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Milk Street Recipe
Short Rib Ragu with Pappardelle
A pressure cooker makes it possible to put a rich, hearty beef ragu on the table fast and with minimal effort. We use meaty boneless short ribs cut into small chunks. After cooking, simply mash the beef directly in the pot to break it into shreds. If you happen to have a piece of Parmesan rind, add it to the pot along with the meat; it will lend the ragu an added layer of depth and savoriness. We think long, wide strands of pappardelle pair especially well with this sauce, but any pasta shape works nicely, even short, stubby ziti and penne.
4
Servings
Tip
Don't drain the tomatoes; their juice is important for proper pressure-cooking. And don't cook the pasta in advance, as it should be just-drained and steaming-hot when it is sauced.
FAST: 1¾ hours
Slow: 8-9 hours
40 minutes active
Ingredients
-
1
tablespoon extra-virgin olive oil
-
1
large yellow onion, finely chopped
Directions
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