Instant Pot Tuscan Short Ribs

Every time I hear “[insert food here] in a Tuscan sauce,” it translates to a creamy, garlic-y Parmesan sauce which usually contains mushrooms and spinach over pasta or chicken. So to change things up a bit, I created my own version of a Tuscan sauce and decided to cascade it over the most tender, succulent, and fall-off-the-bone short ribs you’ve ever known.

This dish is so simple to make in the Instant Pot and such a success in the mouth, it will make you angry ever made short ribs any other way before (and you never will again).

Tuscan Short Ribs
Onion
It begins with an onion…
sliced onion
…which we’ll slice into strands.
Short ribs
Grab some nice, chunky short ribs that are cut like this (most markets will have them cut this way).
seasoned short ribs
Season them with some kosher salt & pepper.
Adding olive oil to pot
Add some olive oil to the Instant Pot and give it some heat.
searing short ribs
Once heated, sear the short ribs for a minute or two so all the sides are lightly browned.
Seared short ribs resting
Once done searing, remove the short ribs to a bowl or plate to rest.
adding white wine to the pot
Add some dry white wine to the pot…
Deglazing pot
…and use a wooden spatula or mixing spoon to deglaze (scrape) the bottom of the pot, freeing it of any browned bits from the sear.
Adding butter to pot
Now, let’s add some butter (because, creamy sauces always taste better with butter).
melted butter and bubbling wine
Once it melts and bubbles…
Adding onions to the pot
…add in the onions…
adding mushrooms to pot
…some sliced mushrooms…
adding garlic to pot
…and minced garlic.
Sautéing veggies
Sauté everything for a few minutes until it cooks down and softens.
Adding more wine to pot
Pour in the some more white wine…
Adding broth to pot
… some broth…
adding seasonings to pot
…and some seasonings.
Stirring pot
Give everything a good stir until combined.
Nestling short ribs in the pot
Nestle (I love that word) the short ribs into the pot – stacking them on top of each other if needed.
Top with mushrooms
Top with additional mushrooms kept whole and then halved.
Topping with spinach
…as well as some spinach (it’s fine if it comes above the brim of the pot as it will wilt into nothing once pressure cooked). Secure the lid and cook at high pressure.
Making a cornstarch slurry
While the shirt ribs are pressure cooking, create a slurry by adding equal parts cornstarch and water to a mixing bowl…
mixing slurry
…and mix until it’s a smooth consistency.
Tongs in pot
When done pressure cooking, grab some tongs…
…and carefully transfer the short ribs to a serving bowl. (NOTE: They will be SUPER tender and the bone may even fall out while doing so!)
Stirring in slurry
It’s time to give this sauce a Tuscan transformation! Give it some heat, and once bubbling, stir in the slurry.
simmering
After a short period of simmering, kill the heat.
Adding heavy cream
Add some heavy cream to the pot…
Parmesan
…grated Parmesan…
Adding boursin
…Boursin (or any herb cheese or cream cheese)…
Adding parsley flakes
…and dried parsley flakes.
Stirring pot
Stir until the dairy is totally blended into the sauce…
Stirring pot
…making it a rich Tuscan-style gravy.
Ladling sauce over short ribs
Generously ladle the sauce over the short ribs (you’ll still have plenty leftover for rice, veggies and pasta!)
Finished short ribs
…and look at that serving dish of beauty!
Short ribs over rice
I also love serving it over some rice pilaf or pasta.
Man eating food
Well hey, just look at what you’ve done!
Man trying food
Go on, give it a try.
Man reacting to food
And apologies in advance because you’re going to make faces that make you look like this.
Man reacting to food
Or this. It’s that good! It also goes great over my mushroom risotto.
Yield: 6

Instant Pot Tuscan Short Ribs

Instant Pot Tuscan Short Ribs

Every time I hear "[insert food here] in a Tuscan sauce," it translates to a creamy, garlic-y Parmesan sauce which usually contains mushrooms and spinach over pasta or chicken. So to change things up a bit, I created my own version of a Tuscan sauce and decided to cascade it over the most tender, succulent, and fall-off-the-bone short ribs you've ever known.

Prep Time 10 minutes
Cook Time 1 hour
Additional Time 10 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 4-6 pounds bone-in short ribs (they should be chunky like in the photos)
  • Kosher salt and black pepper to season the ribs (about 1 1/2 teaspoons of each)
  • 1/2 cup dry white wine (like a Sauvignon Blanc), divided
  • 6 tablespoons (3/4 stick) salted butter
  • 2 pounds baby Bella or white mushrooms, divided as follows: 1 pound sliced and 1 pound halved
  • 1 large yellow onion, sliced into 1/4-inch strands
  • 9 cloves garlic, minced or pressed
  • 1 cup garlic or chicken broth (I used 1 teaspoon Garlic Better Than Bouillon + 1 cup water)
  • 1 teaspoon garlic salt
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 5 - 8 ounces baby spinach
  • 1/4 cup cornstarch + 1/4 cup water, mixed to form a slurry
  • 1 cup grated Parmesan cheese
  • 1/2 cup heavy cream
  • 5.2-ounce package Boursin (any flavor) or 4 ounces of a brick of cream cheese
  • 2 teaspoons dried parsley flakes

Instructions

  1. Lightly rub short ribs with salt and pepper. Add the olive oil to the pot, hit Sauté and Adjust to the More or High setting. After 3 minutes of hitting, in batches, sear the short ribs for 1 minute on each side. Set aside when done.
  2. Add 1/4 cup of the wine to the pot and deglaze (scrape) the bottom, getting up any browned bits. Add the butter and once melted, add the pound of sliced mushrooms, onion, garlic and sauté for 5 minutes until the mushrooms are slightly browned.
  3. Add the remaining 1/4 cup of wine, broth, garlic salt, garlic powder, Italian seasoning and stir, making sure the bottom of the pot is smooth and cleared of any browned bits. Nestle in the short ribs, stacking them on top of each other. Top with the pound of halved mushrooms and the spinach but do not stir.
  4. Secure the lid and make sure the valve is in the sealing position. Hit Cancel followed by Manual or Pressure Cook on High Pressure for 45 minutes. When done, allow a 15-minute natural release followed by a quick release.
  5. Using tongs, carefully remove the ribs from the pot (they will be super tender) and place in a serving dish (try to keep most of the spinach and the mushrooms in the pot). Hit Cancel followed by Sauté and Adjust so it’s on the More or High. Once the sauce is bubbling, add the slurry, stirring immediately. Let simmer for 30 seconds and then add the cream, Parmesan, Boursin and parsley flakes and stir until fully melded before hitting Cancel to turn the pot off. Let the sauce rest for 5 minutes.
  6. Pour the sauce over the short ribs and serve over some rice or pasta along with some crusty Italian bread to sop up the extra sauce.

Jeffrey's Tips

If you don't wish to use wine, simply sub more broth in its place.

I like to top the halved mushrooms before pressure cooking because I feel it keep them more substantial, but you can definitely add them with the sliced mushrooms in Step 2 and sauté. Alternatively, you can also leave them out completely if they aren't your thing - same with the spinach.

This recipe will give you a LOT of extra sauce (which is a good thing). Feel free to serve it over rice, pasta, veggies or any other proteins!

Reader Interactions

Comments

  1. Kathy

    It would be helpful if you could give cooking time if someone needs to make a half recipe. I’m not that proficient with the Instant Pot and usually only make half recipes for our small family.

  2. Roxanne

    Holy God, man! If I hadn’t just been to Costco with the recipe for Stroganoff, this would be dinner tonight!! Sounds heavenly and I’ll be trying it soon! Thanks for all you do! (But not the extra 10 pounds!!) 😘

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