Introduction
If you’re looking for a hearty and comforting dish that’s perfect for any occasion, look no further than short rib ragu. This recipe utilizes the convenience of an Instant Pot to turn tender, flavorful short ribs into a rich sauce that pairs beautifully with pasta or gnocchi. With its robust flavors, this dish is sure to become a favorite at your dinner table.
Detailed Ingredients with measures
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
One 25-oz jar store-bought marinara/spaghetti sauce
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
Salt & pepper, to taste
1 lb pasta or gnocchi
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 4 servings
Enjoy this delightful short rib ragu by following the steps and savoring every bite! It’s a comforting, savory meal that brings warmth and satisfaction to your family dinner.
Detailed Directions and Instructions
Step 1: Prepare the Ingredients
Turn the Instant Pot to the sauté setting. While it heats up, trim any excess fat from the short ribs and pat them dry with a paper towel. Season the meat generously with salt and pepper.
Step 2: Sear the Short Ribs
Add the vegetable oil to the Instant Pot. Once hot, add the short ribs and sear them on all sides until browned. This step is for browning only; the meat does not need to be fully cooked. Remove the short ribs from the pot and set them aside.
Step 3: Sauté Onion and Garlic
Remove any excess oil from the pot using tongs and a paper towel, leaving about a tablespoon. Add the diced onion and chopped garlic, sautéing until tender, approximately 3 minutes. Scrape up any browned bits from the bottom of the pot as you stir.
Step 4: Deglaze the Pot
Pour in the red wine to deglaze the pot, stirring to incorporate and cooking for about 2 minutes.
Step 5: Combine Ingredients in the Pot
Return the short ribs to the pot. Add the marinara sauce, salt, and crushed red pepper. Use the 1/2 cup of water to rinse out the sauce jar and add that to the pot as well.
Step 6: Pressure Cook the Ribs
Secure the lid on the Instant Pot and set it to the stew/meat setting for 35 minutes. Once the cooking time is complete, allow the pressure to release naturally.
Step 7: Shred the Meat
After the pressure has released, remove the short ribs from the pot and place them on a sheet pan. Shred the meat into bite-sized pieces, discarding the bones and any large pieces of fat.
Step 8: Thicken the Sauce
Set the Instant Pot to the sauté setting again to reduce and thicken the sauce. Skim any excess fat from the top of the sauce, then return the shredded meat to the pot. Taste the sauce and adjust the seasoning with additional salt and pepper if necessary.
Step 9: Serve the Ragu
Serve the ragu over cooked pasta or gnocchi.
Notes
Note 1: Short Ribs Choice
You can use either bone-in or boneless short ribs for this recipe; adjust cooking time if using boneless.
Note 2: Sauce Consistency
The sauce can be adjusted to your preferred thickness by varying the sauté time after shredding the meat.
Note 3: Serving Suggestions
Consider topping with grated Parmesan cheese and fresh herbs for added flavor when serving over pasta or gnocchi.
Cook Techniques
Searing Short Ribs
Searing adds depth and enhances flavor by creating a golden-brown crust on the short ribs. Ensure the oil is hot before adding the meat and avoid overcrowding the pot to achieve an even sear.
Deglazing the Pot
Deglazing involves adding a liquid, such as red wine, to lift the browned bits off the bottom of the pot. This technique enhances the sauce’s flavor and prevents sticking during cooking.
Natural Pressure Release
Allowing the pressure to release naturally after cooking helps maintain the tenderness of the meat. This process also allows the flavors to meld further before serving.
Shredding Meat
After cooking, remove the bones and large pieces of fat from the short ribs. Shred the remaining meat into bite-sized pieces for easier serving and better incorporation into the pasta or gnocchi.
Thickening Sauce
Setting the Instant Pot back to sauté after cooking allows the sauce to reduce and thicken. Skim any excess fat for a cleaner, richer sauce, and adjust seasoning as needed.
FAQ
Can I use boneless short ribs instead of bone-in?
Yes, boneless short ribs can be used as a substitute. Just ensure to adjust the cooking time accordingly since they may cook faster.
What type of pasta pairs best with this dish?
Any pasta shape works well, but larger shapes like pappardelle or gnocchi can hold the sauce better, providing a more satisfying meal.
Is it necessary to use red wine?
While red wine adds depth to the flavor, you can omit it if preferred or substitute it with beef broth or a non-alcoholic wine alternative.
How can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Reheat on the stove or in the microwave before serving.
Can I make this recipe in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Sear the ribs first, then add all ingredients to the slow cooker and cook on low for 6-8 hours.
Conclusion
This Instant Pot short rib ragu is a delicious and hearty dish that can be prepared with minimal effort. The combination of tender meat, rich marinara sauce, and your choice of pasta or gnocchi creates a comforting meal perfect for any occasion. Enjoying this dish with a side salad or garlic bread can elevate the dining experience even further.
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