Instant Pot Short Rib Ragu Recipe

Cooking Directions

• STEP 1.Season the short ribs with salt and pepper.
• STEP 2.Heat the Instant Pot on sauté mode and brown the short ribs on all sides.
• STEP 3.Remove the short ribs from the Instant Pot and set aside.
• STEP 4.Add onions, carrots, and garlic to the Instant Pot and sauté until softened.
• STEP 5.Add tomato paste and cook for a minute.
• STEP 6.Deglaze the Instant Pot with red wine, scraping up any browned bits from the bottom.
• STEP 7.Add crushed tomatoes, beef broth, bay leaves, and Italian seasoning to the Instant Pot.
• STEP 8.Return the short ribs to the Instant Pot and close the lid.
• STEP 9.Cook on high pressure for 60 minutes, then let the pressure release naturally.
• STEP 10.Remove the short ribs from the Instant Pot and shred the meat.
• STEP 11.Skim off any excess fat from the sauce and discard the bay leaves.
• STEP 12.Return the shredded meat to the sauce and stir to combine.
• STEP 13.Serve the short rib ragu over pasta or polenta, garnished with grated Parmesan cheese and fresh parsley.

Cooking Tips

• For extra flavor, you can sear the short ribs on a hot skillet before adding them to the Instant Pot.
• If the sauce is too thin, you can simmer it on sauté mode for a few minutes to thicken it.
• Leftover ragu can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Storage and Serving

• Serve the short rib ragu over cooked pasta or creamy polenta.
• Garnish with grated Parmesan cheese and fresh parsley for added flavor.
• Store any leftovers in an airtight container in the refrigerator or freezer for future meals.