Shortrib Ragu

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

Optional garnish:

• Parmesan cheese

• Fresh basil leaves

Directions

1. Season short ribs on each side with kosher salt.
2. Using the saute mode of an electric pressure cooker (like InstaPot), brown short ribs on at least three sides 4-5 minutes on each side. Be careful not to overcrowd the bottom of the pot, and work in batches as needed. If the beef doesn’t release from the bottom of the pot easily, leave it to cook and check again after one minute.
3. When finished browning the beef, remove the pieces to a plate and set aside.
4. Add onion to the hot pot and saute until translucent and beginning to brown. 6-10 minutes.
5. Add the whole jar of sauce and the cup of water to the pot. Stir to combine.
6. Return browned short ribs to the pot and nestle them into the sauce. Add any water needed to just submerge the beef pieces.
7. 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.