Instant Pot Beef Short Ribs for Thanksgiving Dinner

Sophia Martinez

Bone-in short ribs pressure-cooked in red wine and cranberries until fall-off-the-bone tender, finished in a glossy glaze. 40g protein — 70 minutes, serves 4.

Print Recipe

Prep Time 15

Cook Time 55

Total Time 1 10

Course Dinner

Cuisine American

Servings 4

Calories 480 kcal

Equipment

An Instant Pot or electric pressure cooker
Tongs
A wooden spoon
A serving platter

Ingredients

900 g bone-in beef short ribs about 2 lb, cut into 4 pieces
2 tbsp olive oil
1 large onion diced
3 garlic cloves minced
2 tbsp tomato paste
125 ml red wine
250 ml beef broth low sodium
100 g fresh cranberries
1 tbsp honey
1 tbsp balsamic vinegar
1 tbsp fresh rosemary chopped
1 tsp coarse sea salt
1 tsp black pepper freshly ground

Instructions

Season the short ribs with salt and pepper. Set the Instant Pot to Sauté, heat the olive oil, and sear the ribs in batches for 3–4 minutes per side, until deeply browned. Set aside.
Add the onion to the pot and cook for 4 minutes until soft, then add the garlic and tomato paste and cook for 1 minute more.
Pour in the red wine and scrape up the browned bits from the bottom. Let it bubble for 2 minutes.
Add the beef broth, cranberries, honey, balsamic vinegar and rosemary. Return the ribs to the pot, nestling them into the liquid.
Seal the lid, set to Pressure Cook on high for 45 minutes, then let the pressure release naturally for 10 minutes before venting the rest.
Lift the ribs onto a platter and keep warm. Set the pot to Sauté and reduce the cooking liquid for 5–8 minutes, until it turns into a glossy glaze.
Spoon the glaze and cranberries over the ribs and serve, with rosemary sprigs if you like.

Notes

Sear first, then natural-release for 10 minutes. Reduce the sauce until it coats a spoon. Keeps 4 days refrigerated.

Keyword beef short ribs, dinner, high protein, instant pot, thanksgiving