Instant Pot Short Rib Ragu
Prep
20m
Cook
35m
Total
55m
This Instant Pot Short Rib Ragu is a rich and flavorful dish made with tender, fall-off-the-bone short ribs in a hearty tomato sauce. The Instant Pot makes it quick and easy to cook the short ribs to perfection, making it the perfect comfort food for any night of the week.
Ingredients
8 servingsSteps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 787kcal 39%
-
Fat 30g 46%
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Saturated Fat 11g 55%
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Carbohydrates 80g 26%
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Fiber 6g 24%
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Sugar 18g 36%
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Protein 40g 80%
-
Cholesterol 130mg 43%
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Sodium 1,000mg 41%
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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