Instant Pot Short Rib Ragu is a comforting and flavorful dish that combines tender, fall-off-the-bone short ribs with a rich tomato-based sauce. Using the Instant Pot allows you to achieve the same depth of flavor and tenderness typically associated with slow-cooked ragu in a fraction of the time. This hearty ragu is perfect for serving over pasta, polenta, or mashed potatoes, making it an ideal choice for a cozy family dinner or when entertaining guests. The aromas that fill your kitchen as this dish cooks will make everyone eagerly anticipate dinner time.
Recipe: Instant Pot Short Rib Ragu
Ingredients:
- 3 pounds bone-in beef short ribs
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 tablespoon tomato paste
- 1 cup red wine (such as Chianti or Merlot)
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Fresh basil or parsley, chopped (for garnish)
- Grated Parmesan cheese, for serving
Instructions:
- Season and Sear the Short Ribs:
- Season the short ribs generously with salt and pepper.
- Select the “Saute” function on the Instant Pot and heat the olive oil. Working in batches, sear the short ribs on all sides until browned. Remove and set aside on a plate.
- Saute Aromatics:
- Add the chopped onion, garlic, carrot, and celery to the Instant Pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Deglaze and Add Ingredients:
- Stir in the tomato paste and cook for 1 minute to enhance its flavor.
- Pour in the red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits (this adds flavor to the sauce).
- Add the crushed tomatoes, beef broth, bay leaves, dried thyme, dried oregano, dried rosemary, and red pepper flakes (if using). Stir well to combine.
- Pressure Cook:
- Return the seared short ribs and any accumulated juices to the Instant Pot, nestling them into the sauce.
- Secure the lid and set the Instant Pot to “Manual” or “Pressure Cook” mode on high pressure. Set the timer for 45 minutes.
- Natural Release and Shred Meat:
- Once the cooking time is complete, allow the pressure to release naturally for 15 minutes. Then, carefully switch the valve to “Venting” to release any remaining pressure.
- Open the lid and remove the short ribs from the sauce. Discard the bay leaves.
- Using two forks, shred the meat, discarding any bones and excess fat.
- Finish the Sauce:
- If the sauce needs thickening, select the “Saute” function again and simmer the sauce uncovered for about 10-15 minutes, or until it reaches your desired consistency.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve:
- Serve the Instant Pot Short Rib Ragu over cooked pasta (such as pappardelle or rigatoni), polenta, or mashed potatoes.
- Garnish with chopped fresh basil or parsley and grated Parmesan cheese.
- Enjoy the rich and flavorful ragu with a glass of red wine and crusty bread.
Tips:
- For deeper flavor, you can marinate the short ribs in the red wine for 1-2 hours before cooking.
- If you prefer a smoother sauce, you can use an immersion blender to blend some of the sauce directly in the Instant Pot after cooking.
- Leftover ragu can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Variations:
- Add diced pancetta or bacon for additional richness and flavor.
- Incorporate mushrooms or sun-dried tomatoes for a twist on the traditional ragu.
- For a lighter version, use boneless beef chuck roast instead of short ribs.
Instant Pot Short Rib Ragu is a comforting and delicious dish that brings together tender meat, savory sauce, and aromatic herbs, all cooked to perfection in a fraction of the time. It’s a wonderful choice for a satisfying meal that will impress family and friends alike!