Instant Pot Short Rib Ragu
Prep
20m
·
Cook
35m
·
Total
55m
About This Recipe
This Instant Pot Short Rib Ragu recipe combines tender, flavorful short ribs with a rich tomato and red wine sauce, all made in a fraction of the time using the Instant Pot. This hearty and comforting dish is perfect served over pasta or gnocchi for a satisfying and delicious meal.
Ingredients
(Servings:
8)
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Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories738kcal36%
-
Fat26g40%
-
Saturated Fat9g45%
-
Carbohydrates82g27%
-
Fiber7g28%
-
Sugar15g30%
-
Protein37g74%
-
Cholesterol130mg43%
-
Sodium1,000mg41%
Percent Daily Values are based on a 2,000 calorie diet.
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.
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.
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