This deliciously rich ragù can be made up to three days in advance (it actually benefits from a night in the fridge for all the flavors to meld), and makes enough for 2 pounds of pasta (8-10 people). Just making dinner? Make the full batch and freeze half!
2 lbs English style short ribs
1 small onion, chopped
1 carrot, chopped
1 celery, chopped
6 cloves garlic, chopped
1 tbsp double-concentrate tomato paste
1 tsp dried oregano
1 bay leaf
1/2 tsp fennel pollen
28 oz can of Whole Peeled tomatoes
2 cups dry red wine (I like Dolcetto)
extra virgin olive oil
salt & pepper
2 lbs Semolina Artisanal Pasta pasta (I like with Strozzapreti or Rigatoni)
Season the short ribs with salt and pepper and let rest while you heat a tablespoon of olive oil in your Instant Pot (or other multi-cooker) in sauté mode. Brown the short ribs on all sides, then remove from pot and set aside.
Add chopped onion through garlic and season with kosher salt. Sauté until beginning to soften, about 5 minutes.
Add tomato paste and stir to coat the veggies. Cook until the tomato paste begins to darken, about 2 minutes. Add oregano, bay leaf and fennel pollen and cook until fragrant, about a minute.
Squeeze whole tomatoes by hand to break them up and add, with their juices, to the pot, as well as the wine. Stir to combine.
Return the short ribs to the pot and put the lid on with the valve closed. Cook on high for 60 minutes. At the end of an hour, manually release the pressure and remove the lid. Remove the short ribs and shred the meat. Return the meat to the sauce and save the bones for stock.
Switch back to sauté mode and simmer to reduce the sauce until thickened, about 30 minutes. Season to taste.
Meanwhile, cook your pasta in a large pot of heavily salted boiling water until just shy of al dente, about 4 minutes. Combine ragù and pasta in a sauté pan, tossing together with a cupful of pasta water. Cook together, stirring frequently, until the pasta is done cooking and is coated with the sauce, about 2 minutes.
Want to take it to the next level? Try topping with Gremolata, a simple combination of minced parsley, garlic and lemon zest.
*This recipe can easily be modified to cook slowly in the oven. Follow all the same directions, but use a large enamel cast iron pot and cook in a 350 degree oven for 3-4 hours, until the short ribs are tender.