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Short Rib Ragu
Short Rib Ragu
| By : |
| Prep Time | 10 minutes |
| Cook Time | 36 minutes |
| Servings |
4 servings
|
Ingredients
- 1 tbsp canola oil
- 3 lbs bone in short ribs trimmed of excess fat, cut crosswise into
2 inch pieces - salt
- ground pepper
- 1 onion diced
- 2 carrots diced
- 2 stalks celery diced
- 2 garlic cloves smashed
- 1 sprig fresh rosemary chopped
- Pinch of red pepper flakes
- 1 tbsp muir glen tomato paste
- ½ cup dry red wine
- 1 28 oz can Muir Glen fire roasted diced tomatoes
- Prepared Polenta for serving
For the herb drizzle
- 2 tbsp chopped parsley
- 2 tbsp chopped basil
- 2 cloves garlic smashed
- Juice and zest of 1 lemon
- olive oil as needed
- salt and freshly ground black pepper
Ingredients
For the herb drizzle
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Instructions
- Season the short ribs with salt and pepper. Turn the Instant Pot on to saute and add canola oil. When it reads ‘Hot’ add your short ribs in (in batches) and sear on both sides, about 5 minutes per side. Once the ribs are brown, add the onion, carrots, celery, garlic, rosemary and red pepper flakes to the pot. Cook for about 5 minutes, or until they are beginning to brown.
- Add the tomato paste, and stir to coat the vegetables. Cook for about 1 minute. Add wine to deglaze the pan and cook until it has reduced by half. Add browned ribs back to the pot and cover with the diced tomatoes.
- Turn the pot off and add the lid, securing tightly. Make sure pressure valve is set to sealing. Set the pot to manual mode cook at high pressure 30 minutes.
- When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
- When it’s safe to open the lid, remove carefully. Find the discard the short rib bones and discard any fat floating the surface of the sauce. , Shred the meat and return it to the sauce. Check for seasoning and adjust accordingly. Serve over prepare polenta and enjoy!
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Very good and satisfying. Do not leave out the herb sauce. Spoon just a bit of the herb sauce on the side of each serving plate. The acid is a perfect foil to the richness of the meat and polenta. I added some pine nuts to the polenta to offer some crunch to the dish. Not necessary but a nice addition for a variety in texture.
Delicious outcome. Used 4 lbs of ribs and cooked it for 1 hour on pressure high. Made the lemon basil drizzle which did complement the ragu.