Beef short rib paired with cauliflower mash makes the perfect keto meal. It’s so tender and succulent cooked in our Instant Pot. Of course, we’d be eating it, keto or not, but without keto, we couldn’t call it a diet. Still a lifestyle, though.

Homemade Italian beef is easy with the magic of an Instant Pot. The secret—as it’s always been—is to use tongs to dip the sandwich in the cooking juices before serving.

Chateaubriand is a method of preparing a center-cut roast of tenderloin. The goal is to add flavor and texture without screwing up the goodness.

You’ve never tasted a roast like this. Made in the Instant Pot, the beef came out tender and succulent. We crafted gravy from the juices.

Smoked brisket sous vide is splendid. Delicate. Fragrant. Juicy. Flavorful. It delivers everything that you could ask of a brisket.

Because short ribs taste divine and elicit warm recollections, we developed a recipe for beef short ribs braised in red wine using an Instant Pot.

We found ourselves with two things: an opened bottle of red wine and an eye of round beef roast. So, we prepared up a vat of beef burgundy. 

We cooked this beef filet sous vide and served it with sautéed mushrooms and roasted asparagus. It blew our minds. It was mind blowing.

Cooked properly, beef cheeks become so tender and saturated with flavor. The braising liquid makes a perfect sauce. Ours was made in an Instant Pot.

We thought that we had a handle on Earth’s most appetizing meats. That changed. We ate Wagyu Rib Cap from Lobel’s. It’s otherworldly.

Making a tender, succulent brisket takes practice and skill.  Do it right—oh man, that’s divine dining.