Fall-Apart Short Rib Ragu in 35 Mins
Enjoy fall-apart short rib ragu in 35 minutes, featuring tender short ribs simmered with marinara sauce and red wine.
Ingredients
- 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 (I use DeLallo tomato basil sauce)
- 1/2 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- salt & pepper, to taste
Instructions
- Trim excess fat from short ribs, pat dry, and season generously with salt and pepper.
- Heat vegetable oil in the Instant Pot on the sauté setting. Sear short ribs on all sides until browned (about 3 minutes per side). Remove and set aside.
- Remove excess oil from the pot. Add diced onion and chopped garlic, sautéing until tender (about 3 minutes). Deglaze with red wine, scraping up browned bits, and cook for 2 minutes.
- Return short ribs to the pot. Add marinara sauce, 1/2 tsp salt, and crushed red pepper. Rinse the sauce jar with 1/2 cup water and add to the pot.
- Set Instant Pot to the stew/meat setting for 35 minutes. Allow a natural steam release when done (do not open immediately).
Notes
- For an even richer flavor, use a good quality store-bought marinara sauce or homemade.
- Ensure the short ribs are well-seared for maximum flavor development.
- Adjust salt and crushed red pepper to your personal taste. Allergens: Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure the short ribs are well-seared for maximum flavor development.
- Adjust salt and crushed red pepper to your personal taste. Allergens: Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.