Instant Pot Short Rib Ragu
Total Time
55 minutes
Prep Time
20 minutes
Cook Time
35 minutes
Rating
4.9 out of 5 stars
(74)
Ingredients
8 servings
- 2 lbs bone-in short ribs (or 1 lb boneless)
- 1 tablespoon vegetable oil
- 1 small onion, finely diced
- 2 cloves garlic, chopped
- 1/4 cup dry red wine
- 25 oz jar store bought marinara/spaghetti sauce (I use DeLallo tomato basil sauce)
- 1/2 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- Salt & pepper, to taste
- 1 lb pasta or gnocchi
How would you rate this recipe?
Preparation
Chef’s notes
Slow Cooker Instructions:
Do steps 1-3 in a pan on the stove, and cook everything in the slow cooker on low for 8 hours.
Stovetop Instructions:
Heat the oil in a Dutch oven over medium heat. Sear the short ribs on all sides until browned, but not cooked through. Remove from pot. Add in the onion and garlic and sauté for about 3 minutes until tender. Pour in the wine to deglaze the pan and scrape up the brown bits. Add in the short ribs, tomato sauce, salt, and crushed red pepper. Use 1 cup of water to rinse out the jar and add to pot (1/2 cup more than original recipe states). Bring everything to a boil. Then reduce to a simmer, cover the pot, and cook on low for 2 hours until the beef is fork tender.
Initially, the meat will stick to the stainless surface of the Instant Pot, but once it’s got a nice sear on it, it should release pretty easily.
If you make this ahead of time and store it in the fridge, a lot of the fat will rise to the top and turn solid. This makes it easy to remove.