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Pressure-Cooker Short Ribs

These tender short ribs explode with flavor, and they're a quick and easy alternative to traditionally braised short ribs. Serve with egg noodles, rice or polenta. .—Rebekah Beyer, Sabetha, Kansas
  • Total Time
    Prep: 30 min. Cook: 50 min.
  • Makes
    6 servings


  • 3 pounds bone-in beef short ribs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon canola oil
  • 2 large onions, cut into 1/2-inch wedges
  • 6 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 cup beef broth
  • 2 cups dry red wine or beef broth
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 4 medium carrots, cut into 1-inch pieces
  • 4 teaspoons cornstarch
  • 3 tablespoons cold water


  • Sprinkle ribs with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add oil. Working in batches, brown ribs on all sides; transfer to a plate and keep warm.
  • Add onions to cooker; cook and stir until tender, 8-9 minutes. Add garlic and tomato paste; cook and stir 1 minute more. Stir in beef broth, wine, thyme and bay leaf. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add ribs back to cooker, partially but not fully submerging them. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Add carrots; bring back to full pressure and cook 7 minutes. Quick-release pressure. Press cancel.
  • Remove ribs and vegetables; keep warm. Skim fat from cooking liquid. Discard thyme and bay leaf. Select saute setting and adjust for medium heat; bring cooking juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with ribs and vegetables.

Test Kitchen tips
  • Short ribs can be an expensive cut of beef, but they are perfect for a special occasion.
  • Cut your vegetables in uniform sizes to ensure even cooking.
  • Nutrition Facts
    1 serving: 265 calories, 13g fat (5g saturated fat), 55mg cholesterol, 412mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 20g protein.

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    Average Rating:
    • Pamela
      Nov 15, 2020

      Followed the directions to the letter, but added a parsnip. It was excellent. Can't wait to fry it with mushrooms and other vegetables.

    • Cindy
      Oct 22, 2020

      Made this for the family and the 'gravy' with mashed potatoes is 5-star restaurant-worthy! Absolutely amazing taste. The meat comes out fork tender and is delicious as well. I bought 3.7 lbs. of short ribs for 3 big guys and me (mom) and there was nothing left over. A definite keeper.

    • BIngram
      Sep 27, 2020

      Great recipe cooked them longer and they were nice and tender...

    • Toni
      Apr 7, 2020

      Made it 2night great??????

    • Jan
      Mar 1, 2020

      Delicious flavors. The short ribs were not as tender as I expected, even though they fell off the bone. I will make again!

    • jmkasprak
      Sep 26, 2019

      The short ribs were so tender and delicious, and the carrots (and potatoes that I added as well) were perfectly done.)

    • Lynette
      Aug 6, 2019

      These ribs are fabulous! If I could afford to, I would make these every week. And so easy in the instant pot.

    • papasonken12
      May 5, 2018

      No comment left

    • Barb
      Jan 15, 2018

      I've never made ribs before and was nervous. I only did a half recipe but next time I'm doing a full one to have leftovers for the next day. My husband is still raving about how great they were 2 days later!