Fast Short Rib Beef Ragu – Instant Pot Weeknight Comfort

A fast, deep, glossy, slow-braised tasting ragu in a fraction of the time.

There is something magical about short rib ragu on a cold or chaotic day. It’s the kind of sauce that smells like you have been simmering it all afternoon, even if you started it after work. This fast version is for those nights when you want serious comfort without the all-day commitment.

Traditional beef ragu often takes hours, and for good reason. Low heat and time coax out richness, melt collagen, and turn tough cuts into silky, spoon-tender bites. The good news is that a pressure cooker can deliver that same cozy, restaurant-style vibe with far less waiting. This recipe leans on a few smart moves like aggressive browning, tomato paste for depth, and a splash of wine to build a foundation that tastes long-cooked.

Short rib brings a luxurious texture you just cannot fake. The fat and connective tissue transform into a sauce that clings beautifully to pasta. The finish is savory, slightly sweet from the tomatoes, and fragrant with garlic, herbs, and a subtle hint of spice. It feels Italian-American in spirit while keeping the method modern and practical.

Why you’ll love it

• Big slow-braise flavor with weeknight timing.
• Foolproof shreddable beef every time.
• A rich, silky sauce that feels special for guests.
• Flexible ingredients with easy swaps.
• Great for meal prep and freezer dinners.

Serve it with wide noodles, a shower of Parmesan, and maybe a crisp salad, and suddenly Tuesday feels like a small celebration.

Ingredients

Beef and aromatics

• 2 1/2 lb boneless beef short ribs (about 1.1 kg), cut into large chunks
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil (30 ml)
• 1 medium yellow onion, finely chopped
• 2 medium carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced

Sauce

• 2 tbsp tomato paste (30 g)
• 1 cup dry red wine (240 ml) or beef broth
• 1 can crushed tomatoes, 28 oz (800 g)
• 1 cup beef broth (240 ml)
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 bay leaf
• 1/4 to 1/2 tsp red pepper flakes (optional)
• 1 tsp Worcestershire sauce (5 ml) (optional but great)

To finish

• 1 tbsp balsamic vinegar (15 ml) (optional)
• 2 tbsp unsalted butter (28 g) (optional)
• 1/2 cup grated Parmesan, plus more to serve (50 g)

For serving

• 1 lb pappardelle or rigatoni (454 g)
• Chopped parsley or basil (optional)

💡 Shopping tip: Look for well-marbled boneless short ribs for the quickest prep, or ask the butcher to cut them into 2-inch pieces for even faster cooking.

Step-by-Step Instructions

1. Season the beef. Pat short ribs dry and season with salt and pepper. This helps you get a deep brown crust in the next step. Time: 3 minutes.
2. Brown in batches. Set the Instant Pot to Saute. Add olive oil and sear the beef in 2 to 3 batches until richly browned on all sides. Transfer to a plate. Time: 10 to 12 minutes. Visual cue: dark golden edges and browned bits on the pot.
3. Cook the soffritto. Add onion, carrots, and celery to the pot. Saute until softened and lightly golden. Stir in garlic for the last 30 seconds. Time: 5 to 6 minutes. Visual cue: vegetables look glossy and fragrant.
4. Build depth. Stir in tomato paste and cook until it darkens slightly. Time: 1 to 2 minutes. Visual cue: paste turns brick red and smells sweet.
5. Deglaze. Pour in red wine and scrape up every browned bit. Let it simmer briefly to reduce slightly. Time: 2 to 3 minutes.
6. Add the rest. Stir in crushed tomatoes, broth, oregano, thyme, bay leaf, red pepper flakes, and Worcestershire if using. Return the beef and any juices to the pot. Time: 2 minutes.
7. Pressure cook. Lock the lid and cook on High Pressure for 35 minutes. Let it naturally release for 10 minutes, then carefully quick release remaining pressure. Time: 45 minutes total.
8. Shred and thicken. Remove the bay leaf. Shred the beef with two forks directly in the pot. If the sauce is thinner than you like, use Saute for 5 to 8 minutes. Visual cue: sauce should coat a spoon.
9. Finish. Stir in balsamic and butter if using for a glossy, rounded flavor. Add Parmesan and taste for salt. Time: 1 minute.
10. Cook pasta and combine. Boil pasta in well-salted water until al dente. Toss with ragu, adding a splash of pasta water if needed. Time: 8 to 12 minutes.

💡 Tip: If you skip the wine, add 1 extra teaspoon of Worcestershire or a small squeeze of anchovy paste for that savory, slow-cooked depth.

Variations & Substitutions

• No short ribs: Use 2 1/2 lb (1.1 kg) chuck roast cut into chunks. Cook time stays the same.
• Gluten-free: Serve with gluten-free pasta or creamy polenta.

Make-Ahead, Storage & Reheating

• Make-ahead: Make the ragu up to 3 days ahead. Flavor improves as it sits.
• Storage: Refrigerate in an airtight container for up to 4 days.
• Freezing: Freeze for up to 3 months in portioned containers.
• Reheat: Warm gently on the stovetop over medium-low for 8 to 12 minutes, or microwave in 60-second bursts, stirring between.

Nutritional Info (Estimated, per serving)

• Calories: ~620
• Protein: ~38 g
• Carbs: ~55 g
• Fat: ~28 g

💡 Note: Estimates vary by brands and portions.

Serving Suggestions

• Pappardelle, tagliatelle, or rigatoni
• Creamy polenta with extra Parmesan
• Garlicky broccolini or roasted Brussels sprouts
• Simple arugula salad with lemon and olive oil
• Fresh basil or parsley and lots of black pepper
• A dollop of ricotta for a lighter, creamy contrast

Recipe FAQs

Can I use bone-in short ribs?

Yes. Use about 3 to 3 1/2 lb (1.4 to 1.6 kg). The meat yield is similar, but you will discard the bones after cooking.

Is the wine necessary?

No. It adds complexity, but beef broth works well. A splash of balsamic at the end helps mimic that gentle acidity.

How spicy is this?

Mild with 1/4 teaspoon red pepper flakes. Leave them out for a family-friendly version.

Can I make this without an Instant Pot?

Yes. Brown everything in a Dutch oven, then simmer covered in a 325°F (163°C) oven for about 2 1/2 to 3 hours, until the beef shreds easily.

Why does my sauce taste a bit sharp?

Tomatoes vary. Add the butter, a pinch of sugar, or a little more Parmesan to soften the edge.

Final Notes

This fast short rib beef ragu is my favorite way to make a weeknight dinner feel like a slow Sunday meal. You get the lush, velvety sauce and fork-tender beef without having to plan your entire day around it. The leftovers are arguably even better, which makes this a great choice for busy weeks and cozy weekends alike.

If you try it, I’d love to hear what you served it with and whether you went the wine route or kept it pantry-friendly. Share your tweaks, your pasta picks, and your comfort-food priorities. And if you snap a photo, tag it so I can cheer on your bowl of silky, saucy goodness.