Description
Indulge in a rich and savory Instant Pot Short Rib Ragu that’s bursting with Italian-American flavors. Tender beef short ribs simmered in a luscious tomato-based sauce, served over your favorite pasta and topped with Parmesan cheese.
Ingredients
Units
Scale
Short Ribs:
- 2 lb bone-in beef short ribs (or 1 1/2 lb boneless)
Sauce:
- 1–2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 3/4 cup dry red wine
- 1 (28 oz) can crushed tomatoes or marinara sauce
- 1/2 cup beef broth (or chicken/vegetable broth)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 bay leaf
- 1 sprig fresh rosemary or 1/2 teaspoon dried rosemary
Serving:
- Cooked pasta (pappardelle, rigatoni, or similar), for serving
- Grated Parmesan and chopped parsley, for garnish
Instructions
- Sear the short ribs – Set the Instant Pot to “Sauté” mode. Add oil and brown the short ribs on all sides. Remove and set aside.
- Sauté the aromatics – In the same pot, sauté the onion, carrot, and celery until softened. Add garlic and tomato paste; cook.
- Deglaze with wine – Pour in the red wine, simmer to reduce slightly.
- Add remaining ingredients – Return ribs to the pot. Add tomatoes, broth, seasonings.
- Pressure cook – Cook on high pressure. Release pressure naturally, then manually.
- Shred the meat – Remove ribs, shred, return to sauce. Simmer to thicken.
- Serve – Toss ragu with pasta, top with Parmesan and parsley.
Notes
- For deeper flavor, make ahead and reheat the next day.
- Freeze leftovers in an airtight container for up to 3 months.
- Boneless short ribs cook faster and are easier to shred.
Nutrition
- Serving Size: 1 portion with pasta
- Calories: 510
- Sugar: 6g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 95mg
