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One-Pot Short Rib Ragù with Pasta

One-Pot Short Rib Ragù with Pasta

By Milk StreetApril 7, 2020

  • Makes
    6 servings
  • Cook Time
    1½ hours
  • Slow Cook Time
    9 - 10 hours
  • Active time plus cooling
    35 minutes active
  • Rating

Using either the pressure-cooker or slow-cooker function, the Instant Pot allows you to put pasta sauced with a rich, meaty ragù on the table with minimal effort. We use boneless short ribs, which are nicely marbled and rich in flavor. After cooking, the chunks of beef are tender enough to break into bite-size pieces with a wooden spoon. If you have a piece of Parmesan rind, add it along with the meat; it will add depth and savoriness. When the ragù is done, we pressure-cook a pound of pasta directly in the sauce, so there’s no need to boil a separate pot of water. The noodles cook in just minutes, and the starch they release gives the ragù a full, rich consistency. Short, tube-shaped pasta—penne, ziti or rigatoni—work best in this recipe.

Tip

Don’t forget to add ½ cup water along with the penne. The liquid ensures the noodles fully hydrate and the mixture doesn’t stick and scorch. When cooking is complete, be sure to stir the pasta-and-sauce mixture and let stand for 10 minutes to allow the consistency and textures to even out.

Ingredients
  • 1

    tablespoon extra-virgin olive oil

  • 2

    medium celery stalks, finely chopped

  • 1

    medium yellow onion, finely chopped

  • 1

    medium carrot, peeled and finely chopped

  • Kosher salt and ground black pepper

  • 2

    medium garlic cloves, smashed and peeled

  • 2

    tablespoons tomato paste

  • ½

    cup dry red wine

  • 1½

    pounds boneless beef short ribs, trimmed and cut into 1-inch chunks

  • 28

    ounce can whole peeled tomatoes, crushed by hand

  • 4

    inch rosemary sprig

  • 1

    pound penne, ziti or rigatoni

  • ½

    cup finely grated Parmesan cheese, plus more to serve

Step 1

On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering, then add the celery, onion, carrot and 1 teaspoon salt. Cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and tomato paste; cook, stirring, until fragrant, about 30 seconds. Add the wine and cook, stirring, until almost fully evaporated, 2 to 3 minutes. Stir in the beef, tomatoes with juices and rosemary, then distribute in an even layer.

Step 2

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 25 minutes. When pressure cooking is complete, let the pressure reduce naturally for 15 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Remove and discard the rosemary. Using a wooden spoon, break the meat into bite-size pieces. Stir in the penne and ½ cup water. 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 3 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then open the pot. Stir, then re-cover (no need to lock the lid); let rest for 10 minutes. Stir in the Parmesan, then taste and season with salt and pepper. Serve with additional cheese.