Yesterday was the big day and things turned out really, really well. The shortribs were delicious, everyone liked them a lot. With the red win in the dish, the overall flavor was very similar to a beef burgenuion, but the wine was a Zinfandel. The gravy/sauce that you end up with is rich and flavorful with bits of tomato, baby carrots, and chunks of olive which my Dad greedily picked out.

Here is the main setup for the cooking which includes, carrot, celery, onion, tomatoes, red wine, garlic, and seasoning along with the shortribs.



Close up of the beef:



Step one was to sear off the meat which had been heavily salted and peppered:



After you make it through the ribs, cook the vegetables (garlic and seasoning thrown in for the last minute):



All of the searing was done with the brown feature on my pressure cooker, which browns better than the lousy 30 year old stove in my apartment. It really gets nice and hot.

Next step was to add in the wine and water and bring to a boil:



Then I crammed in the shortribs, which barely fit:



At this point I put on the lid and prayed to any gods that I thought might be listening.

After it was finished I put everything in a 9x13 to let it cool, then put the lid on and put it in the fridge. The next day I got it out and was able to take off a really nice amount of fat, really a lot of fat.

I added in the olives and baby carrots and put it in the oven for 30-35 minutes at 350 to get everything heated up and the carrots cooked a bit. Forgot to take pictures at this point.

After everything was nice and hot I pulled the 9x13 out of the oven, removed the meat and dumped the sauce and veggies into my dutch oven on the stove top. Brought it all to a boil and used a beurre manie' to thicken it.

Here is the final product on the plate:





I think I will be cooking shortribs again in the future. They have really great flavor and are worth the extra effort. Next time I will even be able to tell the butcher how to properly cut them.

Nice job, Brandon!

Thanks.