This holiday season, you’ll want to coy up with this short rib pasta recipe!
Texas is known for their beef, so we are drawing inspiration from our state for this recipe.
It is absolutely perfect for entertaining a small group for the holidays.
The braising cooking technique is a terrific way to create the most tender meat infused with lots of flavor.
All you need to do is sear your beef, saute your veggies, and add your braising liquid.
Then, your oven (or an instant pot) does the rest!
Ragu Pasta
A ragu is a traditional Italian sauce made of meat, onions, tomato, and red wine.
Our ragu recipe uses braised short ribs instead of the more traditional ground beef.
The braised short ribs work perfectly on pasta because the braising liquid creates a lovely sauce that isn’t too heavy.
Essentially, the braising liquid has all of the ingredients of a traditional ragu!
If you’re looking for lamb ragu pasta just substitute the beef short ribs for a lamb shank.
Let’s talk pasta! We picked up Barilla Fettuccine Pasta while shopping at our local HEB.
We like how the long, thicker noodles intertwine with the pieces of beef that are fall-of-the-bone tender.
Feel free to grab any style of Barilla pasta for this recipe.
Next time we’re going to try this recipe with Barilla’s Collezione Orecchiette. The little cup-shaped pastas will help to hold all that fantastic sauce in every bite!
Instant Pot Short Ribs
Beef short ribs instant pot style!
Our instant pot short ribs recipe shaves off over an hour of cooking time.
Trust us, the quicker that you can get a forkful of this short rib pasta, the better!
To make short ribs in the instant pot, you’ll sear the beef, saute your onions, garlic, and carrots, then add in the tomatoes, wine, and beef broth.
Next, put everything under pressure and in less than an hour your ragu will be ready to be ladled on your perfectly al dente pasta!
For another instant po beef recipe, try this instant pot round steak.
Oven Braised Short Ribs
No instant pot? No problem!
You can make this braised beef recipe the old fashioned way by using a dutch oven.
Once you brown the short ribs and saute your veggies, top the meat with your liquid, pop the lid on your dutch oven, and cook it low and slow until it falls off of the bone, about 2 ½ hours.
Instant Pot Short Rib Ragu Recipe
Serves 8
Prep Time: 15 minutes
Cook Time: 50 minutes
Additional Time: 10 minutes
- 1 box of Barilla Fettuccine Pasta
- 4 pounds of beef short ribs
- 2 tablespoons olive oil
- 1 cup yellow onion, diced
- ¼ cup carrot, diced
- 3 cloves of garlic, minced
- ¾ cup red wine
- ½ cup beef broth
- 15oz. can of stewed tomatoes, undrained
- 2 bay leaves
Suggestion: serve with parmesan cheese, flat leaf Italian parsley, or a scoop of ricotta cheese.
- Season all sides of the short ribs with salt and pepper.
- Add 2 tbsp of olive oil to the instant pot or dutch oven. In batches, brown the short ribs on all sides. Then remove the meat.
- Add your onion and carrot and sauté for 3-4 minutes, until soft. Then, add the garlic and sauté for 1 minute.
- Add the canned tomatoes, juices and all, to deglaze the pan. Be sure to scrape up the flavorful brown bits off of the bottom. Add the red wine, beef broth, and bay leaves.
- Seal the instant pot and use the meat/stew button for 50 minutes to cook the beef short ribs in the pressure cooker. If you’re braising the beef short ribs the traditional way, cover your dutch oven and braise your meat in the oven for 2 ½ hours at 350 degrees.
- Once your meat has been braised, remove the bones and bay leaves. Shred the meat. Then, cook the juices on the sauté setting or on a stovetop for 10 minutes to thicken your sauce. You may choose to use an immersion blender to blend your sauce smooth. If not, enjoy the sauce rustica-style!
- Meanwhile, add the Barilla Fettuccine Pasta to a pot of salted boiling water and cook to al dente, 12 minutes.
- Add your pasta to a serving platter and toss with the braised beef and sauce.
- Feel free to top your pasta with a sprinkle of parmesan cheese, chopped parsley, or a scoop of ricotta cheese.
Short Rib Pasta Instant Pot Recipe
Instant pot short ribs, a light ragu sauce, and pasta makes a perfect cozy meal for a group.
Ingredients
- 1 box of Barilla Fettuccine Pasta
- 4 pounds of beef short ribs
- 2 tablespoons olive oil
- 1 cup yellow onion, diced
- ¼ cup carrot, diced
- 3 cloves of garlic, minced
- ¾ cup red wine
- ½ cup beef broth
- 15oz. can of stewed tomatoes, undrained
- 2 bay leaves
Instructions
- Season all sides of the short ribs with salt and pepper.
- Add 2 tbsp of olive oil to the instant pot or dutch oven. In batches, brown the short ribs on all sides. Then remove the meat.
- Add your onion and carrot and sauté for 3-4 minutes, until soft. Then, add the garlic and sauté for 1 minute.
- Add the canned tomatoes, juices and all, to deglaze the pan. Be sure to scrape up the flavorful brown bits off of the bottom. Add the red wine, beef broth, and bay leaves.
- Seal the instant pot and use the meat/stew button for 50 minutes to cook the beef short ribs in the pressure cooker. If you’re braising the beef short ribs the traditional way, cover your dutch oven and braise your meat in the oven for 2 ½ hours at 350 degrees.
- Once your meat has been braised, remove the bones and bay leaves. Shred the meat. Then, cook the juices on the sauté setting or on a stovetop for 10 minutes to thicken your sauce. You may choose to use an immersion blender to blend your sauce smooth. If not, enjoy the sauce rustica-style!
- Meanwhile, add the Barilla Fettuccine Pasta to a pot of salted boiling water and cook to al dente, 12 minutes.
- Add your pasta to a serving platter and toss with the braised beef and sauce.
- Feel free to top your pasta with a sprinkle of parmesan cheese, chopped parsley, or a scoop of ricotta cheese.
Notes
Suggestion: serve with parmesan cheese, flat leaf Italian parsley, or a scoop of ricotta cheese.
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This recipe was made in partnership with Barilla, thank you for supporting the brands that we love!
Put these ingredients on your shopping list for your next trip to HEB!
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