Instant Pot Short Rib Ragù
Instant Pot Short Rib Ragù
Ingredients
- 2 1/2 pounds bone-in beef short ribs
- as needed kosher salt
- as needed black pepper
- 2 tablespoons olive oil
- 1 yellow onion, medium, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine, such as Cabernet or Chianti
- 1 can crushed San Marzano tomatoes, 28 ounce
- 1 cup beef stock
- 2 sprigs thyme
- 1 sprig rosemary
- 1 bay leaf
- 1 Parmesan rind, optional
For Serving
- 1 pound pappardelle or tagliatelle
- as needed fresh Parmigiano Reggiano, for grating
- as needed fresh parsley, chopped
Instructions
- 1
Set the Instant Pot to Sauté – High. Pat the beef short ribs dry thoroughly and season them generously on all sides with kosher salt and black pepper.
⏱️ 2 min
- 2
Add the olive oil to the Instant Pot. Once hot, sear the short ribs on all sides until they are deeply browned and a crust has formed. This step is crucial for building deep flavor. Remove the seared ribs from the Instant Pot and set aside.
⏱️ 10 min
- 3
Lower the Instant Pot setting to Sauté – Normal. Add the finely diced yellow onion, carrots, and celery to the pot along with a pinch of salt. Cook, stirring occasionally, for 5 to 6 minutes until the vegetables have softened.
⏱️ 6 min
- 4
Add the minced garlic to the pot and cook for an additional 30 seconds until fragrant. Stir in the tomato paste and cook, stirring constantly, until it darkens in color, about 2 to 3 minutes.
⏱️ 3 min
- 5
Deglaze the pot with the dry red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Reduce the wine for 2 to 3 minutes, allowing some of the alcohol to cook off.
⏱️ 3 min
- 6
Add the crushed San Marzano tomatoes, beef stock, thyme sprigs, rosemary sprig, and bay leaf to the Instant Pot. If using, add the Parmesan rind. Return the seared short ribs to the pot, ensuring they are submerged in the liquid approximately ¾ of the way up the meat.
⏱️ 3 min
- 7
Close the Instant Pot lid, set the vent to sealing, and cook on High Pressure for 45 minutes. Once the cooking cycle is complete, allow for a natural pressure release for 15 to 20 minutes. After 15-20 minutes, carefully quick release any remaining pressure.
⏱️ 65 min
- 8
Carefully remove the cooked short ribs from the Instant Pot. Using two forks, shred the tender meat, discarding the bones and any excess fat. Return the shredded meat to the pot with the sauce.
⏱️ 5 min
- 9
Set the Instant Pot to Sauté – Normal again. Simmer the ragù for 10 to 15 minutes, stirring occasionally, until the sauce has thickened and become rich and glossy. Taste and adjust the salt as needed.
⏱️ 15 min
- 10
While the ragù is simmering, cook the pappardelle or tagliatelle pasta according to package directions, boiling it just shy of al dente.
⏱️ 10 min
- 11
Using tongs, transfer the cooked pasta directly to the ragù in the Instant Pot, adding a little of the starchy pasta water (about 1/4 to 1/2 cup). Toss the pasta and ragù together until the sauce is emulsified and evenly coats the pasta.
⏱️ 3 min
- 12
Serve immediately, garnished with freshly grated Parmigiano Reggiano and chopped fresh parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Instant Pot Short Rib Ragù
- 2 1/2 pounds bone-in beef short ribs
- as needed kosher salt
- as needed black pepper
- 2 tablespoons olive oil
- 1 yellow onion, medium, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine, such as Cabernet or Chianti
- 1 can crushed San Marzano tomatoes, 28 ounce
- 1 cup beef stock
- 2 sprigs thyme
- 1 sprig rosemary
- 1 bay leaf
- 1 Parmesan rind, optional
For Serving
- 1 pound pappardelle or tagliatelle
- as needed fresh Parmigiano Reggiano, for grating
- as needed fresh parsley, chopped
Instructions
- 1
Set the Instant Pot to Sauté – High. Pat the beef short ribs dry thoroughly and season them generously on all sides with kosher salt and black pepper.
⏱️ 2 min - 2
Add the olive oil to the Instant Pot. Once hot, sear the short ribs on all sides until they are deeply browned and a crust has formed. This step is crucial for building deep flavor. Remove the seared ribs from the Instant Pot and set aside.
⏱️ 10 min - 3
Lower the Instant Pot setting to Sauté – Normal. Add the finely diced yellow onion, carrots, and celery to the pot along with a pinch of salt. Cook, stirring occasionally, for 5 to 6 minutes until the vegetables have softened.
⏱️ 6 min - 4
Add the minced garlic to the pot and cook for an additional 30 seconds until fragrant. Stir in the tomato paste and cook, stirring constantly, until it darkens in color, about 2 to 3 minutes.
⏱️ 3 min - 5
Deglaze the pot with the dry red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Reduce the wine for 2 to 3 minutes, allowing some of the alcohol to cook off.
⏱️ 3 min - 6
Add the crushed San Marzano tomatoes, beef stock, thyme sprigs, rosemary sprig, and bay leaf to the Instant Pot. If using, add the Parmesan rind. Return the seared short ribs to the pot, ensuring they are submerged in the liquid approximately ¾ of the way up the meat.
⏱️ 3 min - 7
Close the Instant Pot lid, set the vent to sealing, and cook on High Pressure for 45 minutes. Once the cooking cycle is complete, allow for a natural pressure release for 15 to 20 minutes. After 15-20 minutes, carefully quick release any remaining pressure.
⏱️ 65 min - 8
Carefully remove the cooked short ribs from the Instant Pot. Using two forks, shred the tender meat, discarding the bones and any excess fat. Return the shredded meat to the pot with the sauce.
⏱️ 5 min - 9
Set the Instant Pot to Sauté – Normal again. Simmer the ragù for 10 to 15 minutes, stirring occasionally, until the sauce has thickened and become rich and glossy. Taste and adjust the salt as needed.
⏱️ 15 min - 10
While the ragù is simmering, cook the pappardelle or tagliatelle pasta according to package directions, boiling it just shy of al dente.
⏱️ 10 min - 11
Using tongs, transfer the cooked pasta directly to the ragù in the Instant Pot, adding a little of the starchy pasta water (about 1/4 to 1/2 cup). Toss the pasta and ragù together until the sauce is emulsified and evenly coats the pasta.
⏱️ 3 min - 12
Serve immediately, garnished with freshly grated Parmigiano Reggiano and chopped fresh parsley.
⏱️ 1 min