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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.
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Ingredient Notes
- Short ribs - boneless or bone-in short ribs both work. If you use bone-in, you need 3 lbs as opposed to 2 lbs. I usually buy boneless as that is what my grocery store serves.
- Mirepoix - the combination of onion, carrot, celery and garlic is the base for almost any braised recipe.
- Wine - you need a quality dry red wine as it helps dissolve the fats but also adds some acidity to bring balance to this short rib ragu recipe.
- Tomatoes - a store-bought is easiest but can also use homemade roasted tomato sauce. The tomato paste just adds an additional rich, tomato flavor.
- Parmesan rind - the secret ingredient to this sauce imparts extra umami and flavor, while also thickening the ragu.
Ingredient Swaps
While this recipe is pretty perfect, you can mix up the ingredients. Some variations include:
- While not the same flavor as sun-dried tomatoes, roasted red bell peppers are a good substitute.
- I like the ease of Italian seasoning, but you can also can use a combination of fresh herbs. You'll just need the triple the amount as it isn't as potent.
- I'm partial to pappardelle pasta, but you can use any pasta you like - from ziti to rigatoni to orecchiette.
Step-by-Step Photos
Season the short ribs and sear in a skillet with olive oil over medium-high heat until all sides are browned. Then add the mirepoix and garlic to the bottom of the slow cooker.
Add the short ribs as well as the rest of the ingredients and cook on high for 6 hours or low for 8-10 hours. Remove the short ribs and shred.
Add the short ribs back to the sauce and adjust for seasoning before stirring in the sauce with cooked pasta as well as some reserved pasta water.
Instant Pot Option
- 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.
- 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.
- 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.
- 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.
FAQs
Ragu 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.
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.
The great thing about this short rib 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.
Similar Recipes
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Short Rib Ragu
Ingredients
- 2 lbs boneless short ribs (or 3 lbs bone-in)
- 2 tbsp olive oil
- 1 sweet onion, finely chopped
- 1 large carrot, finely chopped
- ½ stalk celery, finely chopped
- 4 cloves garlic, minced
- ½ cup dry red wine
- 1 (25 oz jar) store-bought tomato sauce (I used Prego traditional)
- ¼ cup tomato paste
- 1 (3 inch piece of) Parmesan rind
- ½ cup sun-dried tomatoes, chopped
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper
- salt & pepper to taste
- 1 lb pappardelle pasta
Instructions
- 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.
- Add onion, carrots, celery and garlic to bottom of slow cooker. Add short ribs and stir in the rest of the ingredients, cooking on high for 6 hours or low for 8-10 hours
- Remove short ribs from pot and shred. Add back to sauce and taste for seasoning.
- 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.
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.
Chris says
Big fan of short ribs as well
Crochet Kris says
I couldn’t think of a thing to do with the short ribs in my freezer! My boys are going to love this!