Short Rib Ragu

This short rib ragu is the definition of comfort food which can be served over polenta, pasta or potatoes and can be made in an Instant Pot or slow cooker.

It's that time of year where good old comfort food is top of mind. For me when I think comfort food in the fall and winter, I immediately think of slow cooked meals.

Before we get into the nitty gritty of the recipe, I should make a point that if you don't have a slow cooker, you can easily make this in an Instant Pot and it will turn out just as good. What's crazy about this beef short rib ragu, is how much flavor is packed into it.

I also love that you can put it on some goat cheese polenta or grits or mashed potatoes or pasta! It really just depends on how you feel. This is now one of my go-to beef dishes along with my Italian Braciole.

So if you're looking to impress someone for a nice home-cooked meal that isn't hard or just love short ribs like me, then give this short rib ragu a try.

Jump to:

• Recipe Ingredients
• Step-by-Step Instructions
• Instant Pot Option
• Difference Between Ragu and Bolognese
• Best Pasta
• How to Freeze
• Pro Tips/Recipe Notes
• Other Instant Pot Recipes
• Short Rib Ragu

Recipe Ingredients

• Boneless short ribs - can use bone-in too.
• Olive oil - helps cook the short ribs.
• Sweet onion, carrot, celery, garlic - mirepoix is important to adding flavor to the ragu.
• Dry red wine - adds richness and robustness to the tomato sauce.
• Tomato sauce - store-bought is easiest but can also use homemade roasted tomato sauce.
• Tomato paste - adds rich, tomato flavor.
• Parmesan rind - imparts extra umami and flavor.
• Sun-dried tomatoes - just an additional flavor.
• Italian seasoning - can use a combination of fresh herbs but need to triple the amount.
• Crushed red pepper - adds slight heat.
• Salt and black pepper - enhances the flavor.
• Pappardelle pasta - any type of pasta will work.

Step-by-Step Instructions

1. Season short ribs with salt and pepper. Heat olive oil in large skillet over medium-high heat and then sear the short ribs on all sides until brown.
2. Add mirepoix and garlic to bottom of slow cooker.
3. Add short ribs and stir in the rest of the ingredients and cook on high for 6 hours or low for 8-10 hours.
4. Remove short ribs from pot and shred.
5. Add back to sauce and taste for seasoning.
6. Cook the pasta according to package directions. Drain the pasta, saving ¾ cup reserved pasta water and return the pasta to the pot. Add the sauce from the slow cooker and the reserved pasta water. Increase the heat to high and cook, stirring, until the pasta and sauce are combined, about 1 minute. Serve immediately.

Instant Pot Option

1. Turn Instant Pot on the saute setting. Season short ribs with salt and pepper. Add oil and then sear the short ribs on all sides until brown - about 2 minutes per side. Remove from pot and set aside.
2. Add onion, carrot, and celery and cook for about 3 minutes or until translucent. Add garlic and cook for another minute. Pour wine in to deglaze the pot and cook for about 2 minutes.
3. Add short ribs, tomato sauce, tomato paste, sun-dried tomatoes, ¼ cup water and crushed red pepper to pot. Set the Instant Pot to the stew/meat setting for 40 minutes. When done, do a natural steam release so it can continue to cook.
4. When the Instant Pot is done, remove the short ribs and shred the meat. Add the short ribs back to sauce and taste for seasoning.

Difference Between Ragu and Bolognese

Rago is a meat-based sauce with tomatoes, mirepoix and red wine. Bolognese is just a version of ragu.

It originated in Bologna and usually uses white wine and less tomatoes.

Best Pasta

As you know, the choices of type of pasta are endless. Really at the end of the day any pasta you want will work with this ragu recipe - from spaghetti to fettuccine to ziti.

However I've found pappardelle to be the best as its wide-flat noodles just soak up and cling to the meat sauce.

But you could also change it up and go with polenta as well.

How to Freeze

The great thing about this beef ragu recipe is you can freeze before preparing or after.

If freezing ahead of time, just sear the beef and let come to room temperature. After that, throw all the ingredients in a ziploc bag and lie on a flat surface in freezer to freeze. Once frozen, you can keep in the freezer for 3 months. When ready to use, just let thaw in fridge overnight and then throw in slow cooker in the morning.

If freezing after cooking, just let it come to room and then add to ziploc bag or airtight container. The ragu can be frozen for 3 months.

Pro Tips/Recipe Notes

• Searing the short ribs is important as it locks in the flavor.
• Use a quality dry red wine that you would drink like a Cabernet  or Chianti.
• Don't skip the Parmesan rind as it enhances the flavor. I always freeze any leftover Parmesan rinds to use for this specific occasion.
• Reserved pasta water works as a thickener for the sauce if needed.

Other Instant Pot Recipes

• General Tso's Chicken
• Instant Pot Turkey Breast
• Beef Ragu
• Instant Pot Vegetarian Chili
• Instant Pot Chicken Tacos

If you’ve tried this short rib ragu or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.