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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Short Rib Ragu
...in your mind.
Short Rib Ragu

Short Rib Ragu

Ingredients

  • 3-4 pounds short ribs, bone in
  • Avocado oil, or any neutral oil
  • kosher salt and black pepper
  • 1 small yellow onion, diced fine
  • 2 medium carrots, diced fine
  • 2 big cloves garlic, minced
  • 3 tablespoons tomato paste
  • 2 tbsp flour
  • 1/2 tablespoon smoked paprika
  • 1 cup beef stock
  • 1 cup red wine, something big like a cabernet would be perfect
  • 2 tablespoons soy sauce
  • 3 or 4 thyme sprigs
  • 1/4 cup fresh chopped parsley

Directions

  1. Trim ribs of excess fat, a little is fine a lot is not
  2. Oil lightly, then season liberally with salt and pepper
  3. Use the browning setting and brown ribs on all sides – you’ll probably need to do this in a couple batches so you don’t over crowd. So do that and then set them aside
  4. To about a tablespoon or so of the remaining grease in the pot, add the onion and carrot and cook until just beginning to soften, about 3-5 minutes
  5. Add garlic and cook about a minute, then stir in the tomato paste – cook about a minute
  6. Sprinkle with flour, stir well to mix in, then add the paprika and mix well
  7. Pour in the beef broth and wine - bring to a simmer for 5 minutes
  8. Add the soy, then return the short ribs to the cooker with their juices, top with thyme
  9. Put on the lid, and set it to high pressure for 45 minutes
  10. When done, let the pressure release naturally
  11. Turn the cooker to simmer, remove the beef, shred it, return to the pot and let simmer 5 to 10 minute or until just slightly thickened
  12. Serve on pasta, topped with some parmesan cheese and a little parsley
  13. Boom
Short Rib Ragu

Short Rib Ragu

Ingredients

  • 3-4 pounds short ribs, bone in
  • Avocado oil, or any neutral oil
  • kosher salt and black pepper
  • 1 small yellow onion, diced fine
  • 2 medium carrots, diced fine
  • 2 big cloves garlic, minced
  • 3 tablespoons tomato paste
  • 2 tbsp flour
  • 1/2 tablespoon smoked paprika
  • 1 cup beef stock
  • 1 cup red wine, something big like a cabernet would be perfect
  • 2 tablespoons soy sauce
  • 3 or 4 thyme sprigs
  • 1/4 cup fresh chopped parsley

Directions

  1. Trim ribs of excess fat, a little is fine a lot is not
  2. Oil lightly, then season liberally with salt and pepper
  3. Use the browning setting and brown ribs on all sides – you’ll probably need to do this in a couple batches so you don’t over crowd. So do that and then set them aside
  4. To about a tablespoon or so of the remaining grease in the pot, add the onion and carrot and cook until just beginning to soften, about 3-5 minutes
  5. Add garlic and cook about a minute, then stir in the tomato paste – cook about a minute
  6. Sprinkle with flour, stir well to mix in, then add the paprika and mix well
  7. Pour in the beef broth and wine - bring to a simmer for 5 minutes
  8. Add the soy, then return the short ribs to the cooker with their juices, top with thyme
  9. Put on the lid, and set it to high pressure for 45 minutes
  10. When done, let the pressure release naturally
  11. Turn the cooker to simmer, remove the beef, shred it, return to the pot and let simmer 5 to 10 minute or until just slightly thickened
  12. Serve on pasta, topped with some parmesan cheese and a little parsley
  13. Boom