Pat dry short ribs with paper towels and seasoning liberally with salt & pepper on all sides

In a cast iron skillet, heat oil on medium high heat until hot

Sear ribs on all sides until brown, about 3 minutes per side 

Remove ribs and turn heat to medium 

Sauté onions & carrots until fragrant, about 2 minutes 

Season to taste with salt, pepper, all spice

Add tomato paste & garlic and stir until combined 

Deglaze pan with beef broth and scrape all the brown bits off the bottom of the skillet

Turn off heat and transfer short ribs to instant pot

Pour braising liquid over the ribs and add bay leaves, fresh thyme and more beef broth, tomato sauce, salt and pepper 

Give everything a good stir until well combined 

Cook on high pressure for 60 minutes, natural release 

Once pressure is released, remove short ribs from liquid, bone should easily slide away from meat and the meat should be falling apart and very tender 

Discard bones and shred meat 

Separate the fat from the liquid

Use an immersion blender to smooth out the sauce if desired

 Combine 1 cup of sauce with 1 cup of tomato sauce and allow it to simmer

To the liquid add Agour Ossau Iraty 12 Month cheese, butter heavy cream & Worcestershire sauce 

Mix well and allow it to simmer until thickened

Once thickened, add shredded short rib meat to the sauce 

Cook Frankies 457 Organic Rigatoni Pasta according to package instructions 

Combine pasta & meat sauce in the instant pot 

Serve hot with Agour Ossau Iraty 12 Month cheese to taste