Instant pot: Short rib sauce! Be ready in an hour. Tortellini, pasta, polenta, rice, potatoes, etc.

I am a person who loves to eat dumplings and loves to eat pasta.

Carbs comprise 100% of my life, and my current carbs are short ribs.

The short rib is delicious, but it’s not the end of the story because it takes the pasta to another level. Fragrant and spicy, tender and sweet? This is a discovery for me.

Ragu makes it quick and easy (thanks, instant pot!).

As someone who doesn’t know much about cooking meat (—This is who you’re dealing with), I’m a little intimidated when it comes to making short ribs. But then I remembered this we had at the supper club many years ago and how delicious our homemade little pillow gnocchi was. And then, I braved it because of a) the instant pot and b) the food dynamics.

We will do that today – ribs, instant pot, ragu!

The important thing is the materials you need

This recipe also has surprisingly few ingredients to keep it in the quick and easy category.

• sparerib
• Garlic + Onion
• Red wine
• Canned spaghetti sauce
• salt
• spice

Now, let’s get started!

How to make short rib bolognese

We start with short ribs. The instant pan’s frying function gives the ribs a nice brown color.

Well, then something unique happened.

You put all the browned parts on the bottom of the pan, add some Onions and garlic, and then add the sauce. Oh, my God, yes.

Did I already talk about magic?

There’s more magic.

Red wine turns all your charred, sauteed Onions, garlic, and spices into something so delicious that it should be illegal.

Now the shortcut part. Add your short ribs back in with a jar of your favorite tomato sauce.

And now the Instant Pot gets to work.

One hour later? This is what is sitting in front of your face.

You are your own favorite person right now for making this happen.

So, what exactly is bolognese?

The meaning of Ragu may vary depending on your preference, but here’s the main thing: it’s an Italian bolognese sauce usually made with veal, beef, lamb, pork, fish, or poultry.

This recipe is a bit of a departure from tradition. It’s not a classic slow-cooked bolognese sauce, but it’s made quickly in an instant pot, making it workable on weeknights!

You may also be familiar with ragu alla Bolognese, a variation of bolognese. This is also a meat-based sauce, but it uses less white wine and fewer tomatoes than a traditional ragu.

What do you want with short ribs

The options here are endless, but I like to pile it on store-bought gnocchi, freshly made gnocchi, cauliflower gnocchi, or some delicious pasta. This method also works for polenta or rice. All on top is delicious, topped with a big dollop of ricotta or Parmesan cheese. Delicious.

This simple green salad is my favorite side dish —it offers a little bit of perfect freshness instead of greasy meat sauce and carbs.

Short rib: Common problem

Can I do this in a slow cooker?

Steps 1-3 are done in a saucepan on the stove. Then, simmer over low heat for 8 hours.

Can I do it on the stove?

Heat the oil in a Dutch oven over medium heat. Fry the ribs on all sides until browned but not cooked through. Remove from the pan, add the onion and garlic, and fry for 3 minutes until soft. Pour the wine to remove the glaze from the pan and scrape off the brown parts. Add the ribs, tomato sauce, salt, and crushed red pepper. Rinse the jar with 1 cup of water and pour into the pot (1/2 cup more than the original recipe). Boil everything. Then turn down the heat, cover the pan, and cook over low heat for 2 hours until the beef is fork-tender.

Can I do it in advance?

Yes, we do! Follow the recipe, then let it cool and store in the fridge. One benefit of this is that much of the fat will rise to the top and become solid, making it easy to remove. When you’re ready to serve, reheat it in an instant pot or on the stove.

What should I wear with it?

I love to put it on top of tortellini, pasta, or polenta!

Does this recipe work for boneless ribs?

Absolutely! Adjust to 1 pound boneless short ribs (vs. 2 pounds). With bone).

Can I freeze this recipe?

Yes, we do! Freeze it in a ziploc bag or container, then thaw it in the refrigerator for at least 24 hours before reheating it on the stove.

May I change the wine in this dish?

Yes, add an equal amount of broth or water!