Texga Short Rib Ragu
Ingredients:
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8 lbs Texga short ribs
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16 oz rigatoni noodles
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2 ½ cups beef broth
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1 cup heavy cream
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14 oz Italian diced tomatoes
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2 tbsp tomato paste
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1 ½ cups Italian blend cheese
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½ cup ricotta cheese
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1 onion, diced
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1 ½ cups mushrooms, sliced
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2 cloves garlic, minced
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2 tsp Italian seasoning
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2 tsp salt
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1 tbsp mixed dried herbs
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2 tbsp Texga garlicky seasoning
Directions:
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Season short ribs with dried herbs and garlicky seasoning. Sear in a skillet 1 minute per side.
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Transfer to an Instant Pot with 1 cup beef broth. Cook on high pressure 50 minutes, then allow 15-minute natural release.
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Meanwhile, sauté onions, mushrooms, and garlic in a large skillet over medium-high heat until tender.
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Add remaining beef broth and heavy cream; simmer 3 minutes. Stir in diced tomatoes, tomato paste, and seasonings.
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Shred cooked short ribs and add them to the sauce.
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Serve over rigatoni and top with Italian blend and ricotta cheese.
***This is an Insta Pot recipe featuring short ribs; However, you could easily use a crockpot with browned teXga ground beef or even a roast!
Ground Beef Stuffed Peppers:
Ingredients:
- 1 pound teXga ground beef
- ¾ cup rice-uncooked
- 1 small sweet onion
- 1, 8 oz. can rotel
- 1-2 tablespoons taco seasoning
- 1 teaspoon minced garlic
- 1 cup shredded cheddar cheese
- 4 bell peppers
Directions:
- Add teXga ground beef, rice, onion, rotel, garlic and taco seasoning. Stir together until ground beef is fully cooked.--Add shredded cheese.
- Cut top off of bell peppers and remove seeds. Brush the bell peppers with oil. If you are using orange bell peppers during the month of October, carve a face in the pepper for a fun jack'o Lantern
- Stuff bell peppers with ground beef mixture.
- Bake at 375 degrees for 25 minutes.... ENJOY!