Nothing beats the deep, rich flavors of braised short ribs cooked in a single pot. This one-pot recipe brings together tender beef, aromatic fennel, and a tangy twist from pickled grapes.
With minimal effort, you get a meal that tastes like it’s been simmering all day, but thanks to the pressure cooker, it’s ready in just over an hour.
Perfect for cozy dinners, special occasions, or meal prep, this dish delivers an unbeatable balance of savory, sweet, and tangy flavors in every bite.
Why This One-Pot Recipe Works
One-pot meals save time, reduce cleanup, and maximize flavor. This dish is no exception.
- Layered depth of flavor: Browning the short ribs first builds a rich foundation.
- Aromatic braising liquid: A mix of fennel, garlic, rosemary, and fennel seeds infuses the meat with warmth.
- Quick pressure cooking: Unlike traditional braising, which takes hours, this method delivers fall-apart tenderness in just 35 minutes.
- Unique pickled grape garnish: The sweet and tart grapes cut through the richness of the beef, making each bite more dynamic.
Ingredient Substitutions & Variations
Want to make this dish work with what you have? Try these swaps:
- Meat alternatives: If boneless short ribs are unavailable, use beef chuck-eye roast or even bone-in short ribs for extra richness.
- Vegetable tweaks: Carrots or parsnips can add a subtle sweetness to complement the fennel.
- Spice it up: A pinch of red pepper flakes in the braising liquid adds a gentle kick.
- Acid alternatives: If you don’t have red wine vinegar, try apple cider vinegar or balsamic for a different depth of flavor.
How to Serve & Pair This Dish
This braised short rib recipe pairs well with simple sides that soak up the flavorful sauce.
- Creamy polenta: The velvety texture makes the perfect base.
- Mashed potatoes: A classic, buttery companion.
- Crusty bread: Ideal for soaking up every last drop of sauce.
- Roasted vegetables: Brussels sprouts or asparagus add a fresh contrast.
For drinks, try a bold red wine like Cabernet Sauvignon or a lighter option like Pinot Noir.
Tips for Perfectly Braised Short Ribs
To get the best results, keep these tips in mind:
- Pat the meat dry: This helps achieve a perfect sear.
- Use high heat for browning: A deep, golden crust adds complexity.
- Let the pressure release naturally: This keeps the meat from toughening.
- Defat the sauce: Straining and removing excess fat enhances the dish’s balance.
How to Store & Reheat Leftovers
This dish tastes even better the next day, making it a great meal prep option.
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze in portions with the braising liquid for up to 3 months.
- Reheating: Warm gently over low heat on the stove or in a 300°F oven until heated through. If the sauce thickens too much, add a splash of broth to loosen it.
This one-pot recipe is easy to make but delivers restaurant-quality flavors.
Easy Braised Short Ribs with Fennel & Pickled Grapes One-Pot Recipe
Equipment
- Instant Pot
- Fine mesh strainer
- Fat separator
Ingredients
- 2 pounds boneless beef short ribs trimmed and cut into 2-inch pieces
- 1 teaspoon table salt divided
- 1 tablespoon extra-virgin olive oil
- 1 fennel bulb stalks discarded, bulb halved and sliced into 1-inch wedges (plus 2 tablespoons chopped fronds for garnish)
- 1 onion halved and sliced into ½-inch-thick pieces
- 4 garlic cloves minced
- 2 teaspoons fennel seeds
- ½ cup chicken broth
- 1 sprig fresh rosemary
- ¼ cup red wine vinegar
- 1 tablespoon sugar
- 4 ounces seedless red grapes halved (½ cup)
Instructions
- Sear the Short Ribs: Pat short ribs dry with paper towels and sprinkle with ½ teaspoon salt. Set the Instant Pot to high sauté and heat 1 tablespoon oil until shimmering. Sear short ribs on all sides until browned (about 6 to 8 minutes). Transfer to a plate.
- Sauté the Vegetables: Add fennel wedges, onion, and ¼ teaspoon salt to the pot. Sauté until softened and lightly browned (about 5 minutes). Stir in garlic and fennel seeds and cook for 30 seconds until fragrant. Deglaze with chicken broth and scrape up browned bits. Add rosemary sprig and return short ribs to the pot. Secure the lid, set to high pressure, and cook for 35 minutes.
- Prepare the Pickled Grapes: While the short ribs cook, microwave vinegar, sugar, and remaining ¼ teaspoon salt until warm (about 1 minute). Stir in grapes and let sit for 20 minutes, stirring occasionally. Drain before using.
- Release Pressure & Rest: Let the Instant Pot release pressure naturally for 15 minutes, then quick-release the remaining pressure. Carefully remove the lid and transfer short ribs to a platter, tenting them with foil.
- Strain & Serve: Strain the braising liquid through a fine-mesh strainer into a fat separator. Discard rosemary sprig and transfer vegetables to the serving platter. Let liquid settle for 5 minutes, then pour ¾ cup defatted liquid over the ribs and vegetables. Discard remaining liquid. Garnish with pickled grapes and fennel fronds, then serve.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.