Short Rib Ragu

Jessica — Fri, 18 Sep 2020 16:34:39 +0000

So now that we are in September and starting to feel the Fall vibes with all the pumpkin spice everywhere … it just feels so right to make a hearty red wine, short rib pasta. Currently I’m really into short ribs. They are definitely a tough meat so you need to cook them low, slow and long to make them soft, buttery and melt into your mouth. Or quick and easy with one of my favorite kitchen tools, the Instant Pot!
If you don’t have an Instant Pot .. you should get one. It will cut your cooking time down by several hours. And if you are like me, sometimes you just can’t get to thinking about dinner until a couple hours before and you just don’t have half a day to prep! But if you don’t have one of these life savers, follow same directions but use a slow cooker for 8 hours on low or Dutch oven over the stove for 3-4 hours on simmer.
My husband asked if I can make this weekly it’s that GOOD! I said yeah, sure… as long as he does the dishes

3-4 lbs boneless short ribs
2 C good red wine
1 28oz can San Marzano tomatoes
1 pkg sliced mushrooms
1 yellow onion diced
6 garlic cloves minced
1 lg or 2 small carrots chopped
1 celery stalk sliced
2 Tbsp tomato paste
1 tsp dried oregano
3 sprigs fresh thyme
2 Tbsp Olive oil
2 Tbsp butter
1 Tbsp all purpose flour
1 tsp salt + kosher salt
1/2 tsp pepper

Set Instant pot to sauté mode and add olive oil and butter. Generously sprinkle the short ribs with kosher salt and pepper.
Sear the meat on all sides for a couple min until a nice crust appears. Set aside. Add a little more butter if needed to pot then add all your veggies. Cook until slightly soft. Add tomato paste and stir for a min. Pour in your wine and scrape the bottom of the pan (with a wooden spoon) to get all the tasty browned bits at the bottom. Let simmer for about 5 min for the wine to reduce. Add the San Marzano tomatoes, oregano, thyme and short ribs to cover. Put on lid and set for 45 min. Let natural release for 15 min. Take meat out and shred. Set instant pot back to sauté mode, whisk in flour to thicken sauce. Add more salt and pepper to taste. Add meat back to pot. Serve over a thick buttered pasta like pappardelle or fettuccini, sprinkle of Parmesan and a toss of parsley.

Instant Pot Korean Short Ribs

Jessica — Sat, 27 Jun 2020 14:34:46 +0000

Break out that Instant Pot because these short ribs are everything!!! Melt in your mouth, easy and robust flavor. A little spice from the Gochujang which is a savory, sweet and spicy fermented red chili paste meets citrusy and freshness of the orange juice and ginger in a bold bath of umami soy. Round out the richness of the beef with a side of sesame oil sautéed kale and crispy garlic chips with clean, simple steamed white jasmine rice.

Don’t ask me how the greatness of an Instant Pot works… it just does and I’m so grateful for the time saving it gives. Short ribs are a very tough piece of meat but in less than 45 minutes you will get the most intensely tender, fall apart meat EVER!

4-5 lbs boneless short ribs
3/4 C soy sauce or Tamari
1/4 C honey
2 Tbsp gochujang
2 Tbsp rice vinegar
1 Tbsp Mirin
1 Tbsp dark toasted sesame oil
4 minced garlic cloves
2 inch grated fresh ginger
1/4 C fresh squeeze orange juice
1/3 C water
Kosher salt and pepper
1-2 Tbsp neutral oil

Generously salt and pepper all sides of the beef.

Whisk together rest of ingredients. Set aside.

Set instant pot to Sauté mode adding neutral oil. Sear all sides of meat and set aside.

Pour sauce mixture into pot while scraping up the brown bits with a wooden spoon. Turn off sauté mode.

Lay short ribs in pot, cover and cook for 30 min. Let natural release for 10.

Take ribs out of pot and shred with 2 forks.

Steak / Beef – INACTIVE – Vanilla Blafer

Short Rib Ragu

Instant Pot Korean Short Ribs