If you adore rich, comforting pasta that’s bursting with flavor, you’re going to fall head over heels for this Instant Pot Short Rib Ragù with Pappardelle Recipe. Tender, melt-in-your-mouth beef short ribs meld with a savory tomato and red wine sauce, all effortlessly cooked to perfection in the trusty Instant Pot. The wide ribbons of pappardelle hold every luscious bite of ragù, creating a hearty dish that feels both indulgent and homey. Whether it’s a special dinner or a cozy weekend meal, this recipe is sure to become one of your all-time favorites.
Ingredients You’ll Need
The beauty of this Instant Pot Short Rib Ragù with Pappardelle Recipe lies in its simple but powerful ingredients. Each one brings something vital to the table, whether it’s depth of flavor, texture, or vibrant color to make the ragù sing.
- 2 lb bone-in beef short rib, cut into 8 pieces: Perfectly marbled meat that becomes sublime when slow-cooked and shredded.
- 2 teaspoons salt, plus more to taste: Essential for seasoning and enhancing all the flavors.
- Cracked black pepper, to taste: Adds a touch of warmth and a subtle kick.
- 1 tablespoon olive oil: For browning the meat and softening the vegetables with a silky finish.
- 1 small-medium yellow onion, finely diced (about 3/4 cup): A gentle sweetness that forms the ragù’s flavor base.
- 2 large carrots, peeled and finely diced (about 1 1/4 cups): Adds natural sweetness and body to the sauce.
- 3 sticks celery, trimmed and finely diced (about 1/2 cup): Provides a subtle, earthy crunch.
- 2 cloves garlic, minced: Gives an aromatic punch that wakes up the senses.
- 2 tablespoons tomato paste: Concentrated tomato flavor that deepens the sauce’s richness.
- 1 cup red wine: Infuses the ragù with a fruity depth and complexity.
- 1 (28-oz) can crushed tomatoes: Creates the beautiful hearty, tangy base of the ragù.
- 1 cup beef stock: Adds moisture and meaty savoriness throughout the sauce.
- 2 bay leaves: Subtle herbal notes that round out the flavor profile.
- 3 sprigs fresh thyme: Fragrant earthiness that complements the beef perfectly.
- 1.5 lb pappardelle pasta, cooked just before serving: Wide noodles that cradle the luscious ragù in every bite.
- Fresh parsley, finely chopped, for garnish: A fresh, vibrant pop of green.
- Grated Pecorino cheese, for garnish: Salty richness that completes the dish beautifully.
How to Make Instant Pot Short Rib Ragù with Pappardelle Recipe
Step 1: Season and Prepare the Beef
Start by seasoning your short ribs generously with salt and cracked black pepper on all sides. This simple step helps build layers of flavor that really shine after cooking. Don’t be shy with the seasoning—it’s the foundation for a perfectly balanced ragù.
Step 2: Brown the Short Ribs
Set your Instant Pot to the sauté function and add the olive oil. Working in two batches, brown the short ribs for about 3 minutes per side until beautifully caramelized. This Maillard reaction is key: it locks in juices and adds those rich, savory notes you crave. Once browned, remove the ribs to a plate and set them aside for the next steps.
Step 3: Sauté the Vegetables
In the same pot, toss in your diced onion, carrots, celery, and minced garlic. Sauté for about 5 minutes, stirring occasionally, until everything softens and starts to smell heavenly. Mix in the tomato paste next—it will coat the veggies and deepen the sauce with its robust tomato flavor.
Step 4: Deglaze with Red Wine
Pour in the red wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Those bits are pure flavor gold! Let the wine simmer for a few minutes to reduce slightly and concentrate its taste, giving your ragù a wonderful fruity and acidic balance.
Step 5: Add Tomatoes, Stock, and Herbs
Switch off the sauté mode. Now stir in the crushed tomatoes and beef stock, bringing everything together. Nestle the browned short ribs back into the sauce so they’re mostly covered. Toss in the bay leaves and thyme sprigs, which will infuse their gentle herbal notes throughout the cooking process.
Step 6: Pressure Cook the Ragù
Seal the Instant Pot by closing the lid and setting the valve to the sealing position. Select the stew (pressure cook) function and set the timer for 35 minutes. After cooking, allow the pressure to release naturally for 10 minutes before venting any remaining pressure manually. This slow, moist heat is exactly what tenderizes the short ribs to pull-apart perfection.
Step 7: Remove Beef and Skim Fat
Carefully open the lid and transfer the short ribs to a plate. If you didn’t trim the fat beforehand, skim off about a cup of oil from the surface of the sauce using a ladle—this keeps the ragù rich but not greasy.
Step 8: Shred the Beef
Remove the bones, skin, and any tough connective tissue from the meat, then shred it into bite-sized pieces. This tender beef will be the star topping your pasta with that wonderful ragù sauce.
Step 9: Reduce the Sauce and Finish
Switch the Instant Pot back to sauté and let the sauce simmer until it thickens nicely, about 10 to 15 minutes. Once the texture is luscious and the flavors have intensified, return the shredded beef to the pot and stir everything together. The sauce clings to the meat beautifully here, ensuring every forkful is bursting with taste.
Step 10: Toss with Pappardelle
Just before serving, add the cooked pappardelle right into the ragù. Toss everything together over low heat for 1 to 2 minutes until the pasta is coated in that glossy, savory sauce. Now you’re ready to dish up this show-stopping meal!
How to Serve Instant Pot Short Rib Ragù with Pappardelle Recipe
Garnishes
Freshly chopped parsley is a must—it brightens the heavyweight flavors with a fresh, herbaceous zing. A generous sprinkle of grated Pecorino cheese adds saltiness and creaminess that perfectly balances the deep, rich ragù. These simple touches elevate the dish to restaurant-quality.
Side Dishes
Consider serving this ragù with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Crusty garlic bread or a warm focaccia complements the hearty pasta and is perfect for mopping up every last bit of sauce. Roasted seasonal vegetables also make a lovely, nutritious contrast.
Creative Ways to Present
For a fun twist, serve the ragù over creamy polenta or buttery gnocchi instead of pappardelle. You could also pile the shredded beef and sauce onto toasted crostini for a flavorful appetizer. No matter how you present it, this ragù always shines as the star of the show.
Make Ahead and Storage
Storing Leftovers
This Instant Pot Short Rib Ragù with Pappardelle Recipe keeps beautifully in the fridge for up to 4 days. Store the ragù sauce separately from the pasta to prevent sogginess. When you’re ready, warm the sauce gently before tossing with freshly cooked pappardelle.
Freezing
The ragù freezes wonderfully, making it a fantastic meal prep option. Portion the sauce into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating, and always cook fresh pasta to enjoy alongside.
Reheating
When reheating, warm the ragù gently on the stove over low heat, adding a splash of beef stock or water if the sauce feels too thick. Toss with freshly boiled pappardelle and finish with parsley and Pecorino. This dish tastes just as incredible the second time around!
FAQs
Can I use boneless short ribs instead of bone-in?
Absolutely! Boneless short ribs will work fine and may even shred a little easier. Just be mindful that bone-in ribs contribute extra richness and flavor to the sauce during cooking.
What’s the best wine to use in the ragù?
A dry red wine like Cabernet Sauvignon, Merlot, or Chianti works beautifully. Choose a wine you enjoy drinking, as it really impacts the final flavor.
Can I make this ragù without an Instant Pot?
Yes, you can slowly braise the short ribs on the stovetop or in the oven for a few hours, but the Instant Pot speeds up the process without sacrificing tenderness or flavor.
What pasta types work well besides pappardelle?
Wide, flat noodles hold the ragù best. Fettuccine, tagliatelle, or even rigatoni would be good substitutes if you don’t have pappardelle on hand.
How do I know when the short ribs are done?
The meat should be fork-tender and shreddable. After pressure cooking and natural release, they should be soft enough to pull apart easily with your fingers or forks.
Final Thoughts
I can’t recommend this Instant Pot Short Rib Ragù with Pappardelle Recipe enough—it’s the kind of meal that warms you from the inside out and makes any day special. With tender, flavorful beef and a sauce that’s rich yet balanced, it’s a dish that feels like a big, delicious hug. So go ahead, gather your ingredients, fire up the Instant Pot, and treat yourself to this fantastic ragù. Trust me, once you try it, you’ll be making it again and again!
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Instant Pot Short Rib Ragù with Pappardelle Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Italian
Description
This Instant Pot Short Rib Ragù is a rich and hearty Italian-inspired pasta sauce made by slow-cooking tender, bone-in beef short ribs in a flavorful mixture of vegetables, red wine, crushed tomatoes, and herbs. The dish is perfectly paired with pappardelle pasta, garnished with fresh parsley and Pecorino cheese, creating a comforting and satisfying meal in under two hours.
Ingredients
Beef and Seasoning
- 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
Vegetables and Aromatics
- 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
Liquids and Herbs
- 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: Generously season the bone-in beef short ribs with 2 teaspoons of salt and cracked black pepper all over to enhance the meat’s flavor before cooking.
- Brown the Short Ribs: Set your Instant Pot to the ‘sauté’ function and heat 1 tablespoon of olive oil. Brown the short ribs in two batches for about 3 minutes on each side until crispy-browned. The meat does not need to be cooked through at this stage. Remove the ribs and set aside on a plate.
- Sauté Vegetables: Add the diced onion, carrots, celery, and minced garlic to the Instant Pot. Cook until the vegetables are softened, about 5 minutes. Stir in the tomato paste, ensuring the vegetables are well coated for a rich base.
- Deglaze with Wine: Pour 1 cup of red wine into the pot, scraping up any browned bits stuck to the bottom. Let the wine simmer for a few minutes until it has reduced slightly, concentrating the flavors.
- Add Tomatoes and Broth: Turn off the Instant Pot. Stir in the crushed tomatoes and beef stock. Return the browned short ribs to the pot, making sure they are mostly submerged in the liquid. Add 2 bay leaves and 3 sprigs of fresh thyme for aromatic depth.
- Pressure Cook: Seal the Instant Pot lid and set the valve to the ‘sealing’ position. Select the ‘stew’ setting to pressure cook the ragù for 35 minutes. After cooking, allow the pressure to naturally release for 10 minutes, then manually release any remaining pressure.
- Remove and Skim the Sauce: Carefully open the lid and transfer the beef to a plate. If the short ribs were not trimmed before cooking, skim off about 1 cup of fat from the surface of the sauce using a ladle for a cleaner taste.
- Shred the Beef: While simmering the sauce, remove any bones, skin, or excess fat from the beef and shred the meat finely to prepare it for mixing back into the sauce.
- Reduce the Sauce: Set the Instant Pot to ‘sauté’ again and let the sauce simmer for 10 to 15 minutes, until thickened and rich in flavor. Stir frequently to prevent sticking.
- Combine and Toss with Pasta: Return the shredded beef to the thickened sauce, mixing well. Add freshly cooked pappardelle pasta into the pot and toss it for 1 to 2 minutes, coating the noodles evenly with the shiny ragù sauce. Serve immediately garnished with chopped fresh parsley and grated Pecorino cheese.
Notes
- For best results, brown the short ribs well to develop deep flavors in the ragù.
- If desired, skim excess fat after cooking to reduce greasiness.
- Use good-quality red wine for richer taste; a dry medium-bodied wine works best.
- Fresh herbs add vibrant aroma, but dried thyme and bay leaves can be substituted if needed.
- Serve immediately for best texture; the pasta can absorb sauce quickly and dry out if left too long.
- Leftovers keep well and can be reheated gently on the stove or in the Instant Pot’s sauté mode.
