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Milk Street Recipe
Instant Pot

Short Rib Ragu with Pappardelle

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

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.

Ingredients
Directions
  1. 01
    On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering, then add the onion, half of the fennel and ½ teaspoon salt. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 30 seconds. Add the wine and cook, stirring occasionally, until the liquid has almost fully evaporated, about 4 minutes. Stir in the tomatoes with their juice, then add the Parmesan rind (if using) and the beef, then distribute in an even layer.
short-rib-ragu-fast-slow

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