Pressure Cooker Braised Short Ribs

Image of Caroline Chambers
Rated 5.0 based on 3 customer reviews
Pressure Cooker Braised Short Ribs
Pressure Cooker Braised Short Ribs


  • 3 pounds beef short ribs
  • 2 teaspoons kosher salt, divided
  • 1½ teaspoons freshly ground black pepper, divided
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 large carrot, chopped
  • 1 celery stalk, chopped
  • 3 cloves garlic, chopped
  • 2 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes
  • ½ cup dry red wine
  • ¼ cup red wine vinegar
  • 2 bay leaves
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons chopped parsley


For best results, we recommend using:


  1. Season short ribs with 1 teaspoon salt and 1 teaspoon black pepper.
  2. Heat olive oil in pressure cooker set to Sauté on High.
  3. Sear short ribs in hot oil until deep golden brown all over, about 3 minutes per side; transfer to a plate.
  4. Drain all but 1 tablespoon of remaining fat from the pot.
  5. Set pressure cooker to Sauté on Normal. Sauté onion, carrot, celery, and garlic in hot fat until softened, 4 to 6 minutes.
  6. Stir broth, tomatoes, wine, vinegar, bay leaves, red pepper flakes, and remaining salt and pepper with the vegetable mixture; bring to a boil and set pressure cooker to Sauté on Low.
  7. Lay short ribs into the braising liquid, bone-side up.
  8. Lock pressure cooker lid in place and set steam vent to Sealing.
  9. Select Pressure Cook (Manual) and cook for 45 minutes on High pressure.
  10. Once the cooking cycle has completed, allow pressure to release naturally.
  11. Transfer short ribs to a plate.
  12. Remove and discard bay leaves. Skim fat from surface of braising liquid; discard.
  13. Blend the liquid using immersion blender fitted with the blade attachment on High until smooth, 45 to 60 seconds; season with salt and pepper.
  14. Ladle about ⅓ cup of the sauce into each bowl. Lay two short ribs into each portion of sauce; garnish with parsley to serve.
Mealthy Tip

Add more vinegar for a punchier sauce!

Nutrition Facts

Per Serving: 776 calories; 56g fat; 5.1g carbohydrates; 59g protein; 227mg cholesterol; 1211mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 6

Amount Per Serving
Calories 776 Calories from Fat 505
% Daily Value*
Total Fat 56g 86%
Saturated Fat 24g 118%
Trans Fat 3.2g
Polyunsaturated Fat 2.8g
Monounsaturated Fat 29.3g
Cholesterol 227mg 76%
Sodium 1211mg 50%
Total Carbohydrate 5.1g 2%
Dietary Fiber 1g 6%
Sugars 2.1g
Protein 59g
Vitamin A 33% Vitamin C 13%
Calcium 5% Iron 38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(3 Reviews)

How would you rate this recipe?

What others are saying

Image of Caro Hodgin

Caro Hodgin says:

These are so damn good. I made them for a dinner party and my guests freaked out. I had leftover sauce that I froze and will keep around... next time I'll just through the ribs in the pre-made sauce and be ready to go!

Image of Jo Lauer

Jo Lauer says:

This is a really good, basic braised short rib recipe that's easy to follow for even novice cooks like myself. I really enjoyed the sauce, although next time I may add more vinegar as the recipe suggests. These were a big hit at home and will definitely make again.

Image of Gina Anastasia

Gina Anastasia says:

I really liked the tomato sauce from the braising liquid. I was not sure how the texture of the meat would turn out, but it was perfect. It takes a little bit longer to make, but still one of the quicker methods for braised short ribs.