Cozy Homemade Instant Pot Short Rib Ragu Recipe to Warm You Up

Tender beef short ribs melt into a rich instant pot short rib ragu that promises comfort in every spoonful.

Slow-cooked perfection emerges from this hearty Italian-inspired dish.

Deep, robust flavors simmer and develop quickly under pressure.

Each bite tells a story of culinary tradition and warmth.

Rustic ingredients blend seamlessly, creating a sauce that clings beautifully to wide pasta noodles.

Weeknight dinners transform into gourmet experiences with minimal effort.

This ragu will become your new go-to recipe for satisfying, soul-warming meals that bring everyone to the table.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: 450 kcal

Servings: 6

What You Need for Short Rib Ragu

• Short Ribs: Rich, melt-in-your-mouth meat that becomes incredibly tender during slow cooking, choose well-marbled cuts for maximum flavor.
• Beef Bones: Adds depth and richness to the sauce, select bones with some meat attached for extra intensity.

• Onion, Carrots, Celery: Classic flavor foundation creating a robust base, select fresh, firm vegetables for maximum sweetness.
• Garlic: Intense flavor booster that infuses the entire dish with warmth, choose firm, unbruised cloves.

• Red Wine: Adds complexity and depth, select a dry, full-bodied wine like Cabernet or Merlot.
• Crushed Tomatoes: Creates silky sauce base, choose San Marzano variety for authentic Italian flavor.
• Olive Oil: Helps with searing and adds subtle fruity undertone, use extra virgin for best quality.
• Thyme, Bay Leaf: Aromatic herbs that provide earthy undertones, use fresh herbs when possible.
• Salt, Black Pepper: Essential for enhancing overall flavor, use freshly ground pepper for maximum impact.
• Sugar: Balances tomato acidity, use sparingly.
• Red Pepper Flakes: Adds gentle heat, adjust according to spice preference.
• Balsamic Vinegar: Provides tangy finish, choose aged variety for richer taste.
• Parmesan Cheese: Optional garnish that adds salty, nutty complexity.

Tools to Make Instant Pot Short Rib Ragu

• Instant Pot: Essential for quick, tender cooking of short ribs with perfect pressure.
• Large cutting board: Needed for prepping vegetables and seasoning meat.
• Sharp chef's knife: Critical for precise chopping of onions, carrots, and celery.
• Two forks: Perfect for shredding tender meat after cooking.
• Wooden spoon or spatula: Great for stirring and scraping pot during sauteing.
• Measuring spoons: Helpful for accurate seasoning and ingredient portions.

Cooking Instructions for Short Rib Ragu

• Prepare the Meat

Grab your short ribs and give them a good pat-down with paper towels. Season generously with salt and pepper, creating a delicious flavor foundation.

• Brown and Sizzle

Fire up the Instant Pot and let it heat to sauté mode. Drizzle in some olive oil and carefully place the ribs, creating a golden-brown crust on all sides. This step packs in serious flavor.

• Wake Up the Vegetables

Toss chopped onions, carrots, and celery into the pot. Let them dance and soften, then welcome minced garlic and a dollop of tomato paste for an aromatic boost.

• Build the Flavor Base

Pour in red wine, scraping up those magical browned bits from the bottom. Add crushed tomatoes, herbs, and a pinch of sugar to balance the acidity.

• Pressure Magic

Seal the lid and let the Instant Pot work its magic. Cook on high pressure for 45 minutes, allowing the meat to become meltingly tender.

• Final Touch

Shred the meat, discarding bones and excess fat. Stir back into the sauce and add a splash of balsamic vinegar for brightness.

• Serve and Enjoy

Ladle this rich, hearty ragu over pasta, polenta, or creamy mashed potatoes. Sprinkle with fresh herbs and Parmesan for a restaurant-worthy meal.

Tips and Tweaks for Short Rib Ragu

• Bloom the dried herbs in hot oil before adding other ingredients to intensify their aromatic profile and deepen the overall taste complexity.
• Prepare the ragu a day ahead and refrigerate, allowing flavors to meld and develop even more incredible depth overnight.
• For a gluten-free version, serve over zucchini noodles or cauliflower rice instead of traditional pasta. Replace red wine with beef broth for those avoiding alcohol.
• If you don't have an Instant Pot, use a slow cooker and cook on low for 78 hours until meat is fall-apart tender. The long, slow cooking process will still produce incredibly rich and succulent results.
• This ragu freezes beautifully for up to 3 months. Store in airtight containers and thaw overnight in the refrigerator before reheating gently on the stovetop.

Ways to Serve Short Rib Ragu

• Pasta Paradise: Twirl pappardelle or rigatoni noodles and generously ladle the rich, tender short rib ragu over top. The wide, flat ribbons capture every succulent morsel of meat and sauce.
• Polenta Perfection: Spread creamy, soft polenta on a plate and create a welcoming bed for the hearty ragu. The smooth, buttery polenta provides a luxurious base that soaks up all the delicious sauce.
• Mashed Potato Magic: Pile fluffy, creamy mashed potatoes on a plate and crown them with the decadent short rib ragu. Each forkful combines tender meat, velvety sauce, and smooth potatoes for an ultimate comfort food experience.
• Herb & Cheese Finale: Sprinkle freshly chopped parsley or basil over the dish for a bright, fresh touch. Grate generous amounts of Parmesan cheese on top to add a salty, nutty dimension that elevates the entire meal.

Plan Ahead: Storing Short Rib Ragu

• Transfer the ragu to a shallow container, spreading it evenly to help cool faster. Place in the refrigerator, uncovered initially, then cover once temperature drops to prevent condensation.
• Store the short rib ragu in airtight containers for up to 4 days. The flavors will actually intensify, making your next meal even more delicious. Separate meat from sauce if planning multiple meals.
• Portion the ragu into freezer-safe containers or zip-lock bags. Remove excess air to prevent freezer burn. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Warm gently on stovetop over medium-low heat, stirring occasionally. Add a splash of chicken broth or water to restore moisture. Microwave works in a pinch – use 50% power and stir every 30 seconds to ensure even heating.

Hearty Instant Pot Short Rib Ragu Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 10 reviews

• Total Time: 45 minutes
• Yield: 7 1x

Print Recipe

Pin Recipe

Description

Hearty Instant Pot Short Rib Ragu brings Italian comfort to your dinner table with meltingly tender meat and rich, complex flavors. Warm, robust sauce clings to pasta, promising a soul-satisfying meal that you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

• 2 ½ lbs (1.1 kg) bone-in beef short ribs
• 1 tbsp olive oil
• ½ cup (120 ml) dry red wine (optional but recommended)
• 1 (28 oz/794 g) can crushed tomatoes
• 4 cloves garlic, minced
• 1 small onion, diced
• 2 carrots, peeled and finely chopped
• 2 celery stalks, chopped
• 2 tbsps tomato paste
• 1 tsp dried thyme or Italian seasoning
• 1 bay leaf
• 1 tsp sugar (optional, to balance acidity)
• ½ tsp red pepper flakes (optional for heat)
• 1 tbsp balsamic vinegar (stirred in at the end for brightness)
• Salt & black pepper, to taste
• 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. Meat Preparation: Thoroughly pat short ribs with paper towels, generously season with salt and pepper. Activate Instant Pot’s sauté function, heat olive oil, and meticulously brown ribs on each surface until deep golden, approximately 3-4 minutes per side.
2. Aromatic Foundation: Transfer browned ribs to a holding plate. Introduce diced onions, carrots, and celery into the pot, sautéing until vegetables become translucent and tender. Incorporate minced garlic and tomato paste, stirring continuously for one minute to develop rich flavor profiles.
3. Liquid Integration: Deglaze the pot with red wine, scraping accumulated browned bits from the bottom. Allow liquid to reduce and concentrate flavors. Add crushed tomatoes, thyme, bay leaf, sugar, and optional red pepper flakes. Gently reintroduce seared short ribs, ensuring they’re nestled within the liquid.
4. Pressure Cooking: Secure lid, program Instant Pot to high pressure for 45 minutes. After cooking completes, permit natural pressure release for 10-15 minutes, then manually release remaining pressure.
5. Meat Transformation: Extract short ribs, methodically remove bones and excess fat. Shred meat using two forks until uniformly pulled. Reintegrate shredded meat into sauce, enhance with balsamic vinegar, and adjust seasoning to taste.
6. Serving Presentation: Elegantly ladle ragu over preferred starch like pappardelle, rigatoni, polenta, or mashed potatoes. Garnish with freshly chopped herbs and grated Parmesan cheese for final flourish.

Notes

• Choose well-marbled, bone-in short ribs for maximum flavor and tenderness, ensuring a rich and succulent ragu.
• Brown meat thoroughly to develop deep, caramelized flavors that enhance the overall depth of the sauce.
• Use a good quality red wine to scrape up browned bits, which add complex, concentrated taste to the ragu.
• Remove excess fat after cooking to prevent the sauce from becoming overly greasy while maintaining rich, robust flavors.

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

Nutrition

• Serving Size: 7
• Calories: 350
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 90 mg