This hearty Short Ribs Ragu recipe is rich, tasty comfort food at its finest. And you'll save time by making in the pressure cooker!
When it comes to comfort food, We think pasta dishes are always amazing, no matter what the weather. Don't you agree?
We've long loved a good short ribs ragu served over a heaping mound of pappardelle pasta. Before We started making it at home, it was one of the favorite dishes to order at restaurants.
Once We started cooking this classic Italian American recipe at home, We always made the ragù in the slow cooker. Keep in mind, this was well before the Pressure-cooker revolution, Slow cooking brings out the tenderness that traditional braising does, but without all the work of working over the stove the whole time.
Now, thanks to the Pressure-cooker, you can make an even more amazingly flavorful short rib ragù in even less time!
Pressure-cooker Short Ribs Ragu
While there is a little work up front for this recipe, it is 100-percent worth it. And compared to the traditional braising method, this is a much easier, faster recipe. We think you will love it so much, that you'll make it again and again – simply like We do for the family!
This Pressure-cooker Short Ribs Ragu is a faster version of a slow cooking classic recipe: braised short ribs. Instead of several hours, it takes simply around an hour from start to finish.
The ragù is made with beef short ribs seared in bacon drippings, which means they are EXTRA tasty. The sauce includes tomatoes in three different forms: diced, paste, and sauce. The variety adds to the richness of this tasty dish, and ensures it's not a one-note wonder.
We serve Pressure-cooker Short Ribs Ragu with a thick, larger format pasta, such as pappardelle. We've also made this with tagliatelle, fettuccine, rigatoni– all with success. You want a bigger pasta that can hold the beautiful ragù.
What wines pair well with Short Ribs Ragu?
A rich, hearty meat-based sauce calls for a rich, hearty red wine. For a pairing of equals, try the 2016 Légende Médoc 2016($24.99), pictured above (gifted). Made of 60% Cabernet Sauvignon and 40% Merlot, this is a full-bodied red wine with a long and slightly spicy finish. Its qualities bring out the bold flavors of the short rib ragù beautifully.
You can also pair this recipe with a full-bodied Merlot or Chianti.
What can We substitute for red wine?
If you don't want to use red wine in the sauce, simply substitute equal parts of additional beef broth.
Can We make this short ribs ragu in the slow cooker?
Yes! Before the Pressure-cooker, We always made this Red Wine Slow Cooker Short Ribs recipe instead. Both ways produce an amazing short ribs ragu. Personally, We prefer the Pressure-cooker version since the searing creates a beautiful smokiness to the dish and makes the meat extra tasty, but the slow cooker version is yummy too!
What is the difference between ragu and bolognese sauce?
Both ragù sauce and bolognese sauce are rich, hearty red sauces. Both are usually also served with pasta. The difference is that ragù sauce is meat-based, whereas bolognese sauce is tomato-based. While most bolognese sauces also have meat, the flavor focuses on the tomatoes.
Short rib ragù mac & cheese
The favorite way to enjoy leftovers of this hearty comfort food dish? With mac and cheese! It's seriously AMAZING, and even though We enjoy mine with vegan, dairy-free mac & cheese, We know the full dairy mac & cheese would be extra tasty.
Simple Pressure-cooker Short Ribs Ragu Recipe
Pressure-cooker Short Ribs Ragu
By Marlynn Schotland Prep Time: 10 mins Cook Time: 50 mins Total Time: 1 hr 5 mins Servings: 4 people
This rich, hearty short rib ragù is a tasty family dinner!
Ingredients
- 2 lbs beef short ribs
- salt & pepper to season
- 2 tbsp olive oil
- 3 strips bacon, chopped into 1″ pieces
- 2 garlic cloves, minced (equals about 2 tsp)
- 1 cup yellow onion, finely chopped
- 1 large carrot, peeled and chopped into small pieces (yields approximately 1 cup)
- 1/4 cup dry red wine
- 1 can petite diced tomatoes (14.5b oz can, undrained)
- 1 can tomato paste (6 oz can)
- 1 cup tomato sauce (your favorite jar or from a can)
- 1/2 tsp dried oregano
- 1/2 tsp dried rosemary
- 1/4 tsp dried thyme
- 1 tsp Worcestershire sauce
- 1 cup beef broth
- salt & pepper
- 2 tbsp parsley, finely chopped for garnish (optional)
Instructions
- Dry short ribs with a paper towel and salt & pepper both sides. Set aside.
- Add olive oil to the Pressure-cooker, turn to SAUTE, and add bacon. Sauté until cooked, remove and set aside on a plate.
- Add short ribs to the Pressure-cooker and sear all sides until brown (no need to cook completely, simply make sure all sides are nicely seared and brown). Remove from the Pressure-cooker and set aside on a plate.
- Add onions, garlic, carrots and sauté for 2-3 minutes, simply until all are slightly soft.
- Add red wine and deglaze the bottom of the pot, gently scraping any meat or veggie bits off the bottom with the wooden spoon.
- Return the ribs to the Pressure-cooker. Add tomatoes, tomato paste, oregano, thyme, rosemary, Worcestershire sauce, and beef broth. Seal lid.
- Set your Pressure-cooker to Meat/Stew for 35 minutes. Allow for natural release, then remove the meat, discard the bones (or save them to make beef broth!) and shred meat using two forks. Return meat to the pot and serve over pappardelle pasta. Garnish with cooked bacon and parsley.
Notes
If you prefer a thicker sauce, add 8 minutes to the pressure cooking time and then quick release at the end. This usually yields a thicker sauce. We make this in the 8-quart Pressure-cooker Duo, but you could also make this in a 6-quart Pressure-cooker. Do not attempt to make this in a 3-quart pressure cooker.Nutrition
Calories: 481 kcal, Carbohydrates: 26 g, Protein: 37 g, Fat: 26 g, Saturated Fat: 9 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 13 g, Cholesterol: 98 mg, Sodium: 1127 mg, Potassium: 1678 mg, Fiber: 6 g, Sugar: 14 g, Vitamin A: 3860 IU, Vitamin C: 30 mg, Calcium: 102 mg, Iron: 7 mgNutrition information is automatically calculated, so should only be used as an approximation.
