short rib ragu

Instant Pot Short Rib Ragu! Ready in an hour. AMAZING on gnocchi, pasta, polenta, rice, potatoes, and more.

Instant Pot Short Rib Ragu

lbs bone-in short ribs (or 1 lb boneless)

vegetable oil

onion,

garlic, chopped

dry red wine

water

salt

red pepper

salt & pepper,

Get ready

Turn instant pot on to the sauté setting. While it heats up, trim any excess fat from the short ribs, then pat dry with a paper towel. Generously season the meat with salt and pepper.

Brown those short ribs

Add oil to the Instant Pot. Add the short ribs to the hot oil and sear on all sides until brown. (The meat does not need to be fully cooked. Just browned.) Remove from pot and set aside.

Onions, garlic, and wine

Use tongs &amp; paper towel to remove any excess oil from the pot. Add onion and garlic and sauté until tender, about 3 minutes, scraping the browned bits off the bottom of the pot. Pour wine in to deglaze (*sizzzles*) and cook for about 2 minutes.

Go-time

 Add short ribs, tomato sauce, salt and crushed red pepper to pot. Use 1/2 cup water to rinse out sauce jar and add to pot. Set Instant Pot to the stew/meat setting (35 mins). When it&#8217;s done, let it sit untouched for a natural steam release.

Finish up

 Remove meat to sheet pan. Shred into bite size pieces, removing bones and any large pieces of fat. Meanwhile, set the Instant Pot to sauté again to reduce/thicken the sauce. Skim any fat off top of sauce and add meat back in. Taste and add salt &amp; pepper if needed. Yummmo!

Question: "Short Rib Ragu?! Who am I right now, making SHORT RIBS?"

Answer: SOMEONE I &lt;3 &lt;3 &lt;3!!!! ;)

As an avid follower of your blog, I can&#039;t emphasize how much I love seeing a recipe that isn&#039;t vegetarian on here. But when you do what you just did with those short ribs above, my heart just skipped several beats and all I can say is dang lady, those ribs are a MAJOR OOMPH BOMB!!!

Look forward to your gnocchi recipe with this spectacular short rib ragu!

looks very delicious maybe later I will try your recipe. Thx

This looks so yummy!!!
http://beautifullyme.in/

made this using the slow cooker instructions and it was SO YUM.  the only thing i'd change for next time is to reduce the water to 1/4 cup because I like a thicker sauce but that's just me. thank you for a yummy and easy recipe!

I was stoked to try this and my meat was nowhere near done at 35 min. I put it back on manual high for 12 and still couldn’t get much meat off- maybe it was cut I got at store/ gonna try again longer on manual high next time

This meal was insanely rich and made enough for two dinners (half is frozen in the freezer now).  We tried it with both gnocchi and pappardelle pasta and enjoyed both (youngest doesn't like gnocchi). It's definitely a comfort food dish or a special occasion meal that pairs nicely with a salad. My partner used the instant pot and said it was easy and came together nicely. This recipe is going into our collection of favorite meals and I look forward to eating it again.

Wonderful recipe! lovely I am gonna try this dish this weekend.  Blog ! they way your presented is so nice. Keep Posting.

So. Stinkin. DELICIOUS. Not kidding, I have made this 3 times in the last month-ish since it was published. We even did the interactive dinner party activity but with homemade pasta instead of gnocchi, so much fun! Love this recipe!

https://content.jwplatform.com/videos/R4Lm6kab.mp4

Here's what you need: bone-in beef short rib, kosher salt, freshly ground black pepper, olive oil, yellow onion, carrot, garlic, tomato paste, port or red wine, crushed tomato, beef stock, dijon mustard, bay leaves, fresh thyme, water, pappardelle pasta, fresh parsley, grated parmesan cheese

Short Rib Ragù Recipe by Tasty

beef

kosher salt, divided,

black pepper,

olive oil

yellow onion, diced

½ cups carrot, diced

garlic,

tomato paste

port or red wine

oz crushed tomato, 1 can

beef stock

dijon mustard

bay leaves

thyme

water,

lb pappardelle pasta

fresh parsley, finely chopped, for garnish

cheese,

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Pat the short ribs with paper towels to remove any excess moisture, then season generously with 2 teaspoons kosher salt and 2 teaspoons pepper.

Add the olive oil to a Dutch oven or large, heavy-bottomed pot and heat over high heat until shimmering. Add half the short ribs and sear on each side until deep brown, about 7 minutes total. Remove from the pan and set aside. Repeat with the remaining short ribs.

Discard all but 1 tablespoon of rendered fat from the pot. Add the onion, carrot, garlic, 1 teaspoon of salt, and 1 teaspoon of pepper. Sauté over medium heat until the vegetables are softened, about 5 minutes.

Add the tomato paste and sauté for a few more minutes, until darkened and thickened.

Pour in the wine and use a wooden spoon to scrape any browned bits, or fond, from the bottom and sides of the pan. Reduce the liquid by half, about 15 minutes.

Add the crushed tomatoes, beef stock, mustard, bay leaves, and thyme to the pot. Stir to combine.

Add the short ribs, making sure the meat is submerged. Bring to a boil, then reduce the heat to low and cover. Simmer for about 2 hours, stirring occasionally. Add up to 1 cup (240 ml) of water as needed if the sauce gets too thick. Skim excess fat off the top as needed. The short ribs are done when the meat pulls apart easily.

Discard any bones that the meat has fallen off of, as well as the bay leaves and thyme stems. Transfer the short ribs to a cutting board. Pull out any remaining bones and discard. Using two forks, shred the meat, then return to the pot.

Add salt and pepper to taste. Simmer for 15 minutes over low heat.

Cook the pasta according to the package instructions. Plate the pasta in shallow bowls and ladle a scoop of ragù on top. Garnish with finely chopped parsley and freshly grated Parmesan cheese.

https://vid.tasty.co/output/98669/landscape_480/1529015897

Beef short ribs slowly braise until fall-apart tender with simple vegetables, fresh herbs, tomatoes, &amp; red wine, creating a hearty, &amp; boldly flavored ragu. Toss it into pappardelle or any pasta you love or serve it atop polenta or gnocchi. Slowly Braised Short Rib Ragu is the ultimate Italian comfort food meal! 
Check the Recipe Notes, below, for Oven-Braised, Slow Cooker &amp; Instant Pot directions, as well as make-ahead &amp; freezing instructions. 

Slowly Braised Beef Short Rib Ragu

English cut beef short ribs

3 large carrots, peeled & diced

1 large yellow onion, finely diced

8 cloves garlic, finely chopped or grated

ounces tomato paste

cup dry red wine

2 bay leaves

parmesan rind

tomatoes

low-sodium beef broth/stock

kosher salt & ground black pepper,

heavy cream

parmesan

Brown the short ribs

Add the olive oil to a large, heavy-bottomed pot (I use a 5-qt Dutch oven) over medium-high heat. Use paper towel to pat the surface of the beef short ribs as dry as possible. Generously season the short ribs with 1 heaping tablespoon kosher salt &amp; ground black pepper as desired. Once the oil in the pot is shimmering hot, carefully add in the seasoned short ribs. Work in batches, as necessary, to avoid overcrowding the pot (which prevents browning). Cook for 3-4 minutes per side, until nicely browned. Transfer the browned short ribs to a plate &amp; set aside. Repeat, as necessary, with the remaining short ribs. Once all of the short ribs are browned, carefully drain off all but 2 tablespoons drippings from the pot. Set aside &amp; discard once cooled. Returning the pot to medium heat.

Brown the soffritto: 

Add the soffritto (carrots, onion, &amp; celery) to the same pot used to brown the short ribs, seasoning with 1 teaspoon kosher salt &amp; ground black pepper as desired. Stir to combine &amp; cook, stirring occasionally, until the soffritto is deeply browned, 15-20 minutes.

Add aromatics. 

Add the garlic to the pot with the soffritto. Stirring constantly, cook until fragrant, 1-2 minutes. Add the tomato paste to the pot, stirring to coat the soffritto. Cook 2-3 minutes, until browned.

Deglaze: 

Increasing the heat to medium-high, pour the red wine into the pot. Stir constantly, using a wooden spoon to scrape up any browned bits that may have formed at the bottom of the pot. Cook for 3-4 minutes, until the wine is almost completely absorbed into the soffritto.

Build &amp; simmer the short rib ragu

Tie the herbs together using kitchen twine (or finely chop if you do not have twine), then add to the pot with the bay leaves &amp; parmesan rind (if using). Add the crushed tomatoes, beef broth/stock (or water), &amp; browned short ribs from Step 1. Stir to combine. Bring the mixture to a boil. Reduce heat to a low. Cover &amp; simmer, stirring occasionally, for 2 1/2 – 3 hours, or until the short ribs are fall-apart tender. If the ragu begins to reduce too much (i.e. it loses too much of its liquid too quickly), feel free to add in a splash more water &amp;/or reduce the heat further.

Finish the braised short rib ragu

Carefully transfer the short ribs to a plate or cutting board. At this point, you can remove &amp; discard the spent herbs, bay leaves, &amp; parmesan rind from the pot, as well. Use tongs or 2 forks to shred the short ribs into bite-sized pieces, discarding the bones as you go. Return the shredded short ribs to the pot with the ragu. Stir to combine. At this point, you can cool &amp; store for later use (see Recipe Notes for storage &amp; freezing directions), or proceed with making the short rib ragu pasta (below).

Boil the pasta

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until the pasta is cooked to al dente according to package directions. Carefully dip a liquid measuring cup into the pot, reserving about 1 cup of the starchy pasta water, and set aside. Carefully drain the pasta – do NOT rinse it!

Finish the short rib ragu sauce

Meanwhile, as the pasta boils, bring the braised short rib ragu up to a simmer. Stir in the heavy cream &amp; parmesan cheese. Continue to simmer over low heat, stirring occasionally.

Short rib ragu pappardelle

Add the cooked pasta to the pot with the braised short rib ragu sauce, tossing to coat. The short rib ragu should evenly coat the pasta. Add in some of the reserved pasta water if the ragu needs to loosen up a little; add in an extra handful of parmesan if it needs to tighten up a little. Cook over medium heat for 1-2 minutes, allowing the pasta to meld with &amp; absorb some of the ragu.

Serve: 

Portion the short rib ragu pappardelle into individual pasta bowls, topping with additional grated parmesan, chopped fresh herbs, &amp;/or crushed red pepper as desired. Serve immediately. Enjoy!

Made this last night and it was incredible. My fiancé couldn't stop saying how "incredible" it was and how you didn't really even have to chew b/c it just melted like butter in your mouth and was so tender, haha...the entire house smelled amazing while it cooked in the oven (I did the oven-braised version). Very excited to eat leftovers today and can't wait to make this again!

I followed this recipe for a dinner party party but had to sub short ribs for brisket (my butcher was all out of short ribs) and the feedback was overwhelmingly positive.  Great flavour and tender meat with excellent texture.

Fantastic recipe! Perfect for a special occasion; luxurious yet comforting.

I made this for New Year’s Eve and it was seriously so good and felt restaurant quality!! I appreciated also how in depth you go explaining all the components. By the time I was ready to cook the recipe, I felt like I had learned something and knew it was going to be a great dish! Thank you!

Delicious recipe. I followed the recipe exactly but it definitely needed some pasta water to thin it out a bit.

This was delicious.  I made it as described and it was a success!

This beef short rib ragu is made in the slow cooker and turned into tender, juicy, shredded meat. Packed with veggies and flavor, this slow cooker short rib ragu is a rich pasta sauce that is restaurant worthy.

Short Rib Ragu

beef short ribs (see note)

olive oil (divided)

yellow onion (diced (1 1/2 cups))

dry red wine (cabernet)

carrots (peeled, diced

celery (diced (3/4 cup))

Better Than Bouillon beef paste

rosemary

pappardelle pasta (prepared al dente)

parsley

pecorino romano

garlic bread (optional)

Kosher salt

black pepper

Salt and pepper all sides of the short ribs.

In a dutch oven over medium/high heat, add 2 tbsp olive oil. In batches, sear each side of the short ribs for 1 minute, until a browned crust forms. Remove from dutch oven and place in slow cooker. Repeat with remaining short ribs.

Lower the heat to medium, add 2 tbsp olive oil and diced onions. Sauté for 4 minutes, until onions begin to soften. Pour in 2 cups of red wine to deglaze the pan, using a wooden spoon to scrape up flavorful short rib bits on bottom of pot. Allow the liquid to reduce for 6 minutes. Carefully add to slow cooker.

Add the rest of the ingredients to the crockpot: crushed tomatoes, carrots, celery, tomato paste, bouillon paste, beef stock, rosemary, bay leaves, and thyme. Using tongs, disperse ingredients evenly.

Set slow cooker on low for 6-8 hours.

Once the short ribs are done cooking, carefully remove from the crockpot and place on cutting board. They are so tender, some of the bones may have already fallen out. Discard the bones. Remove the thyme, rosemary, and bay leaves as well, discard. Use two forks to shred short ribs, removing and discarding fatty bits. Return the shredded short ribs back into the sauce and stir to combine. Turn the slow cooker on warm.

Prepare pasta al dente

Serve ragu over pasta and top with freshly chopped parsley and freshly grated pecorino romano. Enjoy short rib ragu with homemade garlic bread on the side, to soak up all the delicious sauce.

This One Pot Short Rib Bolognese is exactly what what I want to eat every snowy winter night from now until eternity. It’s rich, hearty, and the perfect meal to cook low and slow all day long.

One Pot Short Rib Bolognese

lbs beef short ribs

unsalted butter

carrot

celery stalks, diced

garlic cloves, minced

tsp kosher salt, divided

dry white wine

oz san marzano peeled whole tomatoes

tsp sugar

tsp cinnamon

cheese

water (or more) or beef broth

milk

tbsp red wine vinegar

Season short ribs liberally with salt and pepper. You&#039;ll need about two teaspoons,

Heat a large dutch oven to a medium-high heat. Add butter and olive oil, Once the butter melts, add short ribs. Cook short ribs until brown and crusty on all sides, about 10-15 minutes.

While the short ribs brown, add carrots, celery, onion, and garlic to a food processor. Pulse until VERY finely chopped. If you don&#039;t want to get the food processor out, you can also do this by hand, just make sure to chop them very finely.

After short ribs brown, remove from the pot, Drain all but 2 tablespoons of fat. Add carrot and celelry mixture, along with 1/2 tsp salt. Reduce heat to medium and saute mixture until slightly softened, about 3-4 minutes. Add tomato paste, cook 1 minute. Add in wine, simmer until reduced, about 2-3 minutes. Stir in remaining salt, canned tomatoes, sugar, cinnamon, and parmesan cheese rind. Stir to combine.

Put the short ribs back in the pot. Bring the mixture to a boil, and reduce to low. Cover with a lid and cook on low for 3-4hours or until the meat is fork-tender and falling off the bone. The amount of time your short ribs take to cook depends on how large they are. Check around three hours, and see if they can be shredded. If not, continue to cook until they can be. Also, if you notice the sauce is getting too thick and the short ribs are sticking to the bottom of the pan, add a few splashes of water to loosen the sauce up.

Once the meat is cooked, remove them from the pot along with the parmesan cheese rind. Stir in water. Bring to a simmer and add in pasta. Cover and simmer until pasta is cooked, about 8-10 minutes. If needed, stir once or twice to prevent pasta from sticking to the bottom of the pan.

As pasta cooks, shred beef.

Once pasta has cooked, add beef back to the pot along with vinegar and milk. Toss together. If necessary, add more water to thin out the sauce.

Season to taste with salt and pepper. Garnish with parmesan cheese.

Melt-in-your-mouth slow braised short rib ragu served over creamy Parmesan polenta is the comfort food every chilly night needs.

Slow Cooked Short Rib Ragu on Polenta

kg beef short ribs

onion (finely chopped)

carrots (finely chopped)

celery spears (finely chopped)

bay leaf

garlic

red wine

salt and pepper

stock / water

polenta

cream

butter

Parmesan (grated)

salt and pepper (to taste)

Preheat the oven to 160°C/320°F.

Pat beef short ribs dry with paper towels then season generously with salt and black pepper. Heat a large, deep braiser over medium high heat.

Add a few tablespoons of olive oil then add the beef in batches. Sear on all sides until golden brown. Remove and set aside. 

In the same pot, add the onion, carrot and celery with the herbs. Allow to sauté for a few minutes until starting to soften, scraping up the browned bits on the bottom of the pot, then add the garlic.

Cook for another minute then pour in the red wine and stock and add the tomato paste. Add the ribs back into the braising liquid. Transfer to the oven. 

Allow the short ribs to braise slowly in the oven for 2-3 hours until they are completely tender and falling off the bone. 

Once the short ribs are cooked, remove the bones and herbs and shred the meat with two forks. Taste and adjust seasoning and whisk in a few teaspoons of butter (optional) to give the sauce a luscious finish. Allow to simmer for 5-10 minutes until the sauce has thickened slightly then serve over the polenta. 

For the polenta: While the short ribs are braising, bring the water or stock for the polenta to the boil in a medium sized pot. Once boiling, whisk in the polenta. Whisk continuously until the polenta starts to thicken then turn down the heat. Allow to cook for 10 minutes, covered. Stir in the cream and season with salt then cover and cook for another 10 minutes. Once cooked, stir in the butter and Parmesan cheese. Taste and adjust seasoning if necessary. Turn off the heat and leave covered until ready to serve. 

pasta

Remove meat to sheet pan. Shred into bite size pieces, removing bones and any large pieces of fat. Meanwhile, set the Instant Pot to sauté again to reduce/thicken the sauce. Skim any fat off top of sauce and add meat back in. Taste and add salt &amp; pepper if needed.

Serve

Serve over cooked pasta or gnocchi. Yummmo!

This short rib ragu with pappardelle pasta is incredibly flavorful, fall-apart tender, and perfect for a cozy weekend meal at home. It&#39;s make-ahead and freezer friendly as well.

Salt and pepper

Olive oil

carrots,

prosciutto,

thyme leaves, chopped

rosemary leaves, minced

red dry wine (Pinot Noir, Merlot, Cabernet Sauvignon)

(28 ounce) can crushed tomatoes

whole milk (plus more as needed)

pappardelle pasta

parmesan cheese (for garnish)

Italian parsley (for garnish)

Preheat oven to 325 degrees F.

Season short ribs with salt and pepper on all sides generously.

In a large Dutch oven pot or oven-proof pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the short ribs on all sides until beautifully browned and a crust forms. Transfer to a plate and set aside. Tip: Let each side sear undisturbed for a better sear.

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Top 11 short rib ragu recipes from across the web

The most viewed short rib ragu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Short Rib Ragu

Short Rib Ragù Recipe by Tasty

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Slowly Braised Beef Short Rib Ragu

Short Rib Ragu

One Pot Short Rib Bolognese

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The most viewed short rib ragu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine