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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
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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
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