• Katherine Arthurs

Wine Braised Short Rib Ragu with Mushrooms

Are you making anything on Sunday? You should make this!


The word BRAISED basically makes my mouth water. SLOW + LOW is the name of the game. but with the help of an Instant Pot, this whole 6-8 hour thing can be cut down to 1 hour.


Rest assured, if you don't have an Instant Pot - a slow cooker + even your oven will work too!


This recipe has two parts. 1 part meat + wine in the Instant Pot while the rest of the sauce is simmering + getting tasty on the stove. The Instant Pot does do most of the work - while the sauce is on the stove, waiting to be married with the tender + shredded short ribs.


Garnish with tons of parsley + serve with rice, mashed potatoes or pasta. It's a hearty meal - perfect for any night of the week.


Wine Braised Short Rib Ragu

I made this gluten +dairy free.

*An Instant Pot Recipe


4-6 short ribs

salt + pepper

1 bottle of red wine

2 tablespoons butter

2 onions, sliced

4 garlic cloves, chopped

2 heaping tablespoons tomato paste

1 32 oz can of crusted tomatoes (high quality is best)

2 cups blend of mushrooms, sliced

2 bay leaves

1 teaspoon dried thyme


garnish with flat leaf parsley


Salt + pepper both sides of the short ribs. In your Instant Pot bowl, add the short ribs + 1/2 bottle of wine. Set on high pressure for 65 minutes. Let it do it's thing.


Meanwhile, on the stove top in a medium sized pot melt the butter + onions over medium heat. Stirring to prevent burning for 2-4 minutes. Add the garlic + tomato paste. Mix to combine everything + cook for 1 minute. Add the remaining ingredients along with the rest of the wine + 1/2 teaspoon both salt + pepper. Bring to a simmer + turn the heat to low. Simmer for 45 minutes. Stir occasionally - like every 10 minutes.


When the Instant Pot is done, release the pressure. Remove the short ribs into a serving platter + save 1 cup of the cooking liquid. Shred the ribs with a fork or tongs. Add the reserved cooking liquid, wine + mushroom sauce to the short ribs. Mix to combine everything. Taste test to see if it needs more salt - add more if needed.


Sprinkle with parsley + serve.


Enjoy!


**Using a slow cooker?


Add all the ingredients into the slow cooker pot. Set on high for 6-8 hours. Check at hour 6 with a fork, to see how the ribs are doing. When you touch them, they should easily come away from the bone. If they don't, cook for another hour and check again. Remove the ribs to a serving platter or plate. Pour the sauce mixture into a medium sized sauce pot + place in your refrigerator. This is the step to separate the fat - after about 45 minutes in the refrigerator, you should see a solid layer of fat. Remove it with a spatula or spoon. Put the sauce pot on the stove, over medium heat. Cook for about 15-20 minutes uncovered. When the ribs are cool enough to touch, shred with a fork or tongs. Add the sauce mixture to the short ribs and garnish with parsley.


**Using a oven?


Preheat your oven to 350 degrees. Add all the ingredients into an oven safe dish. Cover with foil or a lid. Cook for 6-8 hours. Check at hour 6 with a fork, to see how the ribs are doing. When you touch them, they should easily come away from the bone. If they don't, cook for another hour and check again. Remove the ribs to a serving platter or plate. Pour the sauce mixture into a medium sized sauce pot + place in your refrigerator. This is the step to separate the fat - after about 45 minutes in the refrigerator, you should see a solid layer of fat. Remove it with a spatula or spoon. Put the sauce pot on the stove, over medium heat. Cook for about 15-20 minutes uncovered. When the ribs are cool enough to touch, shred with a fork or tongs. Add the sauce mixture to the short ribs and garnish with parsley.