This Instant Pot Short Rib Ragu is made with simple ingredients and is so easy to make! Tender slow cooked fall-off-the-bone beef in a delectable flavorful tomato sauce. Gluten free, dairy free, and delicious. Slow cooker and stove top / oven directions included below, as well!

Beef ragu with a fork in a white bowl with parsley

This easy Instant Pot ragu recipe is going to knock your socks off. It is comforting, savory, and perfect for wowing guests at all of your holiday events! Is there anything better than a big bowl of short ribs with pasta on a chilly winter night?! No, no there is not. If you’re looking for a good Instant Pot short rib recipe, look no further!

What Is Ragu?

Great question. Ragu is a meat-based Italian sauce with minced elements (think carrots, onion, celery, etc). It is typically made with tomato sauce, red wine, and served with pasta. I keep my version super simple and flavorful but using a high-quality jarred marinara sauce. Same taste, less effort! Ragu is also typically thicker than other sauces. Short rib ragout, on the other hand, is a slow-cooked French-style stew that can be made with meat or fish and vegetables.

What is the difference between Ragu vs. Bolognese? 

Bolognese falls under the ragu umbrella. It typically has a thinner sauce than ragu, and it is also usually made with white wine vs red. I’ve made bolognese with red wine and it turned out delicious, so either way works! Some people like to add some heavy cream to bolognese to lighten up the color. It is also typically served with wide, flat pasta, whereas Ragu is served with thinner noodles.

Ok, now that we’ve cleared all of that up, let’s make some beef short rib ragu!

Ingredients needed for short rib ragu - short ribs, onions, carrots, celery, garlic, red wine, beef broth, salt, red pepper flakes

Ingredients Needed To Make This Instant Pot Short Rib Ragu Recipe

Full ingredients and quantities listed below – this is just an overview!

Short ribs – the star of the show! You can use bone-in or boneless. I personally think bone-in ribs provide the most flavor.

Onions

Carrots

Celery

Minced garlic

Red wine – You want something dry. I used a Cabernet Sauvignon. It doesn’t have to be anything fancy or expensive, you just don’t want it to be sweet!

Olive oil

Jarred marinara sauce – I love using Rao’s Homemade brand. It is made with clean ingredients and is the best tasting jarred sauce I have found.

Beef broth – Kettle and Fire Brand is my favorite. Also made with clean ingredients. It can be tricky to find beef broth without gluten and additives, so this is my go-to! Code MARY gets you 20% off site-wide.

Gluten Free Pasta (if serving with this) – I love Jovial Foods Tagliatelle. I know a lot of people like to serve short rib bolognese or short rib ragu with pappardelle pasta. I have yet to find a gluten free version of this, so this tagliatelle is the next best thing!

Raw beef short ribs sprinkled with salt and pepper on a white plate

How to Make This Easy Instant Pot Short Rib Recipe

Making short rib ragu in your pressure cooker is super simple.

  1. First, pat your short ribs dry and sprinkle them generously with salt and pepper. Heat the olive oil on sauté mode in your Instant Pot and add the short ribs. Sear them for 3 minutes on each side. They may stick a little, but once they have a nice sear on them, they should release just fine.

Seared beef short ribs in the Instant Pot

2. Remove the short ribs and set them aside. Add the carrots, celery, onion, and garlic into the pot and sauté them for 3-4 mins.

3. Pour in the wine and listen to that glorious sizzle! Use a spoon to deglaze the pot and scrape up any brown bits on the bottom.

Onions, carrots, celery, and garlic sautéed in olive oil in the Instant Pot with a wooden spoon

4. Add the short ribs back in along with the marinara sauce, beef broth, salt, and crushed red pepper. Stir well, then cook on the “meat / stew” setting for 35 minutes. Let it naturally release for 30 minutes after.

5. Remove the short ribs and shred them using 2 forks. Discard any bones and pieces of fat. Turn the Instant Pot back to Sauté mode, and let the sauce reduce and thicken as it bubbles for 10 minutes. Skim any fat off the top.

6. Return the shredded beef to the pot and stir. Season with salt and pepper as needed.

Sauce and shredded beef in the instant pot with a spoon

7. Serve over the side of your choosing! Boom, told you Instant Pot Short Rib Ragu was super easy!

Finished ragu in the instant pot with a spoon

How To Make Slow Cooker Short Rib Ragu

It’s also easy to make crock pot ragu. Simply do steps 1-3 in a skillet on the stove. Transfer the short ribs to the slow cooker and pour the sautéed veggies, wine, marinara, broth, and spices over top. Stir and cook on low for 8-9 hours or high for 3-4 hours! Shred the meat and discard the bones and fat. Turn the slow cooker to high and let the sauce simmer while it thickens for about 15 minutes. Return the meat to the pot and stir. Skim any fat off the top.

How To Make Short Ribs Ragu In The Oven

Complete steps 1-3 in an oven-safe dutch oven or stock pot. Add all of the ingredients into the pot and transfer to a 350 degree oven for 2.5-3 hours. Shred the beef and discard the bones and fat. Heat the sauce on the stove and let it bubble and thicken for 10 minutes. Skim any fat off the top. Return the shredded beef to the pot and stir. Serve!

What To Serve with Beef Short Rib Ragu?

I served mine with gluten free tagliatelle. Some other options:

Spaghetti squash

Mashed potatoes

Polenta

Trader Joe’s Cauliflower Gnocchi

Other veggie noodles

a forkful of short rib ragu in a white bowl with parsley

FAQ’s

Can you freeze short rib ragu? Yes! Let it cool completely before transferring to an air-tight container. You can freeze it for up to 3 months!

Is this Short Rib Ragu Paleo or Whole30 friendly? It is paleo-friendly if served over cauliflower gnocchi, spaghetti squash, or veggie noodles. It is not Whole30 compliant because of the wine! You could always omit that to stay compliant.

If you make this Instant Pot Short Rib Ragu recipe and love it, the best way to say thanks is to leave a 5-star rating and review below. Don’t forget to share your creations on Instagram – I love seeing what you make!

Pin This Recipe!

short rib ragu Pinterest pin

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Instant Pot Short Rib Ragu

This Instant Pot Short Rib Ragu is a delicious, comforting and easy recipe! Tender shredded beef in a rich tomato sauce with veggies over gluten free pasta.
5 from 10 votes
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Ingredients

  • 3 lbs bone-in short ribs, or 1.5 lbs boneless
  • 2 tbsp olive oil
  • 1/2 onion, diced
  • 2 carrots, peeled and diced
  • 3 ribs of celery, diced
  • 3 cloves minced garlic
  • 1/2 cup dry red wine
  • 28 oz jarred marinara sauce, I love Rao's Homemade brand
  • 1/2 cup beef broth, I love Kettle & Fire brand
  • 3/4 tsp sea salt
  • 1/2 tsp crushed red pepper
  • fresh parsley, for serving (optional)
  • parmesan or pecorino romano, for serving (optional)

Equipment

  • Instant Pot
  • Slow Cooker

Instructions
 

Instant Pot

  • Pat your short ribs dry and sprinkle them generously with salt and pepper.
  • Set the Instant Pot to Sauté mode and add the olive oil. Once it's hot, add the short ribs. Sear them until browned and crispy, about 3 minutes per side. They may stick a little, but once they have a nice sear they should release pretty easily.
  • Remove the short ribs from the pot and set aside.
  • Add in the onions, celery, carrots, and minced garlic. Sauté for 3-4 minutes until they begin to soften.
  • Add in the red wine and deglaze the pot, scraping up any brown bits from the bottom.
  • Add the short ribs back into the pot along with the marinara sauce, beef broth, salt, and red pepper flakes. Give everything a good stir.
  • Cook on the "meat/stew" setting for 35 minutes. Let it naturally release for 30 minutes.
  • Remove the short ribs from the pot and place them on a cutting board or sheet pan. Shred using 2 forks and discard any bones and pieces of fat.
  • While you are shredding the meat, stir the sauce and set the Instant Pot to "sauté" again. Let the sauce bubble and reduce a bit for about 10 minutes. Skim any fat off the top.
  • Place the shredded meat back into the pot and stir. Serve tossed with gluten free tagliatelle (pictured), gnocchi, polenta, mashed potatoes, or regular pasta. Garnish with parsley and parmesan, if desired. Enjoy!

Slow Cooker

  • Heat the olive oil in a large skillet over medium high heat. Season the short ribs with salt and pepper. Add them to the skillet and sear them for 3 minutes on both sides. Remove the short ribs and set them aside.
  • Add the onions, celery, carrots, and minced garlic to the skillet. Sauté 3-4 minutes until softened. Add in the red wine and stir, using a spoon to deglaze the bottom of the pan and scrape up any brown bits.
  • Add the short ribs to the bottom of the slow cooker and top with the onions, carrots, celery, garlic, and wine. Pour the marinara sauce and beef broth over top of the short ribs and sprinkle with the salt and crushed red pepper.
  • Give everything a good stir. Cook on high for 3-4 hours, or low for 8-9 hours.
  • Remove the short ribs and shred using two forks, discarding any bones and pieces of fat.
  • Meanwhile, set the slow cooker to high heat and let the sauce bubble and reduce a bit for about 15 minutes. Skim any fat off the top.
  • Return the shredded meat to the slow cooker and stir. Serve the ragu over gluten free tagliatelle (pictured), gnocchi, polenta, mashed potatoes, or regular pasta. Enjoy!

Stove Top /Oven

  • To make this in a dutch oven, follow the instructions above for searing the short ribs and sautéing the onions, carrots, celery, and garlic in the pot. Preheat your oven to 350. Add the wine and use a spoon to scrape any brown bits off the bottom of the pot. Add the short ribs back into the pot along with the marinara sauce, beef broth, sea salt, and crushed red pepper. Stir well, then cover the pot and place it into the oven. Cook for 2.5-3 hours. Remove the beef and shred, then add it back to the pot. Skim any fat off the top. Serve with suggested accompaniments above!

Notes

Paleo/Whole30: Serve over Trader Joe's Cauliflower Gnocchi, zoodles, hearts of palm pasta, or spaghetti squash.
Freezer instructions: To freeze, allow the ragu to cool to room temperature before transferring to an airtight container. It can be frozen for up to 3 months. 

Nutrition

Calories: 392kcal, Carbohydrates: 11g, Protein: 34g, Fat: 22g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 11g, Cholesterol: 98mg, Sodium: 1185mg, Potassium: 1133mg, Fiber: 3g, Sugar: 7g, Vitamin A: 4028IU, Vitamin C: 12mg, Calcium: 45mg, Iron: 5mg