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Short Rib Ragu

If you're looking for the ultimate winter comfort meal, look no further. This short rib ragu is the best combination of flavors.

Ingredients

  • 2 tablespoons olive oil
  • 3-3 1/2 pounds short ribs
  • kosher salt and fresh ground pepper
  • 3 carrots, medium diced
  • 2 stalks celery, medium diced
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/2 cup red wine
  • 1 28- oz can whole peeled tomatoes*
  • 1 cup beef broth
  • 1 dried bay leaf
  • 2 sprigs fresh rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried basil

Instructions

  • Sprinkle the short ribs with salt and pepper. In an instant pot on the "normal"* saute setting, heat 1 tablespoon of olive oil. Sear the short ribs. Sear each side for about 1-1 1/2minutes. You may have to do this in batches - all of the short ribs probably won't fit. Don't crowd the pot or else they won't develop a nice brown sear. Remove the ribs and set aside.
  • Add another tablespoon of olive oil. Saute the onions for about 2 minutes. Add the carrots and celery and saute for 5 more minutes, adding a sprinkle of kosher salt about halfway through cooking. Add the garlic and saute for 30 seconds-1 minute, until it starts to smell fragrant. Add the tomato paste and saute for 30 seconds.
  • Quickly pour in the red wine. It will bubble up quickly. Use a wooden spoon to scrape up any brown bits at the bottom of the pot. Add the canned tomatoes and beef broth. Switch the saute setting to "more"* to bring to a boil. Add the bay leaf, rosemary, thyme, parsley, and basil. Add about 1/2 teaspoon each of salt and pepper. You'll be tasting it later so don't worry about getting the exact measurement right of salt and pepper.
  • Once the liquid is boiling, add the short ribs. Cover and seal the instant pot and cook on meat/stew at high pressure and normal for 60 minutes. Allow to naturally release for 20 minutes before releasing manually.
  • Remove the ribs. Taste the braising liquid. Add more salt and pepper if needed. With the lid off, turn the saute setting to "less" (you might have to do "normal" depending on how much it simmers) and simmer the liquid for 30 minutes.
  • Pull the short ribs and recombine with the liquid. Serve over pasta.

Notes

Tomatoes: Preferably San Marzano. Can sub crushed tomatoes.
Pressure Cooker Settings: These settings may be different if you're using a different pressure cooker. Refer to your manufacturer's instructions for the equivalent of cooking on "medium" heat and "bringing to a boil".
This can also be made in a dutch oven in the oven. See post for more details.