ROASTED SHORT RIBS RECIPES

Steps:

• Prepare and grease a casserole or baking pan (large enough to hold ribs and sauce).
• Season prime rib bones (baby back pork ribs if using) with seasoning salt, pepper and garlic powder.
• Place the ribs in the casserole dish, and bake uncovered in a 350 degree oven for about 45-50 minutes; drain any fat.
• In a bowl mix together the garlic, ketchup vineger, both sugars, chili powder, cayenne pepper and mustard powder; mix well to combine.
• Add in chopped onions; mix well.
• Pour the sauce over ribs, and mix with your hands to coat the ribs.
• Bake uncovered for about 1 - 1-1/2 hours or until the beef (or pork) ribs are tender (baste occasionally, and season sauce salt and pepper if desired).
• Delicious!

Steps:

• Season the sort ribs with salt and pepper.
• Add olive oil and butter to the Instant Pot. Using the display panel select the SAUTE function.
• When oil gets hot and butter melts, brown the meat on both sides, 6 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
• Add carrot, shallot and garlic to the pot and saute until shallots begin to brown, 2-3 minutes.
• Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Put the meat back into to the pot, turning once to coat. Top with thyme sprigs.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 45 minutes.
• When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
• Carefully remove the meat from the pot to a serving plate and cover loosely with foil.
• Using a wide spoon or a fat separator, skim off most of the fat in the remaining liquid and discard.
• Turn the pot off by selecting CANCEL, then select SAUTE. Mix in balsamic vinegar and cook and stir until sauce is reduced by half, about 10 minutes. Discard thyme sprigs.
• Serve beef drizzled with sauce.