BALSAMIC SHORT RIBS RECIPES

Steps:

• On a plate, stir together the flour, 1 tsp. salt and 1/2 tsp. pepper. Turn the ribs in the seasoned flour, shaking off any excess. In a large, heavy pot, over medium-high heat, warm the olive oil. Working in batches, sear the ribs, turning occasionally, until evenly browned, about 10 minutes per batch. Transfer to a plate.
• Add the pancetta to the pot and sauté until mostly crisp, 4 to 5 minutes. Add the onions and sauté until beginning to soften, about 3 minutes. Stir in the garlic and red pepper flakes and sauté until fragrant, about 30 seconds. Add the carrots, tomato paste and sugar and cook, stirring often, until well blended, about 1 minute. Add the wine, bring to a boil and stir to scrape up any browned bits on the pan bottom. Stir in the tomatoes and their juices, the broth and vinegar and bring to a boil.
• Preheat an oven to 350°F (180°C).
• Return the ribs to the pot with the tomato mixture. Add the bay leaves, rosemary and thyme sprigs, and oregano. Cover, transfer to the oven and cook until the ribs are very tender, about 2 hours.
• Skim as much fat as possible from the cooking liquid and discard the bay leaves. Season with salt and pepper and serve. Serves 6 to 8.
• Adapted from Williams-Sonoma <i>One Pot of the Day</i>, by Kate McMillan (Weldon Owen, 2012)

Steps:

• Season short ribs generously with salt and pepper and set aside. Set Instant Pot to Sauté setting. Once hot, add bacon and cook until lightly golden and fat is mostly rendered, 5 minutes. Remove bacon and set aside, leaving bacon fat in pot.
• Working in batches, sear ribs on all sides until caramelized, 4 to 5 minutes per side. Transfer to a plate.
• Add in shallots, carrots, celery, red pepper flakes, and garlic, and cook, stirring occasionally, until vegetables are slightly softened, about 3 minutes. Add in star anise, thyme, and tomato paste and stir until fragrant, 1 minute. 
• Add sherry, bring to a simmer, and use a wooden spoon to deglaze and scrape the caramelized bits off the bottom of the pot, 3 minutes.
• Turn off Sauté function and add in sugar, Worcestershire, vinegar, broth, ribs, and cooked bacon. Season with salt, then lock lid and set to Pressure Cook on High for 45 minutes.
• Let pot naturally release pressure for 15 minutes, then carefully complete depressurization following the manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Discard thyme and star anise.
• Serve ribs with vegetables, mashed potatoes, if desired, and a drizzle of the cooking broth.