Hey there, my friend 👋. This Instant Pot Short Rib Ragu is a game-changer. The meat is melt-in-your-mouth tender, the sauce is rich, and the best part? It takes way less time than the traditional slow-cooked version.
With the Instant Pot, you get all that deep, slow-simmered flavor in a fraction of the time. And don’t worry, I’ll walk you through every step so you can nail it on your first try.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Instant Pot (or any other pressure cooker)
- Cutting board
- Sharp knife
- Wooden spoon
- Tongs
- Measuring cups and spoons
- Mixing bowl
- Grater (for cheese, if serving with pasta)
Important Info
- Servings: 6 cups of ragu
- Estimated Cost to Make This Recipe: Around $20, depending on meat prices
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Calories per Serving: 350
- Cook Method: Instant Pot
- Season: Perfect year-round
- Course: Main Course
- Cuisine: Italian
- Diets: GlutenFreeDiet (if served with gluten-free pasta)
How to Make Instant Pot Short Rib Ragu
Now I am going to tell you what ingredients you need to make this dish and how to make it.
Ingredients You Need
- 3 lbs bone-in short ribs
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 large carrot, diced
- 1 celery stalk, diced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional)
- 1 cup red wine (like Cabernet Sauvignon)
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- ½ cup grated Parmesan (for serving)
- Fresh basil or parsley (optional, for garnish)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Original Ingredient | Alternative |
|---|---|
| Short ribs | Beef chuck roast, cut into chunks |
| Red wine | Beef broth or balsamic vinegar |
| Crushed tomatoes | Diced tomatoes blended smooth |
| Parmesan cheese | Pecorino Romano or nutritional yeast |
Instructions
- Sear the short ribs – Set your Instant Pot to “Sauté” mode and add olive oil. Sear the short ribs on all sides until browned. This adds flavor, so don’t skip it. Remove and set aside.
- Sauté the veggies – In the same pot, add onion, garlic, carrot, and celery. Cook for 3 minutes until softened.
- Deglaze with wine – Pour in the red wine and scrape up any browned bits stuck at the bottom. Let it simmer for 2 minutes to cook off the alcohol.
- Add everything else – Stir in the crushed tomatoes, beef broth, tomato paste, oregano, thyme, bay leaf, salt, pepper, and red pepper flakes. Place the short ribs back in.
- Pressure cook – Lock the lid and set your Instant Pot to “Pressure Cook” on high for 50 minutes. Let it naturally release for 15 minutes, then do a quick release.
- Shred the meat – Remove the short ribs and shred the meat with two forks. Discard the bones and bay leaf.
- Thicken the sauce – Set the Instant Pot back to “Sauté” mode and let the sauce simmer for 5 minutes to reduce. Stir in the shredded meat.
- Serve – Spoon the ragu over pasta, polenta, or mashed potatoes. Top with Parmesan and fresh basil.
Helpful Tips
- Use bone-in short ribs for the best flavor. The bones give the sauce richness.
- Don’t skip searing the meat—it makes a big difference in taste.
- If the sauce is too thin, simmer it for a few extra minutes after shredding the meat.
- For a deeper flavor, let the ragu sit for a few hours before serving. It tastes even better the next day.
- If serving with pasta, reserve some pasta water and mix it into the sauce to help it cling better.
What to Serve with Instant Pot Short Rib Ragu
- Pasta (pappardelle, fettuccine, or rigatoni)
- Creamy polenta
- Garlic mashed potatoes
- Crusty bread for dipping
- Roasted vegetables on the side
How Do You Serve the Recipe?
This dish is best served hot in a deep bowl with a generous sprinkle of Parmesan cheese. If serving with pasta, toss the pasta directly in the sauce before plating.
Where Do You Serve This Recipe the Most?
This is a great dish for cozy family dinners, date nights, and special occasions. It’s also perfect for meal prep because it reheats beautifully.
Storage
Short-Term Storage (Room Temperature)
- Not recommended. Ragu should be stored in the fridge or freezer for safety.
Refrigeration
- Store in an airtight container for up to 4 days. Reheat on the stove or microwave before serving.
Freezing
- Place the ragu in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Frequently Asked Questions
Can I make this without an Instant Pot?
Yes, you can cook it on the stovetop or in a slow cooker. If using a slow cooker, cook on low for 8 hours. If using a stovetop, simmer for 2-3 hours, stirring occasionally.
What pasta is best for this ragu?
Wide, flat pasta like pappardelle or fettuccine works best because it holds onto the sauce well.
Can I make this ahead of time?
Yes. The flavor gets even better after sitting for a few hours or overnight. Just reheat before serving.
Is this kid-friendly?
Yes, but you might want to skip the red pepper flakes to keep it mild.
Can I use boneless short ribs?
Yes, but bone-in gives a richer flavor. If using boneless, reduce the cooking time by 5-10 minutes.
Meta Description
This Instant Pot Short Rib Ragu Recipe makes a rich, hearty sauce in a fraction of the time. Perfect for pasta, polenta, or mashed potatoes.