Aji Panca Braised Beef Pappardelle Ragù

Directions

1. Pre-heat your oven to 325 F
2. Place a 5 quart casserole or Dutch oven over medium heat. Add in oil and heat until it is almost smoking
3. Season the short ribs generously with salt & pepper and lightly cover in all purpose flour
4. Working in batches, add the short ribs to the hot oil. Cook the short ribs until browned on both sides, then transfer to a large bowl and set aside
5. Meanwhile, place the bay leaf, rosemary, thyme, and parsley in the center of a cheesecloth. Bring the edges together, tie with a kitchen string and set aside (bouquet garni)
6. In the same casserole or dutch oven, add the carrots, onion, and shallot stirring occasionally over medium heat. After about 10 minutes, or until the vegetables have softened, stir in the aji panca sofrito
7. Stir in the ruby port using a wooden spoon, scraping up the browned bits from the bottom of the pan until clean. Add the red wine and simmer until the liquid has reduced by half
8. Add in the garlic, black garlic, oven-roasted tomato puree, beef stock, and bouquet garni
9. Return the browned short ribs to the dish, and bring the liquid to a simmer over medium heat. Cover and cook in the oven until the ribs are very tender, about 3 hours
10. Return browned ribs to the casserole and bring to a simmer over medium-high heat. Cover and bake at 325°F for 3 hours, or pressure cook on High for 1 hour, allowing natural release
11. Remove ribs and set casserole over medium heat (or use Instant Pot’s sauté function). Simmer to thicken sauce. Shred meat, discard bones, garlic, and bouquet garni, skim off excess oil, then return meat to sauce and reduce by half
12. Boil salted water in a large pot. Cook pasta until al dente, drain, and toss with ragu. Garnish with parsley, burrata, and basil