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 short ribs tough in the Instant Pot? If beef short ribs are tough, they simply haven't been cooked long enough.

These ribs are chunky, with plenty of meat surrounding the bones and dense fat marbling throughout. This flavoursome fat and connective tissue means that beef short ribs need long, slow cooking in order to become tender.

Because short ribs require long, slow cooking for tenderness and flavor, braising is the perfect technique for cooking them. Most recipes are quite easy—once you've put everything on to simmer, the slow, moist heat does the work.

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.

Pork ribs take closer to four hours in a slow cooker. Now that it's a little hot to have an oven on all day, I prefer cooking ribs in a multicooker, aka an Instant Pot, and then finishing them under a broiler for three to four minutes to crisp up the edges of the meat.

How long does it take to braise beef short ribs? The time it takes for the beef to become fall apart tender varies depending on what cooking method you use: Oven – 3 hours at 160C/325F. Stove – 2.5 hours.

You want liquid to come about a quarter and no higher than half way up the side of the meat. Because of the curvature of the dino ribs, we'll be cooking them on their sides, so they make a crescent in the pan. Then, of course, you must cook them.

Short ribs are a fatty cut of meat, but don't let that deter you. Fat is flavor, and it plays an important role in making this dish rich and decadent. We brown the short ribs before adding them to the slow cooker, which renders off some of the fat. The red wine and tomato paste in the braising liquid are also key.

Don't Overcook the Beef.

While you want the short ribs to be fall-apart tender, cooking them too long will result in ribs that are mushy. There's a fine line, but it is there. (On the opposite end of the spectrum, if the beef is tough, it needs to cook longer!)

You definitely want these short ribs to be meltingly tender and fall off the bone so make sure you cook them long enough. That said, don't overcook them or they could turn out dry or even too mushy.

Should short ribs be braised bone up or down? ›

It really doesn't matter either way since the meat is going to fall off the bone after it is cooked, and the meat becomes so tender that it's easy to separate into individual servings.

Brown the ribs in olive oil and butter, then set the ribs aside. Cook the onion and garlic in the same pot, then return the ribs to the pot. Pour in the beer and stock. Simmer until the short ribs are very tender, about two hours.

What is the best way to cook ribs so that they are tender and not tough or chewy? Low and slow is the key. 250 degrees to 275 for 4 to 5 hours. Baste or squirt them with apple juice every 30 minutes.

The braising liquid needs to fill the pan enough to cover most of the meat, which gives it time to break down the sinews and connective tissue. However, if you use too much liquid, you run the risk of diluting flavor and having a runny sauce.

Braising is an ancient means of cooking tough cuts of meat to tenderize them, and is also quite simple. Start with meat, and brown it well. Browning gives the whole braise flavor, especially the meat itself. Those Maillard-browning byproducts are what make everything taste meaty, so don't skimp on the browning stage.

One thing is certain about ribs and pork: If you overcook them, they do become dry and tough. There is something very important to learn with the “low and slow” cooking method employed here. Food is ready when it's ready. Not to be evasive, but for the most part, you cannot judge simply by cooking time.

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.