Description
Hearty Italian classic meets modern kitchen magic in this instant pot short rib ragu, delivering melt-in-your-mouth beef over silky pasta. Rich layers of tomato, herbs, and tender meat promise a comforting meal you’ll crave again and again.
Ingredients
Scale
Meat:
- 22.5 pounds bone-in beef short ribs
Aromatics and Vegetables:
- 1 small onion, diced
- 2 carrots, peeled and finely chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Seasonings and Liquids:
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 0.5 cup dry red wine (optional but recommended)
- 1 (28 ounces) can crushed tomatoes
- 1 teaspoon dried thyme or Italian seasoning
- 1 bay leaf
- 1 teaspoon sugar (optional, to balance acidity)
- 0.5 teaspoon red pepper flakes (optional for heat)
- 1 tablespoon balsamic vinegar (stirred in at the end for brightness)
Garnish and Serving:
- Fresh parsley or basil, for garnish
- Pasta, polenta, or mashed potatoes, for serving
- Grated Parmesan cheese (optional, for topping)
Instructions
- Prepare the short ribs by thoroughly patting them dry and generously seasoning with salt and pepper to enhance their natural flavors.
- Activate the Instant Pot’s sauté function and introduce olive oil, carefully browning the meat on all surfaces until a rich, caramel-colored crust develops, which typically requires 3-4 minutes per side. Transfer the seared ribs to a holding plate.
- Within the same pot, introduce diced onions, carrots, and celery, allowing them to soften and release their aromatic essence for 3-4 minutes.
- Incorporate minced garlic and tomato paste, stirring vigorously to prevent burning and create a concentrated flavor base.
- Deglaze the pot with red wine, using a wooden spoon to scrape up the caramelized remnants clinging to the bottom, which will infuse deep, complex notes into the dish.
- Add crushed tomatoes, thyme, bay leaf, sugar, and optional red pepper flakes, creating a robust sauce that will marry with the meat during cooking.
- Gently reintroduce the seared short ribs into the sauce, ensuring they are well-coated and nestled within the vegetable mixture.
- Secure the Instant Pot lid and set to high pressure, cooking for 45 minutes to transform the tough meat into tender, succulent morsels.
- Allow the pressure to naturally release for 10-15 minutes, then carefully quick-release any remaining pressure.
- Extract the ribs, discard bones and excess fat, and meticulously shred the meat using two forks.
- Reunite the shredded meat with the sauce, finishing with a splash of balsamic vinegar and adjusting seasonings to personal preference.
- Serve the ragu atop your preferred starch; whether pappardelle, rigatoni, creamy polenta, or velvety mashed potatoes; and garnish with fresh herbs and a sprinkle of Parmesan cheese.
Notes
- Select well-marbled short ribs for maximum tenderness and rich flavor development during cooking.
- Keep short ribs uniformly sized to ensure even cooking and consistent meat texture throughout the dish.
- Remove visible silver skin before seasoning to help meat absorb seasonings and prevent tough texture.
- Use a dry red wine like Cabernet Sauvignon or Merlot to enhance the depth of the ragu’s complex flavor profile.
- Control salt levels carefully since short ribs and beef broth naturally contain sodium, tasting and adjusting gradually.
- Consider making this recipe a day ahead, as flavors intensify when ragu rests overnight in the refrigerator.
- For gluten-free adaptation, ensure tomato paste and crushed tomatoes are certified gluten-free and serve over zucchini noodles.
- Substitute beef short ribs with beef chuck roast if short ribs are unavailable, maintaining similar cooking techniques.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 20 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 0 mg