef
Cuisine: American
Keyword: beef, Instant pot, multipot, pressure cooker, ribs
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 2 -3 servings
Author: Laura Franco

Ingredients 

  • 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

Instructions

  • Set you pressue 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 sear.
  • 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 stiring the liquid. The liquid with start to 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, tasty it and add additional salt and pepper if needed.
  • Pour the liquid over the short ribs.
  • Serve with butter noodles, rice, or mashed potatoes.