Beef Ragu with Warm Spices (PCP)

• 1 1/2 pounds bone-in English-style beef short ribs, trimmed [I used boneless]
• Salt and pepper
• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• 1/4 teaspoon ground cinnamon
• Pinch ground cloves
• 1/2 cup red wine
• 1 (28-ounce) can crushed tomatoes
• 2 tablespoons minced fresh parsley

Mise en place.

Browning the short ribs.

Softening the onion.

Deglaze with wine.

Throw everything in and cook under pressure for 25 minutes.  Naturally release pressure.

The first time I made braised short ribs with warm spices ages ago, I thought they were amazing.  I dunno if it's less so since I got use to it or what.  Still it's pretty amazing that something that usually takes lingering all afternoon done in about 1/2 hour.