A recipe has no soul. You as the cook must bring soul to the recipe.
And yes I altered the recipe somewhat, but the most notable one was to add that secret “J” seasoning…as I’ve said many times before I like to make my own spice blends and the latest new addition, jerk seasoning to spring on all sorts of grilled things, meat, and veggies, but in this case, I gently sprinkled some over the short ribs before sautéing and since I really cut back on the amount of cayenne in the spice blend not too hot, but all the other hers and spices flavors, just wonderful, not at all overwhelming or spicy.
Back to lazy day cooking and instead of browning all the ribs (too many) in the instant pot insert, just too much so I pulled out a large skillet to do the job in two batches and of course because of all of the meaty juices and bits in the pan, I went ahead and did the other veggies in that pan as well, deglazed the pan with a bit of the red wine and added it all into the Instant Pot over and around the ribs already in the pot…
Sauté the ribs on all sides and remove to the Instant Pot insert or if you only have a few, brown in the pot set on Sauté.
1-8 ounces small mushrooms, cleaned but left whole
* sprinkle optional jerk seasoning for the ribs
1 pod of concentrated beef stock
6-8 ounces frozen pearl onions
or 6 ounces cooked tortellini to serve with finished ribs
As I mentioned I had a lot of ribs, so I used a large sauté pan to brown them, then add to the instant pot insert and briefly sauté carrots, garlic, onions, mushrooms, in the skillet, in batches if necessary. Add all to the Instant Pot. Add seasonings, wine, stock pod, and potatoes if using.
Set pot to low pressure for 45, minutes after 5 or so minutes releases pressure and thicken with cornstarch (2 Tablespoons stirred into 1 tablespoon or so water).
We enjoyed the ribs with tortellini and some new to me “wonder beans” good old fashioned southern style. I never got to posting over at the cooking club for the “J” theme, but it was delicious.