YIELD: 4 servings | TIME: 6 hours 45 minutes | ACTIVE TIME: 45 minutes
Chili Oil Ragu With Beef Short Ribs

Chili Oil Ragu With Beef Short Ribs


  • 4 lbs bone-in beef short ribs, about 6 to 8 pieces
  • 4 tbsp This Little Goat Spicy Chili Crunch, plus more for garnish
  • Medium yellow onion, medium diced
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • ¼ cup red wine
  • 1 tbsp neutral oil (ex. Canola, avocado, corn)
  • 1 lb Pappardelle pasta, al dente
  • 8 oz ball of burrata
  • 1 24-oz can of San Marzano whole tomatoes
  • 3 tbsp heavy cream (optional)


  1. Season short ribs with salt on all sides.
  2. Set Instant Pot Duo to saute on high, if using a heavy bottomed pot heat over high.
  3. Once the pot is hot add oil and have heat remain on high, add short ribs in batches and brown all sides, careful not to overcrowd.
  4. Remove fat from pan, discard once cooled, and add onion and Spicy Chili Crunch. Once onions have softened combine with tomato paste.
  5. After tomato paste cooks for a few minutes and starts to stick to bottom add red wine to deglaze. Let wine reduce by half.
  6. Add back ribs, broth, and San Marzano tomatoes.
  7. If using Instant Pot Duo set Slow Cook function for 6 hours on medium. If using pot allow for liquids to come to a simmer before reducing heat to medium-low, placing lid on and allowing to cook for 6 hours.
  8. When meat is tender and pulls off the bone easily, remove from sauce.
  9. Let sauce reduce by a ¼ of the way or until desired consistency as you remove all meat and discard of any fat and all bones.
  10. Once sauce is reduced, mix in heavy cream with spoon and place meat of ribs back in reduced sauce.
  11. Toss cooked pappardelle pasta in sauce and served with cheese of your choice and extra chili oil.

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