Fall-Off-The-Bone Short Ribs

STOVETOP AND OVEN METHOD

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1. If planning to slow cook in the oven rather than on the stovetop, preheat to 275°F. Warm the tallow in a Dutch oven over medium heat.
2. Season the short ribs on all sides with salt and pepper. Working in batches as needed, sear the short ribs on all sides until browned, about 1-2 minutes per side.
3. Once seared, remove the short ribs from the pan and set aside. Add the garlic, vegetables, and dates if making the Korean version. Sauté for 5 minutes until the vegetables are softened and fragrant.
4. Deglaze the pot with the wine, then add the crushed tomatoes and broth. For the Korean version: Deglaze with mirin and pour the soy sauce and water into the pot. Bring the pot to a boil.
5. Add meat back into the pot, cover, reduce heat to low, and simmer for 3 ½-4 hours on the stovetop. Or place the covered pot into the oven for the same amount of time. When done, the meat should fall off of the bone easily with a fork and the internal temperature should be at least 205°F. Skim off about half the fat that has collected on the surface. Finish with a tablespoon of butter or a splash of heavy cream for a richer-tasting sauce if desired. Serve warm.

INSTANT POT METHOD

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1. Press the Sauté button and allow the Instant Pot to preheat until the display reads “hot.”
2. Add the tallow to the inner pot to warm. Season the meat on all sides with salt and pepper.
3. Add the short ribs to the inner pot, working in batches as needed. Do not overcrowd the pot, otherwise they will steam rather than sear and not form a crust. Sear the short ribs for 1-2 minutes on each side until browned.
4. Remove the short ribs from the pot. Place the garlic, vegetables, and dates if making the Korean version. Sauté for 4-5 minutes until the vegetables are softened and fragrant.
5. Press the Cancel button and deglaze the pot with the wine, scraping any browned bits from the bottom, then add the crushed tomatoes and broth. For the Korean version: Deglaze with mirin and pour the soy sauce and water into the pot.
6. Place meat back into the Instant Pot. Cover with lid and click into place. Press the Pressure Cook button, adjust the pressure to High Pressure, and set the timer to 60 minutes. When done, allow a full, natural release.
7. Once the pressure pin drops, open the Instant Pot. The meat should be fall-off-the-bone tender and have an internal temperature of at least 205°F. Stir in a tablespoon of butter or splash of heavy cream for a richer-tasting sauce if desired. Serve warm.