Indulge in the rich, comforting flavors of this Instant Pot Short Rib Ragu, a recipe designed for ease and maximum taste. Featuring tender, fall-off-the-bone beef simmered in a deeply flavorful tomato sauce, this dish is the epitome of gourmet comfort food made simple. Whether you’re a seasoned chef or a beginner in the kitchen, prepare to be amazed by this truly perfect short rib ragu recipe.
Unveiling the Magic: Why This Instant Pot Short Rib Ragu Is a Must-Try
Prepare to have your culinary expectations exceeded with this incredibly easy Instant Pot short rib ragu recipe. It’s a dish that embodies warmth, richness, and savory satisfaction, making it an ideal choice for elevating any gathering or simply treating yourself to a restaurant-quality meal at home. This recipe shines particularly bright during the cooler months of fall and throughout the festive holiday season, offering a hearty and soul-satisfying experience.
The beauty of this Instant Pot Short Rib Ragu lies in its simplicity combined with a depth of flavor that tastes like it came straight from a beloved Italian trattoria. Imagine succulent, slow-cooked beef, so tender it melts in your mouth, enveloped in a luxurious tomato-based sauce. Smother this irresistible ragu over your preferred gluten-free al dente pasta, a cloud of creamy mashed potatoes, or a bed of vibrant roasted vegetables, and brace yourself for inevitable requests for seconds. If you’ve been on the hunt for the ultimate Instant Pot short rib recipe, your search ends here. Its robust flavor profile and comforting texture make it an instant classic in any home cook’s repertoire.
Understanding Ragu: A Culinary Journey
Ragu is a revered Italian meat-based sauce, characterized by its slow cooking process and often featuring finely minced aromatic vegetables like carrots, onions, and celery. Traditionally, it’s crafted with a foundation of tomato sauce or paste, often enhanced with a splash of red wine, and designed to be a hearty accompaniment to various pasta shapes. My simplified version maintains all the authentic flavor and richness by utilizing a high-quality jarred marinara sauce, making it accessible without compromising on taste. The result is seasoned short ribs that achieve an unparalleled fall-apart tenderness, creating an undeniably delicious and satisfying meal. This robust beef ragu offers all the profound flavors of a classic recipe with significantly less effort, perfect for busy weeknights or relaxed weekend cooking.
A key characteristic distinguishing ragu is its inherent thickness compared to lighter pasta sauces. It’s crucial not to confuse short ribs ragu with short rib ragout. While both involve slow cooking, a ragout is typically a French-style stew that can be prepared with a broader range of ingredients, including meat, fish, and vegetables, and has a more broth-like consistency, marking a distinct difference in culinary tradition and preparation.
Ragu vs. Bolognese: A Deeper Dive into Italian Sauces
While often used interchangeably, ragu and bolognese have distinct characteristics. Bolognese, specifically Ragu alla Bolognese, is actually a type of ragu, originating from the city of Bologna. It typically features a finer mince of meat and, traditionally, a thinner consistency than many other regional ragus. Another notable difference often lies in the choice of wine: Bolognese frequently uses white wine, while other ragus, like the short rib version here, commonly incorporate red wine to enhance their rich, deep flavors. However, culinary flexibility allows for delicious results with either choice; I’ve personally made bolognese with red wine to great success.
Some chefs and home cooks also opt to enrich Bolognese sauce with a touch of heavy cream, which not only lightens its color but also adds a creamy texture and subtle sweetness. Regarding serving, traditional Bolognese is typically paired with wide, flat pasta varieties such as tagliatelle or pappardelle, which are perfect for clinging to the sauce. In contrast, this Instant Pot Ragu, with its slightly chunkier texture, pairs beautifully with a variety of pasta shapes, including thinner noodles, though it truly shines with robust cuts like tagliatelle.
Crafting Your Masterpiece: How to Make This Short Rib Ragu
Key Ingredient Insights
For a truly exceptional Instant Pot Short Rib Ragu, selecting high-quality ingredients is paramount. Below, you’ll find detailed notes to guide you, with full quantities listed in the printable recipe card at the end of this article.
Short Ribs: These are undeniably the star of our show. You have the flexibility to use either bone-in or boneless beef short ribs. From my experience, bone-in ribs tend to impart a richer, more profound flavor to the sauce, as the bones release marrow and collagen during cooking. However, boneless ribs offer convenience without significantly sacrificing taste. If short ribs are unavailable, a chuck roast makes an excellent substitute, as both are tough cuts of meat that transform into incredibly tender, succulent morsels under pressure cooking conditions. The Instant Pot’s magic lies in its ability to break down the connective tissues in these cuts, yielding that sought-after fall-apart texture. I often source meaty boneless short ribs from specialty stores like Wegmans or Whole Foods for their quality.
Aromatic Vegetables: The foundation of any good ragu begins with a classic soffritto. For this recipe, you’ll need a small yellow onion, fragrant carrots, crisp celery, and pungent minced garlic. These vegetables provide a sweet, earthy base that builds the sauce’s complex flavor profile.
Dry Red Wine: A hearty, dry red wine is essential for deglazing the pot and adding a layer of sophisticated richness to the sauce. A Cabernet Sauvignon is an excellent choice, or any other dry red wine you enjoy drinking. The key is to avoid anything sweet, as this can alter the balance of flavors in the ragu. The alcohol cooks out, leaving behind only its deep, nuanced contribution to the sauce.
Olive Oil: Used for searing the short ribs and sautéing the vegetables. Extra virgin olive oil offers the best flavor, but you can also use avocado oil if you prefer a higher smoke point or different dietary consideration.
Jarred Marinara Sauce: To keep this recipe simple yet incredibly flavorful, a high-quality jarred marinara sauce is a fantastic shortcut. I enthusiastically recommend Rao’s Homemade brand. It stands out for its clean ingredients and exceptional taste, making it my go-to choice for achieving a deeply flavorful and robust short rib ragu without hours of simmering tomatoes from scratch.
Beef Broth: This liquid gold contributes to the rich base of the ragu. Kettle and Fire is my preferred brand, known for its clean ingredients and robust flavor. Finding gluten-free and additive-free beef broth can be challenging, which is why Kettle & Fire is a reliable choice. (You can often find discount codes, such as “MARY” for 20% off site-wide, as mentioned in the original text, though always check for current promotions).
Gluten-Free Pasta: While classic ragu is often served with pappardelle, a wide, flat noodle perfect for scooping up the rich sauce, finding a good gluten-free version can be difficult. My top recommendation is Jovial Foods Tagliatelle, which offers an excellent texture and holds up beautifully to the hearty ragu. If you can find gluten-free pappardelle, that would be ideal, but tagliatelle is a fantastic and readily available alternative.
Instant Pot Method: Step-by-Step Perfection
- Prepare the Short Ribs: Begin by thoroughly patting your short ribs dry with paper towels. This crucial step helps achieve a beautiful, deep sear. Season them generously on all sides with kosher salt and freshly ground black pepper.
- Sear the Ribs: Press the “Sauté” button on your Instant Pot and allow it to heat up. Once hot, add the olive oil. Carefully place the seasoned short ribs into the pot, ensuring not to overcrowd it (work in batches if necessary). Sear the ribs for approximately 3 minutes per side until they develop a rich, golden-brown crust. Don’t worry if they stick slightly at first; a good sear will eventually cause them to release easily.
- Remove and Sauté Aromatics: Using a slotted spoon or tongs, carefully remove the browned short ribs from the Instant Pot and set them aside on a plate. Add the diced carrots, celery, onion, and minced garlic to the pot. Sauté these aromatic vegetables for 3-4 minutes, stirring occasionally, until they begin to soften and become fragrant.
- Deglaze with Wine: Pour in the dry red wine. Listen for that satisfying sizzle! Immediately use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot. This deglazing step is vital for incorporating all the caramelized flavors into your sauce and preventing a “burn” notice during pressure cooking.
- Combine and Pressure Cook: Return the seared short ribs to the Instant Pot. Pour in the jarred marinara sauce, beef broth, the remaining salt, and crushed red pepper flakes. Stir everything well to combine. Secure the lid, ensuring the vent is sealed. Select the “Meat/Stew” setting and set the cooking time for 35 minutes.
- Natural Pressure Release: Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 30 minutes. This slow release helps tenderize the meat further and prevents it from drying out. After 30 minutes, carefully perform a manual release for any remaining pressure.
- Shred the Beef: Carefully remove the tender short ribs from the pot and place them on a cutting board. Using two forks, easily shred the meat. Discard any bones or large pieces of excess fat.
- Thicken the Sauce: While shredding the meat, return the Instant Pot to “Sauté” mode. Let the sauce bubble and reduce for about 10 minutes, stirring occasionally, to allow it to thicken to your desired consistency. Skim off any excess fat that rises to the surface for a cleaner sauce.
- Final Assembly & Seasoning: Return the shredded beef to the pot and stir it into the rich, thickened ragu. Taste and adjust seasoning with additional kosher salt and pepper if needed.
- Serve: Your incredibly delicious Instant Pot Short Rib Ragu is now ready to be served! It’s truly that simple for such an impressive dish!
Alternative: Slow Cooker Method
For those who prefer a more hands-off approach or don’t own an Instant Pot, this short rib ragu can be equally delicious when prepared in a slow cooker. The slow cooker method allows the flavors to meld beautifully over several hours, resulting in an incredibly tender and flavorful dish. Here’s how to adapt the recipe:
- Complete steps 1-3 of the Instant Pot method (searing the short ribs and sautéing the vegetables) in a large skillet on your stovetop. This initial searing and sautéing are crucial for building deep flavor, regardless of the cooking method.
- Once seared and sautéed, transfer the short ribs to the slow cooker insert. Pour the sautéed vegetables, red wine, marinara sauce, beef broth, salt, and crushed red pepper over the ribs.
- Stir all the ingredients gently to combine, ensuring the ribs are mostly submerged in the liquid. Cover the slow cooker. Cook on the LOW setting for 8-9 hours, or on the HIGH setting for 3-4 hours, until the short ribs are fork-tender.
- Remove the cooked short ribs from the slow cooker, shred the meat using two forks, and discard any bones and visible pieces of fat.
- While the meat is being shredded, turn the slow cooker setting to HIGH. Allow the sauce to simmer uncovered for about 15 minutes to reduce and thicken slightly. Skim off any fat from the top of the sauce.
- Return the shredded meat to the pot, stir well, and serve your luscious slow cooker short rib ragu.
Alternative: Stove Top / Oven Method (Dutch Oven)
Embrace traditional cooking with the stove top and oven method, perfect for a Dutch oven. This approach yields a wonderfully rich and deeply flavored ragu with a comforting, slow-cooked texture.
- Follow steps 1-3 of the Instant Pot method (searing the short ribs and sautéing the vegetables) directly in a large, oven-safe Dutch oven or heavy-bottomed pot on your stovetop. Remember to deglaze the bottom of the pan with the red wine after sautéing the vegetables, scraping up all those flavorful browned bits with a wooden spoon.
- Add all remaining ingredients—the seared short ribs, marinara sauce, beef broth, salt, and crushed red pepper—into the Dutch oven. Stir everything to combine thoroughly.
- Cover the pot with its lid and transfer it to a preheated 350-degree Fahrenheit (175-degree Celsius) oven. Braise for 2.5-3 hours, or until the beef is incredibly tender and easily shreds with a fork.
- Once cooked, carefully remove the Dutch oven from the oven. Take out the short ribs, shred the beef, and discard any bones and excess fat.
- Place the Dutch oven back on the stovetop over medium heat. Allow the sauce to simmer and bubble for about 10 minutes to reduce and thicken to your desired consistency. Skim any excess fat off the top.
- Return the shredded beef to the pot, stir it into the rich sauce, and season with fresh parsley and a generous sprinkle of Parmesan cheese or Pecorino Romano before serving. Enjoy this deeply satisfying, slow-braised masterpiece!
Elevating Your Meal: How to Serve This Versatile Ragu
This Instant Pot Short Rib Ragu is incredibly versatile, pairing beautifully with a wide array of accompaniments. I personally love serving it with gluten-free tagliatelle and a generous grating of Parmesan cheese, which perfectly complements the rich beef and tomato flavors. However, the possibilities are endless for creating a complete and satisfying meal:
Pasta Perfection: Beyond tagliatelle, consider classic choices like pappardelle, rigatoni, or even spaghetti for those who prefer thinner strands. Gluten-free options are readily available for all!
Lighter Alternatives: For a lighter, vegetable-focused meal, serve your ragu over:
- Spaghetti squash
- Zucchini noodles (zoodles)
- Hearts of palm pasta
- Trader Joe’s Cauliflower Gnocchi
- Other vegetable noodles of your choice
Hearty Side Dishes: For a more indulgent experience, pair the ragu with:
- Creamy mashed potatoes (dairy-free options available!)
- Soft, savory polenta
- Warm, crusty bread for dipping into the luscious sauce
Garnishes: A sprinkle of fresh herbs like chopped parsley or basil, along with grated Parmesan or Pecorino Romano cheese, adds a vibrant finish and an extra layer of flavor.
Frequently Asked Questions (FAQ’s)
Absolutely! This ragu freezes beautifully, making it an excellent meal prep option. Allow it to cool completely to room temperature before transferring it to an airtight, freezer-safe container. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and gently reheat on the stovetop or in the microwave.
This recipe can be made paleo-friendly by serving it over compliant alternatives such as cauliflower gnocchi, spaghetti squash, zucchini noodles (zoodles), or hearts of palm pasta. To make it Whole30 compliant, you would need to omit the red wine from the recipe, as alcohol is not allowed on the Whole30 program. You can substitute it with an equal amount of additional beef broth or unsweetened, unseasoned tomato juice to maintain moisture and flavor.
Look for English-cut short ribs, which are cut parallel to the bone, resulting in meaty, rectangular pieces. Flanken-cut short ribs, cut across the bone into thinner strips, are also an option but typically cook faster. For the best flavor and texture in ragu, bone-in English-cut short ribs are highly recommended, but boneless varieties work well for convenience.
Yes, absolutely! As detailed above, this recipe is adaptable for both slow cooker and stove top/oven (Dutch oven) methods. Both alternative methods will yield a wonderfully tender and flavorful ragu, though the cooking times will vary significantly from the Instant Pot method. The key steps of searing the meat and deglazing the pan remain essential for building flavor.
Discover More Instant Pot Delights
If you’ve enjoyed the ease and incredible results of cooking short ribs in your Instant Pot, you’ll love exploring these other fantastic pressure cooker recipes:
Instant Pot BBQ Chicken Bowls
Healthy Chicken Tikka Masala
Easy Instant Pot Risotto with Peas
Instant Pot Buffalo Chicken Casserole
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Instant Pot Short Rib Ragu
Equipment
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Instant Pot
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Slow Cooker
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Large Skillet or Dutch Oven
Ingredients
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3 lbs bone-in short ribs, or 1.5 lbs boneless -
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2 tbsp olive oil -
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½ onion, diced -
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2 carrots, peeled and diced -
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3 ribs of celery, diced -
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3 cloves minced garlic -
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½ cup dry red wine -
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28 oz jarred marinara sauce, I love Rao’s Homemade brand -
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½ cup beef broth, I love Kettle & Fire brand -
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¾ tsp sea salt -
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½ tsp crushed red pepper -
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fresh parsley, for serving (optional) -
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parmesan or pecorino romano, for serving (optional)
Instructions
Instant Pot
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Pat your short ribs dry and sprinkle them generously with salt and pepper.
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Set the Instant Pot to Sauté mode and add the olive oil. Once it’s hot, add the short ribs. Sear them until browned and crispy, about 3 minutes per side. They may stick a little, but once they have a nice sear they should release pretty easily.
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Remove the short ribs from the pot and set aside.
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Add in the onions, celery, carrots, and minced garlic. Sauté for 3-4 minutes until they begin to soften.
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Add in the red wine and deglaze the pot, scraping up any brown bits from the bottom.
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Add the short ribs back into the pot along with the marinara sauce, beef broth, salt, and red pepper flakes. Give everything a good stir.
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Cook on the “meat/stew” setting for 35 minutes. Let it naturally release for 30 minutes.
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Remove the short ribs from the pot and place them on a cutting board or sheet pan. Shred using 2 forks and discard any bones and pieces of fat.
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While you are shredding the meat, stir the sauce and set the Instant Pot to “sauté” again. Let the sauce bubble and reduce a bit for about 10 minutes. Skim any fat off the top.
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Place the shredded meat back into the pot and stir. Serve tossed with gluten free tagliatelle (pictured), gnocchi, polenta, mashed potatoes, or regular pasta. Garnish with parsley and parmesan, if desired. Enjoy!
Slow Cooker
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Heat the olive oil in a large skillet over medium high heat. Season the short ribs with salt and pepper. Add them to the skillet and sear them for 3 minutes on both sides. Remove the short ribs and set them aside.
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Add the onions, celery, carrots, and minced garlic to the skillet. Sauté 3-4 minutes until softened. Add in the red wine and stir, using a spoon to deglaze the bottom of the pan and scrape up any brown bits.
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Add the short ribs to the bottom of the slow cooker and top with the onions, carrots, celery, garlic, and wine. Pour the marinara sauce and beef broth over top of the short ribs and sprinkle with the salt and crushed red pepper.
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Give everything a good stir. Cook on high for 3-4 hours, or low for 8-9 hours.
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Remove the short ribs and shred using two forks, discarding any bones and pieces of fat.
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Meanwhile, set the slow cooker to high heat and let the sauce bubble and reduce a bit for about 15 minutes. Skim any fat off the top.
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Return the shredded meat to the slow cooker and stir. Serve the ragu over gluten free tagliatelle (pictured), gnocchi, polenta, mashed potatoes, or regular pasta. Enjoy!
Stove Top /Oven
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To make this in a dutch oven, follow the instructions above for searing the short ribs and sautéing the onions, carrots, celery, and garlic in the pot. Preheat your oven to 350. Add the wine and use a spoon to scrape any brown bits off the bottom of the pot. Add the short ribs back into the pot along with the marinara sauce, beef broth, sea salt, and crushed red pepper. Stir well, then cover the pot and place it into the oven. Cook for 2.5-3 hours. Remove the beef and shred, then add it back to the pot. Skim any fat off the top. Serve with suggested accompaniments above!
Notes
Freezer instructions: To freeze, allow the ragu to cool to room temperature before transferring to an airtight container. It can be frozen for up to 3 months.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
This recipe was originally posted on December 10, 2021 and updated with new copy on October 14, 2023.