Slowly Braised Short Rib Ragu (Slow Cooker, Instant Pot-Friendly)

Introduction

Few dishes impress as universally as a slowly braised short rib ragu. Its rich, unctuous sauce and meltingly tender beef create layers of flavor that are both comforting and elegant. With the convenience of slow cooker or Instant Pot options, this recipe brings gourmet depth with hands-off ease—making it ideal for everything from family gatherings to elevated weeknight meals.

Why This Short Rib Ragu Is a Standout

The secret to exceptional ragu is time: slow braising lets every ingredient infuse the sauce, from robust tomatoes to aromatic herbs and wine. This recipe guarantees fork-tender short ribs cloaked in a luxurious sauce, all with minimal active work—your kitchen will smell incredible and your guests will savor every bite.

Essential Prep for Flavorful Results

Success starts with good prep: dicing onion, carrots, and celery for the classic soffritto base. To save time and effort, reach for the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for perfectly uniform pieces—this gadget makes chopping fast, safe, and efficient, particularly when handling hearty root vegetables and aromatics.

Once your vegetables are prepped, browning the short ribs in a hot skillet—like the Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet—creates caramelized flavor that forms the foundation of the sauce. Don’t skip this step if you want restaurant-quality results.

Crockpot and Instant Pot Techniques

Whether you choose a slow cooker or an Instant Pot, the method remains simple: after browning, layer the seasoned, seared beef atop the soffritto, add tomato paste, crushed tomatoes, herbs, red wine, and beef stock. For Instant Pot users, the Instant Pot Duo 7-in-1 Electric Pressure Cooker can sauté and then pressure cook everything in one pot for even greater convenience, cutting down braising time substantially without sacrificing depth.

Be sure to use a ThermoPro TP19H Digital Meat Thermometer for Cooking if you want to guarantee your short ribs have reached their peak tenderness.

Shredding and Finishing

When the short ribs are utterly tender, remove and shred them—try the Chicken Shredder Tool Twist for Kitchen for quick, mess-free shredding. Return the meat to the sauce, simmer to your desired thickness, and finish with a splash of pasta water if you want the sauce to beautifully cling to your noodles.

Strain the fat or excess liquid if needed and taste for final seasoning. Toss with cooked pappardelle, rigatoni, or your pasta of choice.

Serving Suggestions & Storage

Serve your ragu over wide noodles and top with freshly grated Parmigiano-Reggiano and chopped parsley. Leftovers store beautifully in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup), perfect for prepping lunches or freezing for a later indulgence. A side of simple salad and crusty bread rounds out a meal sure to please any crowd.

Nutritional Information and Yield

This recipe serves 6 to 8, with each hearty serving clocking in at around 500–600 calories (depending on your pasta and serving size). The high protein and iron content make it both satisfying and nutritious for special occasions or Sunday suppers.

Slowly Braised Short Rib Ragu (Recap)

This short rib ragu is both rich in tradition and modern in method, easily adapted to your schedule and equipment. The slow braise rewards you with complex flavor, melt-in-your-mouth texture, and a sense of occasion—no wonder it wins hearts at the dinner table.

Instructions

1. Season short ribs generously with salt and pepper. Brown all over in a preheated Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet with olive oil over medium-high heat, 3–4 minutes per side. Transfer to a plate.
2. In the same pan (or in your slow cooker/Instant Pot if using the sauté function), add diced onion, carrots, and celery—use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for efficient prep. Cook until softened, 6–8 minutes. Stir in minced garlic and tomato paste; cook until fragrant, about 1 minute.
3. Add red wine, scraping up any brown bits. Simmer 2 minutes. Pour in crushed tomatoes and beef stock. Stir in rosemary, thyme, and bay leaves.
4. Transfer everything to a slow cooker, place short ribs on top, and cook on LOW 7–8 hours or HIGH 4–5 hours (or, in the Instant Pot, seal and pressure cook 55 minutes, then natural release 15 minutes).
5. Remove short ribs, discard bones and excess fat, and shred the meat using the Chicken Shredder Tool Twist for Kitchen. Discard herb stems and bay leaves, then return shredded meat to the pot. Simmer a few more minutes until thickened as desired.
6. Serve ragu spooned generously over cooked pasta, topped with grated Parmesan and parsley. Store leftovers in Rubbermaid Brilliance Food Storage Containers for easy reheating and meal prep.

Cook and Prep Times

Prep Time: 25 minutes

Cook Time: 8 hours (slow cooker) or 1 hour (Instant Pot, not including pressure build/release)

Total Time: 8.5 hours (slow cooker) or 1.5 hours (Instant Pot)

This short rib ragu transforms humble ingredients into a show-stopping meal—rich, savory, and irresistibly comforting.