Instant Pot Short Ribs in Red Wine Recipe by The Redhead Baker (2024)

FAQs

Why is my short ribs tough in the Instant Pot? ›

Why Are My Instant Pot Ribs Tough? If your ribs are tough, they likely haven't been cooked long enough. Try adding a little extra time to help them tenderize.

Either way, short ribs require long, slow cooking for tender results because they start out so tough. That's why braised short ribs are common. When shopping for short ribs, look for pieces that are meaty—there should be more meat than fat, and the meat should cover the bone.

If they aren't braised long enough, they can be super tough to eat; if they are cooked too long, the meat will just fall apart. The key to preparing short ribs is to cook them until they reach a point that is just before they would fall apart.

Nothing that a little sauce can't fix, and it does mean you get more of the pork flavor, but they're not as nuanced. And the winner is: The slow cooker, but just by a hair (by a rib?). If you're pressed for time, pressure cooker is the way to go.

Short Ribs & Braising:

You don't need any special equipment to braise ribs. First, brown or sear the ribs at a high temperature then cook them in liquid at a lower temperature for a longer period of time. This is an excellent cooking method for tougher cuts of meat that will become tender after prolonged cooking!

Short ribs that are cooked completely submerged in liquid will come out with a thin, watery sauce, while those cooked in just a thin layer of liquid—enough to provide a moist environment under your Dutch oven's lid—will produce a rich, flavorful sauce.

You will need to brown the short ribs before braising. Using a dutch oven or a sauté pan, add the short ribs on one layer and use medium-high heat to brown them. Sear them on each side and let them get a deep brown. Browning is an art form that can take years of practice.

Clean between each bone and on the ends. Flip ribs back over to trim the heavy fat off the top alongside the layer of silver skin. Once the majority of the fat and silver skin has been cleared from the top layer, you can now liberally apply a rub of your choosing to both sides – don't be shy.

Cook with a Good Wine.

You don't need to break the bank, but choose something that tastes good enough to drink on its own (if your wine isn't good, your beef won't be either!). For braising beef, look for a dry, full-bodied red wine such as Cabernet, a fuller-bodied Pinot Noir, or Chianti Classico.

Chilean Cabernet Sauvignon

The red has some of the rich fruit of California wines with a bit more structure (tannins and acid), like Bordeaux. That combination makes Chilean Cab great with short ribs. Look for bottles from Peñalolén or Mapuche.

Can I use red wine for ribs? ›

Flavorful red wine-braised spare ribs is a delicious weeknight or date night meal! Pair it with roasted vegetables and polenta for a filling, unique meal! This is your down and dirty rack of ribs all churched up in its Sunday best. This rack cleans up well.

Grilling to a final internal temperature of 130°F (54°C) ensures that the short rib's intramuscular fat has softened but not yet rendered out, resulting in an unctuous and juicy steak. Slicing short rib steaks across the grain further tenderizes the meat by shortening muscle fibers.

Braising is the act of cooking food in a liquid to add flavor, moisten, and tenderize. It does usually require a longer cooking time, which works best for tougher cuts of meat. Braising is best at lower temperatures like 250-350˚F/121-177˚C to allow your food to cook slowly, usually for hours, depending on what it is.

Soak ribs in cold water for 3 hours to remove excess blood from the meat.

Braising beef short ribs: why and how

You end up with a meat and a sauce that are ideally suited to each other and are both incredibly tasty. Braising is an ancient means of cooking tough cuts of meat to tenderize them, and is also quite simple.

Steam method. If you want to lessen the time required in the previous method, you can try steaming. After coating your meat, transfer it to the oven or a steamer and cook it over low until extra tender. The moisture will help pack in flavors and break down tough fibers.

Slow-Cooker Short Ribs Tips

Braise short ribs for six to eight hours in a slow cooker set on low. Don't try to speed up the cooking process. Short ribs can become tough and chewy if they're cooked too quickly.