Instant Pot Braised Short Ribs in Lazy Luxe Gravy

There’s a reason braised short ribs have “special occasion” energy — they usually demand hours in the oven, a bottle of wine you “cook with,” and the kind of day where you’re already wearing socks and an apron by 10 a.m.

This version? You can make it after work on a Tuesday and still have time to scroll aimlessly while it cooks. The Instant Pot handles the long, slow magic in under an hour, turning tough cuts into silky, shreddable bites swimming in a rich, velvety gravy.

The flavor is all smoke and mirrors — a quick sear for depth, tomato paste for that jammy backbone, wine (or broth) to pull up the browned bits, and Worcestershire to make you wonder why every sauce doesn’t taste like this. No stock-making. No “reduce by half.” Just pressurize, release, and ladle.

Pair it with mashed potatoes, polenta, or even buttered noodles for the kind of plate you lean over with both elbows on the table. Or go for apéro energy: shred the meat, pile it on toasted baguette slices, and swipe with horseradish cream or blue cheese crumbles.

Whether you’re cooking for friends, family, or just your future self via leftovers, this is one of those dishes that makes you feel like you have it together — even if your hair’s still in the same bun from this morning.

Fancy-feeling food for fried people.

Instant Pot Braised Short Ribs in Lazy Luxe Gravy

All the slow-braised depth, none of the “checking the oven” energy. These short ribs go from fridge to fall-apart tender in about an hour, bathing in a gravy that feels like you sweet-talked a French grandmother into stirring it all afternoon. (You didn’t — you pressed a button.)

Servings 4

Prep Time 10 minutes mins

Cook Time 1 hour hr

Ingredients

• 3 lbs bone-in beef short ribs
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp olive oil
• 1 medium onion chopped
• 3 cloves garlic smashed
• 2 tbsp tomato paste
• 1 cup red wine or beef broth for no-alcohol
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 2 sprigs fresh thyme or 1 tsp dried
• 2 bay leaves

Instructions

• Pat ribs dry; season generously with salt and pepper.
• Set Instant Pot to Sauté (High). Add oil and sear ribs in batches until browned on all sides. Remove to a plate.
• Add onion and garlic to pot; sauté until softened. Stir in tomato paste; cook 1 minute until darkened.
• Deglaze with red wine, scraping up browned bits. Simmer 2 minutes.
• Return ribs to pot with beef broth, Worcestershire, thyme, and bay leaves.
• Lock lid, set to Manual/Pressure Cook (High) for 45 minutes.
• Let pressure release naturally for 15 minutes, then quick release remaining steam.
• Remove ribs and discard bones. Skim excess fat from sauce; set to Sauté and simmer uncovered 5–10 minutes to thicken. Return ribs to warm through.

Notes

What makes it work: The Instant Pot turns collagen to silk without turning your kitchen into a sauna.

Subs: Boneless short ribs or chuck roast chunks work perfectly.

Shortcuts: Skip the sear and dump everything in for weeknight energy, though the flavor payoff is better with the browning step.

Toddler-friendly tip: Shred meat and mash with broth over soft rice or mashed potatoes.

Apéro energy: Pile shredded meat on crostini with horseradish cream or blue cheese crumbles.

Calories: 615kcal

Course: dinner

Cuisine: French-inspired

Keyword: Beef, instant pot