This Keto Short Rib Ragu is a fantastic tomato-based meat sauce that can be served over my keto gnocchi, zucchini noodles, spaghetti squash, my cheesy keto polenta, or regular pasta for your non-keto friends and family members. Make it in about an hour in your Instant Pot, or let it simmer all afternoon on the stove – either way the results are ultra satisfying and truly crave-worthy.
Cooking this Keto Short Rib Ragu in the Instant Pot is my favorite method of making it, because it renders all the fat and collagen out of the meat, resulting in a flavorful and velvety sauce that has a rich and pleasantly “beefy” flavor. Pressure cooking this keto short rib ragu also softens the bones and allows some of those nutrients to leach into the sauce, improving flavor, texture, and the vitamin content of the finished product.
All that being said, if you opt to simmer this keto short rib ragu on the stove for a few hours instead, your house will smell amazing, and you’ll still end up with a delicious and healthy keto tomato sauce that the entire family will enjoy!
No matter what method you use to cook this ragu, you’ll have to take a couple of minutes to remove the pieces of bone that usually come as part of your short ribs before serving. If you make this in keto short rib ragu in the Instant Pot, the bones will likely fully detach and sink to the bottom, making them relatively easy to fish out.
I labeled this keto short rib ragu with the SCKC tag so you can easily find it when searching, and to make it fully squeaky clean keto compliant all you need to do is replace the white wine with beef or chicken broth – which won’t impact the flavor that much. Obviously you’d also have to omit the cheese shown used to garnish it in the above image to keep it squeaky – I promise it will still be delicious though!
If not squeaky clean keto, I recommend following the recipe as-is and DEFINITELY serving with a heaping pile of freshly grated parmesan or Romano cheese on top!
Finally, I highly recommend serving this keto short rib ragu over my new cheesy cauliflower polenta recipe! As mentioned above, this tasty keto meat sauce would also go great with zucchini noodles or spaghetti squash – but if your tribe prefers regular pasta you can definitely do that for them, and serve it over any keto friendly pasta option for yourself!
Mangia!
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Keto Short Rib Ragu – Instant Pot, SCKC
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
Description
An easy and delicious keto short rib ragu (or sauce) that is delicious served over zoodles, spaghetti squash, keto gnocchi and keto friendly polenta! Can also be served over regular pasta for your non-keto peeps. Whole 30 and SCKC friendly by replacing the wine with chicken broth.
Ingredients
- 2 tablespoons olive oil
- 1/3 cup chopped raw bacon (4 ounces)
- 1/2 cup chopped onion
- 3 cloves smashed garlic
- 3 pounds beef short ribs
- 1 tablespoon dried parsley
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup dry white wine (replace with chicken broth for SCKC or Whole 30)
- 28 ounce can peeled plum tomatoes
Instructions
Keto Short Rib Ragu Instant Pot Instructions:
- Heat the oil in the Instant Pot insert using the saute function.
- Add the bacon, onion and garlic and cook for 2 minutes, or until fragrant.
- Add the short ribs, parsley, salt and pepper and cook, stirring occasionally, until the outsides have browned, about 5 minutes.
- Add the wine (or broth if using) and entire can of tomatoes, to the pan.
- Set the Instant Pot to MANUAL / HIGH PRESSURE / 60 MINUTES.
- After cooking us done, use quick release to vent.
- Remove the lid and use a slotted spoon to transfer bones and meat into a separate bowl.
- Remove the bones and any connective tissue and discard.
- Return the meat back to the sauce and stir.
- Taste and season with additional salt if desired.
- Serve hot over zucchini noodles, spaghetti squash, keto gnocchi, or cauliflower polenta.
- Store leftovers in an airtight container in the refrigerator for up to one week or in the freezer for up to 3 months.
Keto Short Rib Ragu Stove Top Instructions:
- Heat the oil in a large, heavy bottomed pot over medium heat.
- Add the bacon, onion and garlic and cook for 2 minutes, or until fragrant.
- Add the short ribs, parsley, salt and pepper and cook, stirring occasionally, until the outsides have browned, about 5 minutes.
- Add the wine and entire can of tomatoes, to the pan.
- Cover and simmer on low heat for 2 – 3 hours, or until the meat is tender and falling apart.
- Remove the lid and use a slotted spoon to transfer bones and meat into a separate bowl.
- Remove the bones and any connective tissue and discard.
- If you prefer a smooth sauce, blend with an immersion blender at this time.
- Return the meat back to the sauce and stir.
- Taste and season with additional salt if desired.
- Serve hot over zucchini noodles, spaghetti squash, keto gnocchi, or cauliflower polenta.
- Store leftovers in an airtight container in the refrigerator for up to one week, or in the freezer for up to 3 months.
Notes
Approximate total net carbs per serving = 4g.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: keto dinner recipes
- Method: Instant Pot
- Cuisine: Italian
Nutrition
- Serving Size: 3/4 cup
- Calories: 387
- Fat: 33g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 16g
Ilyse says
This was AMAZING. Made On the stove, with the cheesy polenta and it really was one of the best things I’ve ever made! Next time, I will spend the extra $$ for boneless short ribs & trim all the fat. It got super-greasy and I ended up without a lot of meat once I trimmed it all up & got rid of the fat & bones. But awesome recipe!
Karyn says
Unbelievably delicious! I had to do some additional steps to make it how I want, but totally worth it. Of course I might have made too big of a batch. My pressure cooker was full!
I removed the meat and let cool. I skimmed a lot of fat. I blended the liquid in batches. I shredded the meat by hand. Then combined. Hubs loved it! He’s not keto. Delish and lots portioned out in the freezer for upcoming cold nights. I served it with homemade keto gnocchi for me, rigatoni for hubby.
Vanessa says
Made this last night and it was amazing! I love how the Instant Pot can quickly cook meat to “fall off the bone/I’ve been cooking for 8 hours” texture. Only difference was I used a cauliflower risotto instead of the polenta. Will definitely make again.
Heather says
We just finished eating this for Sunday dinner. I made it with the cheesy “polenta” and it was fantastic. Even my super fussy 9 year old loved it. It’s a keeper.
KELLY NATIONS says
I just made this in the Instant Pot, with a few tweaks. I thought it turned out great!
Mellissa Sevigny says
Thanks Kelly!
Mellissa Sevigny says
Sorry this didn’t turn out as you expected Jen! I never get rubbery results from my Instant Pot as long as it cooks long enough so hopefully yours did. I’m not sure why yours was more like soup – unless your brand of peeled tomatoes had more water in the can? After you break up the meat and add it to the sauce, it should be pretty substantial, though not thick. Also it’s not a stew to be eaten with a spoon, but rather a Ragu or sauce that you’d put on zoodles, spaghetti squash, or over my cauliflower polenta as shown. That being said, I’m always a fan of stovetop braising, and you’ll get a thicker result that way for sure! Thanks for the feedback!
Cassandra D says
I would have to try this recipe,because it looks nice.
kathy pease says
This looks so yummy and I will have to try out the recipe :)
Janice Flournory says
This one sounds easy to make and I have all the ingredients.
Zach says
These look very nice.