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Cooking short ribs in red wine delivers an unbelievably rich sauce perfect for spooning over noodles. Serve with a chunk of bakery bread so that you don't miss a drop of the delicious sauce. 

Recipe by Oxmoor House


Read the full recipe after the video.

Recipe Summary

10 mins
1 hr 2 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Place 3 tablespoons flour in a shallow dish. Sprinkle beef with salt and pepper; dredge in flour. Remove lid from a 6-quart Instant Pot. Press [Sauté], and use [Adjust]to select “More” mode. When the word “Hot” appears, swirl in oil. Add beef to cooker; cook 8 minutes, browning on all sides. Remove beef from cooker, reserving 1 tablespoon drippings in cooker.

  • Add celery and next 4 ingredients (through onion) to drippings in cooker; sauté 4 minutes. Stir in tomato paste. Add broth, wine, and 1⁄4 cup water to cooker, scraping cooker to loosen browned bits. Return ribs to cooker. Turn cooker off.

  • Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure”, and use [-] or [+] to choose 52 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release.

  • Remove beef from cooker. Strain cooking liquid through a fine sieve into a bowl; discard solids. Return cooking liquid to cooker. With lid off, press [Sauté], and use [Adjust] to select “More” mode.

  • Combine 1 tablespoon cold water and 1 tablespoon flour in a small bowl. When cooking liquid comes to a boil, add flour mixture, stirring with a whisk. Turn cooker off. Press [Sauté], and use [Adjust] to select “Normal” mode. Simmer, stirring constantly, 3 minutes or until slightly thick. Serve ribs and noodles with sauce. Garnish with chopped parsley, if desired.


[copyright] 2017 Oxmoor House, from InstantPot Weekday Meals, on newsstands 3/3/17