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
Scale
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.
