Directions
- 1Plug in the Instant Pot and turn on the saute setting and warm the olive oil in the inner cooking pot.
- 2Pat the short ribs dry and season liberally with salt and pepper.
- 3Sear all edges of the short ribs in the instant pot for about 5 minutes per side.
- 4Remove the short ribs from the pot.
- 5Add in all the veggies and the bay leaf, cook for a few minutes until tender and fragrant.
- 6Add the tomato paste, stir and cook for another few minutes until the tomato paste is caramelized and brick red in color.
- 7Deglaze with the red wine.
- 8Nestle the short ribs back into the inner cooking pot.
- 9Pour the tomato sauce and beef broth over the top.
- 10Put the lid on the Instant Pot and select the meat/stew setting, cook for 35 minutes.
- 11Let the Instant Pot release steam for one minute before opening the lid.
- 12Discard the short rib bones, remove the short rib meat from the Instant Pot.
- 13Shred the short rib meat with two forks.
- 14Turn the saute setting back on to let the sauce simmer and thicken a bit.
- 15Remove any excess oils or fat floating at the top of the sauce.
- 16Stir the shredded short ribs back into the sauce.
- 17Turn the Instant Pot setting to “keep warm” while you cook your pasta and get it ready for the sauce.
- 18Ladle a generous amount of sauce on top of your pasta and top with parmesan cheese.
Ingredients
- 2 tbsp olive oil
- 4 pieces bone-in short ribs
- Salt
- pepper
- 0.75 cup diced carrot
- 0.75 cup diced celery
- 0.75 cup diced onion
- 6 cloves garlic cloves, finely grated
- 1 piece bay leaf
- 2 tbsp tomato paste
- 1 cup red wine
- 16 oz tomato sauce
- 16 oz beef broth
- 1 lb pasta of choice
- Parmesan cheese or pecorino romano for topping
Equipment
Instant Pottongswooden spoonserving plateforksspoon
Tips
- You can totally do this in a dutch oven too but the cooking time is 6-8 hours so you gotta start earlier in the day!
- You can freeze any leftover sauce and reheat/use whenever!!
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