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Instant Pot

Short Rib Ragu with Pappardelle

4 Servings

FAST: 1¾ hours
Slow: 8-9 hours 40 minutes active

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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.




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



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Athena P.
September 7, 2022
For non-fennel eaters?
We're part of the populace that dislike things fennel/anise/licorice-y tasting - any suggestions for alternatives to the fennel bulb? Big thanks to Felicity L. for suggesting celery & fennel seed; just looking for something that eliminates the fennel element altogether. Thanks in advance! :)
Kathryn W.
January 9, 2024
This is to die for
I feel like I just made a Michelin-starred meal.
Emily A.
September 25, 2023
Delightful with Modifications (gotta use what you have!)
My husband woke up from a nap with an intense craving for pasta with short rib ragu. I said, no problem, we can use the InstantPot! I didn't have any fennel on hand, so added more carrot and onion. Chucked a frozen 2.5 # package of bone-in flanken cut short ribs into the pot after I browned the veggies. Added a little dried Italian seasoning (the fennel adds a lot of flavor that I needed to replace). It was wonderful.
Dante G.

Do you have any recommendations if you were going to cook in a Dutch oven (don't have a pressure cooker)?

Janelle C.

This is a great question. Would you post it in our Q&A Forum for Milk Street Insiders and Digital subscribers? It's currently free for all to use and we're sure others would love to hear the answer to this one.

The Milk Street Team

Felicity L.

This makes a delicious, hearty dinner (with leftovers) and has become a favorite in our house. I couldn’t find fresh fennel last time and substituted chopped celery and teaspoon of fennel seeds. Turned out very well.

Timothy M.

Did anyone ever come up to a solution to how to do this with a Dutch oven? I would like to try this recipe, but don't have a pressure cooker.