When Ree Drummond — the beloved Pioneer Woman and Food Network star — declares that short ribs are her favorite meat in the world, you take notes. Her multi-cooker version of this classic braise caught our eye immediately: all the soul of a slow Sunday dinner, ready in a fraction of the time, and every bit as impressive on the plate.
Why This Recipe Is Worth Your Attention
Short ribs are the kind of dish that makes you feel like you've truly cooked something. Traditionally they spend 3 to 4 hours in a Dutch oven, slow-braising in red wine and aromatics until the meat collapses from the bone. Ree's approach here trusts the Instant Pot to do the heavy lifting — the pressurized environment drives heat deep into the collagen-rich meat in just 40 minutes, producing a sauce that tastes as though it's been simmering since morning.
The dish is built in deliberate layers. Bacon goes in first, rendering its fat and leaving behind a gorgeous fond that becomes the foundation of the entire recipe. The short ribs get dredged in seasoned flour and browned in batches — that flour does double duty, creating a beautiful crust while naturally thickening the braising liquid. Aromatics, tomato paste, fresh rosemary and thyme, and a generous pour of red wine round things out before the lid seals and the pressure builds. Meanwhile, the reserved bacon drippings go straight into a skillet for sautéed collard greens and colorful bell peppers, tying the whole meal together with one continuous thread of flavor.
Key Tips From Watching Ree Cook
- Brown the ribs in small batches. Crowding the pot prevents a real sear. Ree works in groups of 3–4 pieces at a time so each rib makes genuine contact with the hot surface, building color and depth that carries through to the finished sauce.
- Save those bacon drippings. Ree sets aside a couple of tablespoons specifically for the collard greens. It's a small, deliberate step that threads savory continuity through every component on the plate.
- Deglaze thoroughly before sealing. That red wine goes in specifically to lift every bit of fond from the bottom of the insert — don't rush it. Those browned bits are pure flavor.
- Strain and brighten the braising liquid. After pressure cooking, the vegetables have given everything they have. Straining the sauce and adding a splash of red wine vinegar at the end lifts the richness and makes the whole dish taste sharper and more alive.
- Don't skip the fresh herbs. Rosemary, thyme, and a bay leaf are tucked in before cooking and pulled out at the end. Their job is done quietly, but you'd absolutely notice if they weren't there.
Watch Ree Make It
Ree walks through the entire recipe in just over four minutes — a wonderfully clear watch that takes the mystery out of what often feels like a restaurant-only dish. You'll see exactly how she manages the timing between the pressure cooker and the stovetop greens, and how effortlessly the final plate comes together.
Watch "Ree Drummond's Multi-Cooker Short Ribs with Collards and Peppers" on YouTube →
A Practical Tip for Serving
If you're making this for a dinner party or want to get ahead, Artisan Cookware's stackable insert pans are a smart way to keep the braised ribs warm alongside the collard greens without losing valuable counter space. The stackable design lets you hold both components at temperature independently until you're ready to plate. And a wide, lidded casserole is perfect for the next day — short ribs in their sauce reheat beautifully, and the flavor deepens noticeably overnight, making leftovers arguably even better than the first serving.
Time to Cook
Ree Drummond has a true gift for making generous, impressive cooking feel completely within reach. This short rib recipe is one of her finest examples — the kind of dish that brings everyone to the table and makes the whole house smell extraordinary. Pull out your multi-cooker, pour yourself a glass from that bottle of red wine (the recipe only needs a cup), and get started. The 40 minutes of pressure time is all yours.
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