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Short Rib Ragu

A hearty pasta dish as rich in flavor as it is in history
Prep Time30 mins
Course: dinner
Cuisine: American
Keyword: Beef Ragu, pasta, Short rib
Servings: 4 people


  • Pressure Cooker


  • 2 lbs short ribs
  • 1 cup beef stock
  • 1 cup red wine Cabernet Sauvignon recommended
  • 1 small onion
  • 2 carrots
  • 3 tbsp flour
  • 5 cloves garlic
  • 1 1/2 tsp thyme
  • 1 tbsp paprika
  • Salt and pepper
  • 3 tbsp tomato paste


  • Cover the short ribs with oil and season with salt and pepper. Sear them on all sides
  • Until a dark brown crust forms.
  • Remove from pan and set aside. Add carrot and onion, and cook until softened.
  • Toss in the garlic and cook for about one minute. Scoop in the tomato paste and mix.
  • Once mixed add the flour, paprika and thyme. It’ll form almost a paste.
  • Add the liquids and allow to simmer for a few minutes.
  • If using a pressure cooker/instant pot place ribs back in and pressure cook for 40 minutes. Otherwise place in the oven covered for 2-2.5 hours.
  • Remove bones, shred beef and return them to the sauce.
  • When ready to eat just reheat over the stove top, add your favorite cooked pasta and fresh Parmesan cheese.