One-Hour Short Rib Ragu

A quick and delicious short rib ragu made in an Instant Pot. This recipe makes about 4 cups of short rib ragu, enough for 8-10 servings. Leftover sauce can be frozen and reheated for later use.

By @foodsofjane

Original recipe source

Cook time: 60 minutes

Servings: 8

Ingredients

• 2 tbsp olive oil
• 4 piece bone-in short ribs
• 0 salt
• 0 pepper
• 0.75 cup diced carrot
• 0.75 cup diced celery
• 0.75 cup diced onion
• 6 piece garlic cloves, finely grated
• 1 piece bay leaf
• 2 tbsp tomato paste
• 1 cup red wine
• 16 oz tomato sauce
• 16 oz beef broth
• 1 lb pasta of choice
• 0 parmesan cheese

Instructions

1. Plug in the Instant Pot and turn on the saute setting and warm the oil in the inner cooking pot.
2. Pat the short ribs dry and season liberally with salt and pepper. Sear all edges of the short ribs in the instant pot for about 5 minutes per side.
3. Remove the short ribs and add in all the veggies and the bay leaf, cook for a few minutes until tender and fragrant.
4. Add the tomato paste, stir and cook for another few minutes until the tomato paste is caramelized and brick red in color.
5. Deglaze with the red wine.
6. Nestle the short ribs back into the inner cooking pot and then pour the tomato sauce and beef broth over the top.
7. Put the lid on the instant pot and select the meat/stew setting, cook for 35 minutes.
8. Let the instant pot release steam for one minute before opening the lid.
9. Discard the short rib bones, remove the short rib meat from the instant pot and shred with two forks. While you do this, turn the saute setting back on in order to let the sauce simmer and thicken a bit.
10. Remove any excess oils or fat floating at the top of the sauce and then stir the shredded short ribs back in.
11. Turn the Instant Pot setting to “keep warm” while you cook your pasta and get it ready for the sauce.
12. Ladle a generous amount of sauce on top of your pasta and top with parmesan cheese.