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 1/2 lbs bone-in beef short ribs
- 2 tablespoons olive oil
- 1/2 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)
- 1/2 cup beef broth
- 1/2 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)
- 1/4 cup heavy whipping cream
- 1/4 cup Parmesan, freshly grated
- Fresh parsley, roughly chopped, for garnish
- Coarse salt and freshly ground black pepper
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