Pressure-cooker short rib mac and cheese

Trim excess fat and silver skin from the short ribs with a pointed boning knife, taking off as little meat as possible.

Season the short ribs all around with BFF.

Set the pressure cooker to saute (high), add a splotch of oil and brown the short ribs in batches on every side but the bone side, about a minute a side; remove.

Add about a tablespoon of oil and the wedged onions; cook about 3 minutes to pick up the flavour from the bottom.

Add the tomato paste and garlic paste and mix so the tomato paste starts to cook.

Add half a cup of beef broth and scrape up the fond with a spoon as it bubbles.

Turn off the saute. Add the rest of the beef broth, the dark beer, smoked paprika, chipotles in adobo with extra adobo sauce; stir and return the short ribs (they need not be fully covered). Add the soy paste and a little more beer.

Lock the lid, knob on sealing not venting, and cook on high pressure 50 minutes; let the pressure release naturally (about 15 minutes).

Grate the smoked cheddar and gruyere by hand; pre-shredded cheese does not melt the same.

Melt the butter, add the flour and mix smooth; cook about a minute as a dry paste.

Add the whole milk a little at a time, stirring smooth between additions so it does not clump. Season with garlic powder, mustard powder and a pinch of BFF; cook until it thickens and a spoon drawn across takes a second to fill in.

Off the heat, add the cheeses a handful at a time so they do not clump, then the cream cheese in small pieces.

Mix in the cavatappi, boiled a minute and a half less than the package says, and load into a baking vessel.

Melt a little butter on a burner, mix in panko until coated, and spread over the top.

Bake at 350 about 20 minutes, just enough to brown, timed for when the pressure cooker finishes.

Pull the short rib from the bone and pile it on the mac and cheese with a little of the cooking broth.