Instant Pot Short Rib

Try this Short Rib over Parmesan and Garlic Mashed Potatoes made with our Zoup! Good, Really Good Beef Bone Broth
Total Time: 45 mins
Course: Main Course
Servings: 6


  • Pressure cooker


  • 3 lb Short Rib
  • ½ onion diced
  • 6 garlic cloves minced
  • 2 carrots peeled and diced
  • 1 celery stalk diced
  • 2 tbsp flour
  • 1 cup red wine
  • 2 cups Zoup! Good Really Good® Beef Broth
  • 2 tbsp tomato paste
  • 1 tbsp rosemary chopped
  • ½ tsp dry basil
  • 1 tbsp parsley chopped
  • ½ tsp red pepper flakes
  • ¼ tsp pepper
  • 1 tsp oregano
  • ½ tsp italian seasoning
  • ¼ tsp thyme
  • 2 bay leaves


  • Season the short ribs generously with salt and pepper.
  • Turn the pressure cooker on to “saute mode.” Brown the short ribs on all sides and then remove from the pressure cooker.
  • Then add the onion, garlic, carrots and celery to the pressure cooker and saute until the veggies are tender.
  • Then add the remaining ingredients and return the short ribs to the pressure cooker. Change the mode on the pressure cooker from “saute” to “pressure cooker.” Select the “meat/stew” mode and cook on high for 35 minutes.
  • Once the timer goes off, you can either slow or quick release. Serve short ribs alongside some garlic mashed potatoes.