Instant Pot Short Rib Ragu with Gnocchi
User Reviews
4.8
Instant Pot Short Rib Ragu with Gnocchi
Description
Instant Pot Short Rib Ragu with Gnocchi begins by searing salted and peppered short ribs to develop a deep crust. Pancetta, onion, carrot, and celery are sautéed until softened, followed by garlic and fresh herbs to build aromatic layers. Deglazing with red wine loosens browned bits, adding complexity to the sauce base. The short ribs return to the pot with tomato puree and beef broth, pressure cooked for 45 minutes to break down connective tissue and infuse flavor.
The resulting ragu is rich and robust, with tender meat shredding easily into the sauce. Gnocchi is cooked separately and combined with a drizzle of olive oil to prevent sticking. The dish is served by spooning ragu over the gnocchi and garnishing with fresh Parmesan cheese, balancing the deep meat sauce with creamy, soft dumplings.
This meal suits special dinners or make-ahead cooking, with ragu storable in the refrigerator up to five days or frozen for six months. Reheating gently preserves flavor and texture, while preparing gnocchi fresh ensures ideal consistency. The combination highlights slow-cooked beef richness with soft, mild gnocchi as a satisfying contrast.
Ingredients
- 1 tbsp olive oil light
- 3 lbs short ribs or 1 lb boneless short ribs, bone-in
- 4 ounces pancetta diced
- 1 yellow onion small diced
- 2 carrot washed, peeled, and chopped small, medium
- 3 celery washed and small diced, stalks
- 6 cloves garlic minced
- 1 tsp thyme fresh leaves
- 2 tbsp basil torn fresh leaves
- 2 bay leaf
- 1/4 cup red wine
- 1 tomato puree 28 oz can
- 1 cup beef broth
- 40 oz gnocchi for 8 servings
- 2 tsp olive oil light
- salt to taste, kosher salt and freshly cracked
- black pepper to taste, kosher salt and freshly cracked
- Parmesan Cheese for garnish, fresh
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.
Notes
- Store ragu in a non-plastic airtight container in the fridge up to 5 days to maintain quality.
- Reheat ragu gently in a microwave or on the stovetop to preserve texture.
- Cook gnocchi freshly as they are best eaten immediately after preparation.
- Freeze leftover ragu in freezer-safe bags or containers for up to 6 months; thaw in fridge before reheating.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
You'll Also Love
