Pressure Cooker Red Wine Braised Short Ribs

December 12, 2017

Pressure cooker red wine braised short ribs are a holiday meal showstopper. The Instant Pot does all the work. Sear the short ribs first, add wine, veggies, and garlic. Make a great pan sauce afterwards too!

Sung to the tune of The Christmas Waltz:

“It’s that time of year, when your kids are all sick,

Every kid you see, seems to say aaachooooo!

And this song of mine, in three-quarter time,

wishes you and yours, lots of Kleenex and Lysol too!”

Ohhhhhh guys. I hate this time of year. The boogers. So many sneezes, coughs, and runny noses. It seems to go from one kid to the next then to me then to Mike. It is like the never ending circle.

And not the good circle, like the circle of life. This kind of circle is like friggen Carcosa. Only a handful of you will probably understand that reference. Leave me a comment if you know what TV show it’s from and you’ll get my love forever and ever!

Like I said last week when I was sick, life goes on.

This year I am gearing up to cook Christmas day. I have always loved Christmas and have always wanted to cook the main event. I may live to regret this decision, hahaha!

What I don’t regret is the fact that I shared my meh-ness towards Thanksgiving turkey. I just think there are better things you can cook as the main event.

Like Coq au Vin or short ribs! Duh.

Back in September, I cooked these short ribs for my sister in law and all our friends for her birthday. I knew right away, short ribs. This recipe has been in my back pocket for years.

After the birthday dinner was over, everybody had nothing but good things to say about the short ribs. Just to continue tooting my own horn for a second, my sister inlaw’s friend, who is a local TV anchor, shared the recipe on his social media accounts.

People started asking for the recipe and I was like uuuuhhhh… crickets.

I am posting now! Three months later.

Because short ribs are perfect for big holiday gatherings.

They are so easy because you can cook them the day before and just reheat them. I used to always cook them at 350 degrees F for like 6 hours in a Dutch oven. You can totally do that method too. But why add another thing to your oven on Christmas when you can enlist the help of your Pressure Cooker/Slow Cooker aka the Instant Pot or Crockpot Express Crock.

You even take the cooking liquid at the end and make a quick sauce. Serve it with mashed potatoes, polenta, or even my ricotta gnocchi.

At least you guys will be able to share the recipe right away when people ask for it, because trust me, they will!

Pressure Cooker Red Wine Braised Short Ribs

Pressure Cooker Red Wine Braised Short Ribs

Yield: 6 -8 Short Ribs
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes

Melt in your mouth red wine braised short ribs all cooked in your multi-cooker pressure cooker / slow cooker.

Ingredients

  • 1 Tablespoon Olive Oil
  • 6-8 Bone-In Beef Short Ribs
  • Lots of Kosher Salt
  • 2 Carrots, roughly diced
  • 1 Small Yellow Onion, roughly diced
  • 2 Celery Stalks, roughly diced
  • 4 Cloves of garlic, peeled and smashed
  • 1 Bay Leaf
  • 1/2 a Bottle of Red Wine, Cabernet or Chianti
  • Freshly Ground Black Pepper
  • 1 Tablespoon Cornstarch

Instructions

  1. Season the short ribs with lots of kosher salt.
  2. Set your pressure cooker/multicooker to saute/brown. Add the olive oil. Let the cooker get hot for a minute or two. Add the short ribs and brown on all sides.
  3. After about 10 minutes of browning, turn off the cooker, and remove the short ribs.
  4. Add the celery, carrots, onion, and garlic. Stir to pick up some of the burnt bits from the bottom of the cooker.
  5. Add the 1/2 bottle of red wine. Stir to combine. Add the short ribs back to the pot along with the bay leaf and a good bit of freshly ground black pepper.
  6. Set the cooker to meat, high pressure for 2 hours. Secure the lid and let it cook.
  7. After two hours, carefully release the pressure and steam. Remove the short ribs from the cooker and set them off to the side.
  8. Set a fine mesh strainer over a large bowl. Using oven mitts, pick up the cooker's bowl and pour the liquid through the strainer.
  9. Add the cornstarch to 1/2 cup of cool water. Mix until combined and no lumps remain.
  10. Place the short rib cooking liquid and cornstarch slurry back into the cooker. Stir to combine. Add the short ribs back in too.
  11. Cover with lid and cook on the meat, high pressure setting for 1 more hour.
  12. After one hour let the short ribs sit until the steam has naturally been released, about 15 minutes. Remove the lid.
  13. Remove the short ribs and place in serving bowl/dish. Mix the sauce to make sure it has thickened. Pour the sauce over the short ribs and serve.
  14. If you aren't serving them the day you make them, store the short ribs and sauce in an air tight container in the fridge. Put them back into your multi-cooker on the warming setting with the lid on until ready to serve.

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