Description
This Instant Pot Short Rib Ragù recipe is a hearty and comforting dish that is perfect for a cozy dinner. Tender beef short ribs are cooked in a rich tomato-based sauce until they are fall-apart tender. Serve this delicious ragù over pappardelle pasta for a satisfying meal.
Ingredients
Units
Scale
Short Rib Ragù:
- 2 lb bone-in beef short rib, cut into 8 pieces
- 2 teaspoons salt, plus more to taste
- Cracked black pepper, to taste
- 1 tablespoon olive oil
- 1 small-medium yellow onion, peeled and finely diced (about 3/4 cup)
- 2 large carrots, peeled and finely diced (about 1 1/4 cups)
- 3 sticks celery, trimmed and finely diced (about 1/2 cup)
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 (28-oz) can crushed tomato
- 1 cup beef stock
- 2 bay leaves
- 3 sprigs fresh thyme
To Serve:
- 1.5 lb pappardelle pasta, cooked according to package directions just before serving
- Fresh parsley, finely chopped, for garnish
- Grated Pecorino cheese, for garnish
Instructions
- Season the beef: Season beef with salt and pepper all over.
- Brown the beef: Set instant pot to “sauté” and add olive oil. Brown beef in two batches until crispy-browned, about 3 minutes on either side. Remove to a plate and set aside.
- Sauté vegetables: Place onion, carrots, celery, and garlic in instant pot. Sauté until softened, about 5 minutes. Stir in tomato paste until vegetables are coated.
- Deglaze with wine: Pour red wine into instant pot, scraping any browned bits off the bottom. Simmer until wine has reduced.
- Add remaining ingredients: Stir in crushed tomatoes and beef broth. Add meat back in along with bay leaves and thyme.
- Pressure cook: Close lid, set to “sealing,” and choose “stew” setting (pressure cook for 35 minutes). Allow for natural release for 10 minutes before manually releasing any remaining pressure.
- Finish the sauce: Remove beef and shred. Simmer and reduce the sauce in the instant pot. Return shredded beef to the sauce.
- Combine with pasta: Add cooked pappardelle to the pot, tossing until pasta is coated in the sauce. Serve with parsley and Pecorino cheese.
Notes
- If short ribs are unavailable, beef shank or oxtail can be used.
- For a non-alcoholic version, substitute wine with additional beef broth.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 650
- Sugar: 8g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 120mg
