INSTANT POT BEEF RAGU

Turn the sear option on your Instant Pot and wait a few minutes until it's hot.

Cut boneless beef chuck roast into 2 inch cubes, pat dry with paper towel. If using short ribs, pat those dry, no need to cut anything on the ribs. Salt with 1.5 tbsp sea salt on all sides.

Add a few tbsp olive oil in the Instant Pot once it's hot. Split the meat into two batches. Sear meat on all sides ensuring it's browned. Should be about 3-4 minutes per side. Remove the first batch and set it aside in a bowl. Add another tbsp or two of olive oil. Repeat with second batch.

While meat is searing. Peel and chop one large onion into 1/2 inch pieces. Peel the carrots and cut into 1/2 rounds. Peel and roughly chop the garlic. Once all meat is seared, add a tbsp or 2 of oil and cook the onions and carrots until slightly softened. Add in the remaining 1.5 tbsp of salt. Scrape down any browned bits from the meat. After 5 minutes add in the garlic and saute for a minute or two.

Before adding the meat, pour in the 1 cup of red wine, if not using wine add an additional cup of beef broth and ensure anything that's stuck to the bottom of the Instant Pot is scraped down with a wooden spoon. Cook for a minute. Then add in the beef stock and tomato sauce. Add in the meat and the juices that it released. Thrown in a few larger sprigs of fresh thyme and 2 bay leaves.

Close and lock the lid, set the vent to seal. Select MANUAL MODE and add 40 minutes to the time. When the timer goes of, turn the pressure vent to release, and wait for the pressure to normalize. Remove the ribs to a plate and shred the meat with two forks. Remove bay leaves and thyme stems. 

To thicken the liquid : Bring liquid to a simmer on the SEAR option in the Instant Pot while shredding meat. Add the meat back in and let it sit in the juices while it continues to cook for another 10 minutes and reduces the liquid by half.

Also try this to thicken the liquid : Make a slurry with 1 tbsp cornstarch and a little water, stirring until smooth. Add to the gravy and stir until thickened. If you want it a little thicker you can add more cornstarch. Then add in the meat back in. Heat for a few minutes.

Optional, but worth it : Saute whole mushrooms in 3 tbsp of unsalted butter with 1 tsp of salt on medium high heat in a large pan for about 5-7 minutes on both sides. Once done with shredding the meat, add in the mushrooms and serve over a bed of creamy polenta or your base of choice.