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Pappardelle with Short Rib Ragu

Pappardelle with Short Rib Ragu

Oh my Lord, do I love this Short Rib Ragu recipe!!

Let me be honest, I love eating pasta pretty much any given time, but this meaty sauce is really so damn good, I am having a hard time finding the words to describe. Rich, tender, cozy, soul- satisfying .. are adjectives that come to mind. But I think you are really just going to have to make this yourself to understand!

pappardelle and short rib ragu

I wanted something really special for dinner on this particular night because I had my Mom in town from Florida It was her last night visiting and I really wanted to prepare a special family dinner for us to enjoy together. I took it up another level by making a homemade Pappardelle, but I’ll have to explain the details of pasta making for another post. *UPDATE – HOMEMADE PASTA RECIPE HERE*

For now- let’s just assume you are making store bought pasta, which will be super delicious as well!

I topped each serving with a quarter ball of fresh creamy Burrata Cheese, and it was omggggggg!!! #drooling

Pappardelle in short rib ragu
Burrata is a PERFECT topping!!

If you don’t have a, Instant Pot yet or would prefer to use the crock pot, that would be fine as well. Instead of searing meat and sauteing veggies in the instant pot, you would do that in a heavy bottomed sauce pan over the stove and then transfer meat to crock pot with cooking liquids and spices, cover and set to low for 7-8hours or until meat is tender. Personally, I prefer using the pressure cooker- but if you don’t have one or looking to set this up before leaving for work and have this ready to go when you get home, this may be a good method for you.

Short Rib Ragu is also freezer friendly!! In fact, this recipe fed all 6 of us, with a serving or 2 of leftovers for my fridge (good for about 3-4 days) , AND THEN- a quart sized soup container of the the sauce for my freezer! YES!!  In order to freeze Ragu, allow the sauce to cool to room temperature before transferring to an airtight container or heavy-duty freezer bag. 

Ragu will keep in the freezer for up to 3 months… but I promise, you will be craving for another round much sooner than that!!!

Pappardelle in short rib ragu

Pappardelle with Short Rib Ragu

Brenda Lanzilli
The Sunday Sauce became a lot faster with the use of the Instant Pot to acquire the depth of flavor and tenderness of braised meat without the hours on the stove!
5 from 2 votes
Course Main Course
Cuisine Italian
Servings 8
Calories 386 kcal

Equipment

  • Pressure Cooker

Ingredients
  

  • 1 yellow onion finely chopped
  • 3 carrots diced
  • 2 celery ribs diced
  • 3 garlic cloves minced
  • 3 lb boneless short ribs
  • 28oz can crushed tomatoes
  • 15 can diced tomatoes
  • 3 tbsp tomato paste
  • ½ cup red wine
  • 1 tbsp basil fresh, chopped
  • 1 tbsp parsley fresh, chopped
  • 2 tbsp olive oil
  • salt and pepper for meat seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp crushed red pepper flakes

Instructions
 

  • Season meat generously on both sides with coarse salt and black pepper
  • Turn on Instant Pot's saute feature. When heated, add olive oil and sear meat in stages. About 2 at a time depending on the size. Sear for about 5 minutes on each side, until nicely browned on all sides. Remove ribs and set aside on plate.
  • Add onion, carrots and celery, and more olive oil if necessary. Saute until onions are just translucent. Add red wine and garlic, scraping bottom of pan to deglaze and remove any brown bits from the searing meat. Turn saute feature "off"
  • Add the crushed tomatoes, diced tomatoes and tomato paste. Return meat to the pot and nestle into to sauce. Add fresh herbs. Cover, seal and and select "stew/meat" button.
  • When time has completed let naturally release for 10-15 minutes before turning the manual release valve.
  • Using tongs, transfer meat to cutting board and shave into bite size pieces with chef's knife. Remove any large pieces of fat. Return meat to sauce and let simmer using the saute function to reduce/thicken the sauce if desired.
  • Cook pappardelle according to package instructions, strain and combine desired amount of sauce and pasta. You can freeze any leftover sauce for up to 3 months!

Notes

Nutrition facts are estimates
Serving suggestion: Put a spoonful of ricotta or burrata cheese on top! Sprinkle of salt and pepper, parmesan, drizzle of EVOO and a few fresh torn basil leaves! #nextlevel 

Nutrition

Calories: 386kcalCarbohydrates: 11gProtein: 34gFat: 21gSaturated Fat: 8gCholesterol: 100mgSodium: 542mgPotassium: 1032mgFiber: 3gSugar: 6gVitamin A: 4178IUVitamin C: 14mgCalcium: 62mgIron: 5mg
Tried this recipe?Let us know how it was!

If you like this recipe, try my: CHICKEN PARMESAN WITH A LIGHT CAPRESE BROTH or FETTUCCINE WITH SLOW ROASTED TOMATOES, GARLIC AND ARUGULA

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