BRAISED SHORT RIBS WITH PAPPARDELLE

• 2 1/2 to 3 pounds boneless short ribs or 4 to 5 pounds bone-in short ribs
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup all-purpose flour
• 1/2 cup extra-virgin olive oil
• 2 large sweet onions, such as Vidalia, finely chopped
• 2 garlic cloves, minced
• 8 fresh sage leaves, thinly sliced
• 2 cups full-bodied red wine, such as Chianti, Zinfandel, or Barolo
• 2 tablespoons tomato paste
• 1 cup chicken stock (page 19) or store-bought chicken broth
• 1 cup beef stock (page 20) or store-bought beef broth
• 1 pound pappardelle pasta

INSTRUCTIONS:

1. Sprinkle the beef with the salt and pepper, turning the pieces so that they are seasoned evenly. Put the flour in a shallow dish and dredge the beef in the flour, shaking off any excess.
2. Heat the oil in the pressure cooker over medium-high heat. Add the beef a few pieces at a time and brown on all sides, transferring them to a plate when done.
3. Add the onions, garlic, and sage to the pot and sauté until the onions begin to soften, about 3 minutes.
4. Return the beef to the pot and stir in the wine, tomato paste, and stocks.
5. Lock the lid in place and cook at high pressure for 25 minutes.
6. Meanwhile, bring 8 quarts of salted water to a boil for the pasta. When the beef is almost done, cook the pappardelle for 8 to 10 minutes, until al dente. Drain the pasta and arrange it on a serving platter.
7. Quick release the pressure of the cooker and remove the lid, being careful to tilt the pot away from you to avoid the escaping steam.
8. Remove the short ribs to a cutting board and cover with aluminum foil to keep warm.
9. Remove any excess fat from the sauce, bring the sauce to a boil, and boil gently to reduce the sauce until it thickens slightly, 5 to 8 minutes.
10. Serve the short ribs over the pappardelle and spoon the sauce over the meat.