Recipe: Instant Pot Short Rib Ragu
This recipe is forked (hehe!) from Helen Hou-Sandí’s delicious creation. It’s one of the first Instant Pot recipes I tried and it’s my favorite. The main changes are that I remove some of the sources of thickening, but the result is still plenty rich!
- 2 tbs olive oil
- 1.5 pounds bone-in beef short ribs
- 1/2 pound diced pancetta (or bacon in a pinch)
- 1 large onion, chopped
- 1 large carrot, chopped
- 1 large stalks celery, chopped
- 4 medium cloves garlic, minced
- 1/4 cup fresh sage leaves, chopped
- 1/2 cup fresh parsley leaves, chopped, divided in halves
- 1.5 cups dry red wine
- 1 cup low-sodium chicken stock (or veggie, or mushroom, or beef)
- 1 28-ounce can crushed tomatoes + 1 14 oz can whole tomatoes
- (OR, I suspect 1 35oz can whole tomatoes would work really well)
- 2 bay leaves
- 3/4 cup finely grated Parmesan cheese
- 1/4 cup fresh basil leaves, minced
- 1 pound pappardelle or tagliatelle
Heat olive oil in a pressure cooker over medium-high heat until shimmering. Brown short ribs on all sides, about 10 minutes. Remove and set aside.
Add pancetta to pot and cook, stirring frequently, until pancetta is somewhat browned and crisp, about 12 minutes. Drain fat until about 2 tbs remains. Add onions, carrots, celery, garlic, sage, and half of parsley and cook, stirring, until softened but not browned, about 8 minutes.
Increase heat to high. Add wine and let reduce by half, about 10 minutes. Add stock, tomatoes, and bay leaves. Nestle short ribs in the liquid. Seal and cook at high pressure for 30 (will still need a knife to cut) to 45 (very soft, fork can shred) minutes. Let pressure come down naturally for 10 minutes before releasing pressure and removing lid. Remove short ribs to a cutting board.
Simmer sauce over moderate heat until thickened, stirring occasionally, about 30 minutes longer. While sauce is simmering, cut the meat from the bones and any connective tissue and shred it with two forks. Add the meat back to the pot and let it finish simmering.
Stir in Parmesan, basil, and remaining parsley. Bring to a boil, stirring constantly to emulsify. Season to taste with salt and pepper.
Optional serving technique: If sauce isn’t hot, heat to a simmer and set aside. Cook pasta in a large pot of well-salted water until just barely al dente. Drain. Transfer to a large skillet or saute pan and add 1/2 cup of sauce. Cook over residual heat from the boiling burner, tossing and stirring gently, until pasta is coated, about 30 seconds. Transfer to a serving bowl and top with remaining sauce. Serve immediately, passing extra Parmesan at the table.