Description
Beef short rib ragu is a heartwarming and cozy, instant pot pasta dish. This recipe features tender, melt in your mouth short ribs in an hearty, aromatic red wine sauce served over al dente pasta.
Ingredients
Scale
- 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.
- Prep Time: 10 minutes
- Category: Spiral
- Method: Instant Pot
Nutrition
- Serving Size:
- Calories: 430
- Sugar: 4.2 g
- Sodium: 177.6 mg
- Fat: 11.2 g
- Saturated Fat: 4.7 g
- Carbohydrates: 48.5 g
- Fiber: 3.2 g
- Protein: 31.2 g
- Cholesterol: 90.7 mg
