I really like this sauce.
Three beef short ribs are turned into a wicked nice marinara that reminds me of old-school Italian restaurants, and I particularly loved it with frozen breaded ravioli.
*SIGH*
I want more, NOW, but tonight is Onion Soup, tomorrow is takeaway, then chicken for Saturday, and, finally, ham for Easter on
Sunday; so it is sadly not gonna happen for us right now.
You, of course, are under no similar restrictions. If you don’t have breaded ravioli, might I suggest chicken, veal, or eggplant parm with this sauce?
INGREDIENTS
•1 lb beef short ribs (or more, if you like)
•1 tbsp olive oil
•1-1/2 cup diced onion
•1 cup shredded cabbage (coleslaw mix)
•3 cloves garlic, minced
•1/4 cup red wine
•1 jar tomato basil spaghetti sauce
•1/2 cup water or low sodium veggie juice
•1 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1/2 tsp Seasoned Salt
•1/4 tsp black pepper
•1/4 tsp crushed red pepper
•1 tbsp shredded cheese
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Note: did I mean to include coleslaw mix? Yeppers! It is one of my sneaky ways to bump up veggie goodness in sauces like this.
Set your multi pot to Sauté, add one tablespoon of olive oil, and season your short ribs with salt and pepper.
Add the add ribs to the hot oil in the pot and cook for about three minutes per side, just enough to brown them.
Remove the ribs and wipe out the pot.
Add the onion and coleslaw mix and sauté until tender, six minutes or so.
Add the garlic and stir for one minute more, then turn the pot off and add the ribs, the jar of sauce, and the remaining ingredients.
Stir to combine.
Hint: use that 1/2 cup of water or low-sodium veggie juice to rinse out the pasta sauce jar, picking up any bits of sauce remaining.
Lock the pot lid in place and set it to pressure cook on High for 30 minutes.
Once the pressure cook cycle is complete, let the pot rest for ten or fifteen minutes before releasing the pressure.
Pull the ribs out of the sauce and separate the meat from the bones and gristle. There won’t be a lot of meat, but you really don’t need a lot – this sauce is hoooge on beefy flavor, which I think of as kindofa budget saving bonus – little meat, lots of flavor.
Skim any fat of the top of the sauce in the pot, then return the shredded beef and set to Simmer for 30 minutes, enough to reduce and thicken the sauce.
You are done.
Go ahead and enjoy your sauce.
This *might* even qualify as “gravy” in some East Boston homes I used to slouch about in. I think Helen and Jebby would allow it.
Oh, and do look for that frozen breaded ravioli at your market – it works a treat in the air fryer.