Instant Pot Short Rib Ragu Recipe for Effortless Gourmet

Cooking a mouthwatering instant pot short rib ragu can turn an ordinary evening into a culinary adventure.

Rich aromas will soon fill your kitchen with warmth and comfort.

Tender meat falls apart effortlessly after slow braising in savory herbs and robust red wine.

Mediterranean flavors dance across your palate with each delectable bite.

Weekend meals deserve something special that feels like a celebration.

Deep umami notes promise a hearty dish you cannot resist.

This recipe brings restaurant-quality elegance right to your dining table without complex preparation.

One spoonful will convince you that comfort food reaches new heights with this incredible ragu.

Instant Pot Ragu That’s Big on Flavor

• This Instant Pot short rib ragu delivers deliciousness with minimal effort.
• Transforms tough meat into tender, melt-in-your-mouth perfection in under an hour, making complex cooking accessible for busy home chefs.
• Creates a rich, deeply flavored sauce that tastes like it simmered all day, but actually comes together effortlessly using pressure cooking technology.
• Adaptable dish works beautifully over pasta, polenta, or potatoes, ensuring something for everyone and perfect for family dinners or casual entertaining.

Ingredients for a Bold Short Rib Ragu

• Short Ribs: Super tender beef cut perfect for slow-cooking, rich in flavor and perfect for making a hearty ragu.

• Onion, Carrots, Celery: Classic flavor base that adds depth and sweetness to the sauce, creating a traditional mirepoix.
• Garlic: Adds robust, pungent flavor that enhances the overall taste of the dish.

• Olive Oil: Used for searing and creating a flavorful base, choose extra virgin for best taste.
• Red Wine: Helps deglaze the pot and adds complex flavor notes, preferably a dry variety.
• Crushed Tomatoes: Provides the sauce's base, rich and slightly chunky texture.
• Salt and Pepper: Essential for seasoning and bringing out the meat's natural flavors.

• Thyme: Earthy herb that complements the rich meat flavor.
• Bay Leaf: Adds subtle depth and complexity to the sauce.
• Sugar: Balances the acidity of tomatoes, creating a more rounded flavor.
• Red Pepper Flakes: Optional ingredient for adding a subtle heat to the dish.
• Balsamic Vinegar: Adds a tangy finish and brightens the overall sauce flavor.

• Fresh Herbs: Adds brightness and freshness to the final dish.
• Parmesan Cheese: Provides a salty, umami finish when sprinkled on top.

Instant Pot Cooking Steps for Short Rib Ragu

Step 1: Prepare and Brown the Meat

• Pat beef short ribs completely dry
• Season generously with salt and black pepper
• Heat olive oil in Instant Pot using Sauté mode
• Brown meat on all sides until deep golden color develops
• Transfer browned meat to a separate plate

Step 2: Build Flavor Base

• Onions
• Carrots
• Celery

Sauté until vegetables soften and become translucent

• Minced garlic
• Tomato paste

Cook for additional minute

Step 3: Create Sauce Foundation

• Pour red wine into pot
• Scrape bottom of pot to release browned bits
• Allow wine to simmer and reduce slightly

• Crushed tomatoes
• Fresh thyme sprigs
• Bay leaves
• Pinch of sugar
• Red pepper flakes (optional)

Gently return browned meat to pot

Step 4: Cook under Pressure

• Secure Instant Pot lid
• Cook on high pressure for 45 minutes
• Allow natural pressure release for 10-15 minutes
• Quick release any remaining pressure

Step 5: Finish and Shred

• Remove meat from pot
• Discard bones and excess fat
• Shred meat using two forks
• Return shredded meat to sauce
• Stir in balsamic vinegar
• Taste and adjust seasoning

Step 6: Serve and Enjoy

• Spoon ragu over pasta
• Recommended pasta: pappardelle or rigatoni
• Optional: Serve with polenta or mashed potatoes
• Garnish with fresh basil or parsley
• Sprinkle with grated Parmesan cheese

Smart Tips for a Rich and Saucy Ragu

• Maximize Meat Tenderness: Pat short ribs completely dry before seasoning to ensure a perfect sear and lock in maximum flavor and juiciness.
• Control Browning Technique: Sear ribs in batches to prevent overcrowding, which prevents steaming and guarantees a rich, caramelized exterior with deep, complex flavors.
• Manage Wine Deglazing: Allow red wine to reduce and concentrate flavors, scraping every browned bit from pot bottom to build an intensely robust sauce base.
• Perfect Pressure Cooking: Let natural pressure release partially to prevent meat from becoming tough, allowing fibers to relax and remain tender during cooking process.
• Balance Sauce Consistency: If sauce feels too thin after cooking, simmer uncovered for 5-10 minutes to thicken naturally without compromising deep, rich flavors.

Best Way to Store and Reheat Ragu Leftovers

• Store leftover ragu in an airtight container for up to 4 days in the refrigerator. Let the sauce cool completely before sealing to prevent bacterial growth.
• Transfer cooled ragu to freezer-safe containers or heavy-duty freezer bags. Label with date and contents. Freeze for up to 3 months for best quality and flavor.
• Thaw overnight in refrigerator. Warm gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of broth or water to prevent sticking and maintain sauce consistency.
• Place portion in microwave-safe dish, cover loosely, and heat in 30-second intervals. Stir between intervals to ensure even heating and prevent hot spots.

Pasta Pairings That Shine with Short Rib Ragu

• Select a robust Italian red like Barolo or Chianti Classico that matches the rich, meaty flavor of the short rib ragu, cutting through its intense sauce with complementary tannins.
• Serve warm, crusty focaccia alongside the ragu to soak up the delicious sauce, providing a perfect textural contrast and additional herbal notes that complement the dish's aromatic profile.
• Prepare roasted Brussels sprouts with garlic and pancetta, which adds a crispy, slightly bitter element that balances the ragu's deep, savory characteristics and provides a light counterpoint to the heavy meat.
• Offer a light, tangy lemon panna cotta to cleanse the palate after the rich ragu, providing a refreshing and smooth ending that doesn't compete with the main dish's intense flavors.

Flavor Twists on Your Traditional Ragu

• Vegetarian Ragu: Replace short ribs with hearty mushrooms like portobello or king oyster, chopped into chunks. Maintain the same cooking technique and aromatics for a rich, meaty texture without animal protein.
• Slow Cooker Alternative: Transform the Instant Pot recipe to a traditional slow cooker method. Cook on low for 7-8 hours or high for 4-5 hours, following the same ingredient preparation steps.
• Gluten-Free Adaptation: Ensure all ingredients like tomato paste and wine are certified gluten-free. Serve over spiralized zucchini noodles or cauliflower rice instead of traditional pasta for a low-carb option.
• Spicy Version: Increase red pepper flakes or add diced jalapeños during the aromatics stage. Include a splash of hot sauce when finishing the sauce for an extra kick of heat.

Instant Pot Short Rib Ragu Answers

• What makes short ribs perfect for ragu?

Short ribs have high fat content and connective tissue that breaks down during slow cooking, creating incredibly tender, rich, and flavorful meat that melts in your mouth.

• Can I use a different cut of meat if short ribs are unavailable?

Yes, chuck roast or beef brisket are excellent alternatives that have similar fat content and will produce equally tender results in the ragu.

• Is red wine mandatory for this recipe?

Red wine adds depth and complexity to the sauce, but if you prefer, you can substitute with beef broth or beef stock to maintain moisture and enhance the flavor profile.

• How do I know when the short ribs are fully cooked and tender?

The meat is perfectly cooked when it easily shreds with a fork and falls apart without resistance, which typically occurs after 45 minutes of high-pressure cooking.

Instant Pot Short Rib Ragu Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 13 reviews

• Total Time: 45 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Hearty Italian classic meets modern kitchen magic in this instant pot short rib ragu, delivering melt-in-your-mouth beef over silky pasta. Rich layers of tomato, herbs, and tender meat promise a comforting meal you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Meat:

• 22.5 pounds bone-in beef short ribs

Aromatics and Vegetables:

• 1 small onion, diced
• 2 carrots, peeled and finely chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced

Seasonings and Liquids:

• Salt, to taste
• Black pepper, to taste
• 1 tablespoon olive oil
• 2 tablespoons tomato paste
• 0.5 cup dry red wine (optional but recommended)
• 1 (28 ounces) can crushed tomatoes
• 1 teaspoon dried thyme or Italian seasoning
• 1 bay leaf
• 1 teaspoon sugar (optional, to balance acidity)
• 0.5 teaspoon red pepper flakes (optional for heat)
• 1 tablespoon balsamic vinegar (stirred in at the end for brightness)

Garnish and Serving:

• Fresh parsley or basil, for garnish
• Pasta, polenta, or mashed potatoes, for serving
• Grated Parmesan cheese (optional, for topping)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the short ribs by thoroughly patting them dry and generously seasoning with salt and pepper to enhance their natural flavors.
2. Activate the Instant Pot’s sauté function and introduce olive oil, carefully browning the meat on all surfaces until a rich, caramel-colored crust develops, which typically requires 3-4 minutes per side. Transfer the seared ribs to a holding plate.
3. Within the same pot, introduce diced onions, carrots, and celery, allowing them to soften and release their aromatic essence for 3-4 minutes.
4. Incorporate minced garlic and tomato paste, stirring vigorously to prevent burning and create a concentrated flavor base.
5. Deglaze the pot with red wine, using a wooden spoon to scrape up the caramelized remnants clinging to the bottom, which will infuse deep, complex notes into the dish.
6. Add crushed tomatoes, thyme, bay leaf, sugar, and optional red pepper flakes, creating a robust sauce that will marry with the meat during cooking.
7. Gently reintroduce the seared short ribs into the sauce, ensuring they are well-coated and nestled within the vegetable mixture.
8. Secure the Instant Pot lid and set to high pressure, cooking for 45 minutes to transform the tough meat into tender, succulent morsels.
9. Allow the pressure to naturally release for 10-15 minutes, then carefully quick-release any remaining pressure.
10. Extract the ribs, discard bones and excess fat, and meticulously shred the meat using two forks.
11. Reunite the shredded meat with the sauce, finishing with a splash of balsamic vinegar and adjusting seasonings to personal preference.
12. Serve the ragu atop your preferred starch; whether pappardelle, rigatoni, creamy polenta, or velvety mashed potatoes; and garnish with fresh herbs and a sprinkle of Parmesan cheese.

Notes

• Select well-marbled short ribs for maximum tenderness and rich flavor development during cooking.
• Keep short ribs uniformly sized to ensure even cooking and consistent meat texture throughout the dish.
• Remove visible silver skin before seasoning to help meat absorb seasonings and prevent tough texture.
• Use a dry red wine like Cabernet Sauvignon or Merlot to enhance the depth of the ragu’s complex flavor profile.
• Control salt levels carefully since short ribs and beef broth naturally contain sodium, tasting and adjusting gradually.
• Consider making this recipe a day ahead, as flavors intensify when ragu rests overnight in the refrigerator.
• For gluten-free adaptation, ensure tomato paste and crushed tomatoes are certified gluten-free and serve over zucchini noodles.
• Substitute beef short ribs with beef chuck roast if short ribs are unavailable, maintaining similar cooking techniques.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner, Lunch
• Method: Slow Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 450
• Sugar: 5 g
• Sodium: 800 mg
• Fat: 24 g
• Saturated Fat: 20 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 3 g
• Protein: 10 g
• Cholesterol: 0 mg