Pressure Cooker Beef Short Rib Ragu
Succulent bone-in short ribs braised in a rich red wine and tomato sauce until the meat falls off the bone, then shredded into a luxurious pasta sauce — all done in the pressure cooker in about an hour.
Ingredients
- 4 lbs bone-in beef short ribs
- 2 tsp salt
- 1 tsp black pepper, freshly ground
- 2 tbsp olive oil
- 1 yellow onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic cloves, minced
- 1/4 cup tomato paste
- 1 cup dry red wine (such as Barolo or Chianti)
- 28 oz can canned crushed tomatoes
- 1 cup beef broth
- 2 sprigs fresh rosemary sprigs
- 4 sprigs fresh thyme sprigs
- 2 bay leaves
- 1 lb pappardelle or rigatoni pasta, cooked al dente
- 1/2 cup Parmesan cheese, freshly grated
Instructions
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1
Season 4 lbs bone-in beef short ribs all over with 2 tsp salt and 1 tsp freshly ground black pepper.
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2
Set the pressure cooker to Sauté mode and heat 2 tbsp olive oil. Working in batches, sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.
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3
In the same pot, add 1 finely diced yellow onion, 2 finely diced carrots, and 2 finely diced celery stalks. Cook for 4-5 minutes until softened, scraping up any browned bits.
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4
Add 4 cloves minced garlic cloves and 1/4 cup tomato paste; cook for 2 minutes, stirring constantly.
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5
Pour in 1 cup dry red wine (such as Barolo or Chianti) and deglaze the pot, scraping the bottom clean. Simmer for 2 minutes.
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6
Return the short ribs to the pot. Add 28 oz can canned crushed tomatoes, 1 cup beef broth, 2 sprigs fresh rosemary sprigs, 4 sprigs fresh thyme sprigs, and 2 bay leaves.
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7
Seal the lid and cook on High Pressure for 50 minutes. Allow a 15-minute natural pressure release, then carefully release remaining pressure. Verify the beef is tender and well above the safe internal temperature of 145°F (63°C).
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8
Remove the short ribs. Discard herb sprigs and bay leaves. Pull the meat off the bones and shred it, then return shredded meat to the sauce. Skim excess fat.
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9
If the sauce is too thin, simmer on Sauté mode for 5-10 minutes to reduce. Taste and adjust seasoning.
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10
Toss the ragu with 1 lb cooked al dente pappardelle or rigatoni pasta and serve topped with 1/2 cup freshly grated Parmesan cheese.