Active Time: 40 minutes

Servings: 6

Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds boneless beef short ribs, trimmed
• Salt and pepper
• 2 medium shallots, finely chopped
• 1/2 cup dry red wine
• 5 fresh thyme sprigs
• 1/2 teaspoon crushed red pepper flakes
• 1 jar (24 ounces) marinara sauce
• 1 package (8.8 ounces) uncooked pappardelle pasta or pasta of choice
• 10 ounces Buholzer Brothers® Gouda cheese, shredded (2 1/2 cups)
• Additional shaved Buholzer Brothers® Gouda cheese

Directions

1. Select sauté setting on Instant Pot® and set to high heat. Warm olive oil. Pat short ribs dry with a paper towel; season with salt and pepper. Brown short ribs in oil, in batches, on both sides. Set aside.
2. Cook and stir shallots in oil for 2-3 minutes or until tender. Add wine, stirring to loosen any browned bits from bottom of pot. Cook and stir for 3 minutes longer.
3. Select cancel setting. Add the reserved short ribs, thyme and red pepper flakes. Pour in marinara sauce.
4. Cover and lock lid; ensure vent is closed per manufacturer’s directions. Select manual setting. Increase pressure to high; set time for 30 minutes.
5. Meanwhile, cook pasta according to package directions until al dente; drain. Keep warm.
6. Select cancel setting. Allow pressure to naturally release for 10 minutes when cooking is complete. Quick release any remaining pressure, as directed by manufacturer.
7. Skim fat from sauce. Remove and discard thyme sprigs. Insert forks to ensure meat is tender. Transfer beef to a cutting board; shred meat. Return beef to sauce. Gradually stir in gouda until melted. Season with salt and pepper.
8. Serve ragu over pasta. Garnish with shaved gouda.

© Dairy Farmers of Wisconsin

Buholzer Brothers Gouda

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