You will need:
- 1 tbs oil
- 4 beef short ribs (about 400gm each)
- ½ cup red wine
- 1 tbs olive oil
- 1 onions, finely chopped
- 4 garlic cloves, coarsely chopped
- 2 carrot, chopped
- 2 celery stalk, chopped
- 2 tbs tomato paste
- ½ cups beef stock
- 400g tin tomatoes
- 2 rosemary sprigs
- 2 fresh bay leaf
- 400g fettucine
- Season with sea salt and freshly cracked pepper
- Serve with grated parmesan cheese and fresh parsley leaves
Let's make it:
Step 1:
Press BROWN, adjust time to 10 mins. Press START/STOP. Preheat.
Step 2:
Add oil. Preheat. Brown ribs for about 5 mins. Set aside. Add onions, and sauté for 3 mins, garlic, carrot and celery and sauté for 2 mins.
Step 3:
Add tomato paste, stock, tomatoes and herbs.
Step 4:
Secure the lid, ensure the steam release valve is in the seal (closed) position, press MEAT adjust time to 1 hour and press START/STOP.
Step 5:
Once cooking process has finished, allow a natural pressure release time of 1 minute. Remove ribs onto a board.
Step 6:
Press SAUTÉ and START/STOP, stir for about 2 mins as sauce thickens slightly.
Step 7:
Carefully shred all meat off bones and place into a bowl. Pour thicken sauce over the top of the rib meat and combine.
Step 8:
Clean the inner pot and return with 2L water.
Step 9:
Add fettuccine and season with salt.
Step 10:
Place glass lid on and press SIMMER, adjust time to 15 mins.
Step 11:
When fettuccine is al dente, press START/STOP.
Step 12:
Drain fettuccine and mix through rib ragu sauce.
Step 13:
Serve with grated parmesan cheese and fresh parsley leaves.
