Pressure Cooker HACK for Perfect Short Rib Ragu & Fresh Homemade Pasta
Indulge in a delicious Italian feast with this easy pressure cooker short rib ragu, homemade pasta, and a refreshing tomato and burrata salad! This complete meal is perfect for a special occasion or a cozy night in.
#pressurecooker #italianfood #homecook
Ingredients:
4-6 short ribs of beef (or oxtail)
1/2 cup chicken stock (or beef stock)
28 ounces whole peeled tomatoes
1 tablespoon tomato paste
1 yellow onion, diced
3 carrots (2 diced, 1 whole)
3 celery stalks (2 diced, 1 whole)
4 cloves garlic, minced
1 teaspoon Dijon mustard
2 teaspoons heavy cream
1/2 cup dry red wine
Herbs (e.g., rosemary, thyme, bay leaves)
Salt and pepper
2-3 ounces dried mushrooms, soaked in water and chopped
Instructions:
Prepare Short Ribs: Salt and pepper short ribs. Leave short ribs uncovered in the refrigerator for 12-24 hours.
Sear Short Ribs: In a pressure cooker, sear short ribs on one side until deeply browned. Remove and set aside.
Sauté Aromatics: In the same pressure cooker, sauté onion in the beef fat for 2-3 minutes. Add garlic, whole carrot, and celery (reserve diced amounts). Cook for 1-2 minutes.
Add Tomato Paste and Mushrooms: Stir in tomato paste and cook for 1 minute until fragrant. Add chopped mushrooms.
Deglaze and Add Liquids: Deglaze the pan with red wine and cook for 1 minute until the alcohol evaporates. Add crushed tomatoes, stock, and fresh herbs.
Return Short Ribs and Cook: Return the short ribs to the pressure cooker, ensuring they are covered. Season with salt and pepper. Seal the pressure cooker on high heat (around 12.5 psi) and cook for 30-45 minutes.
Release Pressure and Check Short Ribs: Carefully release pressure. If the short ribs are tender, remove them to a side dish and shred. If not, cook for another round.
Add Vegetables and Finish: Remove whole carrot and celery, along with any herb stems. Add the remaining diced vegetables and cook on high pressure for 5-10 minutes.
Combine and Serve: Open the pressure cooker, add shredded short ribs (or shred if needed). Stir in heavy cream, Dijon mustard, and season to taste. Adjust consistency as needed. Serve hot.
Fresh Pasta:
200g semolina flour
100g all-purpose flour
1/2 teaspoon salt
100g liquid (combination of egg, water, and olive oil - adjust to your preference):
You can use all eggs (richer flavor)
You can use all water (leaner pasta)
You can use a combination of eggs, water, and a touch of olive oil (adjustable for desired texture)
Boil Water: Bring a large pot of salted water to a boil.
Combine Dry Ingredients: In a bowl or pasta machine hopper, combine semolina flour, all-purpose flour, and salt.
Add Liquids: Add your chosen liquid combination and the machine will gradually incorporate the dry ingredients until a slightly rough dough forms.
Cut: Depending on your pasta machine or desired shape, extrude the dough. Use a pasta machine attachment or a sharp knife to cut the pasta into your preferred shape (tagliatelle, fettuccine, etc.).
Cook Pasta: Cook the freshly cut pasta in the boiling salted water for 2-3 minutes, or until desired doneness (al dente - slightly firm to the bite).
Drain and Serve: Drain the pasta and immediately toss with your favorite sauce (like the pressure cooker short rib ragu from the previous recipe!).
Tomato Salad:
Fresh herbs (e.g., basil, oregano, thyme), roughly chopped
1 large ball of burrata cheese
2 ripe tomatoes, roughly chopped into desired shape
1 clove garlic, minced
1 head lettuce (e.g., romaine, arugula), washed and torn into pieces
Salt and pepper
Olive oil
Balsamic vinegar
Prepare Tomatoes: Place chopped tomatoes in a bowl and sprinkle with 1/2 teaspoon salt. Let sit for 3-5 minutes to release excess juice. Drain the tomato water (you can save it for use in ragu or vinaigrette).
Combine Ingredients: Add chopped herbs and minced garlic to the tomatoes. Toss to combine.
Assemble Salad: Place a bed of lettuce on a serving plate. Top with the tomato mixture.
Garnish and Serve: Garnish with burrata cheese, a drizzle of olive oil, and a balsamic. Season with additional salt and pepper to taste.
In this episode:
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0:00 Intro
0:20 Ingredients
2:50 Precooking
6:31 Pressure Cook
7:10 Finish the Ragu
7:54 Pasta
8:57 Tomato Salad