Imagine a dish so tender, so rich, and so incredibly flavorful that it transforms an ordinary dinner into a gourmet experience. This Instant Pot Short Rib Ragu is not just a recipe—it's a culinary journey that promises to transport you straight to the rustic kitchens of Italy with just one bite. In less than 90 minutes, you'll create a mouthwatering meal that looks like it took hours of slow cooking, but thanks to the magic of the Instant Pot, it's surprisingly simple and foolproof.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 lbs short ribs
- 1 onion, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 1 cup red wine
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Pat the short ribs dry with paper towels and season generously with salt and pepper on all sides.
- Set Instant Pot to Sauté mode and add 2 tablespoons of olive oil. Once hot, brown the short ribs in batches, creating a deep golden crust on all sides. Remove browned ribs and set aside.
- In the same Instant Pot, add chopped onions, carrots, and garlic. Sauté for 3-4 minutes until vegetables begin to soften and become fragrant.
- Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom using a wooden spoon. Allow wine to reduce by half.
- Add crushed tomatoes, dried oregano, and return short ribs to the pot. Stir to combine all ingredients.
- Close Instant Pot lid, set valve to sealing, and cook on high pressure for 45 minutes. Allow natural pressure release for 10-15 minutes.
- Remove short ribs and shred meat using two forks, discarding any large pieces of fat.
- Return shredded meat to the sauce, stir, and adjust seasoning with additional salt and pepper if needed.
- Serve hot over pasta, polenta, or creamy mashed potatoes. Garnish with fresh basil or grated Parmesan cheese if desired.
Tips
- Pat the short ribs completely dry before seasoning to ensure a perfect golden-brown sear.
- Brown the meat in batches to avoid overcrowding, which prevents proper caramelization.
- Use a full-bodied red wine like Cabernet Sauvignon or Merlot for deeper flavor complexity.
- Let the natural pressure release happen slowly to keep the meat incredibly tender.
- For an even richer sauce, consider adding a parmesan rind during cooking.
- This ragu tastes even better the next day, so don't hesitate to make it in advance.
- If the sauce is too thin after cooking, use the Sauté function to reduce and thicken.
Nutrition Facts
Calories: 332kcal
Carbohydrates: 11g
Protein: 23g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 67mg
