Step 1

Turn your instant pot/pressure cooker on to Saute mode, adjust to high heat. While it heats up, add in vegetable oil, then pat short ribs dry with a paper towel. Generously season the meat with kosher salt and pepper on all sides.

Step 2

Add the seasoned short ribs to the hot Instant Pot and sear the meat on all sides just until browned. Remove short ribs from pot and set aside on a plate.

Step 3

Add onion, carrots, and celery to the pot, and saute the veggies until the onions are translucent, softened, and golden, about 3-5 minutes. Add in garlic and cook for one minute, stirring to ensure the garlic doesn't burn.

Step 4

Add short ribs, crushed tomatoes, beef broth, fresh or dried basil, salt and crushed red pepper to pot. Set Instant Pot to the stew/meat setting for 35 mins. When it’s done, let the Instant Pot release the steam for 10 minutes, then carefully turn the vent for manual release until there is no more steam and the pressure tab has fully lowered and the lid is safe to open.

Step 5

Remove the bones and any fresh herb stems, then use a pair of tongs or some forks to gently shred the short ribs in the pot. If desired, set the Instant Pot to saute again to thicken the sauce. Skim excess fat off the top of the ragu, taste for seasoning, then add kosher salt and black pepper as needed.

Step 6

Serve hot over pasta, gnocchi, mashed potatoes, etc. and garnish with lots of freshly grated parmesan cheese. Keep in an air-tight container in the fridge for up to 4 days or freeze in a freezer-safe container for up to 6 months.