What we love about beef short rib ragu
- This hearty pasta dish is perfect for winter months. It’s a great alternative to a stew, chili or soup, and it’s served over our favorite – pasta.
- The herb combination in this ragu transforms this meat sauce into a heartwarming, comfort dish.
- There’s hidden veggies! Want to find a way to incorporate extra vegetables into your diet, or your kids’ diets? Add this recipe to your meal rotation.
Here’s what you’ll need to make it
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- Beef short ribs – This recipe calls for bone-in short ribs. The bones add so much flavor, but if you can’t find them, feel free to use boneless (but you will need about 1/2 pound less).
- Fresh rosemary
- Fresh thyme
- Red wine – Any decent semi-dry red wine will do. Just make sure it’s one you would actually drink, and nothing too sweet.
- Onion, celery, carrots
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make this short rib ragu recipe
Sear the short ribs. In a large skillet, heat olive oil over medium high heat. Sear short ribs until each side is browned and separates easily from the pan. Remove from heat and transfer to instant pot.
You could also use the instant pot to saute the meat, but we prefer to do it on the stove. Just make sure you work in batches so the meat actually browns.
Add ingredients to instant pot. Pressure cook for 45 minutes and allow the pot to naturally release the pressure before opening.
Cook pasta. In a large stockpot, cook pasta according to package directions to al denté in salted water. Reserve ½ cup of pasta water, drain and set aside.
Shred the beef. Remove short ribs from sauce and pull meat off bones. Return meat to sauce and stir to combine.
Toss it together. Add the sauce to the drained pasta. Stir in some pasta water to help the sauce stick and serve with grated cheese (if desired).
Everything you need to know about short rib bolognese
What wine is best for short rib ragu?
We used a bordeaux for our recipe, but any dry red wine would work perfectly here.
What cut of meat is Ragu?
Ragu does not specify a type of meat, rather a style of sauce. Ragu refers to a sauce made with meat, wine and tomatoes that is slowly cooked or braised. Ragu can be made with a variety of different types of meats.
What can I use instead of red wine in a ragù?
If you need a good substitute for the wine used in this recipe try using a beef broth. Swap it for equal parts and it should turn out great..
Should you brown meat for ragù?
Yes, absolutely sear your short ribs before placing them in the instant pot. This is how you will get the best flavor for your beef short rib ragu.
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Beef Short Rib Ragu
Ingredients
- 1 pound long fusilli pasta
- 2 pounds bone-in beef short ribs
- 4 garlic cloves
- 1 cup diced sweet onion
- ½ cup diced carrot
- ½ cup diced celery
- 1 28- ounce can crushed tomatoes
- ½ cup red wine (divided)
- 1 tablespoon dried parsley
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- Salt & black pepper
Instructions
- Bring a large pot of water to a boil. Add the pasta and salt the water. Cook the pasta according to the package directions for al denté.
- Before draining the pasta, reserve 1/2 cup of pasta water. Set aside for the sauce.
- Season short ribs liberally with salt & pepper. In a large skillet, heat olive oil to medium-high. Add to skillet and sear both sides until they easily release from pan.
- Transfer to instant pot. Add remaining ingredients.
- Pressure cook for 45 minutes with the lid sealed and allow the pot to naturally release pressure after cooking.
- Shred the short ribs, discard the bones and return the meat to the sauce.
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