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Export 17 ingredients for grocery delivery
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
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