Instant Pot Short Rib Ragu (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2–2 1/2 lbs bone-in beef short ribs
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
1 tablespoon olive oil
05 -
1 small onion, diced
06 -
2 carrots, peeled and finely chopped
07 -
2 celery stalks, chopped
08 -
4 cloves garlic, minced
09 -
2 tablespoons tomato paste
10 -
1/2 cup dry red wine (optional)
11 -
28 oz can crushed tomatoes
12 -
1 teaspoon dried thyme or Italian seasoning
13 -
1 bay leaf
14 -
1 teaspoon sugar (optional)
15 -
1/2 teaspoon red pepper flakes (optional)
16 -
1 tablespoon balsamic vinegar
→ For Serving
17 -
Fresh parsley or basil, for garnish
18 -
Pasta, polenta, or mashed potatoes
19 -
Grated Parmesan cheese (optional)
# Instructions:
01 -
Pat the ribs dry and season generously with salt and black pepper. Set the Instant Pot to Sauté mode. Add olive oil and brown the ribs on all sides, approximately 3–4 minutes per side. Remove and set them aside.
02 -
Add onion, carrots, and celery to the pot. Sauté for 3–4 minutes until softened. Stir in the garlic and tomato paste, cooking for an additional minute.
03 -
Pour in the red wine to deglaze the pot, scraping up any browned bits. Let the wine simmer for 1–2 minutes. Stir in the crushed tomatoes, dried thyme, bay leaf, sugar, and red pepper flakes (if using). Return the seared short ribs and any accumulated juices to the pot.
04 -
Lock the Instant Pot lid and cook on High Pressure for 45 minutes. Allow the pressure to release naturally for 10–15 minutes, then quick-release any remaining pressure.
05 -
Remove the short ribs from the pot. Discard the bones and any excess fat. Shred the meat with two forks and return it to the sauce. Stir in the balsamic vinegar and adjust seasoning to taste.
06 -
Spoon the ragu over pasta, creamy polenta, or mashed potatoes. Garnish with fresh parsley or basil and grated Parmesan, if desired.
# Notes:
01 -
For a thicker consistency, simmer on Sauté mode for an additional 5–10 minutes after shredding the meat.
02 -
Can be prepared a day in advance, as the flavors improve over time.
03 -
If avoiding wine, substitute with extra broth and a splash of balsamic or red wine vinegar.