My Pressure Cooker Red Wine Braised Short Ribs are sponsored by the Ohio Beef Council. All opinions shared are my own.
So tell me friends, have you jumped on board the Instant Pot/Pressure/Multi- Cooker bandwagon? If you haven’t, it’s not too late… this is not going to be a fad as these things are ahhhhmazing! Pressure cooking prepares food in a fraction of the time of any other cooking method and the results always surprise me. Would you believe me if I told you that you can have a gourmet meal of Red Wine Braised Short Ribs on the table in 30 minutes?
And they are fall off the bone tender and delicious, just as if they were braised low and slow for hours.
Bandwagon. Join me.
Pressure Cooker Red Wine Braised Short Ribs
Everything you need to prepare these delicious Red Wine Braised Short Ribs can be done right in the pressure cooker/Instant Pot… you can create the delicious flavor base by cooking up some bacon or pancetta right in the pot with the brown/sauté setting. Then since the pot is already hot, it’s ready to sear off the short ribs; then the screaming hot pot is ready to rise to high pressure and braise the short ribs to tender perfection.
We love our braised short ribs served over a bowl of creamy polenta; the course texture of the maze meal is the perfect sponge for the delicious braising sauce.
Of course we all know that beef is a great source of protein, but did you know that calorie for calorie, beef is one of the most naturally nutrient-rich foods? You can learn more about beef nutrition here.
- 3 lbs. beef short ribs (bone-in)
- 4 oz. bacon or pancetta, diced
- 2 cups red wine (I've previously used Chianti and this time I used Pinot Noir - both delicious!)
- 1 cup beef stock
- 8 cloves garlic
- 2 sprigs rosemary
- 2 tablespoons corn starch (optional)
- 2 tablespoons water (optional)
- Dry short ribs with a paper towel and season with salt and pepper. Set aside.
- Turn the Pressure Cooker or Instant Pot on and select sauté (also called "Brown" if using another kind of pressure cooker) and press start. Allow to heat for about a couple minutes and add diced bacon; cook until crisp. Remove bacon bits with a slotted spoon. (Save them for a future salad or omelette!)
- Still using the sauté/brown function, add the short ribs to the pot. Sear each side of the ribs until brown. Depending on which model of Instant Pot or Pressure Cooker you have, this will take from 2 - 4 minutes per side. Once browned remove short ribs and set aside. Turn off the pot.
- Add red wine, beef stock, garlic cloves and rosemary sprigs to the pot. Give the garlic cloves a good smash with a knife to wake up the flavor. Place short ribs back into the pot.
- Place the cover on the pot and select high pressure. Set the time to 10 minutes and press start (see note). Once the time is up and the machine beeps, turn the knob (or button) to release the steam. Allow the steam to fully express before opening the lid.
- Remove the short ribs from the cooking liquid and set aside on a plate.
- * If making the thickened sauce, tent the short ribs with foil on the plate. If not, allow the short ribs to rest for 5 minutes and serve.
- Strain cooking liquid into a medium saucepan and heat over medium-high heat. Bring to a slight boil, stirring frequently. Mix corn starch and water in a shaker bottle and gradually pour into the sauce to help the thickening process.
- Drizzle over short ribs.
- If you do not use your Instant Pot for cooking the bacon or searing the short ribs, add 3 - 5 minutes to high pressure cooking time since the pot will not be pre-heated.
You will be hooked.
I’m excited to be launching my partnership with the Ohio Beef Council with this recipe. There are 17,000 beef farming families in Ohio and 98% of those are family farms. I’m sure you know that we have some brutal winters in Ohio (I’ve certainly complained about it enough haha!) and seeing this video of a farmer rescuing his cows from a looming storm made me so happy; I always worry about all outdoor animals when a storm is approaching.