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Easy Short Rib Ragu

  • Author: Erin
  • 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

A simple and delicious meal that you can make in the slow cooker or Instant Pot! Whole30/Paleo friendly!


Scale

Ingredients

  • 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
  • 25oz marinara sauce (homemade or store bought)

Instructions

Slow Cooker

  1. Place short ribs on a large plate and season with salt and pepper all over; set aside.
  2. Add 1 tablespoon oil to cast iron skillet and bring to medium high heat.
  3. Add garlic and stir, allowing it to cook 1 minute.
  4. Add celery, onion and carrot.
  5. Sprinkle with salt and pepper.
  6. Stir and allow to cook 2-3 minutes.
  7. Pour vegetable mixture into crockpot.
  8. In the same skillet, add the other tablespoon of avocado oil and ensure skillet is on medium high heat.
  9. Sear short ribs on all sides.
  10. Transfer short ribs to crock pot and pour marinara sauce on top.
  11. Mix to coat the short ribs.
  12. Cover and let cook for 7-8 hours on low.
  13. Before serving, remove short ribs and shred meat, discarding bones. Place meat back into the crockpot and mix to combine.
  14. Serve with pasta, zoodles or spaghetti squash.

Instant Pot

  1. Place short ribs on a large plate and season with salt and pepper all over; set aside.
  2. Add 1 tablespoon oil to cast iron skillet and bring to medium high heat.
  3. Add garlic and stir, allowing it to cook 1 minute.
  4. Add celery, onion and carrot.
  5. Sprinkle with salt and pepper.
  6. Stir and allow to cook 2-3 minutes.
  7. Pour vegetable mixture into Instant Pot.
  8. In the same skillet, add the other tablespoon of avocado oil and ensure skillet is on medium high heat.
  9. Sear short ribs on all sides.
  10. Transfer short ribs to Instant Pot (no need for the trivet) and pour marinara sauce on top.
  11. Mix to coat the short ribs.
  12. Cover and ensure Instant Pot is set to Seal. Cook on High Pressure for 1 hour (60 minutes).
  13. Allow to naturally release for 10-20 minutes.  Then (carefully) manually release per manufacturers instructions.
  14. Remove short ribs and shred meat, discarding bones. Place meat back into the Instant Pot and mix to combine.
  15. Serve with pasta, zoodles or spaghetti squash.


Notes

  • For the marinara sauce, I tested it with both my own homemade marinara and some Whole30 compliant store-bought sauce from Primal Kitchen.
  • 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.
  • 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.
  • Note: cooking time will vary greatly between slow cooker and instant pot – I just used the slow cooker cooking time on the recipe card.
  • For spaghetti squash here is how to roast it in the oven and here is how to cook it in the Instant Pot!

Keywords: short rib rage, slow cooker ragu