Beef Ragu

Beef Ragu with Warm Spices Pressure Cooker

Beef Ragu With Warm Spices Pressure Cooker

Ingredients

Pressure Level: HIGH

Release: NATURAL

Time: 25 minutes

• *Enough For 1 Pound Of Pasta
• 1½ pounds bone-in English-style beef short ribs, trimmed
• salt and pepper
• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• ¼ teaspoon ground cinnamon
• pinch ground cloves
• ½ cup red wine
• 1 (28-ounce) can crushed tomatoes
• 2 tablespoons minced fresh parsley

Method

1. Pat ribs dry with paper towels and season with salt and pepper
2. Heat oil in pressure-cooker pot over medium-high heat until just smoking
3. Brown ribs well on all sides, 8 to 10 minutes; transfer to plate
4. Pour off all but 1 teaspoon fat left in pot, add onion, and cook over medium heat until softened, about 5 minutestir in cinnamon and cloves and cook until fragrant, about 30 secondStir in wine, scraping up any browned bits, and simmer until nearly evaporated, about 2 minutestir in tomatoeNestle browned ribs with any accumulated juices into sauce

HIGH PRESSURE FOR 25 minutes:

1. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
2. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 25 minutes, adjusting heat as needed to maintain high pressure

NATURALLY RELEASE PRESSURE:

1. Remove pot from heat and allow pressure to release naturally for 15 minutes
2. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you
3. Before Serving:
4. Transfer ribs to plate, let cool slightly, then shred meat into bite-size pieces, discarding fat and bones
5. Using large spoon, skim excess fat from surface of sauce
6. Return shredded meat to sauce, bring to simmer over medium-high heat, and cook until slightly thickened, about 5 minutes
7. Stir in parsley and season with salt and pepper to taste
8. Serve