If you've watched the attached video, then you know that this wasn't so much a recipe as it was an experiment, but in case you're interested in duplicating something similar for yourself the details of what I did are included below:

Prep Time: 10 minutes

Cooking Time: 70 minutes

Yields: Varies - you get out what you put in

There's something bizarrely predictable that happens when you're a married couple and you start having children - you start shopping at Costco and buying things in quantities that entire platoons of hungry soldiers would struggle to consume in their entirety.

So what do you do?

Enter the vacuum sealer.

The vacuum sealer is a solution to the most egregious of first world problems - eyes bigger than stomach syndrome. But that being said, nearly everyone has had the experience of being unable to cram anything else in the freezer because of a backlog of items that were unceremoniously shoved into a dark corner of the icebox months (or years?!) before.

Recently, I stumbled across some cuts of meat that I had totally forgotten about and decided that their time had finally come. So I whipped out the instant pot and got ready to improvise my way through dinner.

The results were not only edible, but downright delicious. Try it for yourself and see:

Ingredients:

- 3-4 pasture raised beef short ribs (the meatier the better)

- Coarse kosher salt

- Freshly ground black pepper

- 1/2 large, white onion

- 4-5 cloves lightly crushed garlic

- 1 cup red wine

- 1 cup bone broth

- Juice from 1/2 a lemon

- 2 tbsp avocado oil

Instructions:

Step 1: Season all sides of the short ribs with kosher salt and pepper

Step 2: Heat your skilled over medium high heat. Once the pan is hot, introduce the avocado oil and spread the oil over the surface of the skillet.

Step 3: Sear all sides of the short ribs. It's important that the skillet be ripping hot (just shy of the oil's smoke point) before searing, otherwise a crust will not form. You'll get to know your equipment and the smoke point of your oil over time, but you can tell when the oil starts to look shimmering and just the slightest whisps of smoke start to become visible from the pan. Introducing a tiny droplet of water (just one!) to the pan at this point should yield a satisfying and immediate sizzle.

Step 4: Place the seared short ribs into the instant pot.

Step 5: Using the leftover oil and any remaining rendered fat from the short ribs, add onions and garlic to the skillet and sweat them out until you can just start to smell the aroma. Add a little more oil if necessary.

Step 6: Put the sweated garlic and onions in the instant pot and add the wine, lemon and bone broth to the mix

Step 7: Set the instant pot for 1 hour

Step 8: Pray

Step 9: Pre-heat oven to broil with about 20 minutes left on the timer (depending on how fast your oven heats)

Step 10: Remove the ribs from the instant pot after 1 hour and place on a baking sheet and into your oven

Step 11: Remove the ribs from the oven after about 5-10 minutes or after a crust starts to form on the outside (don't leave them in too long or they'll get really dry)

Step 12: Eat them plain or dress with a keto friendly BBQ sauce. For the kids - we just lightly glazed them with some honey and they were a huge hit!