Instant Pot Wine-Braised Short Ribs with Mushrooms and Gravy

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains similar flavors without alcohol.

beef short ribs

🥗Healthier: pork ribs

💰Cheaper: chicken thighs

Pork ribs are often less expensive and chicken thighs are a leaner option.

Preheat on the highest sauté setting and add the butter when the display reads “HOT.” Add the bacon and cook until crispy and the fat has rendered out. Move the bacon to a bowl, making sure to leave 2-4 tablespoons of fat in the pot (add olive oil if you need more fat).

Season the short ribs generously with salt and black pepper and add to the pot. Brown well on each side, about 5-6 minutes per side. Move the browned meat to a holding tray.

Add the onion, carrot, and mushrooms and cook until softened and the mushrooms have released most of their liquid, stirring only once or twice.

Add garlic, tomato paste, thyme, sage, salt, pepper, and bay leaves. Stir for just a minute to coat the veggies in the seasonings.

Add red wine and stir well, scraping up any stuck-on browned bits from the bottom of the pot. Return the cooked bacon and stir to evenly distribute. Nestle the short ribs into the liquid along with any collected juices.

Lock and seal the lid and cook on high for 60 minutes followed by at least a 15-minute natural pressure release before reopening the pot.

Move the short ribs and mushrooms/veggies to a serving platter and set aside while you make a gravy.

To make gravy, set the pot back to the medium sauté setting to bring the liquid up to a bubble. Whisk corn starch and water together in a small cup to make a slurry. Whisk the slurry into the hot liquid until the gravy reaches your desired thickness.

Serve with sides as you like.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens