Description
This Short Rib Ragu is deeply savory and soul-warming, with melt-in-your-mouth beef short ribs slow-cooked (quickly!) in the Instant Pot with tomatoes, red wine, garlic, and herbs. A perfect meal for date night, holidays, or just treating yourself.
Ingredients
Units
Scale
- 2–2 1/2 lbs bone-in beef short ribs
- Salt & black pepper, to taste
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, peeled and finely chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup dry red wine (optional but recommended)
- 1 (28 oz) can crushed tomatoes
- 1 teaspoon dried thyme or Italian seasoning
- 1 bay leaf
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 teaspoon red pepper flakes (optional for heat)
- 1 tablespoon balsamic vinegar (stirred in at the end for brightness)
- Fresh parsley or basil, for garnish
- Pasta, polenta, or mashed potatoes, for serving
- Grated Parmesan cheese (optional, for topping)
Instructions
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Season & Sear the Short Ribs:
- Pat ribs dry and season with salt and pepper.
- Turn Instant Pot to Sauté mode, add olive oil, and brown ribs on all sides (about 3–4 minutes per side). Remove and set aside.
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Sauté the Aromatics:
- Add onion, carrots, and celery to the pot. Cook for 3–4 minutes until softened.
- Stir in garlic and tomato paste, and cook for another minute.
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Deglaze & Add Remaining Ingredients:
- Pour in red wine to deglaze the pot, scraping up any browned bits (important for flavor!). Let it simmer for 1–2 minutes.
- Add crushed tomatoes, thyme, bay leaf, sugar, and red pepper flakes, if using.
- Return the seared short ribs (and juices) to the pot. Stir gently to combine.
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Pressure Cook:
- Lock the lid and cook on High Pressure for 45 minutes.
- Let it natural release for 10–15 minutes, then quick release any remaining pressure.
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Shred & Finish the Sauce:
- Remove the ribs, discard bones and excess fat, and shred meat with two forks.
- Return meat to the sauce, stir in balsamic vinegar, and adjust seasoning to taste.
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Serve:
- Spoon over your favorite pasta (pappardelle, rigatoni), creamy polenta, or mashed potatoes.
- Garnish with fresh herbs and Parmesan, if desired.
Notes
- No wine? Use extra broth plus a splash of balsamic or red wine vinegar.
- Want it thicker? Simmer on Sauté mode for 5–10 minutes after shredding.
- Can be made ahead—flavors only get better the next day!