Instant Pot Short Rib Ragu with Gnocchi
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4.8
213 reviews
Excellent
Instant Pot Short Rib Ragu with Gnocchi
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This delicious Instant Pot braised short rib ragu over gnocchi is the ultimate in cold weather comfort food. Saucy, meaty, and rich, you'll absolutely love how this dinner all comes together in half the time it takes in the oven or on the stove!
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Ingredients
- 1 tbsp light olive oil
- 3 lbs bone-in short ribs or 1 lb boneless short ribs
- 4 ounces diced pancetta
- 1 yellow onion small diced
- 2 medium carrots washed, peeled, and chopped small
- 3 stalks celery washed and small diced
- 6 cloves garlic minced
- 1 tsp fresh thyme leaves
- 2 tbsp torn fresh basil leaves
- 2 bay leaves
- 1/4 cup red wine
- 1 28 oz can tomato puree
- 1 cup beef broth
- 40 oz gnocchi for 8 servings
- 2 tsp light olive oil
- Kosher salt and freshly cracked black pepper to taste
- fresh parmesan cheese for garnish
Instructions
- To Make the Short Rib Ragu
- Turn your instant pot/pressure cooker on to Saute mode, adjust to high heat. While it heats up, add in vegetable oil, then pat short ribs dry with a paper towel. Generously season the meat with kosher salt and pepper on all sides.
- Add the seasoned short ribs to the hot Instant Pot and sear the meat on all sides until well browned. Remove short ribs from pot and set aside on a plate.
- Add pancetta, onion, carrots, and celery to the pot, and saute the veggies until the onions are translucent, softened, and golden, about 5 minutes. Add in garlic and herbs and cook for one to two minutes, stirring to ensure the garlic doesn't burn.
- Deglaze the fond bits at the bottom of the pan with the red wine, scraping the browned bits off the bottom with your wooden spoon.
- Add the seared short ribs, pureed tomatoes, and beef broth to the pot. Set Instant Pot to the manual setting for 45 mins and seal the lid.
- When your ragu is done pressure cooking, let the Instant Pot release the steam for 15 minutes, then carefully turn the vent for manual release until there is no more steam, the pressure valve has fully lowered, and the lid is safe to open.
- Remove the bones and bay leaves, then remove the meat and shred using forks. Put the meat back into the sauce. Skim excess fat off the top of the ragu and taste for seasoning, add kosher salt and black pepper as needed.
- Make the Pan Fried Gnocchi
- Set a large pot of salted water to boil on the stove top over high heat. Once boiling, cook gnocchi according to the package instructions.
- While the gnocchi boils, set a nonstick pan over another burner on medium heat with 2 tablespoons of oil.
- When gnocchi is done boiling, use a slotted spoon to scoop them out of the water or drain the pot, shake the gnocchi of excess water, and place them in an even layer in the pan. You'll most likely need to do this in batches if you're making all 8 servings of gnocchi at once.
- Cook the gnocchi for 2-3 minutes until a golden brown crust forms before flipping over onto their other side to crisp up.
- Serve the gnocchi in pasta bowls with a hearty serving of the short rib ragu on top. Sprinkle on more torn basil and serve with grated or shaved parmesan cheese.
Equipments used:
Notes
- Store your ragu sauce in an airtight container in the fridge, preferably not in a plastic one (no one wants the dreaded tomato sauce stain). It'll keep in the fridge for up to 5 days.
- To reheat, nuke it in the microwave until hot or on the stove top in a non-reactive saucepan (stainless steel is fine) over medium heat until warmed through.
- As for the gnocchi, they're best eaten freshly cooked. So make as many servings as you need at the time of eating.
- Freezing instructions: put your ragu sauce in a freezer-safe zip top bag or container and keep in the freezer for up to 6 months. Thaw in the fridge and rewarm as stated above.
Nutrition Information
Show Details
Serving
1g
Calories
388kcal
(19%)
Carbohydrates
5g
(2%)
Protein
30g
(60%)
Fat
28g
(43%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
16g
Trans Fat
2g
Cholesterol
114mg
(38%)
Sodium
233mg
(10%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 388kcal | 19% |
| Carbohydrates | 5g | 2% |
| Protein | 30g | 60% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 16g | 94% |
| Trans Fat | 2g | 100% |
| Cholesterol | 114mg | 38% |
| Sodium | 233mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
213 reviews
Excellent
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