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.