We seasoned these short ribs with salt and let them air dry in the refrigerator for 3 days. Then we cooked them in the pressure cooker for 45 minutes at high pressure. Finally, we assessed the finished beef. It had the appearance and aroma of nicely browned and then braised meat. But we skipped a step. The broth did not have the rich Maillard flavors we get from using seared meat. It was lighter than we expected. Previously, we had observed that salted and air-dried meat browned more evenly and quickly. This time we were looking at a braise, not chops. So now we begin to explore the new possibilities and variations. I look forward to braising air-dried, deep-fried meat in the pressure cooker. And then air-drying, freezing, deep frying, and slow cooking loin-like cuts to see if we can create something even more delicious.
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