Instant Pot Beef Short Ribs Braised in Tomato Sauce aka More Meat

Instant Pot Beef Short Ribs Braised in Tomato Sauce

2 slices of bacon, cut into lardons
1 ½ pounds boneless beef short ribs, cut into 3” pieces
½ onion, diced small
3 carrots, diced small
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon salt
½ teaspoon oregano
½ cup red wine
¼ cup water
1 (14.5 ounce) can crushed tomatoes

Set the Instant Pot to “saute.” Add the bacon and cook until just starting to crisp. Add the short ribs in a single layer and sauté for 2 to 3 minutes per side, turning until all sides are browned. Remove the ribs from the pot. Add the onion, carrots and garlic to the pot. Cook for 5 minutes until softened. Return the short ribs to the pot. Stir together the tomato paste, salt, oregano, wine, water and tomatoes; pour over the short ribs. Cover and set to the “meat/stew” function for 45 minutes. Allow the pressure to release naturally, shred the meat with two forks and stir into the sauce. Serve over mashed potatoes or polenta.

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Pulled Pork Taquitos

I needed a vehicle for the Best Ever Queso.

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Chipotle Chicken Pasta

Chipotle Chicken Pasta

1 pound penne pasta
Juice of one lemon
2 tablespoons honey, divided
¼ teaspoon salt
1/8 teaspoon pepper
2 large chicken breasts
2 tablespoons butter, divided
1 tablespoon olive oil
1 yellow bell pepper, chopped
1 red pepper, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 ½ cups frozen peas
2-3 tablespoons adobo sauce (from a can of chipolte in adobo sauce)
2 cups half and half
1 cup grated parmesan cheese
tortilla strips and parsley for garnish

Prepare the pasta per package instructions, drain and set aside.

Whisk together the lemon juice, 1tablespoons of the honey, salt and pepper in a medium bowl. Cut the chicken into bite-sized pieces and add to the marinade. Toss to coat. Heat 1 tablespoon of the butter and the olive oil in a large skillet over medium-high heat. Add the chicken and marinade to the pan, sauté for 3 to 5 minutes, until the chicken is cooked through. Remove the chicken to a plate. Add the remaining tablespoon of butter to the pan, add the bell pepper and onion to the pan and sauté for 2 to 3 minutes. Add the garlic and cook for 30 seconds more, then stir in the peas. Add the adobo and half and half to the pan, bring to a simmer and stir in the parmesan cheese. Stir in the chicken and pasta, toss well to coat. Serve, topped with tortilla strips and minced parsley.

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