Step 1

For the ribs: Put the flour in a pie pan, add the salt and pepper and mix. Dredge the ribs in the mix and set aside on kitchen paper.

Step 2

Set a 6-quart multi-cooker to the saute setting on high. When hot, add the bacon and cook until crisp, about 5 minutes. Remove the bacon to a plate. Remove 2 tablespoons of the bacon grease and set it aside for the collards.

Step 3

Working in batches of 3 to 4 ribs at a time, brown the short ribs on all sides, using the olive oil if needed. Set aside.

Step 4

Add the carrots, celery and onions to the pot. Add the garlic and tomato paste and mix.

Step 5

Return the ribs and bacon to the pot. Deglaze with the wine, making sure to scrape up the brown bits with a wooden spoon. Add the rosemary, thyme and bay leaf. Cover and cook on high pressure for 40 minutes. Switch the pot to vent and allow the pressure to release, 4 to 10 minutes.

Step 6

For the collards and peppers: While the multi-cooker is venting, start on the collards. Heat the oil and/or the reserved bacon grease in a large skillet and cook the peppers and onions until soft and slightly browned.

Step 7

Meanwhile, remove the stems and ribs from the collards. Add the collards to the pan and season with salt, pepper and red pepper flakes. Saute until tender, 6 to 8 minutes.

Step 8

Remove the ribs from the pot. Strain the sauce through a mesh strainer into a large measuring cup; discard the vegetables in the strainer. Add a splash of red wine vinegar to the sauce and adjust seasoning as needed.

Step 9

To serve, put the collard greens onto a large platter. Add the short ribs and some of the sauce. Garnish with parsley.