Description
A rich and flavorful Instant Pot Short Rib Ragù recipe that combines tender beef short ribs with a savory tomato-based sauce, served over pappardelle pasta. This hearty dish is perfect for a cozy dinner at home.
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
- Fresh parsley, finely chopped, for garnish
- Grated Pecorino cheese, for garnish
Instructions
- Season Beef: Season beef with salt and pepper.
- Brown Beef: Brown beef in instant pot in batches until crispy-browned. Remove and set aside.
- Cook Vegetables: Sauté onion, carrots, celery, and garlic in instant pot until softened.
- Add Flavor: Stir in tomato paste and red wine, then add crushed tomato and beef stock.
- Pressure Cook: Return beef to the pot, add herbs, and pressure cook for 35 minutes.
- Shred Beef: Remove beef, shred, and return to sauce. Simmer until thickened.
- Finish Dish: Add cooked pappardelle to the sauce, toss, and serve with parsley and Pecorino.
Notes
- If short ribs are unavailable, beef shank or oxtail can be used.
- For a non-alcoholic option, replace red wine with additional beef broth.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 100mg
