A grocery store around here sells a cut of meat that they rather deceptively call boneless ribs.  They are actually a rather tasteless cut from the chuck.  Charlie and I both made the mistake of getting them at one time or another. There have been some in the freezer for months and I decided to get rid of them by pressure cooking them in the instant pot with the sauce in the recipe below.  They turned out pretty good but I didn't take a picture of dinner today but here is some of the leftovers.  We had them with rice and a salad.

Short Ribs With Chinese Flavors

• MARK BITTMAN YIELD4 servings TIMEAbout 5 hours

Slow cookers get a bad rap in the world of accomplished chefs, but Mark Bittman loves his. He calls it his "Monster of Braising," and he claims to use it every day. Here is his recipe for braised short ribs with soy sauce, honey, cinnamon, star anise and ginger.

Featured in: Slow And Low Is The Way To Go. 

INGREDIENTS

• 8 short ribs, about 3 pounds

• ½ cup soy sauce

• ¼ cup sugar or honey

• 3 star anise

• 6 scallions, trimmed

• 1 3-inch piece cinnamon

• 5 nickel-size slices of ginger

• 1 teaspoon Sichuan peppercorns

• Salt

• Cooked white rice for serving

• Chopped scallions or fresh cilantro leaves for garnish

PREPARATION

1 Combine all ingredients, except salt, rice and garnish, in slow cooker. Cover and cook until meat is very tender and falling from bone, 5 hours or more on high, 7 hours or more on low. Taste and add salt if necessary.

2 If you like, remove meat, strain liquid and refrigerate meat and liquid separately; skim fat from liquid, and reheat with meat. Serve hot over white rice garnished with scallions or cilantro.