Short Rib Ragu

This short rib ragu is the definition of comfort food that 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. But today isn’t about a slow cooked meal, because I got a fancy new Instant Pot a few months ago.

I honestly bought it just to make short ribs. I’ve mentioned in the past that short ribs are one of my favorite meals. I had come across an Instant Pot recipe from Pinch of Yum. I debated on buying an Instant Pot right at that moment but decided to wait for a deal, which I found during Amazon Prime Day in July! So today I unveil my version of the best short rib ragu out there.

Before we get into the nitty gritty of the recipe, I should make a point that if you don’t have an Instant Pot, you can easily make this in a slow cooker 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 like I did, 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.

What Ingredients are in this Short Rib Ragu Recipe?

• Boneless short ribs
• Olive oil
• Produce – sweet onion, carrot, celery, garlic
• Dry red wine
• Store-bought tomato sauce
• Tomato paste
• Sun-dried tomatoes
• Crush red pepper
• Salt and black pepper
• Parmesan cheese

How to Make Short Rib Ragu in Instant Pot

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, 1/4 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. Serve immediately over polenta, pasta or gnocchi with some fresh Parmesan on top.

Can I Make this Beef Short Rib Ragu in a Slow Cooker?

Absolutely. It’s pretty similar but just takes longer. Heat the olive oil in a large skillet over medium-high heat. Saute the short ribs on all sides and remove. Then add the onion, carrot and celery and cook for about 3 minutes. Add garlic and cook for another minute. Then pour in wine to deglaze the pan. Transfer the vegetable mixture to the slow cooker and add the short ribs, tomato sauce, tomato paste, sun-dried tomatoes, 1/4 cup water and crushed red pepper. Cook on low for 7-8 hours or on high for 4-6 hours. Remove short ribs and shred then add back to slow cooker.

Other Instant Pot Recipes:

• Instant Pot General Tso’s Chicken
• Instant Pot Turkey Breast
• Instant Pot Chicken Tacos

Print Recipe

5 from 3 votes

Short Rib Ragu

This short rib ragu is the definition of comfort food and can be made in an Instant Pot or slow cooker.

Prep Time10 mins

Cook Time50 mins

Total Time1 hr

Course: Main Course

Cuisine: American

Servings: 8

Calories: 464kcal

Author: Ryan Beck

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
• 1/2 stalk celery, finely chopped
• 4 cloves garlic, minced
• 1/2 cup dry red wine
• 1 (25 oz jar) store-bought tomato sauce (I used Prego traditional)
• 3 tbsp tomato paste
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup water
• 1/2 tsp crushed red pepper
• salt & pepper to taste
• fresh Parmesan for topping

Instructions

• 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, 1/4 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. Serve immediately over polenta, pasta, gnocchi, etc... with some fresh Parmesan on top.

Notes

NOTE: This can also be used in a slow cooker. Heat the olive oil in a large skillet over medium-high heat. Saute the short ribs on all sides and remove. Then add the onion, carrot and celery and cook for about 3 minutes. Add garlic and cook for another minute. Then pour in wine to deglaze the pan.

Transfer the vegetable mixture to the slow cooker and add the short ribs, tomato sauce, tomato paste, sun-dried tomatoes, 1/4 cup water and crushed red pepper. Cook on low for 7-8 hours or on high for 4-6 hours. Remove short ribs and shred then add back to slow cooker.

Nutrition

Serving: 0.5lb | Calories: 464kcal | Carbohydrates: 15g | Protein: 19g | Fat: 34g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Trans Fat: 0g | Cholesterol: 70mg | Sodium: 662mg | Potassium: 762mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1750IU | Vitamin C: 16.5mg | Calcium: 110mg | Iron: 3.2mg

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