Melt-in-your-mouth short ribs make this company worthy. The Instant Pot makes it super simple. The richly flavored sauce is a staple of Northern Italy. Be warned, you’ll be ready to eat because the cooking aromas are yum, yum, yum!
Prep Time:30 mins
Cook Time:1 hour
Total Time:1 hour 30 minutes
1 teaspoon canola oil olive oil
2 onions, minced
3 carrots, quartered, thinly sliced
1 celery rib, quartered, thinly sliced
1/4 cup tomato paste
3 garlic cloves, minced
1 cup red wine
1 14.5-ounce can diced tomatoes
1 14-ounce can beef broth
1 stalk fresh rosemary (or 1 teaspoon dried)
5 sprigs fresh thyme (or 1/2 teaspoon dried)
3 sprigs fresh oregano (or 1 teaspoon dried)
2 1/2 to 3 pounds short ribs, trimmed of fat
1/2 teaspoon salt
1/4 teaspoon pepper
Cook: Turn on Instant Pot. Choose Saute. Add oil. Brown short ribs by placing them in a single layer in pan. Don’t crowd too much. Let them cook undisturbed for 5-7 minutes. Turn to brown the other sides of the ribs. Remove short ribs to a bowl. Add onions, carrots, celery, tomato paste, and garlic and cook until vegetables are softened and lightly browned, 10-15 minutes. Stir in wine, tomatoes and broth. Nestle the short ribs in the vegetables and top with herbs. Season with salt and pepper. Cover and choose Meat/Stew. Cook 35 to 50 minutes. I know this is a wide range. If you are cooking at low altitude, the time will be closer to 35 minutes. Higher altitude is about 50 minutes. Allow InstaPot to cool down for 15 minutes, then release steam by venting.
Then: Remove from heat. If you have time, refrigerate overnight. The fat will congeal so you can easily remove it and the flavors will improve. Remove meat and bones from sauce. Shred short ribs, then return to sauce. Heat sauce with meat. Serve over cooked fettuccine or polenta.
If you have time, refrigerate overnight. The fat will congeal so you can easily remove it and the flavors will improve.
Ragu may be frozen for 6 months in an airtight container.