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Bowl of short rib ragu with noodles, basil and garlic.

Easy Short Rib Ragu

  • Author: Erin Jensen
  • 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

Scale
  • salt and pepper
  • 2 Tablespoons avocado oil, divided
  • 2 teaspoons minced garlic
  • 23 celery stalks, sliced
  • 23 medium carrots, peeled, sliced and quartered (halved works too)
  • 1 medium sweet yellow onion, diced
  • 68 beef short ribs (approx. 3-4lbs)
  • 25oz marinara sauce (homemade or store-bought)

Instructions

Slow Cooker

  1. Place short ribs on a large plate, pat dry with clean paper towel and season with salt and pepper all over; set aside.
  2. Add 1 tablespoon oil to large cast iron skillet and bring to medium high heat.
  3. Sear short ribs on all sides. Transfer them to the slow cooker.
  4. In the same skillet, add another tablespoon of oil. Then add garlic and stir, allowing it to cook 1 minute.
  5. Add celery, onion and carrot.
  6. Sprinkle with salt and pepper.
  7. Stir and allow to cook 2-3 minutes, scraping up any bits from the bottom of the pan.
  8. Pour vegetable mixture into crockpot on top of the short ribs.
  9. Pour marinara sauce on top. Mix to coat the short ribs.
  10. Cover and let cook for 7-8 hours on low.
  11. Before serving, remove short ribs and shred meat, discarding bones. Place shredded meat back into the crockpot and mix to combine.
  12. Serve with pasta, zoodles or spaghetti squash.

Instant Pot

  1. Pour marinara sauce into Instant Pot. Set aside.
  2. Place short ribs on a large plate, pat dry with clean paper towel and season with salt and pepper all over; set aside.
  3. Add 1 tablespoon oil to large cast iron skillet and bring to medium high heat.
  4. Sear short ribs on all sides. Transfer them to the Instant Pot.
  5. In the same skillet, add another tablespoon of oil. Then add garlic and stir, allowing it to cook 1 minute.
  6. Add celery, onion and carrot.
  7. Sprinkle with salt and pepper.
  8. Stir and allow to cook 2-3 minutes, scraping up any bits from the bottom of the pan.
  9. Pour vegetable mixture into Instant Pot on top of the short ribs.
  10. Cover and ensure Instant Pot is set to Seal. Cook on High Pressure for 1 hour (60 minutes).
  11. Allow to naturally release for 10-20 minutes.  Then (carefully) manually release per manufacturers instructions.
  12. Remove short ribs and shred meat, discarding bones. Place meat back into the Instant Pot and mix to combine.
  13. 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