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Short Rib Ragu over pappardelle with a glossy Monte au Beurre finish and bright acidity.

Rich And Tender Short Rib Ragu

Rebecca Blumer
Experience the ultimate comfort food with this melt-in-your-mouth Short Rib Ragu. Made easy in a pressure cooker, this rich sauce delivers professional, slow-braised flavor in a fraction of the time.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian-American
Servings 4 servings
Calories 845 kcal

Equipment

  • Instant Pot or Pressure Cooker
  • Tongs
  • Sheet Pan

Ingredients
 

  • 2 lbs bone-in short ribs
  • 1 tablespoon vegetable oil
  • 1 small onion finely diced
  • 2 cloves garlic chopped
  • 1/4 cup dry red wine
  • 25 oz jar store bought marinara sauce
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • salt & pepper to taste
  • 1 lb pasta or gnocchi

Instructions
 

Sear and Build the Flavor Base

  • Set your Instant Pot to the sauté setting. Trim any thick fat caps from the short ribs and pat them very dry with paper towels. Season the meat generously with salt and pepper.
  • Add the vegetable oil to the pot. Sear the short ribs on all sides until a deep brown crust forms, then remove the ribs and set them aside.
  • Wipe out excess oil with a paper towel. Add the onion and garlic to the pot and sauté for about 3 minutes until softened. Pour in the red wine, scraping the bottom of the pot to release the browned bits, and simmer for 2 minutes.

Pressure Cook the Ragu

  • Return the seared ribs to the pot. Add the marinara sauce, 1/2 teaspoon salt, and 1/4 teaspoon crushed red pepper. Use the 1/2 cup of water to rinse the remaining sauce from the jar and pour it into the pot.
  • Secure the lid and cook on the stew or meat setting for 35 minutes. Once finished, allow the steam to release naturally for maximum tenderness.

Shred, Reduce, and Finish Like a Chef

  • Transfer the meat to a sheet pan. Once cool enough to touch, shred the beef into bite-size pieces, discarding the bones and any large pieces of fat.
  • Set the Instant Pot back to sauté. Simmer the sauce until it reduces and thickens enough to coat a spoon. Skim any excess oil from the surface, then stir the shredded beef back into the sauce.
  • Stir in a small splash of balsamic or sherry vinegar. Finally, swirl in a cold knob of unsalted butter until the sauce becomes glossy and velvety.

Serve

  • Toss the warm ragu with cooked pasta or gnocchi. Garnish with fresh black pepper and adjust salt to taste before serving.

Notes

Storage Tip: This ragu tastes even better the next day as the flavors deepen. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Pro Flavor Secret: For extra umami, add a 2-inch piece of Parmesan rind to the pot before pressure cooking. It adds a subtle salty complexity; just remember to remove it before serving.
Technique Tip: Do not use a quick pressure release. Allowing the steam to release naturally prevents the muscle fibers from seizing, ensuring the beef is truly fall-apart tender.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 845kcalCarbohydrates: 62gProtein: 48gFat: 44gSaturated Fat: 18gCholesterol: 125mgSodium: 1180mgPotassium: 820mgFiber: 4.5gSugar: 8gVitamin A: 12IUVitamin C: 14mgCalcium: 8mgIron: 26mg
Keyword Comfort Food, Instant Pot, Pressure Cooker, Short Rib Ragu
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