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Lunch / Dinner

Instant Pot Short Ribs with Port Wine

Serving up simple, hearty fare is quick and easy with an Instant Pot. Keep the soul-soothing fare going with Instant Pot Short Ribs. Port wine fuses with beef broth, steak sauce, and aromatics for a silky sauce like none other — the ultimate blanket for the tender, fall-off-the-bone ribs and Mashed Cauliflower side.


6 servings

Total Time

about 1½ hours

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Test Kitchen Tips

We tested both tawny and ruby port in this dish. You can use either, but we preferred a tawny.

Short ribs are rectangular pieces of the meaty section of beef ribs. There are distinct layers of fat, connective tissue, and meat layered on the bones. But don’t trim any fat, as it’s interwoven in the meat. If trimmed, it’ll make it hard to keep the ribs intact.


Dredge ribs in 3 Tbsp. flour; shake off excess, reserving any remaining dredging flour.

Preheat Instant Pot on "Sauté" setting and "More" temperature; add oil.

Brown ribs, in two batches, on all sides, 1012 minutes, then transfer to a plate. Add garlic to Pot and sauté until fragrant, 30 seconds. Stir in tomato paste, marjoram, thyme, and bay leaf; sauté until tomato paste darkens in color, about 1 minute, then stir in remaining dredging flour.

Deglaze Pot with ½ cup port, scraping up any brown bits. Cook until port reduces by a third, then stir in broth, remaining ½ cup port, steak sauce, brown sugar, and Worcestershire. Return ribs to Pot, then add carrots and shallots.

Close lid, lock Pot, select "Manual" or "Pressure Cook" setting, and 45 minutes time.

Pressure cook ribs until time is up, then quick release and open Pot. Transfer ribs to a plate, tent with foil, then let rest 10 minutes.

Meanwhile, transfer vegetables, using a slotted spoon, to a serving bowl. Strain and degrease sauce, then return sauce to Pot on "Sauté" setting and “Normal” temperature.

Mash butter with remaining 2 Tbsp. flour for the beurre manié. Whisk half the beurre manié into the sauce and cook until it thickens, adding more until sauce reaches desired consistency. Stir vinegar into sauce; season with salt and pepper.

Serve ribs with vegetables and sauce; top with parsley.


Whisk in half the beurre manié to start, adding more as needed to reach the desired consistency

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