Instant Pot Short Rib Ragu

Indulge in the rich and hearty flavors of this Instant Pot Short Rib Ragu. Tender beef short ribs are braised to perfection in a savory tomato and red wine sauce, creating a comforting dish that’s perfect for any occasion. Served over your choice of pasta, polenta, or mashed potatoes, this ragu is sure to become a family favorite.

Why You’ll Love This Recipe

• Time-Saving: Utilizing the Instant Pot significantly reduces cooking time compared to traditional braising methods, delivering deep, slow-cooked flavors in a fraction of the time.
• Versatile Serving Options: This ragu pairs beautifully with various bases such as pappardelle, gnocchi, polenta, or even mashed potatoes, allowing you to customize your meal to your preference.
• Rich and Comforting: The combination of tender beef and a robust tomato sauce infused with red wine creates a dish that’s both indulgent and satisfying, perfect for cozy dinners or special gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Bone-in beef short ribs
• Salt and freshly ground black pepper
• Onion
• Carrots
• Celery
• Garlic
• Tomato paste
• Dry red wine
• Crushed tomatoes
• Beef broth
• Bay leaves
• Fresh thyme
• Fresh parsley (optional, for garnish)
• Grated Pecorino or Parmesan cheese (optional, for garnish)
• Pappardelle pasta or preferred serving base

Directions

1. Prepare the Short Ribs: Trim any excess fat from the short ribs and season them generously with salt and pepper.
2. Sear the Meat: Set the Instant Pot to the “Sauté” function and heat the olive oil. In batches, sear the short ribs on all sides until browned. Remove and set aside.
3. Sauté the Aromatics: Add the diced onion, carrots, celery, and garlic to the pot. Sauté until softened, about 5 minutes. Stir in the tomato paste until the vegetables are well-coated.
4. Deglaze the Pot: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer and reduce slightly.
5. Combine Ingredients: Return the short ribs to the pot. Add the crushed tomatoes, beef broth, bay leaves, and thyme. Stir to combine.
6. Pressure Cook: Secure the lid and set the Instant Pot to the “Meat/Stew” setting or manually set it to high pressure for 35 minutes. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
7. Shred the Meat: Remove the short ribs from the pot. Discard the bones and shred the meat using two forks. Skim any excess fat from the surface of the sauce.
8. Thicken the Sauce: Set the Instant Pot back to “Sauté” and let the sauce simmer to thicken, about 10-15 minutes. Return the shredded meat to the pot and stir to combine.
9. Serve: Cook the pappardelle pasta according to package instructions. Serve the ragu over the pasta, garnished with fresh parsley and grated cheese if desired.

Servings and Timing

• Servings: Approximately 6 servings
• Preparation Time: 30 minutes
• Cooking Time: 1 hour (including pressure build-up and release)
• Total Time: 1 hour 30 minutes

Variations

• Alternative Proteins: Substitute short ribs with beef shank or oxtail for a different flavor profile.
• Wine Substitute: Replace red wine with additional beef broth if you prefer to cook without alcohol.
• Creamy Finish: Stir in a few tablespoons of heavy cream at the end of cooking for a richer, creamier sauce.

Storage/Reheating

• Storage: Allow the ragu to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days or freeze for up to 3 months.
• Reheating: Reheat gently on the stovetop over medium heat until warmed through. If the sauce has thickened too much upon storage, add a splash of beef broth or water to reach the desired consistency.

FAQs

How can I make this recipe ahead of time?

Prepare the ragu as directed, allow it to cool, and store it in the refrigerator. Reheat on the stovetop over medium heat until warmed through. Making it ahead can enhance the flavors as they meld together over time.

What are the best pasta types to serve with this ragu?

Pappardelle, tagliatelle, or any wide, flat pasta works well to hold the hearty sauce. Gnocchi and polenta are also excellent alternatives.

Can I make this dish without an Instant Pot?

Yes, you can adapt this recipe for a slow cooker or stovetop. For the slow cooker, after searing the meat and sautéing the vegetables, transfer everything to the slow cooker and cook on low for 8 hours. For the stovetop, simmer the ragu in a Dutch oven over low heat for 2.5 to 3 hours until the meat is tender.

Is it necessary to sear the short ribs before pressure cooking?

Searing the short ribs enhances the depth of flavor in the ragu by creating a rich, caramelized surface on the meat. While you can skip this step, it’s highly recommended for the best taste.

Can I use boneless short ribs instead of bone-in?

Absolutely. Use about 1.5 pounds of boneless short ribs in place of the bone-in variety. Keep in mind that bone-in ribs tend to impart more flavor to the sauce.

How do I skim excess fat from the sauce?

After cooking, let the sauce sit for a few minutes to allow the fat to rise to the top. Use a spoon to skim off the excess fat before serving. Alternatively, refrigerate the ragu; the fat will solidify on top, making it easier to remove.

Can I freeze the ragu?

Yes, this ragu freezes well. Cool it completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

What can I use instead of red wine?

If you prefer not to use red wine, substitute it with an equal amount of beef broth or water. This will slightly alter the flavor but still result in a delicious ragu.

How can I thicken the sauce if it’s too thin?

After removing the meat, set the Instant Pot to “Sauté” and let the sauce simmer until it reaches your desired consistency. Stirring occasionally will help prevent sticking.

Can I add other vegetables to the ragu?

Certainly. Mushrooms, bell peppers, or zucchini can be added during the sautéing step for additional flavor and nutrition.

Conclusion

This Instant Pot Short Rib Ragu offers a luxurious and comforting meal that’s both easy to prepare and deeply satisfying. Its versatility allows you to pair it with various bases, making it a go-to recipe for both weeknight dinners and special occasions. Enjoy the rich flavors and tender meat that make this dish a standout favorite.

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