This is My Favorite Meal of All Time

Ingredients

• 2 pounds Bone-In Beef Short Ribs (well‑marbled, cut into individual ribs)
• 2 tablespoons Kosher Salt (generous coating for dry brine)
• 2 tablespoons Avocado Oil (high smoke point for searing)
• 1 piece Yellow Onion (diced)
• 2 pieces Carrots (peeled and diced)
• 2 pieces Celery Stalks (diced)
• 2 tablespoons Tomato Paste (heaping)
• 1 tablespoon Dijon Mustard (heaping, smooth)
• 1 teaspoon Better Than Bouillon Beef Base (high‑sodium concentrate; use sparingly)
• 2 cups Red Wine (Cabernet or Merlot; optional – can replace with beef stock)
• 1.5 cups Beef Stock (unsalted, low‑sodium if possible)
• 1 head Whole Head of Garlic (skin left on; added whole)
• 2 pieces Bay Leaves (dried)
• 2 sprigs Fresh Rosemary (stems removed)
• 2 sprigs Fresh Thyme (stems removed)
• 1 tablespoon Soy Sauce (adds umami; can use tamari for gluten‑free)
• 2 tablespoons Cornstarch (heaping, for slurry)
• 0.5 cup Cold Water (for slurry)
• 2 pounds Russet Potatoes (peeled and cubed for mashed potatoes)
• 4 tablespoons Unsalted Butter (softened)
• 0.5 cup Whole Milk (warmed)
• 2 tablespoons Fresh Chives (chopped for garnish)

Instructions

1. Dry Brine the Short Ribs

   Pat the short ribs dry, then coat all sides generously with kosher salt. Place them on a rack in a shallow pan and refrigerate uncovered for about two hours (or overnight for deeper flavor).

   Time: PT2H5M

2. Bring Ribs to Room Temperature

   Remove the ribs from the fridge and let them sit at room temperature for 5 minutes before searing.

   Time: PT5M

3. Sear the Short Ribs

   Heat the large skillet over high heat and add 2 Tbsp avocado oil. Working in batches, place 4 ribs at a time in the pan, pressing down to ensure full contact. Sear each side for 2–3 minutes until deep golden‑brown.

   Time: PT15M

4. Drain Excess Fat

   Transfer the seared ribs to a plate. Pour off most of the rendered fat, leaving about 1 Tbsp in the skillet to sauté the vegetables.

   Time: PT5M

5. Sauté Mirepoix

   Add the diced onion, carrots, and celery to the skillet. Cook, stirring occasionally, until the vegetables start to brown and soften, about 7 minutes.

   Time: PT7M

6. Add Flavor Bases

   Stir in 2 heaping Tbsp tomato paste, 1 heaping Tbsp Dijon mustard, and 1 tsp Better Than Bouillon beef base. Cook for another 5 minutes, allowing the paste to darken slightly.

   Time: PT5M

7. Deglaze the Pan

   Pour in 2 cups red wine (or an equal amount of beef stock if avoiding alcohol). Scrape the browned bits from the bottom, then bring to a gentle simmer for 5 minutes.

   Time: PT5M

8. Transfer to Pressure Cooker

   Place the seared short ribs into the pressure cooker. Spoon in the sautéed vegetables and pour the deglazed liquid over the meat.

   Time: PT5M

9. Add Aromatics and Remaining Liquid

   Add a whole head of garlic (skin on), 2 bay leaves, 2 sprigs rosemary, 2 sprigs thyme, 1.5 cups unsalted beef stock, and 1 Tbsp soy sauce. Season with a pinch of salt and pepper.

   Time: PT5M

10. Pressure Cook

    Seal the pressure cooker and set to high pressure for 50 minutes. Once finished, allow a natural pressure release for about 10 minutes before opening.

    Time: PT50M

11. Remove Ribs and Strain Sauce

    Using tongs, lift the short ribs out and set aside on a warm plate. Strain the cooking liquid through a fine mesh strainer into a saucepan, discarding solids.

    Time: PT5M

12. Reduce the Pan Sauce

    Bring the strained liquid to a boil, then reduce to a simmer for 5 minutes to concentrate flavors.

    Time: PT5M

13. Make a Slurry and Thicken Sauce

    In a small bowl combine 0.5 cup cold water with 2 heaping Tbsp cornstarch. Whisk the slurry into the simmering sauce and continue cooking for 2–3 minutes until the sauce coats the back of a spoon.

    Time: PT5M

14. Finish the Sauce

    Stir in an additional teaspoon of soy sauce for extra umami, then taste and adjust salt and pepper as needed.

    Time: PT2M

15. Prepare Mashed Potatoes

    While the sauce thickens, place the cubed potatoes in a pot of cold salted water. Bring to a boil and cook until fork‑tender, about 15 minutes. Drain, return to pot, mash with butter and warm milk, then season with salt and pepper.

    Time: PT20M

16. Plate and Garnish

    Spoon a generous mound of mashed potatoes onto each plate, place two short ribs on top, drizzle with the thickened pan sauce, and sprinkle with chopped fresh chives.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

45 g

Carbohydrates

30 g

Fat

45 g

Fiber

4 g

Ingredient Substitutions

• Instead of Bone-In Beef Short Ribs: Boneless short ribs, Beef chuck roast, cut into pieces
• Instead of Kosher Salt: Sea salt
• Instead of Avocado Oil: Canola oil, Vegetable oil
• Instead of Yellow Onion: White onion, Shallots
• Instead of Carrots: Parsnips
• Instead of Celery Stalks: Fennel stalks
• Instead of Tomato Paste: Crushed tomatoes, reduced
• Instead of Dijon Mustard: Whole grain mustard
• Instead of Better Than Bouillon Beef Base: Beef stock concentrate, Miso paste
• Instead of Red Wine: Additional beef stock
• Instead of Beef Stock: Chicken stock, Vegetable stock
• Instead of Whole Head of Garlic: Peeled garlic cloves
• Instead of Bay Leaves: Dried thyme
• Instead of Fresh Rosemary: Dried rosemary
• Instead of Fresh Thyme: Dried thyme
• Instead of Soy Sauce: Tamari
• Instead of Cornstarch: All‑purpose flour (less thick)
• Instead of Cold Water: Low‑sodium broth
• Instead of Russet Potatoes: Yukon Gold potatoes
• Instead of Unsalted Butter: Margarine
• Instead of Whole Milk: Heavy cream, Plant‑based milk
• Instead of Fresh Chives: Fresh parsley

Equipment Needed

• Large Skillet
• Pressure Cooker
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cups
• Fine Mesh Strainer
• Small Bowl
• Potato Masher
• Mixing Bowl
• Tongs
• Ladle or Large Spoon

Critical Steps — Do Not Skip

• Seasoning the short ribs with kosher salt and allowing time for dry brine.
• Searing the ribs to develop a deep brown crust.
• Pressure cooking for exactly 50 minutes at high pressure.
• Creating a cornstarch slurry to achieve the proper sauce thickness.

Chef Tips from the Video

• Pat the ribs dry before salting; excess moisture hinders a good sear.
• Add a splash of room‑temperature oil after searing to lower the pan temperature before sautéing vegetables.
• Tie the rosemary and thyme together with kitchen twine for easy removal.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze the ribs and sauce separately in freezer‑safe bags for up to 3 months.

Room temperature: Do not store at room temperature; cool to refrigeration within 2 hours.

Make-Ahead Tips

• Season the short ribs with salt a day ahead for deeper flavor.
• The braised ribs and sauce freeze well; reheat gently on the stovetop.
• Mashed potatoes can be made ahead and reheated with a splash of milk.

Frequently Asked Questions