Description

This Instant Pot Short Rib Ragu is deeply savory and comforting, made with fall-apart tender beef short ribs, aromatic vegetables, red wine, and crushed tomatoes. It’s the perfect hearty sauce for pappardelle pasta, creamy polenta, or mashed potatoes—and it tastes like it simmered all day!

Ingredients

2.5-3 lbs bone-in beef short ribs
Salt & black pepper, to taste
1 tbsp olive oil
1 small onion, diced
2 carrots, peeled and finely chopped
2 celery stalks, diced
4 cloves garlic, minced
2 tbsp tomato paste
1 cup dry red wine (like cabernet or merlot)
1 (28 oz) can crushed tomatoes
1 tsp dried oregano
1/2 tsp red pepper flakes (optional)
1/2 tsp sugar
1 tbsp balsamic vinegar (optional, for richness)
1 bay leaf
Fresh parsley or basil, chopped (for garnish)
Freshly grated Parmesan (for serving)

Cooked pappardelle, rigatoni, polenta, or mashed potatoes for serving

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Instructions

Sear the Short Ribs

Pat the short ribs dry and season with salt and pepper.
Set the Instant Pot to Sauté (High). Add olive oil.
Brown short ribs in batches, 3–4 minutes per side. Remove and set aside.

2. Sauté the Aromatics

Add onion, carrots, and celery to the pot. Sauté for 3–4 minutes until softened.
Stir in garlic and cook for 30 seconds.
Add tomato paste and cook for 1 minute to deepen the flavor.

3. Deglaze and Build the Sauce

Pour in red wine, scraping up any browned bits from the bottom. Let simmer for 2 minutes.
Stir in crushed tomatoes, oregano, red pepper flakes (if using), sugar, balsamic vinegar, and bay leaf.
Return the browned short ribs to the pot.

4. Pressure Cook

Lock lid and set valve to Sealing.
Pressure cook on High for 45 minutes.
Let the pressure release naturally for 10–15 minutes, then quick release the rest.

5. Shred and Finish the Sauce

Remove ribs and discard bones and any large bits of fat. Shred the meat.
Discard the bay leaf. Return shredded beef to the sauce.
If needed, use Sauté mode to simmer and thicken the sauce for 5–10 minutes.
Taste and adjust seasoning as needed.

6. Serve

Spoon over pasta, polenta, or mashed potatoes.
Top with Parmesan and chopped fresh herbs.

Notes

Want to skip wine? Replace with extra broth and a splash of balsamic vinegar.
This sauce tastes even better the next day—perfect for leftovers!

Store in the fridge for 4 days, or freeze for up to 3 months.