The Ultimate One-Hour Instant Pot Short Rib Ragu: Your Go-To Comfort Food Recipe

Forget spending hours simmering a classic Italian meat sauce! This **Instant Pot Short Rib Ragu** is a game-changer, delivering incredibly tender beef and a rich, deeply flavorful sauce in just one hour. Crafted with simple, wholesome ingredients, this hearty dish is the epitome of comfort food, perfect for a cozy winter evening or an impressive dinner party. Serve it over your favorite pasta, creamy mashed potatoes, delicate gnocchi, or soft polenta for a truly unforgettable meal.

About This Instant Pot Short Rib Ragu Recipe

Who could possibly resist a steaming bowl of perfectly cooked short rib ragu? This dish, to me, embodies the ultimate winter comfort food, equally suited for a casual weeknight dinner or a special gathering (much like my beloved Instant Pot Pot Roast). Traditionally, preparing a rich, deeply flavored ragu is a labor of love, requiring hours of slow simmering on the stovetop or in the oven. However, with the revolutionary Instant Pot, this magnificent culinary creation transforms from a 3-hour+ endeavor into a meal you can have on the table in about an hour.

Imagine all the complex, rich, and hearty flavors you crave in a classic ragu, but achieved with remarkable speed. This makes it an ideal choice for those chilly nights when you need a truly soul-warming dish. And speaking of cold weather, our family has officially voted: we’re ready for February to be done with snow! Anyone else feel the same way?

This shortcut short rib ragu sauce elevates your favorite pasta to an extraordinary level of deliciousness. It’s wonderfully luscious, undeniably decadent, and utterly warming from the first bite to the last. If I had to choose one ultimate comfort food to sustain me through the remainder of winter, without a doubt, this Instant Pot Short Rib Ragu would be it. With all the beloved Italian flavors harmonizing beautifully, it’s destined to become a new favorite in your home too!

Why You Need to Make This Beef Short Rib Ragu Now

As a passionate lover of Italian cuisine in all its forms, I genuinely struggle to fully articulate my affection for this particular dish. It’s more than just a meal; it’s an experience. Here are just a few compelling reasons why this beef short rib ragu will surely win over you and your family:

• Unrivaled Depth of Flavor – Made Easier: Ragu, by definition, is an Italian meat sauce that has been slowly simmered to allow its flavors to meld and deepen over time. While this slow, traditional method is truly wonderful, the Instant Pot allows you to achieve that same slow-simmered complexity and tenderness in a fraction of the time! The pressure cooking environment forces flavors deeper into the meat and sauce, creating an incredibly rich profile without the wait. For those who appreciate tradition, rest assured, I’ve also included stovetop instructions in the recipe card below.
• Pure Rich and Comforting Indulgence: When you’re searching for the ultimate comfort food, you desire something that is both exquisitely rich and incredibly hearty. This Instant Pot Short Rib Ragu ticks every box. It features fall-apart tender braised beef short ribs, a vibrant assortment of aromatic vegetables, savory tomatoes, and a touch of red wine. As it cooks, layers of flavor develop, creating a luxurious sauce that is absolutely perfect for coating your favorite pasta, mashed potatoes, or polenta. It’s a hug in a bowl!
• Effortlessly Elegant for Any Gathering: One of my top priorities when entertaining is to serve a meal that is not only bursting with flavor but also allows me to enjoy my guests rather than being tethered to the kitchen for hours. I certainly don’t want to be exhausted by the cooking process before the party even begins! This Instant Pot Ragu is an exceptional solution for a dinner party or any special occasion. It tastes impressive enough for a celebration, yet requires significantly less hands-on time and effort compared to other traditional ragu recipes. It’s a true culinary showstopper that lets you relax and savor the moment.

The Instant Pot Advantage: Speed and Flavor Unleashed

Traditionally, rich and hearty beef short ribs are slowly braised with a medley of vegetables, aromatic herbs, sweet tomatoes, and a splash of red wine. Achieving those perfectly fall-apart tender short ribs typically involves hours of patient, slow cooking. While I adore slow-cooked meals, especially in the depths of winter, finding the several hours required to prepare such recipes on a weekly basis is often an unrealistic luxury for busy families.

My philosophy for comfort food is that it should be easily accessible. Even tender, braised short ribs shouldn’t be reserved only for weekends or special occasions. That’s precisely why I embraced the Instant Pot for this recipe – to make this magnificent dish approachable and achievable for any busy family, even on a weeknight. The Instant Pot drastically cuts down the cooking time while miraculously preserving and even enhancing the depth of flavor you’d expect from a traditional, long-simmered ragu.

Beyond its weeknight convenience, this recipe is also a genuine showstopper, making it an incredibly easy way to host a dinner party without succumbing to excessive stress! You get all the sophisticated taste and impressive presentation with minimal fuss. Like many traditional Italian recipes, this one is straightforward to prepare. The key difference lies in cooking the entire mixture under pressure, rather than the extended braising on the stovetop or in the oven, yielding consistently tender results every time.

Essential Ingredients for a Perfect Ragu

A truly exceptional short rib ragu starts with high-quality ingredients. Here’s a breakdown of what you’ll need and why each component is crucial:

• Short Ribs: This recipe works beautifully with either bone-in or boneless beef short ribs. Bone-in ribs tend to impart a richer, deeper flavor to the sauce due to the marrow and connective tissue. However, boneless short ribs offer the convenience of less post-cooking work, as you won’t need to remove bones before shredding. For bone-in, aim for about 2 lbs; for boneless, 1.75 to 2 lbs is ideal.
• Salt and Pepper: These foundational seasonings are vital. Use coarse salt (like kosher salt) and freshly ground black pepper to generously season the short ribs before searing. This initial seasoning is key to building flavor from the very start.
• Oil: A good quality cooking oil is necessary for searing the short ribs and sautéing the vegetables. Both canola oil and olive oil are suitable choices for this recipe. Extra virgin olive oil will add a slightly fruitier note.
• Vegetables (The Soffritto Base): The combination of vegetables forms the aromatic foundation of this rich sauce. You’ll need:
  • Yellow Onion: A small yellow onion, finely diced, provides a sweet and savory base. While white onion works, yellow offers a slightly sweeter, more mellow flavor when cooked down.
  • Shallot: Don’t skip this! A diced shallot adds a delicate, nuanced onion-garlic flavor that elevates the overall profile, contributing a subtle sweetness and less sharpness than a regular onion.
  • Carrots: Two large carrots, peeled and finely diced, add natural sweetness and depth of color to the ragu.
  • Celery: Two finely diced celery sticks complete the classic Italian soffritto, providing a fresh, herbaceous note and essential aromatic complexity.
• Garlic: A non-negotiable for nearly every savory dish! Four cloves of minced garlic add a pungent, irresistible aroma and flavor. For maximum convenience, I often keep a jar of pre-minced garlic in my fridge – it saves time and keeps my hands free of garlic odor!
• Tomato Paste: This concentrated tomato flavor is crucial for building body and umami in the sauce. I highly recommend purchasing your tomato paste in a tube rather than a can. Tube paste has a superior, less metallic flavor and lasts significantly longer in the fridge, reducing waste.
• Dry Red Wine: A dry red wine is essential for deglazing the pot and adding incredible depth. Opt for varieties like Cabernet Sauvignon, Merlot, or Pinot Noir. You could also use a Zinfandel or Shiraz. The alcohol cooks out, leaving behind complex flavors. If you prefer to avoid alcohol, beef broth can be used as a substitute.
• Crushed Tomatoes: A 28-oz can of plain crushed tomatoes forms the bulk of the rich tomato sauce. If crushed tomatoes aren’t available, a 100% tomato puree can be used as an alternative.
• Beef Stock: High-quality beef stock (or beef broth) is fundamental to creating the luxurious, full-bodied flavor of this ragu. It adds a savory richness that water simply cannot.
• Spices and Herbs: These aromatics infuse the sauce with classic Italian flavors:
  • Bay Leaves: Two bay leaves provide a subtle, earthy, and slightly floral background note.
  • Fresh Thyme: Three sprigs of fresh thyme add a bright, herbaceous aroma that perfectly complements the rich beef.
  • Dried Basil: Half a teaspoon of dried basil contributes a classic sweet and peppery Italian flavor.
• Don’t forget the pasta for serving! I particularly recommend pappardelle pasta; its wide, flat ribbons are the ideal vessel for this hearty sauce.

Kitchen Tools for Your Ragu Masterpiece

To successfully prepare this incredible Instant Pot Short Rib Ragu, a few key kitchen tools will make the process smooth and enjoyable. At the heart of this recipe is, of course, the Instant Pot itself!

• Instant Pot: My current favorite is the Instant Pot Duo Crisp Ultimate Lid, which truly is a versatile powerhouse. The Instant Pot Duo and Instant Pot Pro are also excellent and reliable models for this recipe.
• Cutting Board and Chef’s Knife: Essential for efficiently prepping your short ribs and finely dicing all the aromatic vegetables.
• Tongs: Perfect for handling and searing the short ribs, ensuring a good crust on all sides.
• Wooden Spoon: Crucial for stirring ingredients and, most importantly, for scraping up those flavorful browned bits from the bottom of the Instant Pot during the deglazing step, preventing any “burn” warnings.

Step-by-Step: Crafting Your Instant Pot Short Rib Ragu

Creating this delicious Instant Pot Short Rib Ragu is surprisingly simple. Follow these steps to achieve a rich and tender meal in no time:

Sauté & Sear

Begin by preparing your short ribs. Trim any excess fat if necessary, then pat them thoroughly dry with paper towels. This step is crucial for achieving a good sear. Generously season the ribs on all sides with salt and freshly ground black pepper.

Set your Instant Pot to the Sauté function on normal or high. Add the oil to the inner pot and allow it to heat until shimmering. Carefully add the seasoned short ribs, working in batches if necessary to avoid overcrowding, which can steam rather than sear the meat. Brown the short ribs on all sides, aiming for a deep golden crust, about 2-3 minutes per side. Once seared, remove the browned short ribs to a clean plate and set them aside.

Next, add the diced onion, shallot, carrots, and celery to the Instant Pot. Sauté these aromatic vegetables, stirring occasionally, for about 5 minutes, or until they have softened and become fragrant. Then, stir in the minced garlic and cook for another 30 seconds to 1 minute, until you can smell its inviting aroma.

Deglaze

What does “deglaze” mean? Deglazing is a fundamental cooking technique that involves adding liquid to a hot pan to loosen and dissolve the delicious browned bits (fond) stuck to the bottom. These bits are packed with concentrated flavor, and incorporating them into your sauce significantly enhances its depth and richness.

Stir the tomato paste and red wine into the pot. Immediately use a sturdy wooden spoon to scrape up all the browned bits from the bottom of the Instant Pot insert. As the wine heats, it will create steam, making it easier to release these flavorful morsels. This step is crucial for preventing a “burn” warning on your Instant Pot and for developing the base flavor of your ragu.

Once deglazed, turn off the Instant Pot’s Sauté function. Stir in the crushed tomatoes, beef stock, bay leaves, fresh thyme sprigs, and dried basil until well combined. Finally, gently nestle the seared short ribs back into the sauce, ensuring they are mostly submerged.

Pressure Cook

Secure the lid on your Instant Pot and ensure the sealing valve is in the “Sealing” position. Set the Instant Pot to cook on High pressure for 35 minutes. This pressure cooking time will transform the short ribs into incredibly tender, fall-apart perfection.

Once the cooking cycle is complete, allow the pressure to naturally release (NPR) for 10 minutes. This natural release helps keep the meat tender and juicy. After 10 minutes, carefully manually release any remaining pressure by turning the sealing valve to the “Venting” position. Once the float valve drops, it’s safe to open the lid.

Carefully remove the tender short ribs from the pot and transfer them to a cutting board.

Before shredding, remove the bay leaves and thyme sprigs from the sauce. If you used bone-in short ribs, this is also the time to easily remove the bones and any large fatty pieces that may have separated from the meat during cooking.

Shred Meat & Reduce Sauce

Using two forks, shred the cooked short rib meat until it’s in tender, bite-sized pieces. It should fall apart effortlessly.

While you’re shredding the meat, set the Instant Pot back to the Sauté setting. Allow the sauce to simmer and reduce until it reaches your desired thickness, typically about 2 to 3 minutes. This reduction step concentrates the flavors even further, resulting in a richer, more luxurious ragu.

Once the sauce has thickened, add the shredded meat back into the pot and stir to combine, bringing the mixture back to a gentle simmer.

Finally, add your freshly cooked pasta (like pappardelle) directly to the Instant Pot and toss it with the ragu for 1 to 2 minutes, allowing the pasta to absorb some of that incredible sauce. Turn off the Instant Pot and serve immediately, garnished with freshly chopped parsley and grated Parmesan cheese as desired.

Pro Tips for Ragu Success

Achieving a perfect Instant Pot Short Rib Ragu is easy with a few key considerations:

• Never Forget to Scrape the Bottom: If you’re familiar with the Instant Pot, you know the infamous “burn” warning can be avoided by properly deglazing. The browned bits at the bottom of the pot, created during searing, hold immense flavor. When you add the tomato paste and red wine in Step 4, be diligent! Use a sturdy wooden spoon to thoroughly scrape up every last bit. This not only adds flavor but ensures your Instant Pot operates smoothly.
• No Need to Cook Short Ribs Through During Searing: When you’re browning the short ribs, your goal is to develop a beautiful, flavorful crust, not to cook them all the way through. The internal cooking will happen entirely during the pressure cooking phase, where they will transform into incredibly tender, melt-in-your-mouth perfection. Don’t worry about raw centers at this stage.
• Alternative Cooking Methods (Dutch Oven & Slow Cooker): While the Instant Pot offers unparalleled speed and convenience, this robust short rib ragu can also be prepared using traditional methods.
  • Dutch Oven Method: After searing the short ribs and sautéing the vegetables in a large Dutch oven on the stovetop, deglaze with wine. Add all remaining ingredients and bring to a simmer. Cover tightly and transfer to a preheated oven at 325°F (160°C) for 2.5 to 3 hours, or until the short ribs are fork-tender.
  • Slow Cooker Method: Sear the short ribs and sauté the vegetables on the stovetop (or use your slow cooker’s sauté function if available). Transfer all ingredients to your slow cooker. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the meat is easily shredded.

  Detailed instructions for these methods are provided at the bottom of the recipe card for your convenience.

Craving more delicious Instant Pot recipes to simplify your cooking? Dive into these favorites: Instant Pot Pulled Pork | Instant Pot Pumpkin Chicken Curry | Instant Pot Ham and Bean Soup | Instant Pot Carne Asada Chili

Boneless vs. Bone-In Short Ribs: Which to Choose?

The choice between boneless and bone-in short ribs often comes down to a balance of flavor and convenience. Both options work beautifully in this Instant Pot Ragu recipe.

• Bone-in Short Ribs: For a truly rich and profound flavor, bone-in short ribs are generally preferred. The bones, marrow, and connective tissues release collagen and gelatin during the pressure cooking process, which enriches the sauce and gives it a luxurious, silky texture that is hard to replicate with boneless cuts. If you opt for bone-in, you’ll need approximately 2 lbs. Remember, you’ll need to easily remove the bones once the meat is cooked and transferred to a cutting board for shredding.
• Boneless Short Ribs: If convenience is your top priority, boneless short ribs are an excellent choice. They require less fuss post-cooking, as there are no bones to remove, making the shredding process even faster. While they might offer a slightly less intense flavor profile than their bone-in counterparts, the Instant Pot’s ability to lock in flavors still ensures a delicious result. For boneless, use about 1.75 to 2 lbs.

Ultimately, either choice will yield a tender and flavorful ragu, so select based on your preference for taste intensity versus ease of preparation.

Choosing the Right Wine for Your Ragu

The type of red wine you choose for your short rib ragu plays a significant role in developing the deep, complex flavors of the sauce. For this recipe, I highly recommend using a dry red wine. The tannins and fruit notes in dry reds stand up well to the richness of the beef and tomatoes, adding layers of sophisticated flavor.

My go-to selections are typically **Merlot, Pinot Noir, or Cabernet Sauvignon**. These varieties offer a good balance of fruit, acidity, and body without being overly sweet or astringent. You could also successfully use a Zinfandel or a Shiraz if those are more to your liking.

An important note: the alcohol content of the wine will largely cook out during the deglazing and pressure cooking process, leaving behind only its rich flavor compounds. However, if you prefer to avoid alcohol entirely, you can easily substitute the red wine with an equal amount of high-quality beef broth or beef stock. While the flavor profile will be slightly different, it will still yield a delicious and robust ragu.

Is Searing the Short Ribs Really Necessary?

In short, **yes, searing the short ribs before pressure cooking is absolutely essential** and not a step you should skip. This initial browning process might seem like an extra minute or two, but it contributes an immense amount of flavor and depth to your final ragu sauce.

• Flavor Development: Searing the short ribs in the Instant Pot creates a beautiful, caramelized brown crust on the exterior of the meat. This Maillard reaction develops complex, savory flavors that would otherwise be absent. It’s the foundation of a truly delicious beef ragu.
• Building the “Fond”: As the meat sears, it leaves behind delectable browned bits on the bottom of the Instant Pot’s inner pot. This “fond” is a concentrated source of flavor. When you deglaze with wine, these bits are scraped up and dissolved into the sauce, enriching every spoonful. Without searing, you miss out on this crucial flavor base.
• Texture: While the pressure cooker makes the meat tender, searing first adds a textural dimension to the surface that enhances the eating experience before it fully breaks down into the sauce.

Resist the temptation to skip this step. It’s the very first building block of the sauce’s flavor profile and is well worth the short time it takes to achieve a truly exceptional ragu.

Can I Make Instant Pot Short Rib Ragu Ahead of Time?

Absolutely, you certainly can! This Instant Pot Short Rib Ragu is an ideal candidate for making ahead, whether you plan to enjoy it a few days later or freeze it for future meals. In fact, many Italian sauces, including ragu, often taste even better the day after they’re made, as the flavors have more time to meld and deepen.

• Refrigeration: If you’re preparing it in advance for the week, simply allow the ragu to cool completely after cooking. Transfer it to an airtight container and store it in the refrigerator for up to 4 to 5 days. When you’re ready to serve, gently reheat it on the stovetop over medium heat or in the microwave until warmed through. Then, toss it with your freshly cooked pasta and a sprinkle of Parmesan cheese.
• Freezing: This ragu also freezes beautifully, making it perfect for meal prep. Once cooled, spoon the short rib ragu into freezer-safe containers. I personally find it convenient to freeze it in smaller, individual portions, which makes for quick and easy weeknight meals down the line. To enjoy, simply thaw the sauce overnight in the refrigerator, then warm it completely on the stovetop or in the microwave. Toss with your favorite pasta and serve.

Having a batch of this flavorful ragu ready to go means you’re always just minutes away from a comforting, hearty meal!

What Exactly Does “Ragu” Mean?

The term “ragu” is one of those culinary terms I didn’t fully grasp until I had the incredible opportunity to live in Italy for several months. Growing up, any rich, slow-cooked meat sauce in my household was simply called “meat sauce,” and sometimes, regrettably, the commercial brand Ragu even came to mind (yikes!). However, a true Italian ragu is so much more than that.

As briefly mentioned earlier in this post, in its simplest definition, a **ragu is a term used to describe a slowly cooked Italian meat sauce**. It’s fundamentally a meat-based sauce, rather than a purely tomato-based one, though tomatoes are often a significant component. The hallmark of a ragu is its rich, savory character, achieved through long, gentle simmering (or in our case, concentrated pressure cooking!) of meat in a flavorful liquid, typically a marinara or tomato sauce base, often enriched with wine and aromatics.

A true ragu is always about the meat. While this recipe features beef short ribs, ragus can be made with a variety of meats, including beef, pork, duck, lamb, or even wild boar. The slow cooking process tenderizes the meat, allowing it to break down and infuse the entire sauce with its deep, robust flavor. Ragus are traditionally served as a hearty accompaniment to pasta, gnocchi, or spooned generously over a bed of creamy polenta.

In modern cooking, you’ll also find innovative vegetarian ragu options, often crafted with umami-rich mushrooms or tender eggplant, offering a delightful twist on this classic concept while still delivering that comforting, rich sauce experience.

The Best Pasta to Serve with Ragu

When pairing pasta with a substantial and meaty sauce like short rib ragu, the general rule of thumb is to choose a pasta that can stand up to its richness and effectively “hold” the sauce. Thinner, more delicate pastas are typically reserved for lighter, oil- or cream-based sauces. For a hearty ragu, you want a pasta that offers texture and surface area.

• Wide, Long Pasta: My absolute favorite pasta for ragu is **pappardelle**. These wide, flat ribbons, often made with more egg, have a delightful chewiness and expansive surface area that is perfect for capturing every piece of shredded meat and coating of rich sauce. Other excellent choices for long pasta include **fettuccine**, which is slightly narrower than pappardelle but still substantial, or **bucatini**, a thick, hollow spaghetti-like noodle that traps sauce within its center.
• Short, Textured Pasta: If you prefer a shorter pasta shape, opt for those with ridges, hollows, or nooks and crannies that are designed to scoop up and hold chunky sauces. **Rigatoni** is a fantastic choice, with its large, ridged tubes. **Orecchiette** (meaning “little ears”) are also wonderful, as their concave shape acts like tiny bowls for the ragu. Other good options include **paccheri** or **mafalde**. The goal is a shape that ensures you get all that deliciousness in every single bite!

Beyond pasta, ragu is also divine served over creamy polenta or tender potato gnocchi, offering comforting alternatives that perfectly complement the rich meat sauce.

Need more inspiration for pasta dishes? Check out my pasta recipes page!

Perfect Pairings: What to Serve with Your Ragu

A magnificent Instant Pot Short Rib Ragu deserves equally magnificent accompaniments to complete the meal. Here are some ideal pairings:

• Carbohydrate Bases: As mentioned, your choice of pasta is key. I personally adore **pappardelle** for its ability to cling to the rich sauce. However, feel free to explore other robust options like spaghetti, linguine, or potato gnocchi. If you’re looking for an alternative to pasta, spooning this luscious ragu over creamy **mashed potatoes** or a bed of warm, savory **polenta** is an absolute delight.
• Crusty Bread: Don’t let a single drop of that incredible sauce go to waste! A loaf of warm, crusty bread is essential for soaking up every last bit. My easiest no-knead overnight bread is the perfect pairing, especially when slathered with high-quality butter and a sprinkle of fleur de sel. It’s truly a match made in culinary heaven.
• Fresh Side Dishes: To balance the richness of the ragu, consider serving a light and refreshing side salad or a simple green vegetable. These offer a wonderful contrast in texture and flavor:
  • Spicy Sweet Roasted Broccolini
  • Crispy Brussels Sprouts with Balsamic Glaze
  • Bacon Cranberry Shaved Brussels Sprouts Salad
• Dessert: Conclude your comforting meal with a delightful sweet treat. For something wholesome and warm, try stuffed baked apples filled with dates and granola. If you’re aiming for a truly decadent and show-stopping finish, a rich white chocolate cheesecake with an Oreo crust would be an unforgettable conclusion to your Instant Pot Short Rib Ragu feast.

Storage and Reheating Instructions

One of the many benefits of this Instant Pot Short Rib Ragu is how well it stores and reheats, making it an excellent option for meal prepping or enjoying delicious leftovers:

• To Store: This rich sauce can be prepared up to 4 to 5 days in advance. Once cooked, allow the ragu to cool completely to room temperature before transferring it to an airtight container. Place the container in the refrigerator. An added bonus: the flavors often deepen and become even more harmonious the longer it sits in the fridge!
• To Reheat: When you’re ready to enjoy your stored ragu, you have a couple of easy options. You can gently reheat it on the stovetop over medium heat, stirring occasionally, until it is warmed through. Alternatively, portion it into a microwave-safe bowl and heat in the microwave, stirring every minute, until piping hot. Once reheated, toss the warm ragu with your freshly cooked favorite pasta and serve with a generous sprinkle of Parmesan cheese.
• To Freeze: For longer storage, this short rib ragu freezes beautifully. After it has cooled completely, transfer the ragu into freezer-safe containers or heavy-duty freezer bags. I find it incredibly convenient to freeze it in smaller, individual portions. This allows you to easily pull out just enough for a quick single meal in the future. To serve from frozen, transfer the frozen sauce to the refrigerator to thaw overnight. Once thawed, reheat it completely using either the stovetop or microwave methods described above. Finally, toss it with your cooked pasta for a meal that tastes just as good as fresh.

Finally, if you make this incredible Instant Pot Short Rib Ragu, please be sure to give this recipe a rating or leave a comment below! I absolutely love hearing about your experiences in the kitchen and always take the time to respond to every single comment. Feel free to drop any questions you might have as well!

Oh, and don’t forget to tag me on Instagram if you make the recipe! It brings me so much joy to see these recipes come to life in your homes – looking through those photos is genuinely my favorite thing. It truly means the world to me!

Instant Pot Short Rib Ragu

Luscious and rich, this short rib ragu is the ideal pairing for your favorite pasta.

Prep Time: 5 minutes mins

Cook Time: 55 minutes mins

Additional Time: 10 minutes mins

Total Time: 1 hour hr 10 minutes mins

Servings: 8

5 from 87 votes

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equipment

• Shun Chef’s Knife
• Utility Cutting Board
• 9-Inch Tongs
• Instant Pot Ultra
• Instant Pot DUO

ingredients

• 2 lbs bone-in beef short ribs you can also use boneless, about 1 to 1 1/2 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
• 1 28-oz can crushed tomatoes
• 1 cup beef stock
• 2 bay leaves
• 3 sprigs fresh thyme
• 1/2 tsp dried basil
• 1 lb pappardelle pasta
• Garnish: freshly chopped parsley freshly grated parmesan cheese

instructions

• Trim the fat off the short ribs, if they are not already trimmed. Season beef well with salt and pepper.
• Set Instant Pot to Sauté function. Add oil and once hot, add short ribs. Sear on all sides, about 2 minutes per side. Remove to a plate and set aside.
• Add onion, shallot, carrots, and celery to the insert. Sauté, stirring occasionally, until softened, about 3 to 4 minutes. Stir in garlic and cook another 30 seconds to 1 minute until fragrant.
• Stir in tomato paste and red wine to deglaze. Use a wooden spoon to scrape up all the browned bits on the bottom.
• Turn the Instant Pot off. Stir in tomatoes, beef stock, bay leaves, thyme, and basil. Nestle the seared short ribs into the sauce.
• Seal the Instant Pot and cook on High pressure for 35 minutes. Let the pressure naturally release for 10 minutes before manually releasing the remaining pressure.
• Remove beef to a cutting board and shred the meat using two forks.
• Remove bay leaves and thyme springs from the sauce. You can also remove the short rib bones and any remaining fatty pieces that may have fallen off at this time.
• Set Instant Pot to Sauté and simmer until the sauce is thickened, about 2 to 3 minutes. Add meat back to the sauce and bring to a simmer.
• Add cooked pasta to the pot and toss for about 1 to 2 minutes. Turn off Instant Pot. Garnish and serve as desired.

nutrition

Calories: 457kcal | Carbohydrates: 53g | Protein: 27g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 96mg | Sodium: 882mg | Potassium: 913mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2882IU | Vitamin C: 13mg | Calcium: 80mg | Iron: 5mg

Calories: 457kcal

Cuisine: Italian

Category: Main Dish