Instant Pot Short Rib Ragu: Rich, Tender, and Ready in One Hour
Experience the ultimate comfort food with this incredibly easy and unbelievably flavorful Instant Pot Short Rib Ragu. In just one hour, transform simple ingredients into a tender, rich beef ragu that tastes like it slow-cooked all day. Perfect for a cozy winter evening or a special gathering, this hearty sauce pairs beautifully with pasta, mashed potatoes, gnocchi, and so much more. Get ready for a deeply satisfying meal that will quickly become a family favorite!
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About This Instant Pot Short Rib Ragu Recipe
Who could possibly resist a comforting, warm bowl of luscious short rib ragu? To me, this dish embodies the quintessential winter meal. Whether you’re planning a cozy weeknight dinner or a more elaborate special occasion, this Instant Pot Short Rib Ragu delivers exceptional flavor with minimal effort. Traditionally, crafting a truly great ragu is a labor of love, requiring hours of slow simmering. However, thanks to the magic of the Instant Pot, what typically takes over three hours can be on your table in just about an hour, from start to finish. This speed doesn’t compromise on taste; you still achieve all the rich, hearty flavors and fall-apart tender beef that make classic ragu so beloved.
This recipe is a game-changer for anyone seeking gourmet-level comfort food without the extensive kitchen time. Its decadent, warming qualities are perfect for battling chilly evenings. If I had to choose one ultimate comfort food to enjoy through the colder months, trust me, this Instant Pot Short Rib Ragu would be it. Filled with classic Italian flavors, it elevates your favorite pasta dish to an entirely new realm of deliciousness. Get ready for a deeply satisfying meal that tastes like it came straight from a Tuscan kitchen but was made with the convenience of modern technology.
Why This Beef Short Rib Ragu Is A Must-Make
As a huge fan of Italian cuisine in all its forms, my adoration for this particular dish knows no bounds. Here are just a few compelling reasons why this Instant Pot Beef Short Rib Ragu is sure to win over your family and guests:
- Unparalleled Depth of Flavor: Ragu, by definition, is an Italian meat sauce that has been slowly simmered to allow flavors to meld and deepen over time. While the traditional method involves hours on the stovetop, the Instant Pot skillfully replicates this slow-simmered essence in a fraction of the time. The pressure cooking environment forces flavors into the meat and sauce, creating a rich complexity that tastes like it’s been cooking all day. For those who prefer a traditional approach, I’ve also included stovetop instructions in the recipe card.
- Rich and Utterly Comforting: When seeking the ultimate comfort food, you desire something both rich and hearty. This dish delivers precisely that, featuring succulent braised beef short ribs enveloped in a luscious sauce crafted from an aromatic medley of vegetables, tomatoes, and red wine. Each spoonful offers layers of savory flavor, making it the perfect accompaniment for your favorite pasta. It’s truly a hug in a bowl, satisfying both body and soul.
- Perfect for Entertaining: Hosting dinner parties should be enjoyable, not exhausting. This Instant Pot Short Rib Ragu is an ideal solution for gatherings because it’s packed with flavor yet doesn’t demand hours of your time in the kitchen. It tastes sophisticated enough for any celebration, making it seem like you’ve put in much more effort than you actually have. Serve it confidently and spend more time with your guests, rather than constantly tending to a simmering pot.
The Magic of the Instant Pot for Ragu
Traditionally, rich and hearty beef short ribs are slowly braised with a symphony of vegetables, aromatic herbs, sweet tomatoes, and a splash of robust red wine. Achieving those coveted fall-apart tender short ribs typically requires hours of patient, low-and-slow cooking. While I adore the ritual of slow cooking during winter, the reality is that I rarely have the luxury of time for such lengthy recipes on a regular weeknight. This is where the Instant Pot truly shines, making recipes like this incredibly tender short rib ragu accessible for busy families.
For me, comfort food should be easily attainable, even when it involves luxurious braised short ribs. The Instant Pot transforms a lengthy culinary project into a manageable weeknight meal, allowing you to enjoy deeply flavored, tender beef without waiting all day. Beyond its practicality for everyday cooking, this recipe also stands out as a genuine showstopper, providing an effortless way to host a dinner party and impress your guests without added stress. You get the benefits of long braising—unbelievably tender meat and a deeply concentrated sauce—in a fraction of the time.
Like many authentic Italian recipes, this one is surprisingly straightforward to prepare. The key difference lies in the cooking method: the entire mixture is cooked under high pressure rather than being slowly braised on the stovetop or in the oven. This pressure cooking process not only tenderizes the meat rapidly but also infuses every component with flavor, creating a wonderfully cohesive and delicious ragu that tastes like it has simmered for hours.
Key Ingredients for a Flawless Ragu
Crafting an exquisite Instant Pot Short Rib Ragu starts with selecting high-quality ingredients. Each component plays a vital role in building the robust flavor profile of this decadent sauce:
Short Ribs: You have the flexibility to use either bone-in or boneless beef short ribs for this recipe. Bone-in short ribs are often praised for imparting a richer, more profound flavor to the sauce due to the marrow and connective tissues. However, boneless short ribs offer the convenience of less prep work, as you won’t need to worry about removing bones after cooking. Aim for about 2 pounds of bone-in or 1.5 to 2 pounds of boneless. Regardless of your choice, ensure they are well-marbled for maximum tenderness and taste.
Salt and Pepper: These fundamental seasonings are crucial. Use coarse salt, such as kosher or sea salt, and freshly ground black pepper to generously season the short ribs before searing. This initial seasoning is vital for developing a flavorful crust and enhancing the overall taste of the meat.
Oil: A good quality cooking oil is essential for searing the short ribs and sautéing the vegetables. Both canola oil and extra virgin olive oil are excellent choices. Avocado oil can also be used for its high smoke point and neutral flavor.
Aromatic Vegetables: The foundation of any great ragu lies in its aromatic base, often referred to as a “soffritto.” This recipe calls for a flavorful medley of vegetables that build incredible depth. You’ll need one yellow onion (while white onions work, yellow onions contribute a sweeter, milder flavor when cooked down), a shallot (don’t skip this, as its delicate onion-garlic flavor is distinct), two carrots, and two stalks of celery. Finely dicing these ensures they melt into the sauce, creating a smooth, rich texture.
Garlic: A true non-negotiable in Italian cooking! Garlic adds a pungent, aromatic warmth that is indispensable. For convenience, I always keep a jar of minced garlic in my fridge. It saves time on peeling and chopping, making weeknight cooking a breeze without sacrificing flavor. Freshly minced is always fantastic, but a good quality jarred garlic is a clever shortcut.
Tomato Paste: This concentrated tomato flavor booster adds incredible depth and umami to the ragu. I highly recommend purchasing tomato paste in a tube rather than a can. Tube varieties generally offer a fresher, less metallic taste and last much longer in the refrigerator, allowing you to use just what you need without waste.
Red Wine: A dry red wine is key for deglazing the pot and adding a layer of complex flavor. Opt for varietals like a Cabernet Sauvignon, Merlot, or Pinot Noir. The alcohol will cook off during the process, leaving behind a rich, fruity, and slightly acidic note that beautifully complements the beef. (See FAQ section for non-alcoholic alternatives).
Crushed Tomatoes: The body of your sauce comes from high-quality crushed tomatoes. Choose plain crushed tomatoes for the cleanest flavor, but 100% tomato puree can be used as a substitute if that’s what you have on hand. For an even more authentic Italian taste, look for imported San Marzano crushed tomatoes.
Beef Stock: This is fundamental for creating the rich, savory liquid base of your ragu. High-quality beef stock (or bone broth) significantly enhances the depth of flavor. Opt for a low-sodium variety so you can control the seasoning yourself.
Spices and Herbs: A fragrant blend of bay leaves, dried basil, and sprigs of fresh thyme rounds out the flavor profile, adding herbaceous notes that are quintessential to classic Italian meat sauces.
And of course, don’t forget your pasta for serving! Pappardelle pasta, with its wide, flat ribbons, is the ideal pairing to truly embrace this luscious short rib ragu.
Essential Equipment for Your Instant Pot Ragu
To master this incredible Instant Pot Short Rib Ragu, having the right kitchen tools will make the process smooth and enjoyable. Here’s what you’ll need:
The star of this recipe is, undoubtedly, the **Instant Pot**! I personally love and highly recommend the Instant Pot Duo Crisp Ultimate Lid – it’s an exceptionally versatile model that has truly become my favorite. Other reliable options that will work perfectly for this recipe include the Instant Pot Duo and the Instant Pot Pro.
Beyond the Instant Pot, you’ll need some basic kitchen tools to assist with prep and cooking: a sturdy **cutting board** and a sharp **chef’s knife** are essential for efficiently preparing your ingredients. For handling the meat and stirring the rich sauce, keep a good pair of **tongs** and a reliable **wooden spoon** handy. These tools ensure you can execute each step of the recipe with ease and precision, leading to a perfectly cooked ragu every time.
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Step-by-Step: How to Make Instant Pot Short Rib Ragu
Creating this rich and flavorful Instant Pot Short Rib Ragu is surprisingly simple. Follow these steps for a perfect meal every time:
Sauté the Short Ribs and Aromatics
Begin by preparing your short ribs. Carefully trim any excess fat, then pat them thoroughly dry with paper towels. This crucial step helps achieve a beautiful, even sear. Season the short ribs generously with salt and freshly ground black pepper on all sides. Next, set your Instant Pot to the “Sauté” function and allow it to heat up, then add your chosen oil. Once the oil is hot and shimmering, add the seasoned short ribs to the pot in batches, ensuring not to overcrowd the pot. Sear them until beautifully browned on all sides, which typically takes about 3 minutes per side. This browning develops deep, complex flavors, known as the Maillard reaction. Remove the seared short ribs to a plate and set them aside.
Now, it’s time to build the aromatic base of your ragu. Add the diced onion, shallot, carrots, and celery to the Instant Pot. Sauté these vegetables, stirring occasionally, until they soften and become fragrant, which usually takes about 5 minutes. Finally, stir in the minced garlic and cook for another 30 seconds to 1 minute, until it releases its delightful aroma. Be careful not to burn the garlic, as it can turn bitter.
Deglaze for Maximum Flavor
What does “deglaze” mean? Deglazing is a culinary technique that involves adding liquid to a hot pan to loosen and dissolve the browned bits (fond) stuck to the bottom. These bits are packed with incredible flavor. For this recipe, you’ll stir in the tomato paste and red wine. As the wine heats and simmers, the steam and liquid help you scrape up those rich, caramelized bits that have adhered to the bottom of the Instant Pot insert. This process is not only crucial for flavor development but also prevents the dreaded “burn” warning that can sometimes occur in Instant Pots if browned bits are left untouched.
Once deglazed, turn off the Instant Pot to prepare for pressure cooking. Stir in the crushed tomatoes, beef stock, bay leaves, fresh thyme sprigs, and dried basil. Mix everything thoroughly to combine. Gently nestle the seared short ribs back into the sauce, ensuring they are partially submerged to absorb all the delicious flavors as they cook.
Pressure Cook to Perfection
Secure the lid on your Instant Pot and ensure the sealing valve is set to the “Sealing” position. Select the “Pressure Cook” (or “Manual”) setting on High pressure and set the cooking time for 35 minutes. Once the cooking cycle is complete, allow the pressure to naturally release for 10 minutes. This natural release period is important as it helps the meat retain its juices and prevents it from drying out. After 10 minutes, carefully perform a quick manual release of any remaining pressure by turning the sealing valve to “Venting.”
Once the pressure has fully released and the float valve drops, open the lid. Carefully remove the incredibly tender short ribs from the Instant Pot and transfer them to a cutting board. Before proceeding, remove and discard the bay leaves and thyme sprigs from the sauce. If you used bone-in short ribs, this is also the time to carefully remove any bones and any excess fatty pieces that may have separated from the meat during cooking.
Shred and Serve
Using two forks, easily shred the tender beef short ribs directly on the cutting board. The meat should be so tender that it practically falls apart with minimal effort. While you are shredding the meat, set your Instant Pot back to the “Sauté” setting. Let the rich ragu sauce simmer gently, allowing it to reduce and thicken to your desired consistency. This usually takes about 2 to 3 minutes, concentrating the flavors even further. Once the sauce has thickened, return the shredded meat to the pot and stir it into the sauce, bringing it back to a gentle simmer.
Finally, add your freshly cooked pasta, such as pappardelle, directly into the pot with the ragu. Toss everything together for 1 to 2 minutes, ensuring every strand of pasta is beautifully coated in the flavorful sauce. Turn off the Instant Pot and serve immediately. Garnish with freshly chopped parsley and a generous sprinkle of grated Parmesan cheese for an exquisite finish.
Pro Tips for Instant Pot Ragu Success
Ensuring a perfect Instant Pot Short Rib Ragu involves a few key techniques and considerations. Keep these tips in mind for consistently delicious results:
- Don’t Forget to Scrape the Bottom: This is arguably the most crucial step when cooking in an Instant Pot, especially when browning meat or sautéing vegetables. If you’re familiar with pressure cooking, you know the importance of preventing the dreaded “burn” warning. When you add the tomato paste and red wine in the deglazing step (Step 4), use a sturdy wooden spoon or a flat-edged spatula to thoroughly scrape up all the browned bits (fond) stuck to the bottom of the inner pot. These bits are concentrated flavor bombs, and incorporating them into your sauce will create a richer, more complex ragu. Neglecting this step can lead to scorching and trigger the burn sensor.
- No Need to Fully Cook Short Ribs During Searing: When you brown the short ribs at the beginning, your goal is simply to develop a beautiful crust and deep color on the exterior, not to cook them through. The intense heat of the pressure cooking cycle will ensure they cook completely and become fall-apart tender. Focus on achieving a good sear on all sides, usually just 2-3 minutes per side.
- Other Cooking Methods: While the Instant Pot offers unparalleled speed and convenience, this versatile short rib ragu recipe can also be prepared using traditional methods. You can easily make it in a large Dutch oven on the stovetop or even in a slow cooker. Detailed instructions for these alternative methods are provided at the bottom of the recipe card for your convenience. Keep in mind that slow cooking will significantly increase the cooking time, but still yield delicious results.
- Don’t Rush the Natural Release: The 10-minute natural pressure release after cooking is important. It allows the temperature and pressure inside the pot to decrease gradually, preventing the meat from seizing up and ensuring it remains incredibly moist and tender. Rushing this step with a full quick release can sometimes result in tougher meat.
- Taste and Adjust Seasoning: After the ragu has finished cooking and the meat is shredded, taste the sauce before serving. This is the perfect time to adjust the seasoning by adding more salt, pepper, or a pinch of red pepper flakes for a subtle kick, if desired.
More tasty instant pot recipes to dive into: Instant Pot Pulled Pork | Instant Pot Pumpkin Chicken Curry | Instant Pot Ham and Bean Soup | Instant Pot Carne Asada Chili
Boneless or Bone-In Short Ribs: Which is Best?
Both bone-in and boneless short ribs will yield delicious results in this recipe, so the choice often comes down to personal preference and convenience. Bone-in short ribs are frequently favored by chefs and home cooks alike because the bone, marrow, and surrounding connective tissues contribute additional depth and richness to the sauce as it cooks. These elements slowly release flavor, resulting in a more complex and savory ragu. If you opt for bone-in, you’ll typically need about 2 pounds. Just remember to easily remove the bones once the meat is cooked and transferred to a cutting board for shredding.
On the other hand, boneless short ribs offer a significant advantage in terms of ease and preparation. They require less fuss and cleanup, as there’s no need to remove bones after cooking. While some argue they might impart slightly less profound flavor than their bone-in counterparts, a good quality boneless short rib (approximately 1.5 to 2 pounds) will still produce an incredibly tender and flavorful ragu, especially with the Instant Pot’s ability to concentrate flavors. Choose the option that best suits your cooking style and desired effort level!
Choosing the Right Wine for Your Ragu
The red wine in this short rib ragu serves a dual purpose: it acts as a deglazing liquid, loosening flavorful browned bits from the bottom of the pot, and it infuses the sauce with a complex, fruity depth. For the best results, I always recommend using a dry red wine. Varietals like Merlot, Pinot Noir, or Cabernet Sauvignon are excellent choices and are typically what I reach for in my own kitchen. You could also consider a Zinfandel or a full-bodied Shiraz for a bolder flavor. The key is to choose a wine you enjoy drinking, as its flavor will be concentrated in the sauce.
It’s important to note that the alcohol content in the wine will largely cook out during the pressure cooking process, leaving behind only its rich essence. However, if you prefer to avoid alcohol entirely, you can easily substitute the red wine with an equal amount of good quality beef broth or stock. While the flavor profile will be slightly different, it will still yield a delicious and hearty ragu, ensuring everyone can enjoy this fantastic dish.
To Sear or Not to Sear the Short Ribs?
In a short answer, yes, searing the short ribs before pressure cooking is an absolute must and should not be skipped! This step is foundational to building the rich, deep flavors that define an exceptional ragu. Taking the time to brown the short ribs in the Instant Pot’s sauté function adds a tremendous amount of flavor to the entire sauce. When the beef is seared, the Maillard reaction occurs, creating a gorgeous brown crust on the outside of the meat. This caramelization process develops complex, savory notes that cannot be achieved through boiling or stewing alone. This beautifully browned crust contributes immensely to the meat’s overall flavor and texture.
Furthermore, the searing process leaves behind flavorful browned bits, known as “fond,” at the bottom of the Instant Pot’s inner pot. These caramelized bits are packed with concentrated beef flavor. When you deglaze the pot with wine, these bits dissolve into the liquid, becoming an integral part of the sauce and adding incredible depth and richness. Skipping this initial searing step would mean missing out on these critical layers of flavor, resulting in a less impactful and less authentic ragu. It truly is the base of the sauce and well worth the small amount of time and effort it takes.
Can I Prepare This Instant Pot Short Rib Ragu In Advance?
Absolutely! This Instant Pot Short Rib Ragu is an ideal candidate for meal prepping and making ahead, as its flavors actually deepen and improve with time. Preparing it in advance makes weeknight dinners incredibly convenient and can even enhance the overall taste of the dish. If you are planning to make it ahead, simply follow the recipe instructions through to the completion of the sauce and shredded meat. Allow the ragu to cool completely to room temperature before transferring it to an airtight container. It can be safely stored in the refrigerator for 4 to 5 days. When you’re ready to serve, gently reheat it on the stovetop or in the microwave and then toss it with your freshly cooked pasta. This makes entertaining a breeze or provides a quick, gourmet meal on a busy evening. Detailed storage notes are also available in the recipe card below.
Understanding the Term “Ragu”
For many, the term “ragu” might bring to mind a specific brand of jarred pasta sauce. However, true culinary enthusiasts know that “ragu” is a rich and historically significant term in Italian cuisine. I personally gained a deeper appreciation for its meaning during my months living in Italy. Growing up, any hearty meat sauce was simply referred to as “meat sauce,” so understanding the nuances of “ragu” was an enlightening experience.
So, what exactly does “ragu” mean? As described earlier, in simple terms, a ragu is a slowly cooked Italian meat sauce, typically served with pasta, gnocchi, or creamy polenta. Unlike a lighter marinara or a quick tomato sauce, a ragu is centered around the meat, which is simmered for an extended period in a rich tomato base, often with vegetables and wine. The long cooking time allows the meat to become incredibly tender and for all the flavors to deeply meld and concentrate, resulting in a profoundly flavorful and robust sauce.
While this recipe features beef short ribs, ragu can be made with a variety of meats, including beef, pork, duck, lamb, or even wild boar. Each meat imparts its unique character to the sauce. In contemporary cuisine, there are also delightful vegetarian versions made with ingredients like mushrooms or eggplant, demonstrating the versatility of this beloved Italian concept.
The Best Pasta Pairings for Short Rib Ragu
When serving a rich, hearty, and heavy meat sauce like this Instant Pot Short Rib Ragu, the choice of pasta is crucial for a balanced and enjoyable meal. Unlike delicate, thin pastas that are best suited for lighter sauces, a ragu demands a pasta with more substance and surface area to properly hold and complement its robust nature.
My absolute favorite pasta to pair with this ragu is **pappardelle**. These wide, flat ribbons of pasta, often made with a higher egg content, offer a luxurious texture and an expansive surface area perfect for catching every delicious shred of meat and spoonful of rich sauce. The substantial nature of pappardelle stands up beautifully to the intensity of the ragu. Other excellent long pasta options include **fettuccine**, which is slightly narrower than pappardelle, or **bucatini**, a thick spaghetti-like pasta with a hollow center, which surprisingly captures sauce inside its tube.
If you prefer a shorter pasta shape, consider options like **rigatoni** or **orecchiette**. Rigatoni, with its large, ridged tubes, is fantastic for scooping up meaty sauce, while orecchiette, or “little ears,” are perfectly cupped to cradle small pieces of meat and sauce in every bite. The ideal short pasta for ragu should have some texture or shape that allows it to hold onto the hearty sauce effectively, ensuring you get all that deliciousness in every single forkful.
Beyond pasta, this versatile ragu is also divine served over soft, pillowy **gnocchi** or a creamy bed of **polenta**, offering different yet equally satisfying culinary experiences.
Need more inspiration for pasta dishes? Check out my pasta recipes page!
What to Serve Alongside Your Instant Pot Short Rib Ragu
When you’re serving this incredibly rich and satisfying Instant Pot Short Rib Ragu, the primary focus will naturally be on the main event itself. However, a few thoughtfully chosen accompaniments can elevate the entire dining experience. As mentioned, the ragu is superb with your favorite pasta – my top recommendation is always pappardelle, but spaghetti, linguine, or tender gnocchi are also fantastic. If you’re looking for a low-carb alternative or simply prefer a different texture, spooning this flavorful ragu over creamy mashed potatoes is an absolute delight.
Crucially, no hearty Italian-inspired meal is complete without something to soak up every last drop of that delectable sauce. Make sure you have plenty of crusty bread on hand, like my easiest no-knead overnight bread! It’s the perfect vehicle for savoring the remaining richness in your dish, especially when slathered with high-quality butter and a delicate sprinkle of fleur de sel.
To balance the richness of the ragu, consider adding a light and fresh side. A simple green salad or a vibrant vegetable dish provides a welcome contrast:
- Spicy Sweet Roasted Broccolini: Adds a touch of heat and vibrant green.
- Crispy Brussels Sprouts with Balsamic: Offers a delightful crunch and tangy note.
- Bacon Cranberry Shaved Brussels Sprouts Salad: A refreshing and flavorful salad option.
And for a truly memorable finish to your meal, consider a delightful dessert. Stuffed baked apples filled with dates and granola offer a warm, comforting sweetness, or for something truly decadent, a stunning white chocolate cheesecake provides a rich and luxurious conclusion.
Storage and Reheating Instructions
One of the many benefits of this Instant Pot Short Rib Ragu is how wonderfully it stores and reheats, making it perfect for meal prep or enjoying delicious leftovers. The flavors actually meld and deepen even further as it rests, making it arguably even better the next day!
- Store: To store the ragu, allow it to cool completely to room temperature first. Then, transfer it to an airtight container and place it in the refrigerator. It will keep beautifully for 4 to 5 days. For optimal freshness and safety, avoid storing the ragu with pasta already mixed in if you anticipate leftovers beyond a day. It’s best to store the sauce separately and cook fresh pasta each time you reheat.
- Reheat: When you’re ready to enjoy your stored ragu, you have a couple of options. You can gently reheat it on the stovetop over medium-low heat, stirring occasionally until it’s warmed through. Alternatively, portion it into a microwave-safe dish and reheat in the microwave, stirring halfway through, until hot. Once reheated, toss it with your freshly cooked favorite pasta and a sprinkle of grated Parmesan cheese for a quick and satisfying meal.
- Freeze: This short rib ragu freezes exceptionally well, making it perfect for future quick meals. Once the ragu has cooled completely, transfer it to a freezer-safe container or heavy-duty freezer bags. I often like to freeze mine in smaller, individual portions, which are ideal for single servings on busy days. To serve from frozen, simply thaw the sauce overnight in the refrigerator, then warm it through completely on the stovetop or in the microwave. Toss with your preferred pasta and serve as usual.
Finally, if you make this Instant Pot Short Rib Ragu, please be sure to give this recipe a rating or leave a comment! I absolutely love to hear when you all create and enjoy my recipes, and I make it a point to respond to every single comment. Don’t hesitate to drop any questions you might have below as well!
Oh, and be sure to tag me on Instagram if you make the recipe! Seeing these delicious creations come to life in your homes truly means the world to me – it’s my favorite thing to look through those photos and connect with you all.
Instant Pot Short Rib Ragu Recipe Card
Equipment
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Shun Chef’s Knife
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Utility Cutting Board
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9-Inch Tongs
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Instant Pot Ultra
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Instant Pot DUO
Ingredients
- 2 lbs bone-in beef short ribs you can also use boneless, about 1.5 to 2 lbs
- 2 tsp salt plus more to taste
- freshly cracked black pepper to taste
- 1 Tbsp extra virgin olive oil or avocado oil
- 1 small yellow onion peeled and finely diced
- 1 shallot diced
- 2 large carrots peeled and finely diced
- 2 sticks celery finely diced
- 4 cloves garlic minced
- 2 Tbsp tomato paste
- 1 cup dry red wine e.g., Cabernet Sauvignon, Merlot, or Pinot Noir; or substitute with beef stock
- 1 28-oz can crushed tomatoes or 100% tomato puree
- 1 cup beef stock low sodium preferred
- 2 bay leaves
- 3 sprigs fresh thyme
- 1/2 tsp dried basil
- 1 lb pappardelle pasta or other preferred pasta for serving
- Garnish: freshly chopped parsley freshly grated parmesan cheese
Instructions
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1. If needed, trim any excess fat from the short ribs. Pat them thoroughly dry with paper towels. Season the beef generously on all sides with salt and pepper.
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2. Set the Instant Pot to the “Sauté” function. Add the oil to the inner pot. Once the oil is hot, add the short ribs (in batches if necessary to avoid overcrowding) and sear on all sides until well browned, about 2-3 minutes per side. Remove the browned short ribs to a plate and set aside.
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3. Add the diced onion, shallot, carrots, and celery to the Instant Pot. Sauté, stirring occasionally, until the vegetables have softened, about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds to 1 minute, until fragrant.
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4. Stir in the tomato paste and red wine. Use a wooden spoon to thoroughly scrape up all the browned bits (fond) from the bottom of the inner pot. This is essential for flavor and to prevent a “burn” warning.
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5. Turn the Instant Pot off. Stir in the crushed tomatoes, beef stock, bay leaves, fresh thyme sprigs, and dried basil. Mix to combine. Gently nestle the seared short ribs into the sauce.
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6. Secure the lid on the Instant Pot and set the vent to “Sealing.” Cook on High pressure for 35 minutes. Once the cooking cycle is complete, allow the pressure to naturally release for 10 minutes before manually releasing any remaining pressure.
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7. Carefully remove the cooked beef to a cutting board. Using two forks, shred the tender meat.
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8. Remove and discard the bay leaves and thyme sprigs from the sauce. If using bone-in short ribs, discard the bones and any large fatty pieces that may have fallen off.
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9. Set the Instant Pot back to the “Sauté” setting. Allow the sauce to simmer and reduce until thickened, about 2 to 3 minutes. Return the shredded meat to the sauce and bring it to a gentle simmer.
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10. Add your cooked pasta (such as pappardelle) to the pot and toss it with the ragu for about 1 to 2 minutes, ensuring the pasta is well coated. Turn off the Instant Pot. Garnish with freshly chopped parsley and grated Parmesan cheese, then serve immediately.
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**Stovetop/Dutch Oven Method:** Follow steps 1-4 in a large Dutch oven over medium-high heat. After deglazing, add the remaining ingredients and bring to a simmer. Reduce heat to low, cover, and simmer for 2.5 to 3 hours, or until meat is fall-apart tender, stirring occasionally. Proceed with steps 6-10.
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**Slow Cooker Method:** Follow steps 1-4 in a large skillet on the stovetop. Transfer seared ribs, deglazed mixture, and all remaining ingredients to your slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours, or until meat is fork-tender. Proceed with steps 6-10 (shred meat in slow cooker, no need for Sauté setting to reduce sauce unless desired).
Nutrition