~Instant Pot Method~
This Instant Pot Short Rib Ragu is Whole30, Paleo, gluten-free & every bit as flavourful as traditional versions. Try serving it with zucchini noodles or cauliflower purée and sautéed greens.
Set Instant Pot to Sautée mode and allow to preheat.
Add avocado oil to preheated Instant Pot and brown all sides of the short rib in batches. Transfer browned meat to bowl and set aside.
To the Instant Pot, add onion, celery and carrot. Sautée vegetables until softened (approximately 10-12 minutes). Be sure to scrape all the brown bits off the bottom of the pot.
Return browned meat to the Instant Pot, add tomato passata, thyme, and bay leaves. Season with freshly-cracked black pepper, give everything a stir and cook on Sautée mode until the sauce comes to a simmer. **Note: this will help reduce the time it takes to seal the Instant Pot and Initiate the cooking timer.
Close the lid, set the pressure release valve to the 'Sealing' position and program the Instant Pot to Manual Mode, High Pressure for 60 minutes. **Note: You can also use the 'Meat/Stew' mode with High Pressure for 60 minutes.
After cooking time has elapsed, depressurize manually, and switch back to the Sautée mode to reduce the sauce to desired consistency. Discard thyme stems and bay leaves.
As the sauce reduces, use a pair of tongs and a fork to shred the meat in the pot.
Add torn basil leaves and stir to combine. Taste for seasoning and adjust salt and pepper as required. Note: If ragu has reduced too much, simply add a little bit of stock to reconstitute.