Savory Instant Pot Short Ragu

This hearty Instant Pot Short Rib Ragu transforms traditionally long-simmered short ribs into a deeply savory, restaurant-quality dish in just 90 minutes. The pressure cooker works magic on tough cuts, creating fork-tender beef enveloped in a rich, wine-infused tomato sauce that clings beautifully to pasta.

I first developed this recipe during a particularly cold winter weekend when I craved something truly comforting but didn't want to babysit a Dutch oven for hours. The Instant Pot transformed what would have been a 3-hour process into something manageable even on weeknights, and it's become my go-to impressive dinner when guests come over.

• Bone-in beef short ribs: Provide incredible richness and depth that boneless cuts simply cannot match. Look for well-marbled pieces with good meat-to-bone ratio
• Onion, carrots, and celery: Create the aromatic foundation that professional chefs call mirepoix. Be sure to dice them finely so they melt into the sauce
• Dry red wine: Adds acidity and complexity. A medium-bodied wine like Chianti or Merlot works perfectly without overwhelming the dish
• Crushed tomatoes: Offer the perfect consistency without needing to be broken down further during cooking
• Tomato paste: Provides concentrated umami flavor that anchors the entire sauce. Always cook it briefly to remove the raw flavor
• Balsamic vinegar: Added at the end brightens all the flavors and cuts through the richness with just the right amount of acidity
• Fresh herbs: Added as garnish bring a pop of color and freshness that balances the long-cooked flavors

Step-by-Step Instructions

Season and Sear the Short Ribs:

Take time to thoroughly pat the ribs dry with paper towels before seasoning generously with salt and pepper. This crucial step ensures proper browning. When searing in the Instant Pot, allow each side to develop a deep golden crust before turning. Resist the urge to move them too early. This initial browning creates the foundation of flavor for the entire dish.

Build the Flavor Base:

After removing the ribs, immediately add your diced vegetables to the hot pot where they will absorb all those browned bits from the meat. Cook until the onions become translucent but not browned. When adding the tomato paste and garlic, stir constantly to prevent burning while allowing the tomato paste to caramelize slightly, deepening its flavor.

Deglaze Properly:

Pour the wine into the hot pot and use a wooden spoon to scrape vigorously at the browned bits stuck to the bottom. This step is not just about flavor but also prevents the dreaded burn notice on your Instant Pot. Allow the wine to bubble and reduce slightly before continuing.

Perfect the Pressure Cooking:

After adding all ingredients back to the pot, ensure the ribs are partially submerged in the liquid. The 45-minute pressure cook time allows the collagen in the meat to break down completely while infusing the sauce with rich flavor. The natural release period is essential for tender meat that doesn't toughen up from sudden pressure changes.

Finish with Finesse:

When shredding the meat, remove any large pieces of fat but keep some of the smaller bits for flavor. Return the shredded meat to the sauce and allow it to simmer together briefly. This final step lets the meat absorb more sauce and allows you to adjust consistency if needed.

My grandmother would make something similar to this on Sundays, though her version simmered all day. When I first served her this Instant Pot version, she was genuinely shocked at how the texture and flavor rivaled her long-cooked recipe. That moment of passing down a tradition while adding my own modern twist is something I treasure every time I make this dish.

Perfect Pasta Pairing

The ideal pasta shapes for this robust sauce are those that can stand up to its heartiness. Wide ribbons like pappardelle offer the perfect surface area for the sauce to cling to, while tube pasta like rigatoni or paccheri capture pockets of the rich sauce inside. Cook your pasta just until al dente before tossing it with a ladle of the ragu sauce and a splash of pasta cooking water. This method creates a silky emulsion that helps the sauce adhere beautifully to each piece of pasta.

Make-Ahead Magic

This ragu is the definition of a dish that improves with time. Make it a day or two before serving and the flavors will deepen remarkably. Store it in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat with a splash of water or broth to maintain the perfect consistency. The collagen that breaks down during cooking will cause the sauce to thicken significantly when chilled, so adjust as needed when warming.

Serving Suggestions

While pasta is the traditional pairing, this versatile ragu shines in numerous presentations. Spoon it over creamy polenta enriched with butter and Parmesan for a truly comforting meal. For a low-carb option, try it atop roasted spaghetti squash or alongside roasted vegetables. It also makes an unexpectedly wonderful topping for crostini as an appetizer when entertaining. Whatever the accompaniment, finish with a light shower of fresh herbs and a drizzle of your best olive oil.

Frequently Asked Questions

→ Can I make this without an Instant Pot?

Yes, you can braise the short ribs in a Dutch oven or slow cooker. Adjust cooking times accordingly—2–3 hours for a Dutch oven at 325°F, or 6–8 hours on low for a slow cooker.

→ What can I use if I don’t cook with wine?

You can substitute red wine with extra beef broth and a splash of balsamic or red wine vinegar for acidity and depth of flavor.

→ How do I thicken the sauce?

If the sauce is too thin, let it simmer on Sauté mode for 5–10 minutes after shredding the meat; this will help reduce and concentrate the flavors.

→ Can I make this dish ahead of time?

Yes, this short rib ragu tastes even better the next day as the flavors continue to meld. Store in an airtight container in the refrigerator and reheat before serving.

→ What are the best sides to serve with this dish?

This ragu pairs perfectly with pappardelle, rigatoni, creamy polenta, or mashed potatoes. Garnish with fresh herbs and Parmesan for added flavor.

→ Can I make this dish spicier?

For added heat, include red pepper flakes during cooking or sprinkle on top before serving.