This post is sponsored by Pomì.
This easy Instant Pot Short Rib Ragu is packed with rich, hearty flavor and is perfect for cool fall nights. Enjoy it with pasta, spiralized veggies, or polenta.
It’s officially fall, which means it’s time for warming comfort food dishes like this Instant Pot Short Rib Ragu. This meaty sauce gets its flavor from organic, 100% Italian Pomì strained tomatoes, a classic soffritto of onion, celery, and carrot, and of course, the short ribs themselves. If you haven’t tried short ribs before, you are in for a treat: after being seared and then pressure cooked to perfection in the Instant Pot, they shred into the most tender morsels of beef you’ve ever tasted. The sauce is finished with a handful of fresh basil for freshness, and a splash of heavy cream or coconut milk for creaminess if you’re so inclined.
Pomì tomatoes are grown in Northern Italy, on fields close to the processing establishments so that the tomatoes in your box are as fresh as possible. I love Pomì tomatoes for their excellent flavor, but also because of Pomì’s commitment to traceability and sustainability. They are constantly working to produce delicious tomatoes while showing extra care for the environment, from special irrigation practices that reduce water use to limiting carbon dioxide emission during processing to choosing paper from renewable forests for their cartons. I absolutely love to find brands that are making high-quality, organic products and are also committed to sustainability!
I also partnered with Pomì last year for my pressure cooker ropa vieja, which has become one of my most popular recipes.
Although this recipe for Instant Pot short rib ragu isn’t exactly super quick, the Instant Pot definitely saves a lot of time when compared to a slow cooker (slow-cooker short ribs take all day!). Also, I love being able to sear the meat and then finish cooking it right in the same pot.
To make this Instant Pot short rib ragu, first sear the short ribs until they’re nice and brown. This takes about 20 minutes and can’t be rushed, since the browned bits created here add a ton of flavor to the finished sauce. I’ve always been able to fit all the short ribs in one batch by starting some standing up on their short ends, and rotating which ones have their large sides down.
Next, the short ribs come out of the pot and the soffrito goes in. A splash of red wine vinegar stands in for wine and helps unstick all the delicious browned bits from the bottom of the pan. Then the Pomì tomatoes are added, along with a couple of bay leaves and a little oregano.
After pressure cooking, take the short ribs out, remove the bones and bits of fat, and shred the meat with two forks. I also like to skim most of the fat off the top of the sauce at this point. The glorious pile of shredded meat goes back into the pot with some basil, and we’re done!
I chose to serve this Instant Pot short rib ragu over creamy polenta, but it’s just as delicious over any pasta, spaghetti squash, or spiralized veggie noodles (I especially like zucchini and sweet potato). Check out this post for how to make sweet potato noodles, this one for zucchini noodles, and this one for spaghetti squash.
- 2 teaspoons olive oil or avocado oil
- 3 pounds bone-in short ribs
- Sea salt
- Freshly ground black pepper
- 1 medium sweet onion, finely chopped (about 1 cup)
- 2-3 medium carrots, finely chopped (about 1 cup)
- 3 stalks of celery, finely chopped (about 1 cup)
- 1 tablespoon red wine vinegar
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 (750-gram) box Pomì strained tomatoes*
- 2-3 tablespoons heavy cream or full-fat coconut milk (optional)
- ⅓ cup chopped fresh basil, plus more for serving
- Push “Saute” on the Instant Pot and make sure the heat level is set to “Normal” (if not, change it using the “Adjust” button). Season the short ribs liberally with salt and pepper on all sides. When the pot says “Hot”, add the oil and swirl to coat the bottom of the pot. Add the short ribs in a single layer. Sear them until nicely browned on all sides, 15-20 minutes total (I chop all my veggies during this time). Transfer the browned short ribs to a plate.
- Pour off all but a couple of teaspoons of the fat, trying to leave as many browned bits as possible in the pot. Add the onion, carrot, and celery and sauté for 2-3 minutes, stirring frequently. Stir in the red wine vinegar. Press “Keep Warm/Cancel” to turn off the Instant Pot. Return the short ribs to the pot. Add the bay leaves, oregano, strained tomatoes, and a little more salt and pepper. Pour ¼ cup water into the tomato box, swirl it around to dislodge any tomato from the sides, and pour the liquid into the Instant Pot. Use a wooden spoon to mix things around a little. Put the lid on the Instant Pot and make sure the valve is set to “Sealing”. Push “Manual” and adjust the time to 50 minutes (the pot will come to high pressure and then cook for 30 minutes).
- When the Instant Pot finishes cooking and beeps, press “Keep Warm/Cancel” and let the pressure release naturally for 10-15 minutes, then carefully release any remaining pressure by turning the valve to “Venting”. Transfer the short ribs to a plate. Remove and discard the bay leaves. Remove the bones and any large pieces of fat from the short ribs, and shred the meat with two forks. Add the shredded meat back to the Instant Pot along with the cream or coconut milk (if using) and the basil. Taste and add more salt and pepper if desired. Serve hot over pasta, vegetable noodles, polenta, or whatever you like!
This post is sponsored by Pomì. Thank you so much for supporting the sponsors that help keep A Calculated Whisk up and running!