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+ servings
Pressure cooker short ribs on white plate

Sherry Braised Short Ribs with Pearl Onions {Pressure Cooker}

Sherry Braised Short Ribs with Pearl Onions are pressure cooker short ribs that cook up in about one hour and are melt in your mouth tender!

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  • 2 tablespoons olive oil divided
  • 3 lbs. beef short ribs
  • 10 ounce bag pearl onions ends trimmed and peeled
  • 4 garlic cloves peeled and sliced
  • 1/2 cup dry sherry
  • 1 large carrot top removed, peeled, and cut into large chunks
  • 1 celery stalk cut into large chunks
  • 1 bay leaf
  • 1 sprig thyme
  • 1 sprig flat leaf parsley
  • 2 cups beef broth
  • salt and pepper to taste
  • 1 teaspoon cornstarch if needed


  • Season the short ribs with salt and pepper and allow to come to room temperature while you prep the other ingredients.
  • Heat 1 tablespoon of olive oil in the pressure cooker with the lid off over medium heat. When hot, add the short ribs, being careful not to overcrowd the pan. Brown both sides until golden, and set aside.
  • Degrease the pan, then add the other tablespoon of olive oil. Add the pearl onions, browning slightly, about 1-2 minutes, then add the garlic and sauté 30 seconds.
  • Add the sherry and deglaze the pan, scraping up the brown bits. Add the ribs back to pot, along with the carrot, celery, bay leaf, thyme, parsley, and beef stock.
  • Place the lid on the pressure cooker and lock it in place. Set the pressure cooker on high, and turn the stove top on high. When the pressure cooker releases steam and comes to pressure, turn the heat down to medium and cook about 45 minutes. Let the pressure cooker come back down to pressure naturally and check for doneness. If the ribs aren't yet tender, bring back up to pressure and cook another 10-15 minutes or until very tender.
  • Remove the ribs and vegetables from the pot, and thicken the sauce if necessary with a mixture of 1 teaspoon cornstarch mixed with a bit of water and cook until it reaches the desired consistency. Season the sauce with salt and pepper, if needed, and serve!


  • If you don't own a pressure cooker or Instant Pot, you can still make this dish! Simply reduce the sherry by half on the stove top after browning the ribs, and cooking the onions and garlic, and place everything in the slow cooker for 2 1/2 - 3 hours, or until tender.
  • Substitute the dry sherry for red wine or madeira, or omit altogether and use beef stock.


Calories: 484kcal, Carbohydrates: 7g, Protein: 45g, Fat: 28g, Saturated Fat: 11g, Cholesterol: 134mg, Sodium: 457mg, Potassium: 986mg, Fiber: 1g, Sugar: 3g, Vitamin A: 2032IU, Vitamin C: 5mg, Calcium: 45mg, Iron: 5mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!