This rich, bold and seriously flavorful Short Rib Ragu is fall-apart tender seasoned with a beautiful spice blend, fresh thyme, broth, aromatics and other vibrant vegetables for the ultimate hearty tomato based homemade ragu sauce.
1teaspoonherbs de provence(you can substitute for Italian seasoning)
¾cupsweet onion(chopped)
1-½cupsbell pepper(½ yellow pepper + ½ orange bell pepper chopped)
4clovesgarlic (minced)
3tablespoontomato paste
1-½cupchicken broth(or beef broth)
4sprigsthyme(fresh)
Instructions
Wash and pat dry each short rib thoroughly using paper towels as this will ensure you get the most perfect sear.
Drizzle the ribs with grape-seed oil then season with (garlic powder, onion powder, kosher salt and herbs de provence.
Add a drizzle of cooking oil to the instant pot, press saute and sear the short ribs for about 6 to 8 minutes (work in batches if necessary to avoid over-crowding the pot).
After searing, place the short ribs on a clean plate then add the chopped onion, bell peppers and garlic and saute for about 1 minute then add the tomato paste and continue to saute for an additional minute or 2 (reset the saute option if/when needed).
Add the broth and the seared short ribs to the pot and toss in sprigs of fresh thyme.
Secure the lid and set valve to 'Sealing'. Press Pressure Cook and increase time to 45 minutes. After 45 minutes, allow the pressure to come down naturally then do a manual release after 15 minutes then wait until the pressure value drops down.
Remove short ribs from instant pot, place on baking sheet, remove the bone and any excess fat and discard the bone and excess fat.
Remove from broiler and serve immediately.
Use a fork to cut the short ribs into large chunks.
Skim off the layer of grease from the instant pot and discard.
Add the slurry to the pot and stir until juices have thickened.
Add the chunks of short ribs back to the instant pot and stir gently.
Serve ragu over a bed of rice as a lighter. You can also serve over mashed potatoes or pasta.
Notes
Really get to know your instant pot to prevent risk of injury.
You only need a little liquid for this recipe it will form a lot of liquid during the pressure cooking process.
Short ribs naturally are considered a tough cut of meat and therefore must be cooked properly for them to come out fork tender and delicious.
The #1 component in building incredible flavor starts with searing the short ribs (this step is a MUST and shouldn't be left out).
The 2nd component is scraping those brown bits from the pot after searing and sauteing and knowing that plays a huge role in building on the flavor.
The 3rd component is deglazing the pot with a liquid such as beef broth or chicken broth.
Skim off the layer of grease from the sauce before thickening with a cornstarch slurry.
Makes great left-overs and is even better the next day as the flavors have had time to meld together.