This Instant Pot short rib recipe is incredibly easy to make, featuring simple ingredients that transform into a magnificent meal. Enjoy tender, fall-off-the-bone beef, slow-cooked to perfection in a rich, savory, and deeply flavorful tomato sauce. This pressure cooker short rib ragu is truly a culinary masterpiece, perfect for any occasion!
Why This Instant Pot Short Rib Ragu is an Absolute Must-Try
Prepare to be amazed by this effortlessly delicious Instant Pot short rib ragu recipe! It’s the ultimate comfort food, offering a symphony of savory flavors that will impress even the most discerning palates. This dish is not just a meal; it’s an experience, perfect for warming you on a chilly fall evening, celebrating the holidays, or simply elevating a regular weeknight dinner into something special. With its rich depth and melt-in-your-mouth texture, it tastes like it came straight from a gourmet Italian kitchen, yet it’s remarkably simple to create in your own home.
Imagine spooning this luscious Instant Pot short rib ragu over your favorite al dente gluten-free pasta, creamy mashed potatoes, or a bed of vibrant roasted vegetables. Each bite delivers tender, slow-cooked beef enveloped in a robust tomato sauce, promising a culinary delight that will leave everyone craving seconds. If you’ve been searching for a foolproof recipe to create truly spectacular short ribs using your pressure cooker, look no further – this is undoubtedly the one you’ve been waiting for.
Understanding Ragu: The Heart of Italian Comfort Food
Ragu is a celebrated Italian meat-based sauce, renowned for its hearty texture and deep flavor. It typically features finely minced aromatic vegetables like carrots, onions, and celery (often referred to as soffritto), slow-cooked with various meats – in this case, succulent short ribs. The base usually includes tomato sauce or tomato paste, often enriched with red wine, and is traditionally served with pasta. My simplified yet incredibly flavorful version leverages a high-quality jarred marinara sauce, ensuring a rich and authentic taste with significantly less effort. The seasoned short ribs achieve an unparalleled fall-apart tenderness, making this robust beef ragu a true delight that captures traditional flavors without the extensive cooking time typically required.
It’s important to distinguish ragu from other sauces. Ragu is characteristically thicker and more substantial than many other Italian sauces, often embodying a stew-like consistency. For instance, this short ribs ragu should not be confused with short rib ragout, which is a distinct slow-cooked French-style stew. While ragout can also contain meat or fish and vegetables, its preparation and culinary tradition are entirely different from the Italian ragu we’re creating here.
Ragu vs. Bolognese: A Culinary Clarification
While often used interchangeably, there are subtle yet important distinctions between ragu and Bolognese, though Bolognese fundamentally falls under the broader “ragu” umbrella. Bolognese sauce, specifically known as Ragù alla Bolognese, originates from Bologna in Northern Italy and is a particular type of ragu.
Typically, Bolognese tends to have a slightly thinner consistency compared to other ragu varieties and is often prepared with white wine rather than red. It’s also common to incorporate a splash of heavy cream or milk into Bolognese towards the end of cooking, which contributes to its signature lighter color and richer, more rounded flavor profile. While some traditionalists might insist on white wine, I’ve found that using red wine in Bolognese also yields a delicious result, demonstrating the flexibility of these beloved recipes. Furthermore, authentic Bolognese is traditionally served with wide, flat pasta shapes such as tagliatelle or pappardelle, designed to cradle the meaty sauce. In contrast, while our Instant Pot Short Rib Ragu pairs wonderfully with these wider noodles, it’s equally delightful with thinner noodles or even non-pasta bases, highlighting its versatility.
Crafting Perfect Instant Pot Short Rib Ragu: A Step-by-Step Guide
Key Ingredients for an Unforgettable Ragu
The success of this pressure cooker short rib ragu lies in its quality ingredients. Below is a detailed look at what you’ll need, along with tips for best results. Full ingredients and precise quantities are always listed in the complete recipe card found at the end of this post.
- Short Ribs: These are undeniably the star of our show. You can opt for either bone-in or boneless beef short ribs. From a flavor perspective, bone-in ribs tend to impart a richer, more profound taste to the sauce as they cook. However, boneless ribs are perfectly suitable for convenience. If short ribs are unavailable, a good quality chuck roast can be an excellent substitute, as its tough cut also benefits immensely from pressure cooking. The high pressure helps to break down the connective tissue in these cuts, resulting in incredibly tender, succulent meat. Look for meaty short ribs from reputable butchers or stores like Wegmans or Whole Foods.
- Aromatic Vegetables (Soffritto): The foundation of any great ragu begins with a classic soffritto – a harmonious blend of diced onions, carrots, and celery. I prefer using a small yellow onion for its balanced flavor. These vegetables are slow-cooked to release their natural sweetness and savory notes, forming the essential flavor base of our sauce. Minced garlic is added to this trio for its pungent aroma and depth.
- Dry Red Wine: A crucial component for deglazing and building complexity. Select a hearty, dry red wine, such as a Cabernet Sauvignon, Merlot, or Pinot Noir. The key is to avoid anything sweet, as we’re aiming for a rich, savory profile. The dry red wine not only helps to lift flavorful browned bits from the bottom of the pot (deglazing) but also contributes significant depth and body to the final sauce. You don’t need an expensive bottle; an affordable yet drinkable dry red will do perfectly.
- Olive Oil: Essential for searing the short ribs and sautéing the vegetables. Extra virgin olive oil adds a lovely Mediterranean note, but avocado oil can be used as a neutral alternative if preferred.
- Jarred Marinara Sauce: For maximum flavor with minimal effort, a high-quality jarred marinara sauce is a game-changer. I highly recommend Rao’s Homemade brand. It stands out for its clean ingredients and exceptional, authentic taste, making it my go-to choice for achieving a robust and hearty flavor in this easy short rib ragu.
- Beef Broth: This liquid gold contributes to the richness and volume of our sauce. I favor Kettle and Fire brand for its clean ingredients and robust flavor. Finding beef broth without gluten and unnecessary additives can sometimes be challenging, making this brand a reliable choice for those conscious about ingredients.
- Gluten-Free Pasta: While classic short rib ragu is often served with broad, flat pastas like pappardelle, I’ve found Jovial Foods Tagliatelle to be an excellent gluten-free alternative. Its texture and shape are perfect for catching every bit of the hearty sauce. If you can find a gluten-free pappardelle, that would also be an excellent choice, as wide noodles are ideal for pairing with thick, meaty sauces like this ragu.
- Seasonings: A generous sprinkle of sea salt and freshly cracked black pepper before searing, along with a touch of crushed red pepper flakes in the sauce, will enhance all the rich flavors and add a subtle warmth. Adjust to your personal preference.
Instant Pot Method: Creating Your Ragu Masterpiece
- **Prepare the Short Ribs:** Begin by thoroughly patting your short ribs dry with paper towels. This crucial step helps achieve a beautiful sear. Season them generously on all sides with salt and freshly ground black pepper.
- **Sear the Ribs:** Activate the “Sauté” function on your Instant Pot and add the olive oil. Once the oil is shimmering hot, carefully place the short ribs into the pot. Brown them for approximately 3 minutes per side until they develop a rich, golden crust. Don’t worry if they stick slightly at first; a good sear will usually help them release easily. Searing locks in flavor and creates a delicious fond at the bottom of the pot.
- **Sauté Aromatics:** Using a slotted spoon, carefully remove the seared short ribs from the Instant Pot and set them aside on a clean plate. Add the diced carrots, celery, onion, and minced garlic to the pot. Sauté for 2-3 minutes, stirring occasionally, until the vegetables 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 all the delicious brown bits (fond) stuck to the bottom of the pot. This deglazing process is vital for building complex flavor and preventing a “Burn” warning on your Instant Pot.
- **Combine and Pressure Cook:** Return the seared short ribs to the pot. Pour in the entire jar of marinara sauce and the beef broth. Add the remaining salt and the crushed red pepper flakes. Stir all the ingredients thoroughly to combine. Secure the lid on your Instant Pot, set the valve to “Sealing,” and cook on the “Meat/Stew” setting for 35 minutes.
- **Natural Pressure Release:** Once the cooking cycle is complete, allow for a natural pressure release for 30 minutes. This slow release helps tenderize the meat further. After 30 minutes, you can manually release any remaining pressure by carefully switching the valve to “Venting.”
- **Shred the Beef and Reduce Sauce:** Carefully remove the browned short ribs from the pot and transfer them to a cutting board. Using two forks, shred the meat, discarding any bones and excess pieces of fat. While you’re shredding the beef, turn the Instant Pot back to “Sauté” mode. Let the sauce simmer uncovered for about 10 minutes, stirring occasionally, allowing it to reduce and thicken to your desired consistency. Skim off any fat that rises to the surface for a cleaner sauce.
- **Final Assembly and Serve:** Return the shredded beef to the thickened sauce in the Instant Pot and stir well to combine. Taste and adjust seasoning with additional kosher salt and pepper if needed. Serve your magnificent Instant Pot Short Rib Ragu over your preferred accompaniment. Enjoy this incredibly easy yet deeply flavorful dish!
Slow Cooker Method: Effortless All-Day Flavor
For those who prefer the gentle, low-and-slow approach, this short rib ragu recipe adapts beautifully to a slow cooker. You’ll start with the same initial steps to build foundational flavor, then let your slow cooker do the rest of the work.
- Begin by performing steps 1-3 of the Instant Pot method (searing the short ribs and sautéing the aromatic vegetables) in a large skillet on your stovetop. This ensures deep flavor development before slow cooking.
- Once seared and sautéed, transfer the browned short ribs to the bottom of your slow cooker. Pour the sautéed vegetables, red wine, marinara sauce, beef broth, salt, and crushed red pepper over the ribs.
- Give all the ingredients a good stir to ensure everything is well combined and coated in the sauce. Cover the slow cooker with its lid.
- Cook on the “Low” setting for 8-9 hours, or if you’re in a bit more of a hurry, cook on “High” for 3-4 hours. The goal is fork-tender short ribs that easily shred.
- Once cooked, carefully remove the short ribs from the slow cooker. Shred the meat using two forks, discarding any bones and large pieces of fat.
- While the meat is being shredded, turn the slow cooker to its “High” setting. Allow the sauce to simmer uncovered for about 15 minutes to reduce and thicken slightly. Skim any excess fat off the top of the sauce.
- Return the shredded meat to the pot, stir it into the rich ragu, and serve hot with your favorite accompaniments.
Stovetop / Oven Method: The Traditional Braising Approach
For a traditional braised short rib ragu, using a Dutch oven allows you to achieve incredible depth of flavor with the controlled heat of your oven. This method follows classic culinary techniques for succulent, slow-cooked meat.
- Execute steps 1-3 (searing the short ribs and sautéing the vegetables) directly in a large, oven-safe Dutch oven or a heavy-bottomed pot. Ensure you deglaze the bottom of the pan thoroughly with the red wine, scraping up all those delicious browned bits with a wooden spoon – this is key for flavor!
- After deglazing, return the seared short ribs to the pot. Add the marinara sauce, beef broth, sea salt, and crushed red pepper. Stir everything together gently to combine.
- Preheat your oven to 350 degrees Fahrenheit (175°C). Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for approximately 2.5-3 hours, or until the short ribs are incredibly tender and easily shredded with a fork.
- Carefully remove the Dutch oven from the oven. Take out the short ribs and shred the beef, discarding the bones and any excess fat.
- Place the Dutch oven back on the stovetop over medium heat. Allow the sauce to simmer and bubble gently for about 10 minutes, uncovered, to reduce and thicken slightly. Skim any excess fat from the surface of the sauce.
- Finally, return the shredded beef to the pot, stir it into the luscious ragu, and season with parmesan cheese or fresh herbs like parsley. Serve immediately and savor every bite!
Elevate Your Meal: Serving Suggestions for Short Rib Ragu
This versatile Instant Pot short rib ragu is perfect with a myriad of accompaniments. I personally love serving it over gluten-free tagliatelle, generously topped with freshly grated Parmesan cheese. However, the possibilities are endless for creating a truly satisfying meal:
- Pasta Perfection: Beyond tagliatelle, consider classic pappardelle (especially if you find a gluten-free version!), thick bucatini, or even simple penne. The sturdy shapes are excellent for holding the hearty sauce.
- Spaghetti Squash: For a lighter, vegetable-forward option, roasted spaghetti squash offers a wonderful texture that mimics pasta and soaks up the rich sauce beautifully.
- Creamy Mashed Potatoes: The ultimate comfort pairing! Silky smooth mashed potatoes provide a luxurious bed for the tender short ribs and rich sauce. Consider dairy-free options for specific dietary needs.
- Creamy Polenta: This classic Italian accompaniment, made from cornmeal, offers a creamy, slightly grainy texture that complements the robust ragu perfectly.
- Trader Joe’s Cauliflower Gnocchi: A fantastic low-carb, gluten-free alternative to traditional potato gnocchi, providing a soft, pillowy texture that pairs wonderfully.
- Other Veggie Noodles: Explore options like zucchini noodles (zoodles), sweet potato noodles, or hearts of palm pasta for a nutritious and delicious way to enjoy your ragu.
- Crusty Bread: Don’t forget a side of warm, crusty bread to soak up every last drop of the exquisite sauce!
Frequently Asked Questions About Instant Pot Short Rib Ragu
Absolutely! This ragu freezes beautifully, making it an ideal candidate for meal prepping. To freeze, allow the ragu to cool completely to room temperature. Then, transfer it to an airtight, freezer-safe container or heavy-duty freezer bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and gently reheat on the stovetop or in the microwave.
This recipe is mostly paleo-friendly, especially if served over compliant bases like cauliflower gnocchi, spaghetti squash, zoodles (zucchini noodles), or hearts of palm pasta. However, due to the inclusion of red wine, it is not Whole30 compliant. If you are strictly adhering to a Whole30 program, you could omit the wine and replace it with an equal amount of beef broth, ensuring the broth is also Whole30 approved (check for added sugars or non-compliant ingredients). The flavor profile will be slightly different, but still delicious.
While dry red wine adds significant depth and acidity, you can substitute it with an equal amount of additional beef broth. You could also use non-alcoholic red wine or a splash of red wine vinegar mixed with beef broth for a similar acidic note, though the flavor will be slightly less complex.
To thicken the sauce, simply allow it to simmer on the “Sauté” setting (for Instant Pot) or stovetop (for other methods) for a longer period, uncovered, after removing the meat. This allows excess liquid to evaporate. For a thicker sauce, you can also mix a tablespoon of cornstarch with a tablespoon of cold water to create a slurry, then stir it into the simmering sauce until it thickens. To thin the sauce, add a small amount of extra beef broth or water until it reaches your desired consistency.
Yes, absolutely! While bone-in short ribs impart a slightly richer flavor, boneless short ribs work wonderfully and can be more convenient to prepare and shred. The cooking time and method remain essentially the same, ensuring you still get incredibly tender, flavorful results.
Explore More Instant Pot Culinary Adventures
If you love the convenience and incredible results of cooking with an Instant Pot, you’ll be thrilled to discover more of our favorite pressure cooker recipes that simplify mealtime without compromising on flavor:
- Instant Pot BBQ Chicken Bowls: Quick, flavorful, and perfect for a healthy weeknight meal.
- Healthy Chicken Tikka Masala: Achieve authentic Indian flavors in a fraction of the time.
- Easy Instant Pot Risotto with Peas: Creamy, dreamy risotto made effortlessly.
- Instant Pot Buffalo Chicken Casserole: A hearty, Whole30 and Keto-friendly casserole with a spicy kick.
Instant Pot Short Rib Ragu
Equipment
-
Instant Pot
-
Slow Cooker
-
Large Skillet or Dutch Oven
Ingredients
- 3 lbs bone-in short ribs, or 1.5 lbs boneless
- 2 tbsp olive oil
- ½ onion, diced
- 2 carrots, peeled and diced
- 3 ribs of celery, diced
- 3 cloves minced garlic
- ½ cup dry red wine
- 28 oz jarred marinara sauce, I love Rao’s Homemade brand
- ½ cup beef broth, I love Kettle & Fire brand
- ¾ tsp sea salt
- ½ tsp crushed red pepper
- fresh parsley, for serving (optional)
- parmesan or pecorino romano, for serving (optional)
Instructions
Instant Pot
-
Pat your short ribs dry and sprinkle them generously with salt and pepper.
-
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.
-
Remove the short ribs from the pot and set aside.
-
Add in the onions, celery, carrots, and minced garlic. Sauté for 3-4 minutes until they begin to soften.
-
Add in the red wine and deglaze the pot, scraping up any brown bits from the bottom.
-
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.
-
Cook on the “meat/stew” setting for 35 minutes. Let it naturally release for 30 minutes.
-
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.
-
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.
-
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
-
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.
-
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.
-
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.
-
Give everything a good stir. Cook on high for 3-4 hours, or low for 8-9 hours.
-
Remove the short ribs and shred using two forks, discarding any bones and pieces of fat.
-
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.
-
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
-
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 completely 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.