Welcome back to the Hosting HAUS, where I share a little slice of my kitchen adventures each month. Today, I’m bringing you a dish that might sound fancy but is actually so simple once you’ve got the right tools: Red Wine Short Ribs, made effortlessly in the Instapot (I linked the one I use here).
There’s something about short ribs that feels like a restaurant treat, but I promise you can recreate it at home with minimal fuss. My version takes about two hours total, and the Instanpot does most of the heavy lifting. Plus, it’s a single-pot situation for the most part, which I love for easy cleanup.
Here’s how I did it:
Step-by-Step: The Short Rib Magic
1. Preparation is Key:
Start by letting your short ribs come to room temperature. I used about six bone-in short ribs, roughly two and a half to three pounds total. An hour or two on the counter helps them cook evenly. Season them generously with salt and pepper.
2. Searing for Flavor:
Turn your Instapot on to the sauté (or sear) setting and add a bit of high-heat oil—I used avocado oil. The secret here is patience: let those short ribs sizzle for a good three to four minutes on each side. You want a beautiful golden crust, and yes, that means turning them to sear all the sides. This step is the longest, but it’s worth it for the flavor.
3. Building the Base:
Once your short ribs are nicely browned, remove them and set them aside. Pour off the excess fat, leaving about a tablespoon in the pot. Now toss in your chopped carrots (three whole carrots), celery (four stalks), and one whole onion. Sauté them for a few minutes until fragrant, seasoning as you go.
4. Deglazing and Braising:
Add two cups of red wine to deglaze the pot, scraping up all those delicious browned bits. Let it cook for a couple of minutes, then nestle the short ribs back into the pot. Toss in a couple sprigs of rosemary for a bit of herbal warmth.
5. Pressure Cooking to Perfection:
Seal the Instapot and set it to the “stew” or “meat” setting on high pressure for 45 minutes. If you’re using boneless short ribs, you can reduce the time to about 35 minutes. Once it’s done, let the pot naturally release pressure for 15 minutes before venting the rest.
6. Reducing the Sauce:
Once you’ve removed the short ribs, you’ll likely have a gorgeous, savory sauce in the pot. To create a rich reduction, transfer it to a wide pan, add a few tablespoons of balsamic vinegar, and let it simmer for about 15 to 20 minutes until thickened.
7. Serving it Up:
Serve your melt-in-your-mouth short ribs over a rustic mashed potato—skins on for extra texture—alongside a veggie like broccoli. Drizzle that luscious red wine reduction on top, and you have a meal that feels like a special occasion any night of the week.
Red Wine Short Ribs in the Instapot
Ingredients
- 6 bone-in short ribs (about 2.5 to 3 lbs total)
- Salt and pepper, to taste
- 2 tablespoons avocado oil (or another high-heat oil)
- 3 carrots, chopped
- 4 celery stalks, chopped
- 1 large onion, chopped
- 2 cups red wine
- 2-3 sprigs fresh rosemary
- 3 tablespoons balsamic vinegar (for the reduction)
- Optional: mashed potatoes and a side vegetable for serving
Directions
1. Prep the Short Ribs:
Let the short ribs sit at room temperature for about an hour. Season generously with salt and pepper.
2. Sear the Ribs:
Turn the Instapot to sauté mode and add avocado oil. Once hot, add the short ribs and sear them for 3-4 minutes on each side until a golden crust forms. Remove the ribs and set aside.
3. Sauté the Veggies:
Pour off excess fat, leaving about a tablespoon in the pot. Add the chopped carrots, celery, and onion. Sauté for about 3-4 minutes until they begin to soften and are fragrant.
4. Deglaze and Add Wine:
Pour in the red wine, scraping up any browned bits from the bottom. Let it simmer for a couple of minutes.
5. Pressure Cook:
Return the short ribs to the pot and add the rosemary sprigs. Seal the Instapot and cook on high pressure (using the “meat” or “stew” setting) for 45 minutes for bone-in ribs. Let the pressure release naturally for 15 minutes, then manually release any remaining steam.
6. Make the Reduction:
Remove the short ribs and transfer the sauce to a wide pan. Add the balsamic vinegar and simmer for 15-20 minutes until thickened.
7. Serve and Enjoy:
Serve the short ribs over mashed potatoes with the reduction drizzled on top, and a side of your favorite vegetable.
And there you have it! Feel free to add any personal touches or photos, and your Hosting HAUS readers will be in for a treat.
Tools I Used
- Instant Pot (linked)
- Sauce Pan (linked)
- Measuring Cups (linked)
- Whisk (linked)
- Serving Plate (linked)
