Short Rib Ragu


  • 2 lb Short Ribs
  • 2 tbsp olive oil
  • 1 white onion
  • 1 celery stalk
  • Leaves from 1 sprig oregano or 1 tsp dried oregano
  • 1 bay leaf
  • Leaves from 1 sprig rosemary or 1 tsp. dried rosemary
  • 2 cloves garlic
  • 14 oz canned chopped peeled tomatoes
  • ¾ cup red wine
  • Salt and pepper
  • 4 cups dry pasta
  • Trim the short ribs to remove any large chunks of fat and membrane. Cut into pieces with 1 bone each.
  • Place the inner pot inside the Instant Pot®. Press Saute, level More (+) for 20 Minutes. Wait for pot to preheat. When ready, add the oil and short ribs. Sear on all sides until golden brown. Season with salt and pepper.
  • Remove meat and set aside. Add the onion, celery, and herbs, and mix continuously for 5-8 Minutes or until translucent and sweet-smelling. Use the onion to scrape up any browned bits of meat in the bottom of the pot. This adds a lot of flavor!
  • Add the garlic and mix continuously for 1 Minute.
  • Add the wine and tomatoes and bring to a boil. Press Cancel.
  • Return the meat to the Instant; Pot® inner pot and mix.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 1 Hour.
  • Once the time is up, press Cancel and release the pressure by turning the steam release handle.
  • Open the lid and remove the pieces of meat and the bones (it is likely that much of the meat has fallen off the bones). Press Saute, level More (+) for 20 Minutes to reduce liquid. Meanwhile, shred the meat. Discard the bones.
  • Mix the meat with the liquid and taste. Check for salt and adjust accordingly.
  • Serve with the pasta cooked in plenty of water with salt.
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