Irresistible Instant Pot Short Rib Ragu for Cozy Nights

Ah, let me tell you, there’s just something magical about an Instant Pot Short Rib Ragu. Picture this: tender, melt-in-your-mouth short ribs, simmered lovingly in a rich, savory sauce that just… hugs you from the inside out. It fills your kitchen with this mouthwatering aroma that pulls everyone in—seriously, who can resist? I mean, cozy nights call for something heartwarming and delicious, right? And this recipe? It nails that delicious comfort vibe while being surprisingly simple to whip up. You won’t believe how fast you can get this magic on the table!

Why You’ll Crave It

• Rich, deep flavors that sing—you’ll find yourself going back for seconds (and thirds).
• It’s super easy to make in the Instant Pot—hello, timesaver!
• Perfectly hearty, it’s like a big hug in a bowl; great for chilly nights.
• Ideal for leftovers… if there’s anything left, that is.
• Pairs so well with pasta or polenta; that’s like a match made in comfort-food heaven!

My family fights over the last spoonful, no kidding—it’s that good!

What You’ll Need

• Short ribs: About 2 to 3 pounds, cut into manageable pieces, because trust me, you’ll want to enjoy every bite.
• Olive oil: Just about 2 tablespoons for sizzling those ribs.
• Salt & Black Pepper: A teaspoon of each, to season generously—you know, to really bring out the flavors.
• Onion: One large, diced up fine, because we need those aromatics.
• Carrots & Celery: Two medium carrots and two stalks of celery, both diced… this is where the flavor base starts!
• Garlic: Four cloves, minced—because garlic makes everything better.
• Tomato paste: Two tablespoons, for that rich, tangy depth.
• Canned tomatoes: One can, 28 ounces… you’ll love how juicy this makes the sauce.
• Red wine: One cup—use something you wouldn’t mind sipping on… it really perks up the sauce.
• Beef broth: Another cup, which adds even more flavor and body.
• Bay leaves: Two, for aroma heaven!
• Fresh thyme: A teaspoon, to add a fragrant note—dried is okay, but fresh is a real treat!

Easy How-To

Get Set Up

First things first, you’re going to want to get everything ready—like, all your ingredients prepped. Chop, measure, and make sure you have the Instant Pot set… you know the drill. It just makes things flow so much easier—trust me, you’ll thank yourself later.

Sear Those Ribs

Alright, so, turn the Instant Pot to sauté mode and add the olive oil. Let it heat up, then season your short ribs with salt and pepper (don’t skimp on this!). Brown them in batches for about 3-4 minutes on each side. The searing? Oh wow, it’s where the magic begins. When they’re nice and golden, just set them aside. Give those little beauties a moment to rest.

Time for Veggies

Now, in the same pot, toss in your diced onion, carrot, and celery. Sauté until they soften up, about 5 minutes… the smell will be amazing. It’s all about building that flavor base! And don’t forget to stir—you want everything mingling happily together.

All Aboard the Flavor Train

Next up, pour in the red wine to deglaze the pot—scrape up any bits stuck to the bottom. Those bits? They’re pure flavor gold. Following that, add the diced tomatoes, broth, and the seared short ribs back into the mix. One big happy family in that pot!

The Big Cook

Secure the lid on your Instant Pot, and set that valve to sealing. Cook on high pressure for 45 minutes. Seriously, just walk away and do something nice for yourself… like making a cup of tea! After the cooking time is up, let it do a natural release for 15 minutes, then switch to quick release to let out any remaining steam. Patience… it’ll be worth it!

Shred and Serve

Finally, carefully take out those short ribs. Use two forks to shred the meat, discarding anything… well, not so pleasant like bones or fat. Toss that shredded goodness back into the sauce and stir. Let it sit for a few minutes (if you can wait!), then serve it warm over pasta, polenta, or whatever you fancy.

Good to Know

• If you want a thicker ragu, just simmer the sauce for a few extra minutes after shredding the meat, still in the pot.
• Leftovers? Store them in an airtight container in the fridge for up to 3 days… if you have any! They can also be frozen, just be sure to let them cool before freezing.
• This ragu pairs wonderfully with a full-bodied red wine and a nice crusty bread for dipping. Trust me, you’ll want to soak up every last bit of the sauce!

Serving Ideas

• Why not serve it over your favorite noodles—like tagliatelle or pappardelle? It’s a classic combo!

Top Tricks

• For that extra burst of flavor, sprinkle some fresh herbs like parsley or basil right before serving—it’s a little touch that makes a big difference!

Frequently Asked Questions

Can I use other meats instead of short ribs?

Absolutely! You can swap in chuck roast or brisket, but just keep an eye on the cooking times—they might need a little adjustment.

What can I do if the sauce is too thin?

Oh, if you find the sauce isn’t as thick as you’d like, just simmer it uncovered for a bit. A cornstarch slurry works wonders, too, if you’re in a hurry!

How long does the ragu last in the fridge?

The ragu holds up well in the fridge, about 3 to 4 days in an airtight container. But let’s be real, it probably won’t last that long!

Can this dish be frozen?

You bet! Just let it cool completely before transferring it—it’s perfect for those nights when you want something hearty but don’t feel like cooking.

What should I serve with the ragu?

It’s super versatile! You can pair it with pasta, polenta, or some crusty bread—whatever you’re in the mood for!

Conclusion

Savoring this Instant Pot Short Rib Ragu feels like a warm embrace, right? Seriously, every mouthful combines those tender short ribs, aromatic veggies, and that luscious sauce into something comforting yet elegant. It’s the kind of dish that brings everyone together, perfect for gatherings or cozy dinner nights at home.

More recipes suggestions and combinations

Classic Pasta Dishes

Pair this ragu with tagliatelle or pappardelle for a meal that feels oh-so-traditional and comforting.

Polenta with Ragu

Serving it over creamy polenta? Now that’s a cozy combo that’ll keep you coming back for more.

Mashed Potato Bowl

Pretty much, a mashed potato bowl topped with this ragu is a must-try, especially with some fresh herbs on top. Pure magic!

Ragu-stuffed Bell Peppers

Get creative and stuff bell peppers with this ragu, cover with cheese, and bake them. You’ll thank me later!

Ragu Pizza

Spread that ragu on pizza dough topped with mozzarella for a fun twist on pizza night—trust me, all dashes, like this: — , replace them all