Ingredients:

• 2 lbs. boneless beef short ribs or Chuck Roast

• 3 Tbsp. vegetable oil
• 1 onion, diced
• 2 cloves garlic, crushed
• 2 carrots, diced
• 2 cups red wine, preferably Cabernet Sauvignon
• 28 oz. crushed tomatoes
• 2 Tbsp. tomato paste
• 1 Tbsp. dried oregano
• 2 Tbsp. kosher salt, divided
• 2 Tbsp. black pepper, divided
• ? cup beef stock
• 2 bay leaves
• 1 lb. pappardelle pasta

Optional Toppings:

• Grated Parmesan
• Fresh basil

Preparation:

1. The short rib pieces should already be in strips, but if using Chuck Roast cut into 1-2 inch strips. Season with 1 Tbsp. of salt and 1 Tbsp. of pepper.

2. Place a heavy based pot or dutch oven over medium-high heat. Add 1 Tbsp. of the oil and place beef in the pot to brown. You may need to do this in two batches to avoid overcrowding. Remove beef from pot.

3. Add remaining oil to pot and turn heat to medium. Add onions, garlic and carrots. Cook until softened, about 5 minutes.

4. Add half the wine to the vegetable mix, and use a spoon to dislodge all the crusty brown bits from the bottom of the pan. Add the remaining wine, crushed tomatoes, tomato paste, oregano, salt, pepper, stock and bay leaves to the pot. Stir and add the browned beef. Turn heat to medium-low so that there is an active simmer. Cover and cook for 2 hours, stirring occasionally.

5. Use tongs to remove beef pieces from liquid, and shred finely using two forks.

6. Return shredded beef to the pot and stir into the sauce. Add additional salt if desired.

7. Replace lid and cook for 15 more minutes over low heat to allow the beef to mingle with the sauce.

8. Serve on cooked pasta and top with grated Parmesan and fresh basil.

Pressure Cooker/Instant Pot:

1. Follow step 1. Add 1 Tbsp. of the oil to Instant Pot and program to “Saut?”. Place beef in the pot to brown. You may need to do this in two batches to avoid overcrowding. Remove beef from pot.

2. Add remaining oil to pot. Add onions, garlic and carrots and saut?, stirring occasionally until softened, about 5 minutes.

3. Add half the wine to the vegetable mix, and use a spoon to dislodge all the crusty brown bits from the bottom of the pan. Add the remaining wine, crushed tomatoes, tomato paste, oregano, salt, pepper, stock and bay leaves to the pot. Stir and add the browned beef.

4. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 45 minutes on pressure cooker timer.

5. When finished, use quick release feature to release pressure and carefully remove lid.

6. Use tongs to remove beef from liquid and shred using two forks.

7. Transfer sauce to stove top and add shredded beef. Bring to a simmer and cook for 15 more minutes over low heat to allow the beef to mingle with the sauce.

8. Serve on cooked pasta and top with grated Parmesan and fresh basil.

Source: www.beeflovingtexans.com

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