[homemade] shorties

Made some short ribs last night for dinner. I’ve been big on this method of smoking then pressure cooking meats instead of braising. So quick and simple, here’s how I did it:

Dry brined with kosher salt over night. Rub with olive oil (or anything you’d like to use as a binder) and seasoned with a bit more salt and some black pepper

Smoked at 225f for 75mins with oak wood pellets.

Heat the instant pot on the sauté setting with some oil. Sear each side of the ribs to give it a bit of a crust and season the bottom of the pot.

Add chopped onions, carrots, celery and garlic and sauté with a touch of butter until translucent and just beginning to brown. Mix in some tomato paste and cook until it darkens to more of a maroon shade of red.

Deglaze with red wine (maybe 10oz? I don’t measure anything when I cook) and reduce by about a third, won’t take long as the pot should be pretty hot.

Add about 3-4cups of beef stock, a sprig of rosemary, a few bay leaves and bring to a simmer. Place the shorties in the pot.

Seal and pressure cook on high for 45 mins. Natural pressure release.

Remove the shorties and set aside. Using a hand blender, blend everything in the pot together and strain for the sauce. Season accordingly.

Eat them.