Short Rib Ragu
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
  • 1tbsp canola oil
  • 3lbs bone in short ribstrimmed of excess fat, cut crosswise into 2 inch pieces
  • salt
  • ground pepper
  • 1 oniondiced
  • 2 carrotsdiced
  • 2stalks celerydiced
  • 2 garlic clovessmashed
  • 1 sprig fresh rosemarychopped
  • Pinch of red pepper flakes
  • 1tbsp muir glen tomato paste
  • ½ cup dry red wine
  • 1 28 ozcan Muir Glen fire roasted diced tomatoes
  • Prepared Polentafor serving
For the herb drizzle
  • 2tbsp chopped parsley
  • 2tbsp chopped basil
  • 2cloves garlicsmashed
  • Juice and zest of 1 lemon
  • olive oilas needed
  • salt and freshly ground black pepper
  1. 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.
  2. 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.
  3. 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.
  4. When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
  5. 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!