Dinner for 8

Instant Pot Short Rib Ragu

Name: Instant Pot Short Rib Ragu
Total time: 55 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 lb bone-in short ribs; 1 tbsp vegetable oil; 1 small onion; 2 cloves garlic; 1/4 cup dry red wine; 1 jars (25 oz) store bought marinara/spaghetti sauce; 1/2 cup water; 1/2 tsp salt; 1/4 tsp crushed red pepper; salt & pepper (optional); 1 lb pasta or gnocchi

Tender beef short ribs pressure-cook with marinara, onion, garlic, and wine before being shredded over cooked pasta.

Typical price

$10.18for 4 servings

$2.55 per serving$10.18 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: pinchofyum.com

55 minstart to table
Mediumdifficulty
8servings as written
$$typical cost tier

Italian Dairy-free Budget Family Dinners Instant Pot

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Beef brisket, short ribs, oxtail$7.49/lb typical	2 lb	$14.98Typical price
Onions$1.29/lb typical	0.3 lb	$0.39Typical price
Garlic$0.75 each typical	0.25	$0.15Typical price
Pasta sauce$0.10/oz typical	25 oz	$2.50Typical price
Pasta$0.10/oz typical	16 oz	$1.60Typical price
Total for the servings shown		$20.37

Pantry staples you likely have

Olive and cooking oilWine, beer and spiritsDried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

Ingredients

2 lb bone-in short ribs
1 tbsp vegetable oil
1 small onion
2 cloves garlic
1/4 cup dry red wine
1 jars (25 oz) store bought marinara/spaghetti sauce
1/2 cup water
1/2 tsp salt
1/4 tsp crushed red pepper
salt & pepper (optional)
1 lb pasta or gnocchi

Steps

Season the short ribs with salt and pepper, then brown them in oil in a 6-quart pressure cooker for 8 minutes.
Add the onion and garlic and cook for 3 minutes, then pour in the red wine and scrape the pot.
Add the marinara, water, salt, and crushed red pepper, then pressure-cook on high for 25 minutes.
Let the pressure release naturally for 8 minutes, then release any remaining pressure.
Cook the pasta in salted boiling water until tender while the ribs cook, then drain it.
Remove the bones, shred the beef into the sauce, and spoon the ragu over the pasta.