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Braised Short Ribs with Sauce

Braised Short Ribs with Cheesy Grits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Eric Jones
  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x
  • Diet: Gluten Free


Tender, fall-off-the-bone Instant Pot (paid link) braised beef short ribs glazed in a rich red wine sauce and served on top of cheesy stone ground grits (paid link).


Units Scale

For the braised short ribs:

  • 2.5 lb bone-in short ribs
  • 1 1/4 tsp sea salt, divided
  • 3 tsp black pepper, divided
  • 2 tbsp cooking oil
  • 3 tbsp butter
  • 6 garlic cloves, minced
  • 1 cup red wine or port
  • 2 cups beef stock
  • 2 tbsp brown sugar
  • 1 tbsp fresh thyme leaves
  • 1 medium onion, diced
  • 2 tbsp tomato paste
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp ground thyme
  • 1 tbsp of water
  • 1 tbsp cornstarch

For the Cheese Grits:

  • 1 cup stone ground yellow grits
  • 3 cup water
  • 1 cup heavy whipping cream
  • 1 tsp sea salt
  • 3 tbsp butter
  • 1 cup shredded cheddar cheese


  1. Set: Turn the Instant Pot (paid link) to Saute High.
  2. Sear: Season the short ribs with 1 tsp sea salt and 2 tsp black pepper. Add the cooking oil to the hot Instant Pot (paid link) and sear the short ribs for 2 minutes on each side. Remove from the heat.
  3. Sauce: Change the Instant Pot (paid link) setting to Pressure Cook High for 45 minutes. Add butter and minced garlic and stir until butter melts. Pour in the red wine, beef stock, brown sugar, fresh thyme leaves, diced onions, and tomato paste. Stir for a few minutes until it comes to a light boil.
  4. Cook: Place short ribs into the pot and top with oregano, 1 tsp black pepper, garlic powder, onion powder, ground thyme, and 1/4 tsp sea salt. Close the lid and cook for 45 minutes at Pressure Cook High, then slow release for 15 minutes.
  5. Grits: While short ribs are cooking, add water and whipping cream into a pot and bring to a boil. Add stone ground grits (paid link) and stir before lowering the heat to simmer. Cook covered for 20 to 25 minutes or as instructed. Once complete, fold in butter and cheddar cheese. Stir until smooth.
  6. Finish: When the steam is released from the Instant Pot (paid link) remove the lid. Add water and cornstarch to a small bowl. Add this combination to the short ribs and sauce. Stir.
  7. Assemble: Add cheesy grits to a bowl and top off with short ribs and red wine sauce.


If you do not have an Instant Pot (paid link), you can bake your short ribs in the oven for 3 hours. See the note above in the post for the details.

You can substitute the fresh garlic cloves for 3 tsp. pre-minced garlic.

Choose any red wine you enjoying drinking. However, I typically use a Cabernet Sauvignon, Merlot, or Malbec.

  • Prep Time: 5 minutes
  • Cook Time: 60 minutes
  • Category: Dinner
  • Method: Instant Pot (paid link)
  • Cuisine: American


  • Calories: 1932
  • Sugar: 6.8g
  • Sodium: 1151mg
  • Fat: 145.5g
  • Carbohydrates: 14.7g
  • Fiber: 2g
  • Protein: 140.6g
  • Cholesterol: 657mg