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
- 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 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 temp (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.
- Saute 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 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 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 ribs 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 carrot. 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 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 make sure you are checking your 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 – 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.
- 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.