Instant Pot Short Rib Ragù

How to Make Instant Pot Short Rib Ragù

1. 1

   Step 1: Season and brown the short ribs

   Pat short ribs dry and season generously with the combined kosher salt and black pepper. Set the Instant Pot to Sauté on High, add the olive oil, and brown the short ribs on all sides in batches until deeply caramelized, about 3-4 minutes per side. Transfer browned ribs to a plate and reserve any browned bits in the pot for extra flavor.

   For this step

   • 3 lbBone-in beef short ribs
   • 2 tspKosher salt and freshly ground black pepper (combined)
   • 2 tbspOlive oil
   
2. 2

   Step 2: Sauté the mirepoix and aromatics

   Add the chopped mirepoix to the hot pot and cook, stirring occasionally, until softened and beginning to color, about 6-8 minutes. Stir in the minced garlic and tomato paste and cook for another 1-2 minutes until the paste darkens slightly and becomes fragrant, which boosts the ragù's depth.

   For this step

   • 3 cupsMirepoix (1 large onion, 2 carrots, 2 celery stalks), finely chopped
   • 4 clovesGarlic, minced
   • 3 tbspTomato paste
   
3. 3

   Step 3: Deglaze with red wine

   Pour in the red wine to deglaze, using a wooden spoon to scrape up all the browned bits from the bottom of the pot. Let the wine reduce by about half, 2-3 minutes, to concentrate flavor and burn off alcohol before adding the remaining liquids.

   For this step

   • 1 cupDry red wine
   
4. 4

   Step 4: Add tomatoes, stock and herbs; pressure cook

   Return the short ribs to the pot and nestle them into the tomato mixture, then add the crushed tomatoes, beef stock, bay leaf, and thyme sprigs. Lock the lid, set the Instant Pot to High Pressure for 45 minutes, and allow it to come to pressure and cook until the meat is fall-apart tender.

   For this step

   • 1 can (28 oz)Crushed tomatoes (1 can, 28 oz)
   • 2 cupsBeef stock
   • 1 portionHerbs: 1 bay leaf and 3 sprigs fresh thyme
   
5. 5

   Step 5: Release, shred the meat and reduce the sauce

   Let the pressure release naturally for about 15 minutes, then carefully quick-release any remaining pressure and open the lid. Transfer the short ribs to a cutting board, remove bones and shred the meat, then return the meat to the pot and use Sauté mode to simmer until the sauce thickens and concentrates, about 8-12 minutes.
   
6. 6

   Step 6: Finish and serve

   Taste and adjust seasoning with salt and pepper, remove the bay leaf and thyme stems, and stir in a splash of extra-virgin olive oil if desired for sheen. Serve the ragù over pasta, polenta, or creamy mashed potatoes and garnish with chopped parsley or grated Pecorino.

   For this step

   • 1 pinchParsley
   

1. Pat short ribs dry and season generously with the combined kosher salt and black pepper. Set the Instant Pot to Sauté on High, add the olive oil, and brown the short ribs on all sides in batches until deeply caramelized, about 3-4 minutes per side. Transfer browned ribs to a plate and reserve any browned bits in the pot for extra flavor.
2. Add the chopped mirepoix to the hot pot and cook, stirring occasionally, until softened and beginning to color, about 6-8 minutes. Stir in the minced garlic and tomato paste and cook for another 1-2 minutes until the paste darkens slightly and becomes fragrant, which boosts the ragù's depth.
3. Pour in the red wine to deglaze, using a wooden spoon to scrape up all the browned bits from the bottom of the pot. Let the wine reduce by about half, 2-3 minutes, to concentrate flavor and burn off alcohol before adding the remaining liquids.
4. Return the short ribs to the pot and nestle them into the tomato mixture, then add the crushed tomatoes, beef stock, bay leaf, and thyme sprigs. Lock the lid, set the Instant Pot to High Pressure for 45 minutes, and allow it to come to pressure and cook until the meat is fall-apart tender.
5. Let the pressure release naturally for about 15 minutes, then carefully quick-release any remaining pressure and open the lid. Transfer the short ribs to a cutting board, remove bones and shred the meat, then return the meat to the pot and use Sauté mode to simmer until the sauce thickens and concentrates, about 8-12 minutes.
6. Taste and adjust seasoning with salt and pepper, remove the bay leaf and thyme stems, and stir in a splash of extra-virgin olive oil if desired for sheen. Serve the ragù over pasta, polenta, or creamy mashed potatoes and garnish with chopped parsley or grated Pecorino.