This Instant Pot Beef Short Rib Pasta Ragu is rich, deeply flavorful, and surprisingly easy to make at home. Tender beef short ribs are pressure cooked until melt-in-your-mouth soft, then tossed with wide ribbons of pasta in a hearty tomato sauce that tastes like it simmered all day. Perfect for date night at home!
Valentine's Day has 100% snuck up on me this year (the Super Bowl blew RIGHT by me - turns out a sick kiddo is nothing to sneeze at 🤧), but I've got you covered for a solid date night in. I wanted something that felt special without being overly complicated: swanky enough to share over candles and wine, but simple enough that we're not still chopping veggies at 7:45.
Enter this Instant Pot Beef Short Rib Pasta Ragu: rich, comforting, and practically foolproof. It tastes like you've been slow-simmering it all the livelong day, when really it only takes about an hour. Whether you're celebrating Valentine's Day or just craving a cozy night in together, this is the kind of dinner worth lingering over!
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Why You'll Love It
Perfect for date night at home - It feels restaurant-worthy and a little special, without requiring hours in the kitchen.
Low effort, high reward - The Instant Pot does most of the work, so you can focus on setting the table (or pouring the wine).
Make-ahead friendly - The ragu tastes even better the next day, so you can prep ahead and reheat stress-free.
Impressive and quick - Deep, slow-simmered flavor in a fraction of the time!
Ingredients
- Bone-in beef short ribs
- Olive oil
- Yellow onion, finely diced
- Carrots, finely diced
- Celery stalk, finely diced
- Garlic, minced
- Tomato paste
- Peeled tomatoes (San Marzano style)
- Beef broth
- Dry red wine
- Herbs de Provence or Italian seasoning
- Red pepper flakes (optional)
- Pappardelle pasta (or other wide ribbon pasta)
- Fresh parsley and thyme, for garnish
- Freshly grated Parmesan
- Heavy whipping cream
- Coarse salt and freshly ground black pepper
Date Night Dinner Menu
Want to turn this Instant Pot Beef Short Rib Pasta Ragu recipe into a full at-home date night? Here's the exact menu I'd serve.
🥗 Burrata Citrus Green Salad - Bright citrus, creamy burrata, and fresh greens make for a special, swanky starter!
🥖 Classic Crusty French Baguette - Perfect for soaking up every last bit of that deeply flavorful sauce. Gotta have it.
🍫 Molten Chocolate Cake - Warm, rich chocolate with a gooey lava center... Need I say more?
🍷 Raspberry Lemon Drop Cocktail - Fresh, vibrant, and slightly sweet. The ultimate date night cocktail!
Tips & Tricks
- Work in batches. Don't rush or crowd browning the short ribs - that caramelization builds the base flavor If you overcrowd the Instant Pot, you'll steam the meat instead of searing it!
- Skim the fat. After pressure cooking, skim excess fat from the surface before shredding.
- Salt the pasta water generously. It makes a big difference!
- Finish in the sauce. Toss the cooked pasta directly in the ragu with a splash of reserved pasta water. It helps the sauce cling to every ribbon and gives you that silky, restaurant-style finish.
FAQs
Yes! I find the ragu actually tastes better the next day. Store separately from pasta and reheat gently on the stove for best results.
Absolutely! You can freeze the sauce (without the pasta) in an air-tight, sealed container for up to 3 months.
No. They are not simply bone-in beef short ribs with the bones removed (as one would assume). Boneless "short ribs" are typically a different cut of beef (often from the chuck) and won't give you the same rich, silky texture that bone-in short ribs provide.
Instant Pot Beef Short Rib Pasta Ragu
- Total Time: 1 hour 20 minutes
- Yield: Serves 4 to 6 1x
Description
This Instant Pot Beef Short Rib Pasta Ragu is rich, deeply flavorful, and super simple to make. Bone-in short ribs are pressure cooked with red wine, tomatoes, and herbs until perfectly tender, then tossed with pappardelle and finished with cream and Parmesan. An easy, restaurant-worthy pasta that's perfect for a date night dinner at home!
Ingredients
- 2 ½ lbs bone-in beef short ribs
- 2 tablespoons olive oil
- ½ yellow onion, finely diced
- 2 large carrots, finely diced
- 1 celery stalk, finely diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 28 ounces canned whole peeled tomatoes (San Marzano style)
- ½ cup beef broth
- ½ cup dry red wine (I used a cabernet sauvignon)
- 1 tablespoon Herbs de Provence or Italian seasoning
- 1 lb pappardelle pasta (or other wide ribbon pasta)
- ¼ cup heavy whipping cream
- ¼ cup Parmesan, freshly grated
- Fresh parsley, roughly chopped, for garnish
- Coarse salt and freshly ground black pepper
Get Recipe Ingredients
Instructions
- Pat the short ribs dry and season generously with salt and pepper. Set the Instant Pot to Sauté (High) and heat the olive oil. Working in batches, sear the short ribs on all sides until deeply browned, about 3 minutes per side. Do not overcrowd the pot. Transfer to a plate and repeat with remaining ribs.
- Add the onion, carrots, and celery to the pot and sauté until softened, about 3 to 4 minutes.
- Stir in the garlic and cook for 30 seconds to 1 minute, until fragrant.
- Add the tomato paste and cook for 1 to 2 minutes, stirring, until slightly darkened.
- Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let simmer for 2 to 3 minutes to reduce slightly.
- Add the whole peeled tomatoes and beef broth. Using the back of your wooden spoon, gently crush the tomatoes directly in the pot until broken down.
- Stir in the Herbs de Provence or Italian seasoning. Return the short ribs and any accumulated juices to the pot.
- Secure the lid and set the valve to sealing. Using the Manual setting, cook on High Pressure for 45 minutes. Once finished, allow the Instant Pot to naturally release for 15 minutes, then carefully quick release any remaining pressure.*
- Remove the short ribs and discard the bones. Shred the meat and return it to the sauce. Skim excess fat from the surface if needed. Simmer on Sauté for 5 to 10 minutes to thicken slightly.
- Meanwhile, bring a large pot of generously salted water to a boil. Cook the pappardelle pasta to al dente according to box instructions. Reserve ½ cup pasta water, then drain.
- Gently scald the heavy cream in a small saucepan over low heat or in the microwave just until hot and steaming (do not boil). This helps prevent curdling when added to the sauce.
- Stir the warm heavy cream and freshly shredded Parmesan into the sauce. Taste and adjust with additional salt and ground black pepper as needed.
- Add the cooked pasta directly to the sauce and toss gently to coat, adding a splash of reserved pasta water if needed to loosen and help the sauce cling.
- Serve garnished with fresh parsley, fresh thyme leaves, and extra Parmesan as desired.
Notes
Always follow the manufacturer's instructions for your Instant Pot! Be sure you understand the difference between a natural release and a quick release before cooking. Keep your face and hands away from the steam when turning the valve from Sealing to Venting and when removing the lid.
Store leftover ragu in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the sauce.
To freeze, allow the ragu to cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. If freezing, freeze the ragu without pasta. Cook the pasta fresh just before serving and toss with the reheated sauce for best texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Italian
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