Beef Short Rib Ragu
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.
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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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Nutrition
Calories: 398kcal Carbohydrates: 52g Protein: 23g Fat: 10g Saturated Fat: 4g Polyunsaturated Fat: 0.5g Monounsaturated Fat: 4g Cholesterol: 49mg Sodium: 235mg Potassium: 696mg Fiber: 4g Sugar: 6g Vitamin A: 1601IU Vitamin C: 12mg Calcium: 58mg Iron: 4mg