A hearty dish that's comforting on a chilly evening with a nice, rich glaze, perfect for serving atop garlic mashed potatoes.
Cut short ribs into 2 inch cubes, trimming any excess fat.
Add onion and garlic cloves to an Instant Pot or dutch oven.
Add beef to pot and sprinkle with the Tasty Meat Sprinkle. Add the vinegar, beef stock and balsamic jam.
If using an Instant Pot, cook on the meat stew setting for 35 minutes and release the steam.
If using a dutch oven, cover and braise 3-4 hours until beef is tender and can be pulled apart with two forks.
Pull out the short ribs and and strain out the solids, pouring the liquid back over the short ribs. Let them cool in the liquid overnight. The next day skim off the top layer of fat.
To Serve: In a saute pan reheat the short ribs with the braising liquid and reduce until the liquid becomes a sticky glaze and coats the short ribs, and the short ribs are heated through. Serve over mashed potatoes or celery root puree.