Pressure Cooker Beef Short Rib Ragu

Name: Pressure Cooker Beef Short Rib Ragu
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 6 servings
Cuisine: Italian
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 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 fresh rosemary sprigs; 4 fresh thyme sprigs; 2 bay leaves; 1 lb pappardelle or rigatoni pasta, cooked al dente; 1/2 cup Parmesan cheese, freshly grated

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.

90 minMediumServes 6580 cal/serving

ItalianDinnerPressure CookerStandardCorn-Free

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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 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 fresh rosemary sprigs
4 fresh thyme sprigs
2 bay leaves
1 lb pappardelle or rigatoni pasta, cooked al dente
1/2 cup Parmesan cheese, freshly grated

Instructions

1

Season 4 lbs bone-in beef short ribs all over with 2 tsp salt and 1 tsp freshly ground black pepper.
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.
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.
4

Add 4 minced garlic cloves and 1/4 cup tomato paste; cook for 2 minutes, stirring constantly.
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.
6

Return the short ribs to the pot. Add 28 oz can canned crushed tomatoes, 1 cup beef broth, 2 fresh rosemary sprigs, 4 fresh thyme sprigs, and 2 bay leaves.
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).
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.
9

If the sauce is too thin, simmer on Sauté mode for 5-10 minutes to reduce. Taste and adjust seasoning.
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.

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Questions

How much time should I plan for Pressure Cooker Beef Short Rib Ragu?

As written, 90 minutes: 25 of prep and 65 of cooking. The longest single stretch is step 7 (50 minutes): "Seal the lid and cook on High Pressure for 50 minutes."

What internal temperature should Pressure Cooker Beef Short Rib Ragu reach?

For Pressure Cooker Beef Short Rib Ragu, the target internal temperature is 145 F (about 65 C), given in step 7. A probe thermometer removes the guesswork.

What does deglazing do in Pressure Cooker Beef Short Rib Ragu?

Step 5 reads: "Pour in 1 cup dry red wine (such as Barolo or Chianti) and deglaze the pot, scraping the bottom clean." The browned bits stuck to the pan are concentrated flavor. The liquid in step 5 dissolves them into the sauce; scrape the bottom as it bubbles.

Is there a substitute for red wine in Pressure Cooker Beef Short Rib Ragu?

The entry for Pressure Cooker Beef Short Rib Ragu calls for 1 cup dry red wine (such as Barolo or Chianti). In its place: Use beef or mushroom stock with a tablespoon of red wine vinegar or balsamic per cup. The sauce will be a little less deep.

Can I make Pressure Cooker Beef Short Rib Ragu dairy-free?

Yes. The dairy in Pressure Cooker Beef Short Rib Ragu is 1/2 cup Parmesan cheese, freshly grated. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Pressure Cooker Beef Short Rib Ragu gluten-free?

Yes. The gluten in Pressure Cooker Beef Short Rib Ragu is 1 lb pappardelle or rigatoni pasta, cooked al dente. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

Can I make Pressure Cooker Beef Short Rib Ragu ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Pressure Cooker Beef Short Rib Ragu within two hours and eat it within three days. Reheat gently on the stovetop. The pasta keeps drinking the sauce as it sits; loosen it with a splash of water or stock. It also freezes well for up to three months.

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