Easy Short Rib Ragu (Slow Cooker + Instant Pot) – an easy, set-it-and-forget-it short rib ragu recipe that you are going to LOVE!
Best Short Rib Ragu Recipe
Anyone else forget how good short ribs are?! Me!
I tried a short rib ragu at a restaurant a while back and immediately went home and starting testing recipes to try and recreate it – once I got it right I tested it in the slow cooker and the instant pot so you guys can decide how you want to cook it! (Slow cooker is my favorite, but either work!).
Why You Will Love This Recipe
- Set-It-And-Forget-It: Just put in a little work in the morning and dinner will be ready and waiting for you when you get home! Nothing beats that!
- Cozy: I look forward to making this every Fall/Winter. It is totally comfort food!
- Paleo/Whole30: I also love that it is Paleo/Whole30 when served with zoodles or spaghetti squash!
What You Will Need
- salt and pepper: to season the short ribs
- avocado oil: this is used to saute veggies in.
- garlic: because you gotta add a little garlic!
- celery + carrots + sweet yellow onion: these are sauteed together with the garlic to add depth of flavor to the ragu.
- 6-8 beef short ribs (bone-in): you will need approximately 3 pounds of bone-in short ribs.
- marinara sauce (homemade or store-bought): this is my little short-cut! Makes it so easy!
How I made it extra easy
So I kind of took a short cut 🙂 Instead of buying cans of tomatoes and spices ….. I just used a jar of homemade marinara sauce (and then I tested it with some store-bought as well). Such an easy short cut!! And it tastes SO good!!!
Can I freeze this Beef Ragu?
Yes!! This would be perfect to make ahead and freeze!
How to make it Whole30/Paleo
- First just pay attention to the marinara sauce you use. There are so many compliant brands out there now – it will be easy to find one!
- Second, serve with zoodles or spaghetti squash!!
Storage Tips
Store in an airtight container in the refrigerator for up to 5 days.
How to Make Short Rib Ragu
Season short ribs on all sides and then sear on all sides in a cast iron skillet. Add them to slow cooker.
In the same cast iron skillet saute the garlic and veggies. Transfer them to the slow cooker as well.
Add everything to your slow cooker and cook per the times listed in the recipe card below. After cooking, remove the short ribs and discard the bones. Shred the meat and place back in the slow cooker.
Serve over your favorite noodle or with some spaghetti squash or zoodles!
Recipe FAQs + Tips
- Preferred Method: I have made this multiple times both ways …. it is just a little bit better in the slow cooker 🙂 But I totally get it – sometimes we don’t have that much time!
- Marinara Sauce: For the marinara sauce, I tested it with both my own homemade marinara and some Whole30 compliant store-bought sauce from Primal Kitchen.
- Instant Pot: For the Instant Pot, you can saute the vegetables in the Instant Pot, but I would recommend still searing the Short Ribs in the cast iron – it’s hard to fit them into the pot and maneuver them around.
- Whole30/Paleo: For Whole30/Paleo just make sure you are checking your marinara ingredients (for store-bought I used Primal Kitchen) and serve with zoodles or spaghetti squash.
- Cooking Time: cooking time will vary greatly between slow cooker and instant pot – I just used the slow cooker cooking time on the recipe card.
- Spaghetti Squash: For spaghetti squash here is how to roast it in the oven and here is how to cook it in the Instant Pot!
- Freezer-Friendly: This freezes really well!
- Storage: Store in an airtight container in the refrigerator for up to 4-5 days.
Other recipes you might like:
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Easy Short Rib Ragu
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 8–10 servings 1x
- Category: Dinner
- Method: Slow Cooker + Instant Pot
- Cuisine: American
Description
Easy Short Rib Ragu (Slow Cooker + Instant Pot) – an easy, set-it-and-forget-it short rib ragu recipe that is cozy and delicious!
Ingredients
- salt and pepper
- 2 Tablespoons avocado oil, divided
- 2 teaspoons minced garlic
- 2–3 celery stalks, sliced
- 2–3 medium carrots, peeled, sliced and quartered (halved works too)
- 1 medium sweet yellow onion, diced
- 6–8 beef short ribs (approx. 3-4lbs)
- 25oz marinara sauce (homemade or store-bought)
Instructions
Slow Cooker
- Place short ribs on a large plate, pat dry with clean paper towel and season with salt and pepper all over; set aside.
- Add 1 tablespoon oil to large cast iron skillet and bring to medium high heat.
- Sear short ribs on all sides. Transfer them to the slow cooker.
- In the same skillet, add another tablespoon of oil. Then add garlic and stir, allowing it to cook 1 minute.
- Add celery, onion and carrot.
- Sprinkle with salt and pepper.
- Stir and allow to cook 2-3 minutes, scraping up any bits from the bottom of the pan.
- Pour vegetable mixture into crockpot on top of the short ribs.
- Pour marinara sauce on top. Mix to coat the short ribs.
- Cover and let cook for 7-8 hours on low.
- Before serving, remove short ribs and shred meat, discarding bones. Place shredded meat back into the crockpot and mix to combine.
- Serve with pasta, zoodles or spaghetti squash.
Instant Pot
- Pour marinara sauce into Instant Pot. Set aside.
- Place short ribs on a large plate, pat dry with clean paper towel and season with salt and pepper all over; set aside.
- Add 1 tablespoon oil to large cast iron skillet and bring to medium high heat.
- Sear short ribs on all sides. Transfer them to the Instant Pot.
- In the same skillet, add another tablespoon of oil. Then add garlic and stir, allowing it to cook 1 minute.
- Add celery, onion and carrot.
- Sprinkle with salt and pepper.
- Stir and allow to cook 2-3 minutes, scraping up any bits from the bottom of the pan.
- Pour vegetable mixture into Instant Pot on top of the short ribs.
- Cover and ensure Instant Pot is set to Seal. Cook on High Pressure for 1 hour (60 minutes).
- Allow to naturally release for 10-20 minutes. Then (carefully) manually release per manufacturers instructions.
- Remove short ribs and shred meat, discarding bones. Place meat back into the Instant Pot and mix to combine.
- Serve with pasta, zoodles or spaghetti squash.
Notes
- Marinara Sauce: For the marinara sauce, I tested it with both my own homemade marinara and some Whole30 compliant store-bought sauce from Primal Kitchen.
- Instant Pot: For the Instant Pot, you can saute the vegetables in the Instant Pot, but I would recommend still searing the Short Ribs in the cast iron – it’s hard to fit them into the pot and maneuver them around.
- Whole30/Paleo: For Whole30/Paleo just make sure you are checking your marinara ingredients (for store-bought I used Primal Kitchen) and serve with zoodles or spaghetti squash.
- Cooking Time: cooking time will vary greatly between slow cooker and instant pot – I just used the slow cooker cooking time on the recipe card.
- Spaghetti Squash: For spaghetti squash here is how to roast it in the oven and here is how to cook it in the Instant Pot!
- Freezer-Friendly: This freezes really well!
- Storage: Store in an airtight container in the refrigerator for up to 4-5 days.
Keywords: short rib ragu, slow cooker short rib ragu
Originally published November 14, 2019.
