Step 1

Pat dry short ribs with paper towels and seasoning liberally with salt & pepper on all sides

Step 2

In a cast iron skillet, heat oil on medium high heat until hot

Step 3

Sear ribs on all sides until brown, about 3 minutes per side

Step 4

Remove ribs and turn heat to medium

Step 5

Sauté onions & carrots until fragrant, about 2 minutes

Step 6

Season to taste with salt, pepper, all spice

Step 7

Add tomato paste & garlic and stir until combined

Step 8

Deglaze pan with beef broth and scrape all the brown bits off the bottom of the skillet

Step 9

Turn off heat and transfer short ribs to instant pot

Step 10

Pour braising liquid over the ribs and add bay leaves, fresh thyme and more beef broth, tomato sauce, salt and pepper

Step 11

Give everything a good stir until well combined

Step 12

Cook on high pressure for 60 minutes, natural release

Step 13

Once pressure is released, remove short ribs from liquid, bone should easily slide away from meat and the meat should be falling apart and very tender

Step 14

Discard bones and shred meat

Step 15

Separate the fat from the liquid

Step 16

Use an immersion blender to smooth out the sauce if desired

Step 17

Combine 1 cup of sauce with 1 cup of tomato sauce and allow it to simmer

Step 18

To the liquid add Agour Ossau Iraty 12 Month cheese, butter heavy cream & Worcestershire sauce

Step 19

Mix well and allow it to simmer until thickened

Step 20

Once thickened, add shredded short rib meat to the sauce

Step 21

Cook Frankies 457 Organic Rigatoni Pasta according to package instructions

Step 22

Combine pasta & meat sauce in the instant pot

Step 23

Serve hot with Agour Ossau Iraty 12 Month cheese to taste