Short Rib Ragu
A hearty pasta dish as rich in flavor as it is in history
Servings: 4 people
Equipment
- Pressure Cooker
Ingredients
- 2 lbs short ribs
- 1 cup beef stock
- 1 cup red wine Cabernet Sauvignon recommended
- 1 small onion
- 2 carrots
- 3 tbsp flour
- 5 cloves garlic
- 1 1/2 tsp thyme
- 1 tbsp paprika
- Salt and pepper
- 3 tbsp tomato paste
Instructions
- Cover the short ribs with oil and season with salt and pepper. Sear them on all sides
- Until a dark brown crust forms.
- Remove from pan and set aside. Add carrot and onion, and cook until softened.
- Toss in the garlic and cook for about one minute. Scoop in the tomato paste and mix.
- Once mixed add the flour, paprika and thyme. It’ll form almost a paste.
- Add the liquids and allow to simmer for a few minutes.
- If using a pressure cooker/instant pot place ribs back in and pressure cook for 40 minutes. Otherwise place in the oven covered for 2-2.5 hours.
- Remove bones, shred beef and return them to the sauce.
- When ready to eat just reheat over the stove top, add your favorite cooked pasta and fresh Parmesan cheese.