Instant Pot Short Rib Ragù Recipe

If you’re craving comfort food but don’t want to wait all day for it, let me introduce you to Instant Pot Short Rib Ragù—a soul-satisfying, deeply flavorful Italian-style beef sauce that tastes like it’s been simmering for hours, but only takes a fraction of the time. Fork-tender short ribs meld with aromatic veggies, robust red wine, and tomatoes to create a luxurious ragù that practically begs for a tangle of pappardelle pasta. Trust me, it’s the dish to make when you want rave reviews with minimal fuss.

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Ingredients You’ll Need

Don’t let the fancy flavor fool you—the ingredients for Instant Pot Short Rib Ragù are all kitchen staples! Each one brings something special to the pot, from the meltingly tender beef to the bright top note of fresh herbs and that pop of color from carrots. Here’s what you’ll need (and a few tips for the best results):

• Bone-in beef short ribs (2 lb): The superstar! Marbled for extra richness, these deliver the signature fall-apart texture and depth of flavor.
• Salt & cracked black pepper: Essentials to build savory, layered flavor at every stage.
• Olive oil: Just enough to brown the beef and jumpstart the sauce base—use a high-quality oil if you can.
• Yellow onion, carrots & celery: This classic Italian soffritto combo makes the base sweet, aromatic, and earthy.
• Garlic: A must-have for that warm, inviting backbone.
• Tomato paste: Doubles down on color and umami—toast it in the pot for the fullest flavor.
• Red wine (1 cup): Adds boldness—use whatever you like to drink; Merlot or Chianti are excellent choices.
• Crushed tomato (28-oz can): Lends body and sauciness, uniting all the ragù goodness!
• Beef stock (1 cup): For savory, slow-cooked vibes in a fraction of the time.
• Bay leaves & fresh thyme: Earthy aromatics that work wonders in the pressure cooker.
• Pappardelle pasta (1.5 lb): Wide, silky ribbons perfect for capturing every morsel of sauce—cook just before serving.
• Fresh parsley: A fresh, herbal finish that brightens the entire dish.
• Grated Pecorino cheese: Tangy, salty pecorino is a fab finish (or swap for parm if that’s what you have).

Variations

One of the most joyful things about this recipe is how easy it is to make your own. Use the ingredients you love, adjust for dietary needs, or swap based on what’s in your fridge—Instant Pot Short Rib Ragù is endlessly adaptable!

• Different Cuts of Beef: Can’t find short ribs? Beef shank or oxtail create beautiful results with a similar fall-apart texture.
• No Wine Needed: If you’re avoiding alcohol, substitute the wine with extra beef broth (just simmer it a bit longer before adding the tomatoes for full flavor).
• Cheese Options: Pecorino brings tang, but parmesan is a delicious (and often more accessible) stand-in.
• Pasta-Free: The ragù is incredible spooned over creamy polenta or pillowy gnocchi. Try it next time you want to shake things up!
• Dried Vs. Fresh Herbs: If you’re out of fresh thyme, a teaspoon of dried works perfectly in a pinch.

How to Make Instant Pot Short Rib Ragù

Step 1: Season and Brown the Short Ribs

Generously season your beef short ribs with salt and cracked black pepper on all sides. Fire up the Instant Pot to “sauté” with a slick of olive oil, then brown the beef in batches—about 3 minutes per side, until a beautiful deep crust forms. This extra step isn’t just for looks; it unlocks a world of flavor for your Instant Pot Short Rib Ragù. Once browned, set the beef aside.

Step 2: Sauté the Veggies and Tomato Paste

Add the finely chopped onion, carrots, celery, and garlic right into the drippings in your Instant Pot. Sauté, stirring frequently, for about 5 minutes, until everything softens and smells absolutely irresistible. Stir in the tomato paste and let it caramelize slightly—this deepens the color and richness of your sauce tenfold.

Step 3: Deglaze with Red Wine

Pour in the red wine, scraping up any browned bits stuck to the bottom of the pot (that’s all pure flavor!). Let it simmer for a couple minutes to reduce and mellow out. This is where your Instant Pot Short Rib Ragù starts to develop serious restaurant-caliber depth.

Step 4: Pressure Cook the Ragù

Switch off sauté mode and add the crushed tomatoes and beef stock, stirring to combine. Nestle the browned short ribs back in so they’re mostly submerged. Tuck in the bay leaves and sprigs of fresh thyme. Secure the lid, set the valve to sealing, and choose the “stew” or “pressure cook” setting for 35 minutes. Let the pressure release naturally for at least 10 minutes for the most tender meat.

Step 5: Shred Beef, Skim Fat, and Reduce Sauce

Carefully open the lid and transfer the beef to a plate. Skim off any excess fat from the surface of the sauce (especially if you left extra fat on your ribs—this trick keeps the ragù luscious, not greasy). Switch the Instant Pot back to “sauté” and simmer the sauce 10–15 minutes, until thick and glossy. Meanwhile, remove bones and fat from the beef, shred it, and return it to the pot for one last flavor party!

Step 6: Toss with Pasta and Serve

Add cooked pappardelle straight into the ragù, tossing gently to coat and finishing the pasta in the sauce for those magical, saucy noodles. Top each serving with fresh parsley and a shower of grated Pecorino. You’ve officially made Instant Pot Short Rib Ragù worthy of applause!

How to Serve Instant Pot Short Rib Ragù

Garnishes

For that extra flair, don’t skip the finishing touches. Sprinkle each bowl of Instant Pot Short Rib Ragù with a hearty shower of freshly chopped parsley and plenty of grated Pecorino cheese—these lighten the dish and bring out its bold, savory notes. If you want to be fancy, a drizzle of good olive oil or a grating of lemon zest adds another layer of wow!

Side Dishes

This is one rich, hearty dish, so keep the sides simple—think a crisp green salad with lemony vinaigrette, some charred broccolini, or roasted asparagus. A slice of crusty bread is non-negotiable for swiping every last drop of that incredible ragù sauce from your bowl.

Creative Ways to Present

Hosting a dinner party? Serve the ragù family-style in a big, wide platter so everyone can dig in. For a weeknight twist, spoon it over creamy polenta or pile it atop cheesy gnocchi. You can even serve leftover ragù on toasted ciabatta for the ultimate open-faced sandwich!

Make Ahead and Storage

Storing Leftovers

Leftover Instant Pot Short Rib Ragù keeps beautifully in the fridge for up to three days—just make sure it’s stored in an airtight container. The flavors actually get better overnight as everything melds together. Pro tip: add a splash of tomato sauce or broth if the pasta seems dry when reheating.

Freezing

If you want to freeze it, freeze just the ragù sauce (minus the pasta) for up to three months. Portion it out, let it cool completely, and seal well. Defrost in the fridge overnight before gently reheating, and add a little extra broth or water if needed to loosen the sauce.

Reheating

Reheat the ragù gently on the stovetop or in the oven as a pasta bake! Top with a little extra cheese and bake at 400°F for about 20 minutes, or until hot and bubbly. If reheating on the stove, stir often and add a splash of stock to keep things luscious, not dry.

FAQs

Final Thoughts

Instant Pot Short Rib Ragù is truly one of those recipes that feels like a gift—you get incredible depth of flavor and that “slow food” coziness, but with plenty of time left to pour another glass of wine and enjoy your guests (or a solo night in!). Take a leap, give it a try, and watch as this dish becomes a beloved staple in your kitchen. I can’t wait for you to fall head over heels for this one!

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