My Instant Pot short rib tagliatelle is a spin on my short rib bucatini but faster and easier! The flavors are familiar and the taste is out of this world.
This dish needs no introduction–my original short rib bucatini recipe got more hits than I ever imagined so that means you guys really love short ribs! I don’t blame you–what’s not to love? I love how versatile short ribs can be and one of my favorite things to do is to make pasta with the meat. My short rib bucatini takes a while to make and though worth it sometimes we just don’t have that time. This updated recipe takes about half the time and the results are just as good if not better. Here’s the thing, low and slow is great but honey, that Instant Pot pressure is perfect when you’re tight on time. It was getting late the Sunday I decided to make this dish and I just didn’t have three hours to spare to cook the short ribs in the oven. So, I decided to make them in my Instant Pot and there was no flavor lost.
If you’ve read this far then I know I have your attention. Let’s jump right to the recipe.
Instant Pot Short Rib Tagliatelle
My Instant Pot short rib tagliatelle is a spin on my short rib bucatini but faster and easier! The flavors are familiar and the taste is out of this world.
Ingredients
For short ribs:
- 2 lbs of bone in beef short ribs
- 2 tsp kosher salt
- 1/2 tsp black pepper
- Grape seed oil for searing
For braising liquid:
- 2 large carrots, sliced
- 1 large white onion, sliced
- 1 tsp Mexican oregano
- 1/2 tsp ground all spice
- 1/2 tsp thyme leaves
- 1 tbsp of tomato paste
- 1 tbsp of garlic paste
- 1/2 cup dry red wine or beef broth
- Salt and pepper to taste
For instant pot:
- 1 cup of beef broth
- 1/2 cup tomato sauce
- 2 bay leaves
- Salt & pepper to taste
For pasta:
- Tagliatelle pasta, cooked according to package instructions
Other ingredients to finish meat sauce:
- 1 tbsp Worcestershire sauce
- 1/2 cup of Parmesan cheese, plus more to serve
- 1/4 cup heavy cream
- 1 tbsp of butter
Instructions
- Pat dry short ribs with paper towels and seasoning liberally with salt & pepper on all sides
- In a cast iron skillet, heat grape seed oil on medium high heat until hot
- Sear ribs on all sides until brown, about 3 minutes per side
- Remove ribs and turn heat to medium
- Sauté onions & carrots until fragrant, about 2 minutes
- Season with oregano, all spice, thyme, salt & pepper
- Add tomato paste & garlic and stir until combined
- Deglaze pan with red wine and allow the alcohol to cook off for about one minute
- Turn off heat and transfer short ribs to instant pot
- Pour braising liquid over the ribs and add bay leaves, more beef broth, tomato sauce, salt and pepper
- Give everything a good stir until well combined
- Cook on high pressure for 60 minutes, natural release
- Once pressure is released, remove short ribs from liquid, bone should easily slide away from meat and the meat should be falling apart and very tender
- Discard bones and shred meat
- Separate the fat from the liquid and combine it in the instant pot with the shredded meat
- To the shredded meat and liquid add parmesan cheese, butter heavy cream & Worcestershire sauce
- Mix well and allow it to simmer until pasta is ready or just keep on warm
- Cook pasta according to package instructions
- Combine pasta & meat sauce in the instant pot
- Serve hot with Parmesan cheese
Drop me a comment below if you would try this short rib tagliatelle recipe.
P.S. Check out my last post here.
More short rib recipes here.
Trying this on Tuesday, you are amazingly beautiful and your recipes look divine! Can’t wait! Thank you!
Author
Enjoy, Laya!
Wow! Natasha, this dish is literally out of this world. We made this for a Sunday night dinner and we literally feel like we are eating at a 5 star restaurant with this dish. Best part is we are in our pajamas. We can’t believe how delicious this meal is. Thank you so so so so much for sharing. We are in love and will be making again.
Author
Thanks, Karissa! I’m so happy you enjoyed it! The best part is the leftovers. It taste even better the next day!