Instant Pot Short Rib Ragu

This Instant Pot short rib recipe has simple ingredients and is so easy to make! Tender, slow-cooked, fall-off-the-bone beef in a rich & flavorful tomato sauce. This Instant Pot Short Ribs Ragu is truly perfect!

Course Dinner

Cuisine American, Italian

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings people

Calories 392kcal

Author Mary Smith

Equipment

Ingredients

3 lbs bone-in short ribs or 1.5 lbs boneless
2 tbsp olive oil
½ onion diced
2 carrots peeled and diced
3 ribs of celery diced
3 cloves minced garlic
½ cup dry red wine
28 oz jarred marinara sauce I love Rao's Homemade brand
½ cup beef broth I love Kettle & Fire brand
¾ tsp sea salt
½ tsp crushed red pepper
fresh parsley for serving (optional)
parmesan or pecorino romano for serving (optional)

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