Slow-Braised Short Rib Ragu with Parmesan Pasta

This short rib ragu is the definition of comfort food and can be served over polenta, pasta, or mashed potatoes. It works beautifully in an Instant Pot or slow cooker.

When the weather cools, slow-cooked dishes are what I crave. This short rib ragu is one of those recipes that fills the kitchen with rich aromas and delivers deep, concentrated flavor after hours of gentle cooking.

You can make it in a slow cooker or an Instant Pot with equally delicious results. The combination of seared short ribs, a classic mirepoix, red wine, tomato, and a Parmesan rind builds a sauce that’s savory, balanced, and comforting.

This ragu is versatile — spoon it over goat cheese polenta, creamy grits, mashed potatoes, or toss it with pasta. It also pairs well with wide noodles like pappardelle, whose broad ribbons hold onto the meat and sauce.

If you like short ribs, this is an easy way to turn them into a showstopping weeknight or weekend meal. For a smoky variation, use smoked beef short ribs stirred into the sauce, or use the ragu to fill ravioli for a special touch.

Ingredient Notes

• Short ribs — Boneless or bone-in both work. Use 2 lbs boneless or 3 lbs bone-in. Boneless is convenient and often easier to shred.
• Mirepoix — The classic base of onion, carrot, and celery (plus garlic) gives the ragu a savory foundation.
• Dry red wine — Choose a wine you’d drink, like Cabernet or Chianti. It helps deglaze the pan, adds acidity, and deepens the sauce.
• Tomatoes — A jarred tomato sauce is convenient; you can also use a homemade sauce. Tomato paste amplifies the tomato flavor and adds body.
• Parmesan rind — A small rind adds umami and helps thicken the sauce; save leftover rinds in the freezer for future batches.

Ingredient Swaps

Feel free to adapt the recipe to what you have on hand. A few ideas:

• Roasted red bell peppers can replace sun-dried tomatoes for a milder, sweet note.
• Use fresh herbs instead of Italian seasoning — plan to triple the fresh amount to match the dried potency.
• Any pasta will work, but pappardelle or other wide noodles cling best to the meat sauce. Polenta is a lovely alternative.

Step-by-Step Photos

Season the short ribs with salt and pepper, then sear them in a skillet with olive oil over medium-high heat until browned on all sides. Transfer the seared meat to the slow cooker and add the mirepoix and garlic to the base.

Pour in the wine to deglaze the skillet before adding the remaining ingredients to the slow cooker. Cook on high for about 6 hours or on low for 8–10 hours, until the meat is tender and easily shreds.

Remove the short ribs, shred the meat, then return it to the sauce. Taste and adjust seasoning. Toss with cooked pasta and a splash of reserved pasta water to bring the sauce and noodles together.

Instant Pot Option

1. Set the Instant Pot to sauté. Season the short ribs with salt and pepper and sear in oil until browned on all sides (about 2 minutes per side). Remove and set aside.
2. Sauté the onion, carrot, and celery for about 3 minutes, then add the garlic and cook another minute. Pour in the wine and deglaze for a couple of minutes.
3. Add the short ribs, tomato sauce, tomato paste, sun-dried tomatoes, 1/4 cup water, and crushed red pepper. Cook on the stew/meat setting for 40 minutes, then allow a natural pressure release.
4. Remove and shred the short ribs, return the meat to the sauce, and adjust seasoning before serving.

FAQs

Pro Tips / Recipe Notes

• Sear the short ribs well to develop deeper flavor before braising.
• Use a dry red wine you enjoy drinking; it improves the sauce.
• Parmesan rind adds savory umami — freeze rinds and save them for braises and sauces.
• Reserved pasta water helps bind and thicken the sauce when finishing with pasta.

Similar Recipes

If you try this short rib ragu, let me know how it turned out in the comments. It’s a great recipe to make ahead, freeze, and reheat for an easy, comforting meal.