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Braised Short Ribs
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5 from 2 votes

Braised Short Ribs -Dutch Oven or Instant Pot

These short ribs are fall off the bone tends with loads of flavor. In the instant pot they are ready to eat in under 90 minutes
Prep Time15 mins
Cook Time1 hr
Instant Pot slow release 15 minutes15 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: American
Keyword: beef, dutch oven, instant pot, one pot meal
Servings: 4
Calories: 1012kcal


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  • Instant Pot or Dutch Oven


  • 4 lbs. beef short ribs
  • 4 slices Bacon
  • 1 medium onion cut into 8 pieces
  • 2 stalks celery large diced
  • 1 large Carrot cut into 2 inches by 1/2 inch sticks
  • 2 cloves garlic minced
  • 3 tbsp. flour Use 1 tbsp if cooking in a Dutch Oven
  • 2 cups beef broth
  • 1/2 cup red wine
  • 2 tsp Worchester Sauce
  • 4 sprigs thyme 1/2 tsp dried
  • 3 sprigs oregano 1 tsp if dried
  • 2 sprigs rosemary 1/2 tsp. if dried


  • If using a Dutch Oven preheat the oven to 350°
  • In the Dutch Oven on medium-high heat or a frying pan on medium heat add the bacon and cook until the fat is rendered and the bacon starts to crisp. Remove Bacon.
  • Season the short ribs with salt and pepper and Sear/brown on all sides. Brown the short ribs in two batches. Set the short ribs aside after they are Seared.
  • Drain all but 1 Tbsp of the fat. Add the onions and celery and saute for 3 minutes, add the garlic and saute until fragrant.
  • Add the flour and stir in. Cook for 2 minutes while stirring. You can add the flour here or use it to make gravy with the liquid after the spare ribs are done cooking.
  • Add the ribs to the Instant Pot pot along with all the rest of the ingredients. Finish with the fresh herbs. Lay the herbs on the top of the meat.
    Short Ribs in Instant Pot
  • Dutch Oven method: Add the ribs back into the dutch oven and then all of the rest of the ingredients. Bake in the oven for 3 hours.
  • Instant Pot: Add the lid and lock closed. Set on high pressure and timer for 75 minutes. Slow-release pressure for 15 minutes then a quick release.
  • Remove the herbs and discard. Place the ribs and vegetables on a serving platter.
  • Strain the liquid into a gravy separator and remove the fat. Season the liquid with salt and pepper and serve with the short ribs and vegetables.
    Braised Short Ribs


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Serving: 1lb | Calories: 1012kcal | Carbohydrates: 23g | Protein: 94g | Fat: 56g | Saturated Fat: 23g | Cholesterol: 282mg | Sodium: 937mg | Potassium: 2366mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3200IU | Vitamin C: 11mg | Calcium: 102mg | Iron: 13mg