Name: Instant Pot Short Rib Ragù Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 2 lb bone-in beef short rib, cut into 8 pieces; 2 teaspoons salt, plus more to taste; Cracked black pepper, to taste; 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; 1 tablespoon olive oil; 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; 1.5 lb pappardelle pasta, cooked according to package directions just before serving; Fresh parsley, finely chopped, for garnish; Grated Pecorino cheese, for garnish

Jump to Recipe

Introduction

This Instant Pot Short Rib Ragù is a rich and hearty Italian-inspired dish that transforms tender, slow-cooked beef short ribs into a luscious sauce. Perfect for cozy dinners, it pairs beautifully with wide pappardelle pasta and finishes with fresh parsley and Pecorino cheese.

In a white bowl, there are wide pappardelle noodles mixed with a rich brown shredded beef ragu. The noodles are light golden with a soft texture, partially covered by small bits of green parsley scattered throughout. The ragu is thick with visible small chunks of meat and carrot, deeply sauced in a dark brown, glossy gravy. On top of the noodles, there are a few small shreds of white grated cheese. A silver fork rests inside the bowl on the left side, and the bowl sits on a white marbled surface with some scattered parsley leaves nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Season the beef short ribs evenly with salt and cracked black pepper.
Step 2: Set the Instant Pot to “sauté” mode and heat the olive oil. Brown the short ribs in two batches, about 3 minutes per side, until crispy and browned. They do not need to be fully cooked. Remove the ribs and set aside.
Step 3: Add the diced onion, carrots, celery, and minced garlic to the Instant Pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften. Stir in the tomato paste so the vegetables are well coated.
Step 4: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Let it simmer for a few minutes until the wine reduces slightly.
Step 5: 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 the bay leaves and fresh thyme sprigs.
Step 6: Close the lid and set the valve to the sealing position. Select the “stew” setting and pressure cook for 35 minutes. After cooking, allow a natural pressure release for 10 minutes, then carefully release any remaining pressure manually.
Step 7: Open the lid and transfer the short ribs to a plate. If you left the fat on the ribs, skim the excess oil off the top of the sauce using a ladle.
Step 8: Set the Instant Pot back to “sauté” to simmer and reduce the sauce. Meanwhile, remove any bones, skin, and fatty bits from the short ribs, then shred the meat.
Step 9: Once the sauce has thickened to a rich consistency, about 10-15 minutes, return the shredded beef to the pot and stir to combine.
Step 10: Add the cooked pappardelle pasta to the sauce, tossing it as the sauce simmers for 1-2 minutes until the noodles are well coated. Serve immediately, garnished with chopped fresh parsley and grated Pecorino cheese.

Tips & Variations

For deeper flavor, brown the short ribs well and scrape the browned bits thoroughly when adding wine.
Substitute pappardelle with fettuccine or tagliatelle if preferred; wide pasta works best to hold the ragù.
If you don’t have fresh thyme, 1 teaspoon dried thyme can be used instead.
Use good quality red wine for the richest sauce; a dry red like Cabernet Sauvignon or Merlot works well.

Storage

Store leftover ragù in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or stock if the sauce thickens too much. You can also freeze the ragù for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Inside a stainless steel pot, wide, flat pasta ribbons coated in a thick reddish-brown sauce are mixed with tender shredded dark brown meat chunks. Bright green chopped herbs are scattered over the pasta, adding a fresh touch. The pasta has a glossy texture, showing the sauce’s richness, and the meat looks juicy and well-cooked. Silver tongs rest on top of the dish, ready to serve. The pot is set on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless short ribs for this recipe?

Yes, boneless short ribs can be used, but bone-in short ribs add more depth of flavor and richness to the sauce.

How do I know when the ragù is done?

The ragù is ready when the short ribs are tender enough to shred easily and the sauce has thickened to a rich, hearty consistency after reducing.