Instant Pot Short Rib Ragu

1. 1

   Select the sauté function on your Instant Pot. Cut away surplus fat from the short ribs while the cooker warms, then use paper towels to dry them. Sprinkle the meat liberally with salt and pepper.

2. 2

   Pour the vegetable oil into the cooker. Place the seasoned ribs into the heated oil, searing each side until they are thoroughly browned without cooking them all the way through. Transfer the meat to a plate and keep it nearby.

3. 3

   Wipe out any surplus grease from the inner pot using a paper towel held with tongs. Stir in the onion and garlic, cooking for around 3 minutes until softened while scraping up the browned food particles stuck to the bottom. Add the red wine to deglaze and let it simmer for roughly 2 minutes.

4. 4

   Return the ribs to the cooker along with the marinara/spaghetti sauce, salt, and crushed red pepper. Pour 1/2 cup water into the empty sauce jar, shake it to collect the remaining sauce, and empty it into the pot. Lock the lid and cook on the meat/stew program for 35 mins, then allow the pressure to release naturally without opening the valve.

5. 5

   Transfer the cooked meat to a baking sheet. Pull the beef into bite-sized shreds, discarding the bones and any large fatty parts. While doing this, switch the Instant Pot back to its sauté mode to simmer and thicken the liquid. Spoon any accumulated fat off the surface of the sauce, stir the shredded beef back in, and adjust the seasoning with salt and pepper if desired.

6. 6

   Ladle the ragu over warm cooked pasta or gnocchi.

Recipe by Lindsay Ostrom on pinchofyum.com. See the original for their notes and tips.