1large carrot, peeled and chopped into small pieces (yields approximately 1 cup)
¼cupdry red wine
1canpetite diced tomatoes (14.5b oz can, undrained)
1cantomato paste (6 oz can)
1cuptomato sauce (your favorite jar or from a can)
salt & pepper
2tbspparsley, finely chopped for garnish (optional)
Dry short ribs with a paper towel and salt & pepper both sides. Set aside.
Add olive oil to the Instant Pot, turn to SAUTE, and add bacon. Sauté until cooked, remove and set aside on a plate.
Add short ribs to the Instant Pot and sear all sides until brown (no need to cook completely, just make sure all sides are nicely seared and brown). Remove from the Instant Pot and set aside on a plate.
Add onions, garlic, carrots and sauté for 2-3 minutes, just until all are slightly soft.
Add red wine and deglaze the bottom of the pot, gently scraping any meat or veggie bits off the bottom with the wooden spoon.
Return the ribs to the Instant Pot. Add tomatoes, tomato paste, oregano, thyme, rosemary, Worcestershire sauce, and beef broth. Seal lid.
Set your Instant Pot to Meat/Stew for 35 minutes. Allow for natural release, then remove the meat, discard the bones (or save them to make beef broth!) and shred meat using two forks. Return meat to the pot and serve over pappardelle pasta. Garnish with cooked bacon and parsley.
If you prefer a thicker sauce, add 8 minutes to the pressure cooking time and then quick release at the end. This usually yields a thicker sauce. I make this in my 8-quart Instant Pot Duo, but you could also make this in a 6-quart Instant Pot. Do not attempt to make this in a 3-quart pressure cooker.
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