Shortrib Ragu
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Directions
Item No.
251819
Item No.
321624
Ingredients
- 3 tablespoons cooking oil
- 1 teaspoon kosher salt
- 2 pounds beef short ribs or rib steaks
- 1 onion, diced
- 1 jar Stonewall Kitchen Roasted Garlic and Basil Tomato Sauce
- 1 cup water
- 1 package Montebello Egg Pappardelle Pasta
Directions
- Season short ribs on each side with kosher salt.
- Using the saute mode of an electric pressure cooker (like InstaPot), brown short ribs on at least three sides. Be careful not to overcrowd the bottom of the pot, and work in batches as needed.
- When finished browning the beef, remove the pieces to a plate and set aside.
- Add onion to the hot pot and saute until translucent and beginning to brown. 6-10 minutes.
- Add the whole jar of sauce and the cup of water and stir to combine.
- Return browned short ribs to the pot and nestle them into the sauce. Add any water needed to just submerge the beef pieces.
- Switch the pressure cooker to manual pressure and set it to cook for 35 minutes at high pressure. Allow the pressure to release naturally for at least 10 minutes before using the quick release valve.
- While the pressure cooker releases it’s pressure, cook the pasta to the package directions.
- Using tongs, carefully remove the beef pieces to a sheet pan or large casserole dish and use two forks to remove the juicy, tender beef from the bones and roughly shred it. Discard the bones and return the shredded beef to the sauce and stir to combine.
- Taste and add salt to your liking.
- Serve the hearty, beefy sauce on the luxurious, wide pasta noodles.
- Garnish with freshly shaved grated parmesan and fresh basil leaves.
