Our Easy Short Rib Ragu is an easy, set-it-and-forget-it recipe that the whole family is going to love! Made with mouthwatering braised beef, fresh veggies, and all of the most amazing flavor. Serve with pappardelle pasta or mashed potatoes for the perfect cold-weather comfort food!
The Best Short Rib Ragu Recipe
I tried a short rib ragu at an Italian restaurant a while back and immediately went home and started 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! Low and slow cooking is our favorite. This is a main dish that I come back to again and again and has quickly become my favorite short rib recipe (and is the perfect recipe for those chilly winter months).
Looking for More Ragu Recipes?
If you love ragu recipes as much as we do, you definitely need to try our Lamb Ragu or our Pappardelle Bolognese!
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: we look forward to making this every Fall/Winter. It is total comfort food!
- Paleo/Whole30 Friendly: we also love that it is Paleo/Whole30 when served with zoodles or spaghetti squash!
What You Will Need
- salt and pepper – a simple seasoning needed when cooking any cut of meat.
- avocado oil – a little bit in the large skillet help to sear the beef and the fresh vegetables.
- fresh garlic – everything is always better with some garlic in the mix.
- celery + carrots + sweet yellow onion – these are sautéed together with the garlic 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 – this is our little short-cut or secret ingredient – makes it so easy!
- bay leaves – toss a bay leaf or two into the slow cooker or Instant Pot for that added flavor.
- herb bundle – our typical herb bundle is made up of fresh thyme, rosemary, oregano, and parsley – but any fresh herbs would be great here. Or toss in a parmesan rind for even more depth of flavor.
- (optional) red wine – if you want to add in a little red wine, that is encouraged!
- your favorite pasta – for serving, any type of al dente pasta work be great.
How To Make Short Rib Ragu
The first steps to making this easy recipe are to pat dry with a clean paper towel. Season short ribs on all sides with salt and pepper – make sure you get in every nook and cranny!
Bring a cast iron skillet or dutch oven to a medium-high heat on the stovetop and sear beef on all sides. Transfer them to a slow cooker or Instant Pot.
In the same cast iron skillet sauté the garlic and veggies. Transfer them to the slow cooker as well along with any brown bits left behind from the ribs.
Add everything to a slow cooker (or pressure cooker) along with some red wine (if using), bay leaf and an herb bundle. Cook per the times listed in the recipe card below (we like to put a little bit of the marinara sauce down first).
Pro Tip
So we took bit of a short cut … Instead of buying canned tomatoes and spices ….. we just used a jar of homemade marinara sauce (and then I tested it with some store bought marinara sauce as well). Such an easy short cut! And it tastes SO good!
When you have everything in the crockpot, give it all a good stir with a wooden spoon and then seal the lid on top.
Cook for 7-8 hours on the low setting. Or shorten the time to approx. 5 hours on the high setting, but we recommend the low and slow method, if you can!
Once the beef is falling off the bone, remove the short ribs from the braising liquid and discard the bones. The short ribs will be fork tender (and falling apart). Shred meat on a cutting board and place back in the slow cooker. Make sure you find and discard any connective tissue.
Serve over your favorite noodle or with some spaghetti squash or zoodles!
Best Way To Serve Short Rib Ragu
Typically, we love to serve this amazing ragu sauce over some pappardelle noodles but any type of noodle would work here. You can also enjoy it over some cooked zoodles or spaghetti squash to amp up your vegetable intake. Option to garnish with a sprinkling of parmesan cheese or chopped parsley.
Substitutions to Make It Whole30/Paleo
- Marinara Sauce: 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!
- Red Wine: simply omit the red wine or sub with some pomegranate juice.
- Serving: stick with serving over zoodles or spaghetti squash!
Storage & Freezer
Leftover ragu can be stored in an airtight container in the refrigerator for up to 4-5 days. It also freezes really well. Just let cool, transfer to a freezer-safe container (leaving room for expansion), and freeze for up to 3 months.
Recipe FAQs
- What are short ribs? If you picture a cow, its ribs would obviously be found in the section of its body behind its shoulders. There are four defined areas there, the ribs, plate, brisket and chuck. Short ribs can be taken from any of these areas.
- What types of short ribs are there?
- Boneless: The meat from the ribs is cut away from the bone.
- English Cut: English style short ribs are pictured below and used in this recipe. This is probably what you will get if you simply ask for short ribs at your typical grocery store. It is a 2-3 inch bone with meat sitting on top of it.
- Flanken Style: Cut across several bones so you have a longer piece of meat with little chunks of bone throughout.
- What cuts of beef are good for ragu? Highly recommend using bone-in short ribs, but any type of short rib would work for this recipe. There is just so much more flavor than in a beef chuck roast.
- What are some side dishes to eat with short ribs? If you don’t want to serve with noodles, it would also be great over some Instant Pot mashed potatoes with some steamed green beans or roasted broccolini on the side.
Made this delicious recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Other Recipes You Might Like
Short Rib Ragu Recipe
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 8–10 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Description
Our easy Short Rib Ragu recipe is an easy, set-it-and-forget-it meal that is cozy and delicious! Make in the slow cooker or Instant Pot!
Ingredients
- 6–8 beef short ribs (approx. 3-4lbs)
- kosher salt and ground black pepper
- 2 tablespoons avocado or olive oil (or butter), divided
- 2 teaspoons garlic cloves, minced
- 2–3 celery stalks, sliced
- 2–3 medium carrots, peeled, sliced and quartered (halved works too)
- 1 medium sweet yellow onion, diced
- 25oz marinara sauce (homemade marinara sauce or store-bought)
- 1–2 bay leaves
- 1 herb bundle
- (optional) splash of red wine, 1/4 -1/2 cup works perfectly
- serving: pappardelle pasta or spaghetti squash
Instructions
- Prep + Sear Short Ribs: If possible, let short ribs sit out and come to room temperature (approx. 1 hour). Pat dry short ribs with clean paper towels and season with salt and pepper all over; set aside. Add 1 tablespoon oil or butter to large cast iron skillet and bring to medium-high heat. Sear short ribs on all sides (do this in batches if you need to). Add approx. 1/2 cup of the marinara sauce to the slow cooker and spread out to coat the bottom. Transfer the browned short ribs to the slow cooker.
- Sauté Veggies: In the same skillet the short ribs were in, add another tablespoon of oil or butter. Then add garlic and onion. Stir, allowing them to cook 1 minute on medium-high heat until the garlic is fragrant and the onion has softened. Add celery and carrots. Sprinkle with salt and pepper. Stir and allow to cook 2-3 minutes, scraping up any browned bits from the bottom of the pan.
- Add Ingredients to Slow Cooker: Pour vegetable mixture into crockpot on top of the short ribs. Pour the rest of the marinara sauce on top and add bay leaves, herb bundle and red wine (if using). Mix to coat the short ribs.
- Cook: Cover and let cook for 7-8 hours on LOW or 5-6 on HIGH.
- Shred Meat: Before serving, remove short ribs and place on a plate. Shred meat using two forks, discarding bones and connective tissue. Place shredded meat back into the crockpot and mix to combine.
- Serve: Serve with pasta, zoodles or cooked spaghetti squash. Top with parmesan cheese, if desired.
Notes
- Instant Pot Directions: Pour marinara sauce into Instant Pot. Set aside. Pat dry short ribs with clean paper towels 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 the browned short ribs 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 carrots. Sprinkle with salt and pepper. Stir and allow to cook 2-3 minutes, scraping up any browned bits from the bottom of the pan. Pour vegetable mixture into Instant Pot on top of the short ribs. Add bay leaves and red wine (if using). 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 and connective tissue. Place meat back into the Instant Pot and mix to combine. Serve with pasta, zoodles or spaghetti squash. Top with parmesan cheese, if desired.
- Marinara Sauce: For the marinara sauce, I tested it with both my own homemade marinara sauce and some Whole30 compliant store-bought sauce from Primal Kitchen.
- Instant Pot: For the Instant Pot, you can sauté 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 be sure to check marinara ingredients (for store-bought I used Primal Kitchen) and serve with zoodles or spaghetti squash. Omit any red wine or parmesan rind.
- Cooking Time: cooking time will vary greatly between slow cooker and instant pot – we used the slow cooker cooking time on the recipe card.
- Spaghetti Squash: here is how to roast spaghetti squash in the oven and here is how to cook spaghetti squash in the Instant Pot!
- Make it spicy: feel free to add in some red pepper flakes, if you want more of a spice.
- Boneless short ribs: you can use boneless short ribs if you want, but a lot of flavor comes from having the bones being cooked as well.
- Nutrition info is only for the beef ragú, since it can be served a variety of different ways.
Nutrition
- Serving Size: 6oz
- Calories: 421
- Sugar: 17.4 g
- Sodium: 1587.8 mg
- Fat: 20.4 g
- Carbohydrates: 27.5 g
- Protein: 32.4 g
- Cholesterol: 115.4 mg
Originally published November 14, 2019.
Raina says
So so good!! One of my favorite recipes for entertaining!
Angela Cogan says
I have been looking for new recipes recently & am so glad I came across your site. Making lots of your recipes this week!
I used the Insta-Pot instructions for this and it turned out great. I served it over Hearts of Palm linguine noodles & used Rao’s sauce. My family of 3 really enjoyed it!
Erin says
So happy to hear that, Angela! I love this recipe too 🙂
Kate says
This is amazing and so easy but it’s fancy enough for a dinner party! A family favorite. My go to recipe!!
Erin says
So glad you enjoyed this one, Kate! And thanks for taking the time to leave a review and feedback – so appreciated!
Rebekah says
I made this for dinner and everyone loved it, kiddos included! So easy and yummy.
Erin says
So glad you enjoyed it, Rebekah! And thank you so much for taking the time come back and leave a review – I so appreciate it!
Annie says
This is basically effortless & Wow – it’s so delicious!
Browned in iron skillet & cooked in slow cooker using Rao’s Marinara. Was ready in 6 hours.
Total comfort food & would be great for company, too.
Loved it!
Erin says
Thank you so much, Annie, for taking the time to leave a review!! And I am so happy you enjoyed this one – it’s one of my favorites!
Megan Lumnah says
how much weight is the 6-8 short ribs?
Erin says
About 3-4 lbs
Emily says
Made it and loved it! I’m a beginner cook so this is might be a silly question, but what would happen if you skipped searing the meat and sauteeing the veggies, and just threw everything straight into the crock pot?
Erin says
So happy you enjoyed it, Emily! Good question – sautéing the veggies and searing the meat really do add to the overall flavor. I have had people skip the sautéing step before and have reported back that it is still good, but the depth of flavor just isn’t quite the same. Hope that helps! And thanks for taking the time to leave your feedback – I really appreciate it!
Jessica says
How do you think I could make this in a dutch oven?
Erin says
Hi Jessica! I have never tried making it in a dutch oven so I am not sure how it would work. Definitely let me know if you try it though!
Jed Vickers says
Thanks for your recipe. Can’t wait ti try it this weekend for meal prep next week! Random question….have you(ot know of anyone who has)calculated the macros with the recipe and your recommended serving size?
Patty says
Just wondering about the fat that gets rendered from the short ribs. I love short ribs and this recipe sounds great, but I typically factor in an overnight in the fridge so I can get the fat layer off. Any input is appreciated!
Erin says
Hi Patty! The fat from the short ribs definitely gets rendered through the cooking process (particularly if you do the slow cooker method which is my favorite/preferred method). But feel free to cut some of it off if it bothers you! I think it just adds to the flavor, but do what works best for you 🙂
Patty Eggen says
So good! I did make a day before and then took the fat off before reheating..personal preference. Served over polenta. I did use the Rao’s marinara. It was really flavorful. Great recipe. Thank you!
Erin says
So happy to hear that, Patty! Thank you so much for letting me know how it turned out – I really appreciate it! 🙂
Sarah says
If I don’t have marinara/don’t want to make it before tomorrow when I plan to make these, can I just use a can of tomatoes? I feel like the mirepoix will flavour it nicely as it is. Maybe some garlic and oregano or something.
Erin says
Hi Sarah! I haven’t tested this using just a can of tomatoes so I can’t guarantee anything – but if you do just use a can of tomatoes I would definitely add some typical marinara herbs such as basil and oregano as well as some diced onion and some red wine (or pomegranate juice). I would also make it in the slow cooker as opposed to the IP, if you can, just because I don’t know if you would run into an issue with a burn notice or not. Again, I can’t guarantee results since I haven’t tested it, but that is what I would do! Good luck!:)
Sarah says
Thank you! I’ll let you know what I do and how it turns out 🙂
Kristen says
I love this recipe! I had never even tried short ribs before making this recipe, but now I am definitely a fan! This recipe takes very little active time, and is so incredibly delicious! I’ve made it a few times now. It’s also great for meal prep. I just freeze individual portions and thaw as needed. Thanks for the terrific recipe!
Erin says
Hi Kristen! I am so glad you love it! And I LOVE the meal-prep idea! Thank you so much for taking the time to leave your feedback – I really appreciate it!
Kaitlin says
Made this tonight, and it was a-m-a-z-i-n-g! I was only able to get 4 short ribs from my grocer, so I added 8oz of thinly sliced mushrooms to the recipe in place of the missing ribs! They added a nice “meatiness” while also making it a little cheaper in overall cost. Definitely will be making this again in my instant pot. Thank you 🙂
Erin says
Hi Kaitlin! So, so happy you loved it! And loving the idea of adding in mushrooms!! Thank you so much for taking the time to leave your feedback, it really means a lot!
Tim says
I made this in the Instant Pot with Costco boneless short ribs and Rao’s Homemade Marina from Costco as well. Used about 1.5 lbs of the boneless short ribs and it was fantastic! We paired with some sauteed Power Greens (also from Costco) and the bitterness of the greens was great with Ragu! Making another batch today to freeze! The 28oz marinara gave the right amount of liquid. Great recipe!
Erin says
So happy to hear that, Tim! This really is one of my favorite recipes! And thank you so much for taking the time to leave your feedback – it really means a lot to me!
Heidi says
Is the cooking time less with boneLESS short ribs since the recipe uses bone-IN?
Thank you!
Erin says
I actually don’t think you would reduce the cooking time much, if at all. The meat of the short ribs is what is a little of the tougher side, thus it is a great cut of meat for long, slow cooking. I think choosing the bone-in just adds even more flavor to the dish! Hope that helps!
Brooke says
Is the marina sauce enough “liquid” for the instant pot or do we need to add any additional water?
Brooke says
*Marinara 🤦♀️
Erin says
It is enough – no additional liquid needed! I have tested several times (and so have many other people) and no issues with a burn notice or anything like that! 🙂
A_kay says
Adding to the to-do list for this weekend!!
Erin says
Yay!!! You won’t regret it! 🙂