Servings: 2 to 3

1.5 pounds boneless beef short ribs, cut English style, brought to room temperature 1.5 pounds boneless beef short ribs, cut English style, brought to room temperature
2 tablespoons tomato paste 2 tablespoons tomato paste
1 tablespoon Italian seasoning (no salt) 1 tablespoon Italian seasoning (no salt)
½ cup chicken stock ½ cup chicken stock
3 tablespoons balsamic vinegar 3 tablespoons balsamic vinegar
1 small red onion, diced 1 small red onion, diced
5 or so garlic cloves, minced 5 or so garlic cloves, minced
1 tablespoon red wine 1 tablespoon red wine
½ teaspoon Aleppo pepper ½ teaspoon Aleppo pepper
1 tablespoon honey 1 tablespoon honey
3 carrots, diced 3 carrots, diced
Salt Salt
Olive oil Olive oil

Add olive oil to pan to high heat. Salt the short ribs and sear a few minutes on both sides. Remove from heat.
Add garlic, carrots, onions, with more salt to pot, cook until pretty soft (5 minutes or so). Add Italian seasoning, Aleppo pepper, honey, and tomato paste, cook two minutes. Add stock, wine, vinegar and stir.
Put meat back in the pot, pressure for 35 minutes, natural pressure release. Take meat out, put pot on sauté. Blend sauce with stick blender, cook until desired thickness. Serve over short ribs.

This worked equally well with cheap sirloin -- if not better. Served with cheese puff pastry.  This worked equally well with cheap sirloin -- if not better. Served with cheese puff pastry.