Red Wine–Braised Short Ribs with Shallots
- 1h 0mPrep Time
- 1h Cook Time
- 2h Ready In
Beef short ribs are braised in red wine with shallots until tender, then served with a smooth, rich sauce. This Instant Pot recipe delivers deep flavor in a fraction of the usual time.
Ingredients
- 4 lbs bone-in beef short ribs
- 1 tbsp olive oil
- Kosher salt and pepper
- 2 celery chopped
- 1 medium carrot chopped
- 2 clove garlic pressed
- 2 tbsp tomato paste
- 3 cup dry red wine
- 1 lb small shallots halved or quartered if large, root end left intact
- 1 1/2 tsp Worcestershire sauce
- 2 sprig thyme
- 2 bay leaves
- 1 sprig rosemary
- 1 cup low-sodium chicken broth or water
Nutrition (per serving, estimated)
Estimated based off 13 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 127 mg
- Iron: 2.29 mg
- Magnesium: 37.1 mg
- Phosphorus: 122 mg
- Potassium: 573 mg
- Zinc: 0.92 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 lbs bone-in beef short ribs
- 1 tbsp olive oil
- Kosher salt and pepper
- 2 tbsp tomato paste
- 3 cup dry red wine
- 1 1/2 tsp Worcestershire sauce
- 2 sprig thyme
- 2 bay leaves
- 1 sprig rosemary
- 1 cup low-sodium chicken broth or water
Prepare
- Chop 2 celery
- Chop 1 medium carrot
- 2 clove garlic, pressed
- 1 lb small shallots, halved or quartered if large, root end left intact
Let's Cook
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Step 1.
Press Sauté on the Instant Pot and heat the olive oil. Pat the short ribs dry and season with ½ teaspoon each salt and pepper. Working in batches, cook the short ribs until browned on all sides, 10 to 12 minutes per batch. Transfer the browned ribs to a bowl.
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Step 2.
Add the chopped celery, carrot, and pressed garlic to the pot. Cook, stirring occasionally, until the vegetables are tender, 3 to 4 minutes. Push the vegetables to the outside of the pot and add the tomato paste to the center. Cook without stirring until the bottom of the pot is browned, about 1 minute.
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Step 3.
Add the red wine to the pot and simmer until reduced by half, 18 to 20 minutes. While the wine reduces, halve or quarter the shallots if large, keeping the root end intact. After reduction, add the shallots, Worcestershire sauce, thyme sprigs, bay leaves, rosemary sprig, and chicken broth (or water). Return the short ribs and any accumulated juices to the pot. Close and lock the lid.
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Step 4.
Cook on high pressure for 40 minutes. After cooking, allow the pressure to release naturally for 15 minutes, then release any remaining pressure manually.
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Step 5.
Transfer the short ribs (including any loose bones) and the shallots to a platter. Discard the herb sprigs and bay leaves. Skim off any excess fat from the cooking liquid. Using an immersion blender (or a standard blender), puree the sauce until smooth, adding a pinch of salt if needed. Serve the sauce over the short ribs.