Instant Pot Short Rib Ragù

Name: Instant Pot Short Rib Ragù
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb Bone-in beef short ribs; 2 tsp Kosher salt and freshly ground black pepper (combined); 2 tbsp Olive oil; 3 cups Mirepoix (1 large onion, 2 carrots, 2 celery stalks), finely chopped; 4 cloves Garlic, minced; 3 tbsp Tomato paste; 1 cup Dry red wine; 1 can (28 oz) Crushed tomatoes (1 can, 28 oz); 2 cups Beef stock; 1 portion Herbs: 1 bay leaf and 3 sprigs fresh thyme

A decadent, restaurant-style short rib ragù made quickly in the Instant Pot. Deeply flavorful, fork-tender beef comes together with a rich tomato base and a splash of red wine for an elevated weeknight dinner.

0.0(0 reviews)

Prep: 25m · Cook: 60m · Total85 mins

DifficultyMedium

Serves6

AuthorJake

Instant Pot Short Rib Ragù

This Instant Pot Short Rib Ragù takes the same deep, slow-cooked flavors you expect from a restaurant ragù and compresses them into an approachable, weeknight-friendly format. Bone-in short ribs are the secret here: their marrow and connective tissue render into glossy, silky gelatin that gives the sauce body in a way lean cuts simply cannot. Browning the ribs and allowing the tomato paste to caramelize with the mirepoix builds a foundation of toasted, savory notes that stand up to the acidity of crushed tomatoes and a generous splash of red wine.

The recipe is designed for cooks who want an elevated dinner without babysitting a pot all afternoon. The Instant Pot makes the meat reliably fall-apart tender, and finishing the sauce by simmering off excess liquid concentrates the flavors so each forkful is rich but balanced. It’s forgiving: make it a day ahead to let the flavors knit (and skim the fat if you prefer a cleaner finish), then reheat gently and serve over pappardelle, polenta, or creamy mashed potatoes with a shower of grated Pecorino and a drizzle of extra-virgin olive oil.

Plan your timing

Enter your target meal time:

5:31 pm–5:45 pm→Season and brown the short ribs

5:45 pm–5:59 pm→Sauté the mirepoix and aromatics

5:59 pm–6:13 pm→Deglaze with red wine

6:13 pm–6:27 pm→Add tomatoes, stock and herbs; pressure cook

6:27 pm–6:41 pm→Release, shred the meat and reduce the sauce

6:41 pm–6:55 pm→Finish and serve

Ingredients

Yield

Instructions

Season and brown the short ribs

Pat short ribs dry and season generously with the combined kosher salt and black pepper. Set the Instant Pot to Sauté on High, add the olive oil, and brown the short ribs on all sides in batches until deeply caramelized, about 3-4 minutes per side. Transfer browned ribs to a plate and reserve any browned bits in the pot for extra flavor.

For this step

3 lbBone-in beef short ribs
2 tspKosher salt and freshly ground black pepper (combined)
2 tbspOlive oil

Sauté the mirepoix and aromatics

Add the chopped mirepoix to the hot pot and cook, stirring occasionally, until softened and beginning to color, about 6-8 minutes. Stir in the minced garlic and tomato paste and cook for another 1-2 minutes until the paste darkens slightly and becomes fragrant, which boosts the ragù's depth.

For this step

3 cupsMirepoix (1 large onion, 2 carrots, 2 celery stalks), finely chopped
4 clovesGarlic, minced
3 tbspTomato paste

Deglaze with red wine

Pour in the red wine to deglaze, using a wooden spoon to scrape up all the browned bits from the bottom of the pot. Let the wine reduce by about half, 2-3 minutes, to concentrate flavor and burn off alcohol before adding the remaining liquids.

For this step

1 cupDry red wine

Add tomatoes, stock and herbs; pressure cook

Return the short ribs to the pot and nestle them into the tomato mixture, then add the crushed tomatoes, beef stock, bay leaf, and thyme sprigs. Lock the lid, set the Instant Pot to High Pressure for 45 minutes, and allow it to come to pressure and cook until the meat is fall-apart tender.

For this step

1 can (28 oz)Crushed tomatoes (1 can, 28 oz)
2 cupsBeef stock
1 portionHerbs: 1 bay leaf and 3 sprigs fresh thyme

Add tomatoes, stock and herbs; pressure cook

Release, shred the meat and reduce the sauce

Let the pressure release naturally for about 15 minutes, then carefully quick-release any remaining pressure and open the lid. Transfer the short ribs to a cutting board, remove bones and shred the meat, then return the meat to the pot and use Sauté mode to simmer until the sauce thickens and concentrates, about 8-12 minutes.

Finish and serve

Taste and adjust seasoning with salt and pepper, remove the bay leaf and thyme stems, and stir in a splash of extra-virgin olive oil if desired for sheen. Serve the ragù over pasta, polenta, or creamy mashed potatoes and garnish with chopped parsley or grated Pecorino.

Tips from the kitchen

Dry the ribs thoroughly

Pat short ribs completely dry before seasoning so they brown instead of steam; good caramelization is the flavor base of this ragù.

Brown in batches

Avoid overcrowding the pot when searing—work in batches so each piece gets a deep crust and you accumulate rich fond to deglaze.

Toast the tomato paste

Cook the tomato paste until it darkens slightly; this step adds caramelized, umami complexity that’s essential in a short cooking window.

Deglaze completely

When adding wine, scrape up every browned bit from the bottom to capture concentrated flavor and prevent a burn notice during pressure cooking.

Natural pressure release

Allow at least 15 minutes of natural release so collagen fully relaxes into the sauce—this keeps the meat tender and the liquid unclouded.

Variations & substitutions

Boneless short ribs

Use 3 pounds of boneless short ribs or beef chuck, but reduce pressure cook time to 35 minutes as boneless cuts cook faster and shred more easily.

Slow-cooker method

After browning and deglazing on the stove, transfer everything to a slow cooker and cook on low for 6–8 hours for even gentler rendering and a hands-off finish.

Spicy ragù

Add 1–2 teaspoons of crushed red pepper when sautéing the mirepoix or finish with a spoonful of Calabrian chili paste for a warm, aromatic heat.

Vegetarian mushroom ragù

Swap short ribs for a mix of cremini and shiitake mushrooms plus a cup of cooked lentils, increase the tomato paste, and simmer until deeply reduced for a meaty, plant-based version.

Storage & make-ahead

Cool the ragù to room temperature, then refrigerate in an airtight container for up to 3–4 days or freeze for up to 3 months. If freezing, portion into meal-sized containers and thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over low heat with a splash of beef stock or water to loosen the sauce and revive texture.

What to serve with it

Serve spooned over wide pappardelle or creamy polenta so the sauce clings to each bite, and finish with grated Pecorino and chopped flat-leaf parsley for brightness. Offer a simple bitter green such as sautéed rapini or a lemony arugula salad to cut the richness, and pair with a medium- to full-bodied red like Sangiovese or Barbera to match the tomato and beef flavors.

Frequently asked questions

Can I use boneless short ribs or chuck roast instead?

Yes—boneless short ribs or chuck roast work well; reduce pressure cooking to about 35 minutes for boneless cuts and check tenderness before shredding.

What if I don't have red wine?

You can substitute an equal amount of additional beef stock plus a tablespoon of balsamic vinegar or red wine vinegar to provide the acidity and depth the wine gives.

Why does the recipe call for a natural release?

A natural release lets the pressure drop gradually so the connective tissue finishes converting to gelatin, keeping the meat silky and preventing it from seizing up.

How do I reduce the sauce without overcooking the meat?

Remove the shredded meat before reducing, simmer the sauce on Sauté until it reaches the desired consistency, then return the meat to warm through; this prevents the meat from drying out.

Should I remove the bones before or after cooking?

Cook with the bones in for maximum flavor and moisture; after pressure cooking and a short rest, bones will pull away easily and you can shred the meat on the board.

Is there an easy way to remove excess fat?

Chill the ragù in the fridge until the fat firms, then skim the solidified fat off the surface, or use a fat separator when reheating to reduce greasiness without losing flavor.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

6 servings

Step 1: Season and brown the short ribs

Bone-in beef short ribs3 lb
Kosher salt and freshly ground black pepper (combined)2 tsp
Olive oil2 tbsp

Step 2: Sauté the mirepoix and aromatics

Mirepoix (1 large onion, 2 carrots, 2 celery stalks), finely chopped3 cups
Garlic, minced4 cloves
Tomato paste3 tbsp

Step 3: Deglaze with red wine

Dry red wine1 cup

Step 4: Add tomatoes, stock and herbs; pressure cook

Crushed tomatoes (1 can, 28 oz)1 can (28 oz)
Beef stock2 cups
Herbs: 1 bay leaf and 3 sprigs fresh thyme1 portion

Nutrition Facts

Per serving: 8 oz rib

Calories560

Total Fat29g

Saturated Fat11g

Trans Fat1.1g

Polyunsaturated Fat3.2g

Monounsaturated Fat14.5g

Total Carbohydrates16.3g

Dietary Fiber3.1g

Total Sugars7g

Protein47.9g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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