Instant Pot Short Rib Ragù Recipe

There are few things more comforting than a bowl of deeply savory, meltingly tender beef ragù, especially when it comes together in a fraction of the time thanks to the magic of the Instant Pot. This Instant Pot Short Rib Ragù is an absolute showstopper—hearty short ribs, aromatic veggies, and a boldly flavorful red wine tomato sauce, all tossed with silky pappardelle. It’s pure Italian comfort on a plate and guaranteed to make your kitchen smell amazing.

this …

Ingredients You’ll Need

The beauty of this dish is in its simplicity—just a handful of quality ingredients, each playing an essential role. From the meaty richness of the short ribs to the gentle sweetness of carrots and the earthiness of fresh herbs, every element in this Instant Pot Short Rib Ragù ensures depth and true Italian comfort.

• 2 lbs bone-in beef short rib, cut into 8 pieces: The star of the show! Short ribs become luxuriously tender and give an unbeatable depth to the ragù.
• Salt & cracked black pepper: For seasoning in generous layers throughout the process.
• 1 tablespoon olive oil: Adds a silky richness and helps the beef achieve that perfect golden-brown crust.
• 1 small-medium yellow onion (about 3/4 cup): Brings a subtle sweetness and melds beautifully into the background of the sauce.
• 2 large carrots (about 1 1/4 cups): Give a gentle sweetness and lovely color to the ragù base.
• 3 sticks celery (about 1/2 cup): Add an herbaceous note, rounding out the classic soffritto trio.
• 2 cloves garlic, minced: For irresistible aroma and depth—there’s nothing like it!
• 2 tablespoons tomato paste: Doubles down on that tomato flavor and gives the sauce gorgeous body.
• 1 cup red wine: Infuses the ragù with complexity; choose something robust but drinkable yourself.
• 1 (28-oz) can crushed tomato: The lush, tomatoey backbone that ties everything together.
• 1 cup beef stock: Deepens the sauce, making it luscious and rich.
• 2 bay leaves & 3 sprigs fresh thyme: For an herbal, woodsy aroma that lingers in each bite.
• 1.5 lbs pappardelle pasta: Wide noodles are perfect for catching every drop of sauce.
• Fresh parsley, chopped: Adds that essential brightness right at the finish.
• Grated Pecorino cheese: Salty, nutty, and so delicious sprinkled over the top.

Variations

One of my favorite things about Instant Pot Short Rib Ragù is how easily you can adapt it to suit your pantry or palate. No short ribs, avoiding wine, or switching up the noodles? Go for it! Here are some delicious ways to make this recipe your own.

• Try Different Cuts: If you can’t find short ribs, substitute beef shank or oxtail for equally rich, fall-apart results.
• Alcohol-Free Version: Skip the wine and use extra beef stock—a splash of balsamic vinegar also adds bright complexity, if you like.
• Pasta Alternatives: This ragù loves all robust pasta shapes, from rigatoni to mafaldine, but it’s also incredible over creamy polenta or pillowy gnocchi.
• Swap the Cheese: Pecorino is classic, but Parmesan or Grana Padano make wonderful substitutes.

How to Make Instant Pot Short Rib Ragù

Step 1: Season and Sear the Short Ribs

Start by generously seasoning your beef short ribs with salt and lots of cracked black pepper. Set your Instant Pot to “sauté” and add the olive oil—when it shimmers, brown the ribs in two batches until they get a deeply golden, crispy crust, about three minutes per side. This step builds the irresistible foundation of flavor for your Short Rib Ragù, so don’t rush it! Set the browned beef aside on a plate.

Step 2: Sauté the Veggies

With all those glorious beefy bits in the bottom of the pot, toss in the onion, carrots, celery, and garlic. Sauté until the veggies are soft and fragrant, about five minutes, scraping up every bit from the bottom. Stir in the tomato paste and sauté for another minute so everything is beautifully coated and the paste darkens slightly.

Step 3: Deglaze with Red Wine

Pour in the red wine and give the bottom one good scrape—this is where the magic happens! Let the wine simmer until reduced by half, which lifts every bit of flavor off the pot for a truly luscious sauce.

Step 4: Pressure Cook with Tomatoes and Herbs

Switch off the sauté function and stir in the crushed tomatoes and beef stock. Nestle the browned short ribs (and all their juices) back into the sauce, tucking in the bay leaves and thyme. Seal the lid, set the valve to “sealing,” and choose the “stew” program (35 minutes on pressure cook). When time’s up, naturally release pressure for 10 minutes, then finish with a manual release.

Step 5: Shred the Beef and Reduce the Sauce

Open the pot and gently transfer the beef to a plate. (If needed, skim excess fat from the top of the sauce.) While the sauce simmers and thickens on sauté, remove bones, skin, and fat from the ribs, then shred the beef into juicy, spoon-sized pieces. Return the meat to the thickened sauce and stir until glossy and well combined—this is when it all comes together.

Step 6: Toss with Pasta and Serve

Add freshly cooked pappardelle to the pot and toss until every strand is coated in that silky, beefy sauce. Finish with a shower of chopped parsley and as much grated Pecorino as your heart desires. All that’s left? Pour some wine and dig in while it’s piping hot.

How to Serve Instant Pot Short Rib Ragù

Garnishes

The finishing touches shouldn’t be overlooked! Nothing wakes up this rich Instant Pot Short Rib Ragù quite like a flurry of fresh, finely chopped parsley and a generous snow-like dusting of grated Pecorino cheese. A drizzle of your best olive oil is the perfect final flourish, bringing a little extra shine and flavor to your bowl.

Side Dishes

This ragù is truly a meal in itself, but I love to serve it alongside a crisp green salad (think arugula with lemon vinaigrette) or roasted Brussels sprouts for extra color and crunch. For special occasions, warm, crusty bread is a must—because nobody should miss a drop of sauce left on the plate!

Creative Ways to Present

For a fun twist, try serving your ragù over creamy polenta or pillowy gnocchi for an unexpected spin. You can also set up a pasta bar at a gathering and let guests toss their noodles in the ragù right at the table—family-style feasting at its finest. A big, rustic Dutch oven in the center of the table makes a dramatic and inviting presentation.

Make Ahead and Storage

Storing Leftovers

Leftovers are truly a gift because this ragù only gets better with time! Store any leftovers (with or without pasta) in an airtight container in the fridge for up to three days. The flavors meld and become even more irresistible.

Freezing

Instant Pot Short Rib Ragù freezes beautifully—just remember to freeze without the pasta for best texture. Let it cool completely, transfer to freezer-safe containers, and enjoy within three months. Thaw overnight in the fridge before reheating.

Reheating

Reheat ragù gently on the stovetop or in a covered dish in the oven, adding a splash of beef stock or tomato sauce if needed to loosen things up. If reheating with pasta, bake as a casserole topped with extra cheese for about 20 minutes at 400°F until bubbly and piping hot—comfort food at its coziest!

FAQs

Final Thoughts

If you’re craving something truly comforting, soul-satisfying, and special enough for company, this Instant Pot Short Rib Ragù absolutely delivers. Let your kitchen fill with those dreamy aromas, dig into a generous bowl, and discover why this dish deserves a place in your regular rotation. Buon appetito!

Print