Tender Instant Pot Red Wine Braised Short Ribs Recipe Easy Perfect Meal

Let me tell you, the scent of red wine, garlic, and herbs mingling with tender beef wafting from my Instant Pot is enough to make anyone’s mouth water. The first time I made these Tender Instant Pot Red Wine Braised Short Ribs, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. I remember when I was knee-high to a grasshopper, my grandma would slow-cook ribs for hours, filling the house with cozy aromas that felt like pure, nostalgic comfort.

I stumbled on this recipe one rainy weekend, trying to recreate that same rich flavor but without all the fuss and waiting around. Honestly, it’s dangerously easy to make in the Instant Pot, and my family couldn’t stop sneaking the ribs off the cooling rack (and I can’t really blame them). Whether you’re looking for a perfect meal to impress at a dinner party or a cozy dish to brighten up your weeknight routine, these Tender Instant Pot Red Wine Braised Short Ribs are going to become your new go-to. I’ve tested this recipe multiple times—in the name of research, of course—and it’s now a staple for family gatherings and gifting. You’re really going to want to bookmark this one.

Why You’ll Love This Recipe

After many trials and tweaks, this recipe hits all the right notes. Here’s why you’ll find yourself reaching for it again and again:

• Quick & Easy: Comes together in under 90 minutes, perfect for busy weeknights or last-minute comfort food cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have these staples in your kitchen.
• Perfect for Special Occasions: Great for cozy dinners, holiday meals, or impressing guests without stress.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—tender, juicy, and bursting with flavor.
• Unbelievably Delicious: The red wine reduction perfectly balances rich beefy taste with just the right touch of acidity.

This isn’t just any braised short ribs recipe. The Instant Pot locks in moisture, making the meat fall-off-the-bone tender without hours of slow cooking. Plus, the secret is in the layering of flavors—the garlic, fresh herbs, and a splash of balsamic vinegar create a depth you won’t find in your average stew. It’s comfort food reimagined—soul-soothing, but faster and easier. Honestly, it’s the kind of dish that makes you close your eyes after the first bite.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and melt-in-your-mouth texture without the fuss. Most are pantry staples, with a few fresh touches for brightness.

• Beef Short Ribs: About 3 pounds (1.4 kg), bone-in for best flavor and tenderness.
• Salt & Black Pepper: To season the ribs generously before browning.
• Olive Oil: 2 tablespoons for searing (extra virgin for flavor).
• Yellow Onion: 1 large, diced (adds sweetness and depth).
• Carrots: 2 medium, peeled and chopped (for natural sweetness).
• Celery Stalks: 2, chopped (classic mirepoix base).
• Garlic: 4 cloves, minced (for that signature aromatic punch).
• Tomato Paste: 2 tablespoons (adds richness and a touch of acidity).
• Red Wine: 1 ½ cups (360 ml), dry such as Cabernet Sauvignon or Merlot – I recommend a mid-range bottle that you’d enjoy drinking.
• Beef Broth: 2 cups (480 ml), preferably low sodium so you can control seasoning.
• Fresh Thyme: 3-4 sprigs (adds herby earthiness).
• Fresh Rosemary: 2 sprigs (complements the wine and beef).
• Balsamic Vinegar: 1 tablespoon (optional, for a subtle tang and sweetness).
• Bay Leaves: 2, for aromatic depth.

For a gluten-free version, this recipe is naturally safe, but double-check your broth labels. You can swap red wine with grape juice plus a splash of vinegar if needed. Also, fresh herbs can be replaced with 1 teaspoon dried thyme and rosemary if you’re in a pinch.

Equipment Needed

• Instant Pot or Electric Pressure Cooker: Essential for tenderizing the ribs quickly and locking in flavor.
• Large Tongs: For turning and handling the ribs safely when searing.
• Wooden Spoon or Silicone Spatula: To stir the veggies and deglaze the pot.
• Chef’s Knife and Cutting Board: For chopping onions, carrots, celery, and garlic.
• Measuring Cups and Spoons: To ensure precise liquid and seasoning amounts.

If you don’t have an Instant Pot, a heavy Dutch oven will work great, though cooking times will be longer (expect 3-4 hours in a low oven). For budget-friendly gear, I’ve found the Instant Pot Duo 7-in-1 to be reliable and easy to clean. Keep your pressure cooker gasket well-maintained to avoid steam leaks—trust me, a little upkeep goes a long way in recipe success!

Preparation Method

1. Prep the Short Ribs: Pat 3 pounds (1.4 kg) of beef short ribs dry with paper towels. Season generously with salt and black pepper on all sides. This helps develop a beautiful crust when searing.
2. Sear the Ribs: Set the Instant Pot to ‘Sauté’ mode and heat 2 tablespoons olive oil until shimmering. Working in batches, brown the ribs for about 3-4 minutes per side until deeply caramelized. Avoid overcrowding to ensure good sear. Remove ribs and set aside.
3. Sauté the Mirepoix: Add diced onion (1 large), chopped carrots (2 medium), and celery (2 stalks) to the pot. Stir and cook for 4-5 minutes until softened and fragrant. Add minced garlic (4 cloves) and cook another minute—don’t let it burn!
4. Add Tomato Paste: Stir in 2 tablespoons tomato paste and cook for 2 minutes to deepen flavor and reduce acidity.
5. Deglaze the Pot: Pour 1 ½ cups (360 ml) dry red wine into the pot while scraping up browned bits from the bottom with a wooden spoon. This is where the magic begins—the fond adds a ton of flavor.
6. Add Broth and Herbs: Pour in 2 cups (480 ml) beef broth, then add 3-4 sprigs thyme, 2 sprigs rosemary, 2 bay leaves, and 1 tablespoon balsamic vinegar (optional) for a complex flavor profile.
7. Return Ribs to Pot: Nestle the seared ribs back into the liquid, arranging them so they’re partially submerged. This ensures even cooking and tender results.
8. Pressure Cook: Seal the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ on high for 45 minutes. The pot will take about 10-15 minutes to come to pressure before timing starts.
9. Natural Release: When done, let the pressure release naturally for 15 minutes, then carefully quick-release any remaining pressure. This helps keep the meat tender and juicy.
10. Finish the Sauce: Remove ribs and herbs from the pot and set aside. Switch back to ‘Sauté’ mode and simmer the sauce for 8-10 minutes to thicken slightly. Taste and adjust seasoning with salt and pepper.
11. Serve: Spoon the rich sauce over the ribs and enjoy immediately with mashed potatoes, polenta, or crusty bread to soak up all that goodness.

Tip: If your sauce feels too thin, whisk in 1 teaspoon cornstarch mixed with cold water and simmer until it reaches the desired consistency.

Cooking Tips & Techniques

Here’s what I’ve learned from making these Tender Instant Pot Red Wine Braised Short Ribs over and over:

• Don’t Skip the Sear: Browning the ribs before pressure cooking is crucial. It locks in flavor and gives the sauce a richer color. Yes, it adds a few extra minutes but trust me, it’s worth it.
• Use Good Wine: The wine doesn’t have to be expensive, but it should be something you’d drink. Cheap wine can make the dish taste harsh or “woody.” I prefer a smooth Cabernet or Merlot for balanced acidity.
• Natural Pressure Release: Letting the pot release pressure naturally helps the meat fibers relax, preventing toughness.
• Layer Your Flavors: Adding tomato paste and balsamic vinegar creates a sauce that’s tangy and slightly sweet—this contrast keeps the dish from tasting one-dimensional.
• Don’t Overcrowd: When searing ribs, cook in batches. Overcrowding causes steaming instead of browning, leading to less flavorful meat.
• Multi-Task: While the ribs cook, you can prep sides or clean up—Instant Pot is a lifesaver for multitasking without babysitting the stove.
• Adjust Salt Last: Since broth and wine add saltiness, always taste the sauce at the end before seasoning more.

Variations & Adaptations

This recipe is flexible enough to suit different tastes and dietary needs.

• Slow Cooker Version: After searing, transfer everything to a slow cooker and cook on low for 6-8 hours until fork-tender.
• Gluten-Free: Naturally gluten-free, just be sure to use gluten-free beef broth and check your tomato paste label.
• Spicy Kick: Add a pinch of red pepper flakes or a diced chipotle pepper in adobo sauce for smoky heat.
• Vegetarian Adaptation: Try using meaty portobello mushrooms or seitan with the same braising liquid for a plant-based twist.
• Herb Swap: Substitute fresh thyme and rosemary with savory or oregano for a different herbaceous note.

Personally, I tried adding a splash of coffee to the braising liquid once, and it gave the sauce a deep, earthy undertone that was surprisingly delicious.

Serving & Storage Suggestions

Serve these Tender Instant Pot Red Wine Braised Short Ribs hot, right after cooking, with plenty of sauce spooned over. They pair beautifully with creamy mashed potatoes, buttery polenta, or a simple roasted vegetable medley. A glass of the same red wine used in cooking makes for a lovely accompaniment.

Leftovers keep well in the fridge for up to 4 days in an airtight container. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce. You can also freeze cooked ribs and sauce for up to 3 months—thaw overnight in the fridge before reheating.

Fun fact: the flavors actually deepen after a day or two, so making this ahead can be a great strategy for stress-free entertaining.

Nutritional Information & Benefits

Each serving (about 1 rib with sauce) contains approximately 450 calories, with 35 grams of protein and 30 grams of fat, making this a hearty and satisfying meal. The red wine adds antioxidants, while the vegetables contribute fiber and micronutrients. Using leaner short ribs can reduce fat content if desired.

This recipe is naturally gluten-free and dairy-free, making it suitable for many dietary preferences. Because it’s protein-packed and rich in flavor, it fits well into a balanced diet that includes occasional indulgences.

From a wellness perspective, the slow braising process helps break down tough connective tissue, making the ribs easier to digest and more enjoyable for those sensitive to chewy meats.

Conclusion

If you’re craving a meal that’s tender, flavorful, and downright comforting, these Tender Instant Pot Red Wine Braised Short Ribs are exactly what you need. The recipe is straightforward enough for a weeknight but special enough to impress guests. You can customize herbs, spice levels, and sides to make it your own.

Honestly, I love this recipe because it brings back those warm family memories and makes me feel like a chef without all the fuss. Give it a try, share your tweaks, and let me know how it turns out. Don’t forget to bookmark this one—you’re going to want to make it again and again!

FAQs About Tender Instant Pot Red Wine Braised Short Ribs

How long do I cook short ribs in the Instant Pot?

Cook them on high pressure for 45 minutes, then allow a 15-minute natural pressure release for the most tender results.

Can I use other cuts of beef for this recipe?

Yes, beef chuck roast or brisket can work, but cooking times may vary. Short ribs are preferred for their rich marbling and flavor.

What if I don’t have red wine?

You can substitute with grape juice mixed with a tablespoon of vinegar or use more beef broth, though the flavor won’t be quite as deep.

Can I prepare this recipe ahead of time?

Absolutely! The flavors improve after resting overnight in the fridge. Simply reheat gently before serving.

How do I thicken the sauce if it’s too thin?

Mix 1 teaspoon cornstarch with a bit of cold water and stir into the simmering sauce until it thickens to your liking.

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