Pork Shoulder, or Beef Short Rib Ragu

qr
Pork Shoulder, or Beef Short Rib Ragu
J
Jane

Prep time:
00:20
2 Ratings
5

An Italian ragu with a richness that tastes like it bubbled for hours in the pot

Ingredients

  • 2 tbsp olive oil
  • 3 lbs bone in pork shoulder or pork butt, or 3lbs beef short ribs
  • 4 oz pancetta, or 4 thick slices bacon, diced
  • 1 cup (1 small) red onion, diced
  • 1 cup (2 medium) carrots, diced
  • 1 cup (2) celery ribs, diced
  • 1 tbsp (6 cloves) garlic, minced
  • 1 Tuscan blend
  • 1 tsp salt
  • 1 cup (8 fl oz) red wine
  • 1/4 cup tomato paste
  • 28 oz can whole peeled or chopped tomatoes
  • to serve: quick cook polenta, 2 tbsp olive oil, 1 cup parmesan cheese

Instructions

  1. Slow Cook: 1) Heat the oil in a skillet; brown pork or beef for up to 6 minutes, turning three times to sear on each side (you may need to do ribs in two batches depending on how many you have, don't overcrowd the skillet). 2) Once browned transfer to cooker. 3) Add bacon to the skillet and sauté for 30 seconds. 4) Add onion, carrot, celery and soften with the bacon for 2 further minutes 5) Stir in the garlic, sprinkle in the Tuscan blend, salt, and wine to deglaze the skillet and scrape the bits from the bottom 6) stir in the tomato paste and tomatoes; transfer to the cooker and add to the pork / short ribs 7) Cover and cook on LOW: 9-10 hours or HIGH: 4 hours. 8) Remove the cooker lid and transfer the meat only to a large plate. 9) Pull the meat from the bone(s). 10) Ladle 1/3 to 1/2 of the meat sauce into a blender and blend to smooth sauce 11) Return sauce to the cooker; stir in the meat and serve over cheesy polenta *cook the polenta according to package instructions, stir in the olive oil and parmesan cheese
  2. Pressure Cook: 1) Heat the oil on hottest sauté function; brown pork / beef for up to 6 minutes, turning three times to sear on each side (you may need to do ribs in two batches depending on how many you have, don't overcrowd the cooker insert). 2) Once browned transfer to a plate and set aside. 3) Adjust the sauté function to medium / normal setting 4) Add bacon to the cooker and sauté for 30 seconds. 5) Add onion, carrot, celery and soften with the bacon for 2 further minutes 6) Stir in the garlic, sprinkle in the Tuscan blend, salt, and wine to deglaze the cooker and scrape the bits from the bottom (this prevents burning) 7) stir in the tomato paste and tomatoes 8) return the pork / short ribs to the cooker and stir 9) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 90 minutes. 10) Allow to Natural Pressure Release (this takes approximately 20 minutes and allows the meat to relax, it will fall from the bone). 11) Remove the cooker lid and transfer the meat only to a large plate. 12) Pull the meat from the bone(s). 13) Ladle 1/3 to 1/2 of the meat sauce into a blender and blend to smooth sauce 14) Return sauce to the cooker; stir in the meat and serve over cheesy polenta *cook the polenta according to package instructions, stir in the olive oil and parmesan cheese

Tips

Pairing suggestion: A robust Chianti or look for something with the Sangiovese grape. For a refreshing mocktail try a red grape juice and fresh lemonade cooler, ratio 1:1.

Substitutions: the polenta for Rigatoni, the little grooves catch some of that delicious sauce

Elevate for a Dinner Party - add a zesty garlic Gremolata:
1 large clove garlic, minced
1 1/2 tbsp lemon zest
1/4 cup parsley, finely chopped

combine all the ingredients in a small bowl to serve over the ragu

Freezer friendly: Transfer sauce to airtight containers or freezer bags. Squeeze out any excess air, seal and label. Freeze for up to 3 months.