Ingredients
- 4 lbs bone-in beef short ribs, about 6 to 8 pieces
- 4 tbsp This Little Goat Spicy Chili Crunch, plus more for garnish
- Medium yellow onion, medium diced
- 2 tbsp tomato paste
- 1 cup beef broth
- ¼ cup red wine
- 1 tbsp neutral oil (ex. Canola, avocado, corn)
- 1 lb Pappardelle pasta, al dente
- 8 oz ball of burrata
- 1 24-oz can of San Marzano whole tomatoes
- 3 tbsp heavy cream (optional)
Directions
- Season short ribs with salt on all sides.
- Set Instant Pot Duo to saute on high, if using a heavy bottomed pot heat over high.
- Once the pot is hot add oil and have heat remain on high, add short ribs in batches and brown all sides, careful not to overcrowd.
- Remove fat from pan, discard once cooled, and add onion and Spicy Chili Crunch. Once onions have softened combine with tomato paste.
- After tomato paste cooks for a few minutes and starts to stick to bottom add red wine to deglaze. Let wine reduce by half.
- Add back ribs, broth, and San Marzano tomatoes.
- If using Instant Pot Duo set Slow Cook function for 6 hours on medium. If using pot allow for liquids to come to a simmer before reducing heat to medium-low, placing lid on and allowing to cook for 6 hours.
- When meat is tender and pulls off the bone easily, remove from sauce.
- Let sauce reduce by a ¼ of the way or until desired consistency as you remove all meat and discard of any fat and all bones.
- Once sauce is reduced, mix in heavy cream with spoon and place meat of ribs back in reduced sauce.
- Toss cooked pappardelle pasta in sauce and served with cheese of your choice and extra chili oil.
