Leaves from 1 sprig oregano or 1 tsp dried oregano
Leaves from 1 sprig rosemary or 1 tsp. dried rosemary
2clovesgarlicgrated, granulated, or finely minced
14ozcanned chopped peeled tomatoes400 g
¾cupred wine200 ml
Salt and pepper
4cupsdry pasta400 g
Trim the short ribs to remove any large chunks of fat and membrane. Cut into pieces with 1 bone each.
Place the inner pot inside the Instant Pot®. Press Saute, level More (+) for 20 Minutes. Wait for pot to preheat. When ready, add the oil and short ribs. Sear on all sides until golden brown. Season with salt and pepper.
Remove meat and set aside. Add the onion, celery, and herbs, and mix continuously for 5-8 Minutes or until translucent and sweet-smelling. Use the onion to scrape up any browned bits of meat in the bottom of the pot. This adds a lot of flavor!
Add the garlic and mix continuously for 1 Minute.
Add the wine and tomatoes and bring to a boil. Press Cancel.
Return the meat to the Instant; Pot® inner pot and mix.
Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 1 Hour.
Once the time is up, press Cancel and release the pressure by turning the steam release handle.
Open the lid and remove the pieces of meat and the bones (it is likely that much of the meat has fallen off the bones). Press Saute, level More (+) for 20 Minutes to reduce liquid. Meanwhile, shred the meat. Discard the bones.
Mix the meat with the liquid and taste. Check for salt and adjust accordingly.
Serve with the pasta cooked in plenty of water with salt.