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Instant Pot Short Rib Ragù Recipe

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★★★★★

4.5 from 76 reviews

This Instant Pot Short Rib Ragù is a rich and hearty Italian-inspired dish featuring tender, slow-cooked beef short ribs simmered in a savory tomato and red wine sauce. Perfectly paired with wide pappardelle pasta, this ragù delivers deep flavors thanks to a blend of vegetables, fresh herbs, and a long pressure-cooked process that produces melt-in-your-mouth meat. Garnished with fresh parsley and Pecorino cheese, it’s a comforting and satisfying meal ideal for weeknights or special occasions.

Ingredients

Scale

Meat

  • 2 lb bone-in beef short rib, cut into 8 pieces

Seasonings

  • 2 teaspoons salt, plus more to taste
  • Cracked black pepper, to taste

Vegetables & 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

Liquids & Sauces

  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 1 (28-oz) can crushed tomato
  • 1 cup beef stock

Herbs

  • 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

  1. Season the Beef: Generously season the bone-in beef short ribs with 2 teaspoons of salt and cracked black pepper all over to enhance flavor.
  2. Brown the Short Ribs: Set your Instant Pot to the ‘sauté’ function and heat 1 tablespoon olive oil. Brown the beef short ribs in two batches, cooking each side for about 3 minutes until nicely browned and crispy on the outside. Remove browned meat and set aside.
  3. Sauté the Vegetables: Add diced onion, carrots, celery, and minced garlic to the Instant Pot. Sauté until the vegetables are softened, approximately 5 minutes. Stir in 2 tablespoons of tomato paste, ensuring the vegetables are well coated.
  4. Deglaze with Wine: Pour 1 cup of red wine into the pot, scraping up any browned bits stuck to the bottom to infuse robust flavor. Let the wine simmer for a few minutes until it reduces slightly.
  5. Add Remaining Ingredients: Turn off the Instant Pot sauté mode. Stir in the canned crushed tomatoes and 1 cup of 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.
  6. Pressure Cook the Ragù: Secure the lid on the Instant Pot 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 manually release any remaining pressure.
  7. Remove and Skim Fat: Open the lid carefully and transfer all the beef short ribs to a plate. If the short ribs were not trimmed of excess fat beforehand, use a ladle to skim off roughly 1 cup of fat from the sauce’s surface for a cleaner, well-balanced ragù.
  8. Shred the Meat: Switch the Instant Pot back to ‘sauté’ mode and let the sauce gently simmer and reduce for about 10 to 15 minutes until thickened to your liking. Meanwhile, remove bones, skin, and any rendered fatty bits from the beef and shred the meat finely.
  9. Combine Meat and Sauce: Return the shredded beef to the thickened sauce and stir well to incorporate all the flavors evenly.
  10. Toss with Pasta and Serve: Add cooked pappardelle pasta directly into the pot, tossing for 1 to 2 minutes to coat the pasta thoroughly in the shiny, flavorful ragù sauce. Serve immediately garnished with freshly chopped parsley and grated Pecorino cheese for a perfect finish.

Notes

  • To reduce fat content, trim excess fat from short ribs before cooking or carefully skim fat after pressure cooking.
  • Pappardelle is preferred for its wide ribbons that hold the sauce well, but you can substitute with fettuccine or tagliatelle.
  • If you don’t have fresh thyme, dried thyme can be used at about one-third the amount.
  • Allowing the sauce to reduce properly intensifies the flavors, so be patient during the simmering stage after pressure cooking.
  • For a richer flavor, use a full-bodied red wine such as Cabernet Sauvignon or Merlot.

Keywords: Instant Pot short rib ragù, beef ragù, Italian ragù, pressure cooker pasta sauce, pappardelle with ragù

Find it online: https://jedentaglecker.com/instant-pot-short-rib-ragu-recipe/