Any time short ribs come out on the table is cause for celebration. Pressure cooked, red wine braised beef short ribs simmered slowly with ziti to make the perfect version of Instant Pot Red Wine Short Rib Ziti.
A battle was raging across Sarcastic Cooking social media. The battle of the beefs. I asked which recipe from Quick Prep Cooking with Your Instant Pot you wanted me to share on the blog.
It was a razor thin battle between Bourbon Pot Roast Nachos and Red Wine Short Rib Ziti. As much as I love my pot roast naco recipe, the ziti won out.
And, I’m ok with it.
This past week has definitely been cause for celebration. My book came out. So many people shared the book and started cooking recipes already. I was blown away.
Roll out the short ribs, indeed!
Short ribs are my celebration food. Got a birthday? Short ribs! Christmas? Short ribs!
I even shared a non-device related version of this very same recipe a while ago on the blog. Click here to get that jam. All you need to do is boil some ziti noodles alongside. Ding, dang, DONE!
Before all you detractors rise against me, fear not! I will share the recipe for my world-famous (not yet, but soon to be) Bourbon Pot Roast Nachos next week on the blog.
Cooking short ribs in the Instant Pot allows for that slow cooked, fall off the bone short rib flavor in under an hour. Plus, you can brown the short ribs in the same pot you cook them in which means waaaay less dishes! I had to test this recipe multiple times, much to Mike’s chagrin. I finally got the timing right.
Quick release the pressure and then mix in the dry noodles. Bring the mixture to a simmer and then boom! Noodles are cooked and ready to devour!
Congrats to me for the book release and to you for getting your hands on this prized recipe. Enjoy!
- 1 tsp extra-virgin olive oil
- 2 lbs (900 g) bone-in beef short ribs ( about 4 ribs)
- 1 onion, finely diced
- 1 celery stalk, diced
- 1 carrot, grated
- 3 garlic cloves, minced
- 1½ (350 ml) cups dry red wine
- 3 oz (85 g) tomato paste
- 1 (28-oz [794-g]) can crushed tomatoes
- 28 oz (825 ml) water
- 1 tbsp (17 g) salt, plus more for seasoning the ribs
- ½ tsp freshly cracked black pepper, plus more for seasoning the ribs
- 1 tsp dried basil
- 1 tsp dried oregano
- pinch of crushed red pepper flakes
- 10 oz (284 g) ziti
- Add the olive oil to the Instant Pot. Press “Sauté” and wait about 2 to 3 minutes for the Instant Pot to get hot.
- Season the short ribs with a little salt and pepper. Add them to the pot and sear on two sides for a total of 6 minutes. Press “Cancel” and remove the short ribs from the pot. Drain off half of the rendered fat.
- Add the onion, celery, carrot and garlic to the pot. Stir around and scrape off any burnt bits from the bottom of the pot.
- Add the wine. Continue to scrape off any bits from the bottom of the pot. Mix in the tomato paste.
- Once the tomato paste has been fully incorporated into the wine, add the can of crushed tomatoes. Pour the water right into the empty tomato can, and then add that to the pot as well.
- Mix in the salt, pepper, basil, oregano and crushed red pepper flakes. Add the short ribs back to the Instant Pot.
- Secure the lid and seal the steam vent. Press “Meat/Stew.” Use the “−/+” buttons to adjust the time until the display reads 55 minutes.
- Once the short ribs are cooked, quick release the pressure. Remove the lid and carefully remove the short ribs, transferring them to a plate. Discard the bones and use two forks to shred the beef.
- Add the ziti to the pot, stirring to combine. Press “Sauté” until the display light is under “Less.” Let the ziti cook for 10 to 12 minutes until tender.
- Add the short ribs back to the pot. Stir to combine. Press “Cancel.”
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