Directions

1. You have 4 options- pressure cooker, slow cooker, stovetop or oven!
   
   

   Preheat oven to 180°c/350°f if necessary. 
   If you have a slow/pressure cooker with a sear function, use that. If not you'll need a large dutch oven or saucepan. 

2. Season the ribs with salt & pepper. Set aside for 20-30 minutes to optimally season the meat. 

3. Heat a saucepan oven over high heat until very hot. Add oil to pan and sear ribs on all sides until golden brown. Ensure a nice crust is formed for the best flavoured stew.
   You may need to sear in batches if the ribs dont all fit. 

4. Transfer ribs to a plate when nicely browned. Reduce pan to medium-high heat.  Add onion, carrots, garlic with seasoning, then cook, stirring occasionally, until translucent, about 2-3 minutes.

5. Add tomato paste and red wine. Cook for 1-2 minutes to cook off alcohol before adding can of tomatoes, soy,cornflour, beef stock and herbs.
   
   

6. Pressure cooker/ instapot: cook on high for 50 minutes

7. Slow cooker: cook on low for 4-5 hours or until meat is falling apart.

8. Stove: Simmer with lid on for 2-3 hours then uncovered for 30 minutes until meat is falling apart.

9. Oven: Cover with lid, then transfer to preheated oven and cook until tender and falling off the bone, about 2-3 hours.

Prepare Pasta

1. Seriously, try homemade! It's easier than you think!

2. In a large pot of salted water, cook pasta for 2-5 minutes (or as per instructions) until al dente.

Bring it all together

1. Gently transfer ribs to a bowl, removing bones. Using two forks, shred the beef. 

2. Strain the braising liquid into a medium saucepan with cornflour/starch mixture. Gently simmer until sauce thickens and becomes silky. 

3. Combine with beef and sauce. Spoon over cooked pasta.

4. Serve with parsley, and freshly grated parmesan.