Beef Ragu with Warm Spices

MAKES: 4 CUPS*

PRESSURE LEVEL: HIGH

RELEASE: NATURAL

TOTAL TIME: ABOUT 1½ MINUTES

TIME UNDER PRESSURE: 25 MINUTES

*ENOUGH FOR 1 POUND OF PASTA

WHY THIS RECIPE WORKS For a new spin on classic ragu, we started by swapping in well-marbled beef short ribs for the pork. Leaving the meat on the bones for cooking meant minimal prep, and the bones helped to naturally thicken the sauce and added meaty depth. We browned them well before bringing the pot up to pressure to maximize the meaty flavor. Once the meat was done, the bones could be pulled out with tongs. For a flavor profile that fit this wintry, comfort-food sauce, we added cinnamon and cloves. To prevent a greasy sauce, make sure to trim as much fat as possible from the ribs before browning them. Serve over egg noodles. See the Test Kitchen Tip and Troubleshooting that follows the recipe.

INGREDIENTS

1½

pounds bone-in English-style beef short ribs, trimmed

 

Salt and pepper

1

tablespoon vegetable oil

1

onion, chopped fine

¼

teaspoon ground cinnamon

 

Pinch ground cloves

½

cup red wine

1

(28-ounce) can crushed tomatoes

2

tablespoons minced fresh parsley

1. BUILD FLAVOR: Pat ribs dry with paper towels and season with salt and pepper. Heat oil in pressure-cooker pot over medium-high heat until just smoking. Brown ribs well on all sides, 8 to 10 minutes; transfer to plate.

2. Pour off all but 1 teaspoon fat left in pot, add onion, and cook over medium heat until softened, about 5 minutes. Stir in cinnamon and cloves and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and simmer until nearly evaporated, about 2 minutes. Stir in tomatoes. Nestle browned ribs with any accumulated juices into sauce.

3. HIGH PRESSURE FOR 25 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 25 minutes, adjusting heat as needed to maintain high pressure.

4. NATURALLY RELEASE PRESSURE: Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.

5. BEFORE SERVING: Transfer ribs to plate, let cool slightly, then shred meat into bite-size pieces, discarding fat and bones. Using large spoon, skim excess fat from surface of sauce. Return shredded meat to sauce, bring to simmer over medium-high heat, and cook until slightly thickened, about 5 minutes. Stir in parsley and season with salt and pepper to taste. Serve.