Baked French Toast
Short Rib Ragu
| By : |
| Servings |
4 Servings
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Ingredients
- 2 lb Short Ribs 1 kg
- 2 tbsp olive oil
- 1 white onion minced
- 1 celery stalk minced
- Leaves from 1 sprig oregano or 1 tsp dried oregano
- 1 bay leaf
- Leaves from 1 sprig rosemary or 1 tsp. dried rosemary
- 2 cloves garlic grated, granulated, or finely minced
- 14 oz canned chopped peeled tomatoes 400 g
- ¾ cup red wine 200 ml
- Salt and pepper
- 4 cups dry pasta 400 g
Ingredients
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Instructions
- Trim the short ribs to remove any large chunks of fat and membrane. Cut into pieces with 1 bone each.
- Place the inner pot inside the Instant Pot®. Press Saute, level More (+) for 20 Minutes. Wait for pot to preheat. When ready, add the oil and short ribs. Sear on all sides until golden brown. Season with salt and pepper.
- Remove meat and set aside. Add the onion, celery, and herbs, and mix continuously for 5-8 Minutes or until translucent and sweet-smelling. Use the onion to scrape up any browned bits of meat in the bottom of the pot. This adds a lot of flavor!
- Add the garlic and mix continuously for 1 Minute.
- Add the wine and tomatoes and bring to a boil. Press Cancel.
- Return the meat to the Instant; Pot® inner pot and mix.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 1 Hour.
- Once the time is up, press Cancel and release the pressure by turning the steam release handle.
- Open the lid and remove the pieces of meat and the bones (it is likely that much of the meat has fallen off the bones). Press Saute, level More (+) for 20 Minutes to reduce liquid. Meanwhile, shred the meat. Discard the bones.
- Mix the meat with the liquid and taste. Check for salt and adjust accordingly.
- Serve with the pasta cooked in plenty of water with salt.
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