Short Rib Ragu

Stove Top Instructions

1. Remove short ribs from fridge 30 minutes prior to cooking. Mix salt, pepper, and dried parsley and season short ribs on all sides.
2. Heat pot over medium heat. When the pot is warm place the short ribs in the pot on their fattiest side first. Let the fat render for a few minutes then rotates the short ribs to sear on all sides.
3. Pour the marinara sauce into the pot and increase the heat to high. Bring the mixture to a boil. Once boiling reduce the heat to a simmer and cover the pot.
4. Allow the meat to continue cooking at a low simmer, turning and stirring occasionally, until the meat is soft and tender and ready to shred. This can take up to 3 hours depending on how big the short ribs are.
5. Once the meat is tender, remove it from the pot and shred with two forks. Return the shredded meat to the pot with the sauce. Mix to combine and serve over noodles!

Instant Pot Instructions

1. Remove short ribs from fridge 30 minutes prior to cooking. Mix salt, pepper, and dried parsley and season short ribs on all sides.
2. Set instant pot to sear. When the instant pot is warm place the short ribs in the instant pot on their fattiest side first. Let the fat render for a few minutes then rotates the short ribs to sear on all sides.
3. Pour the marinara sauce into the instant pot, close the lid, set the vent to sealing and set the instant pot on manual high pressure for 45 minutes.
4. Allow the instant pot to come to pressure and cook for 45 minutes. When the timer beeps, manually release the pressure. 
5. Remove the short ribs from the instant pot and shred with two forks. Return the shredded meat to the instant pot with the sauce. Mix to combine and serve over noodles!