Braised Short Ribs Instant Pot: The Lazy Chef’s Gourmet Hack

Imagine tender, fall-off-the-bone short ribs—rich, savory, and drowning in a velvety sauce—without babysitting a stove for hours. Sounds like a fantasy? The Instant Pot makes it reality in under 90 minutes.

No fancy skills, no Michelin-star patience. Just dump, press a button, and pretend you’re a culinary genius. Why settle for takeout when you can outshine most restaurants with minimal effort?

Let’s get to it.

Why This Recipe Works (Spoiler: It’s Stupidly Easy)

Braised short ribs usually demand a slow cooker or Dutch oven and half your day. The Instant Pot? It’s the cheat code.

Pressure cooking locks in flavor and tenderness while reducing cooking time by two-thirds. The result? Meat so tender it practically dissolves, and a sauce so rich you’ll want to drink it.

Plus, you’ll look like you tried way harder than you actually did.

Ingredients: Short List, Big Flavor

• 4 lbs beef short ribs (bone-in for maximum flavor)
• 2 tbsp olive oil (or whatever oil you’ve got)
• 1 large onion, chopped (tears optional)
• 3 garlic cloves, minced (or 5 if you’re brave)
• 2 cups red wine (cheap is fine—you’re cooking, not sipping)

2 cups beef broth (low-sodium, unless you love salt)

• 2 tbsp tomato paste (the secret umami booster)
• 1 tbsp Worcestershire sauce (try pronouncing it, we’ll wait)
• 1 tsp thyme (fresh or dried, no one’s judging)
• Salt and pepper (to taste, or until your ancestors whisper “enough”)

Step-by-Step: Lazy Perfection in 7 Steps

1. Sear the ribs. Use the Instant Pot’s sauté function to brown the ribs in oil. Don’t skip this—it’s the flavor foundation. Work in batches if needed.
2. Sweat the onions and garlic. Toss them in after the ribs and cook until soft.

   If they burn, you’ve gone too far. Congrats, you’ve discovered failure.

3. Deglaze with wine. Pour in the wine, scrape the bottom, and let it reduce slightly. This prevents the dreaded “burn” notice and adds depth.
4. Add everything else. Broth, tomato paste, Worcestershire, thyme, salt, pepper.

   Stir. Pretend you’re a scientist mixing potions.

5. Pressure cook. Seal the lid, set to high pressure for 45 minutes. Walk away.

   Binge half a Netflix show.

6. Natural release. Let the pressure drop naturally for 15 minutes. Impatience here = steam burns. Not a vibe.
7. Reduce the sauce (optional). For a thicker sauce, simmer it using the sauté function for 5–10 minutes.

   Or don’t. We’re not your boss.

Storage: Because Leftovers Are Life

Store ribs and sauce in an airtight container in the fridge for up to 4 days. Reheat gently—microwave works, but stovetop avoids rubbery meat.

Freeze for up to 3 months, though let’s be real, they won’t last that long.

Why You’ll Love This Recipe

It’s foolproof, faster than traditional braising, and tastes like you slaved for hours. Short ribs are packed with collagen, which transforms into silky goodness under pressure. Plus, it’s a one-pot meal—less cleanup, more bragging rights.

Serve it over mashed potatoes, polenta, or straight from the pot. No one’s watching.

Common Mistakes (Don’t Be That Person)

• Overcrowding the pot. Searing in batches ensures a proper crust. Patience, grasshopper.
• Ignoring the “burn” notice. Deglaze thoroughly.

  The Instant Pot isn’t forgiving.

• Using boneless ribs. Bones = flavor. Don’t argue with science.
• Skimping on salt. Underseasoned meat is a tragedy. Taste as you go.

Alternatives: Mix It Up

• No wine? Use extra broth and a splash of balsamic vinegar.
• Vegetarian? Swap ribs for portobello mushrooms (but manage expectations).
• Instant Pot shy? Slow cooker works—cook on low for 8 hours.

  Set it and forget it.

FAQs: Because You’re Curious

Can I use frozen short ribs?

Technically yes, but thaw them first. Frozen meat messes with cooking time and searing. Unless you enjoy gambling with dinner.

Why natural release?

Quick release toughens the meat.

Natural release keeps it tender. Physics, baby.

Can I make this ahead?

Absolutely. In fact, it tastes better the next day.

Flavors meld, and you look organized. Win-win.

What if my sauce is too thin?

Simmer it longer, or mix 1 tbsp cornstarch with 2 tbsp water and stir it in. Sauce too thick?

Add broth. You’re in control now.

Final Thoughts

Braised short ribs in the Instant Pot are the ultimate “looks fancy, takes zero effort” dish. It’s comfort food with a gourmet twist, minus the hassle.

Whether you’re impressing guests or treating yourself, this recipe delivers. Now go forth and braise like the lazy genius you are.