Where Did the Original Short Rib Ragu with Pappardelle Recipe Go

Hello James –

We apologize for any confusion or inconvenience. Occasionally we update our recipes. It turns out that the Short Rib Ragu with Pappadelle recipe you were looking for was updated for our magazine so that it could be made completely in the Instant Pot. The original recipe that you were looking for is in our "Fast & Slow" cookbook on page 269. I am pasting that version below:

# F+S Recipe: Short Rib Ragu with Pappardelle

Start to finish: 1¾ hours \[includes time to come up to pressure\]

Active time: 40 minutes

Servings: 4

An Instant Pot 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.

1 tablespoon extra-virgin olive oil

1 large yellow onion, finely chopped

1 large fennel bulb, trimmed, halved, cored and roughly chopped, divided

Kosher salt and ground black pepper

8 medium garlic cloves, smashed and peeled

2 tablespoons tomato paste

1 cup dry red wine

28-ounce can whole peeled tomatoes, crushed by hand

1 piece Parmesan cheese rind (optional), plus finely grated Parmesan, to serve

2½ pounds boneless beef short ribs, trimmed and cut into ¾-inch chunks

3 medium carrots, peeled and finely chopped

½ cup heavy cream

3 tablespoons finely chopped fresh flat-leaf parsley

12 ounces dried pappardelle pasta (see note), cooked until al dente and drained

START

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.

FAST

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 30 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

SLOW

With the pot still on More/High Sauté, bring the mixture to a boil, then stir and redistribute in an even layer. Press Cancel, lock the lid in place and move the pressure valve to Venting. Select Slow Cook and set the temperature to More/High. Set the cooking time for 8 to 9 hours; the stew is done when a skewer inserted into the beef meets no resistance. Press Cancel, then carefully open the pot.

FINISH

Remove and discard the Parmesan rind (if used).

Using a potato masher, mash the beef until shredded. Stir in the carrots, the remaining fennel and the cream. Select Normal/Medium Sauté and cook, stirring occasionally, until the sauce thickens slightly and the carrots are tender, 10 to 15 minutes. Stir in the parsley, then taste and season with salt and pepper. In a large warmed bowl or the pot used to cook the pasta, toss the pasta with about 5 cups of the ragu. Serve sprinkled with Parmesan and pass the remaining sauce at the table.

Hi James,

My pleasure, glad I could reunite you with the recipe! I will pass your comment and suggestion (good idea!) along to the editorial team that makes those decisions. Your great feedback is appreciated.