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.)
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.