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Raspberry & Red Wine Short Ribs

Need an impressive entree for date night? These are easy, quick and DELICIOUS!

Using the pressure cooker for these saves hours of time. The raspberries make these ribs super sweet and the red wine gives great depth of flavor!

Raspberry and Red Wine Short Ribs with Lemon and Thyme Butter Mash

Prep Time: 15 minutes / Cook Time: 45 minutes / Servings: 6 Ingredients:

  • 10 oz. bag Frozen Raspberries

  • 2 cups red wine (I used a Shiraz)

  • 6 large Short Ribs (about 1.75-2 lbs. total)

  • 3 large cloves of Garlic, pressed or minced

  • 1/2 cup Agave Nectar

  • 2 tbsp. Tomato Paste

  • 2 cups Beef Stock

  • 5-6 yellow or gold potatoes, washed and cubed

  • 2 tsp. chopped fresh Thyme, plus about 6 small sprigs for garnish

  • zest from 2 lemons

  • 1 stick of butter at room temperature (or softened in the microwave)

  • salt and pepper


  1. In a medium mixing bowl, combine the stick of butter, 2 tsp. chopped thyme, 1 clove of pressed or minced garlic, and zest from 1 lemon. Season lightly with salt and pepper. Mix together with a spoon until combined. Scoop the mixed butter into the center of a sheet of plastic wrap. Wrap the butter tightly and refrigerate until ready to use.

  2. In an 8 quart pressure cooker, add the beef stock, red wine, raspberries, 2 cloves of pressed or minced garlic, agave nectar, and tomato paste. Season with salt and pepper to taste. Mash and combine the ingredients together with a whisk or potato masher. Add the short ribs, making sure they are completely immersed in the broth mixture. Place on the largest burner of the stove, bring to a boil, cover and seal the pressure cooker. Allow the pressure cooker to steam at medium-high heat for 30 minutes. Carefully release the steam and allow it to completely finish before opening the pressure cooker.

  3. Bring a large pot of generously salted water to a boil. Add the cubed potatoes and boil until soft, about 7-10 minutes. Remove from heat and drain the water. Mash slightly with a potato masher. Season the potatoes with salt and pepper to taste. Add in the lemon & thyme butter, 2 tbsp. at a time, until desired flavor is achieved. Reserve the rest of the butter for plating or another use.

  4. To serve: Spoon some of the mashed potatoes onto 2 serving plates (I even like to place some of the left over butter on top). Place 1-2 short ribs onto each plate on top of the potatoes and butter. Stir the remaining juice from the pressure cooker and place a large spoonful of the au jus on top of the ribs, making sure to get some of the remaining mashed raspberries onto the meat! Garnish each rib with a small sprig of thyme and a pinch of the remaining lemon zest.

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