Instant Pot Beef Short Ribs pressure cooked in a flavorful red wine broth are incredibly tender and delicious. The rich flavor of the braising liquid shines through when it is turned into a wonderful gravy. Serve them over creamy mashed potatoes for a decadent meal.
Turn Instant pot to Sauté setting. Once hot, add the oil.
Pat the ribs dry with paper towels, season on all sides with salt and pepper and coat on all sides with flour and shake off any excess.
Add half of the ribs in a single and brown on all sides, taking care not to turn each rib until it is nicely browned on the bottom. When done, transfer to a plate and repeat with the second half.
Add the onion and carrots. Stir well to coat and then only stir to prevent burning. Cook for about 5 minutes to soften and absorb flavors.
Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bits of flavor. Bring to a boil and cook 2 minutes.
Add the beef broth and tomato paste. Stir well to combine. Return ribs to the Instant Pot, along with any juices that were released, along with the sprigs of thyme and rosemary and bay leaves.
Secure instant pot lid. Cook on High Pressure for 45 minutes with a 15-minute natural release period before opening the lid.
Transfer the short ribs to a plate and cover them with foil to keep them warm.
Turn the setting to sauté. Remove a ladle amount of the broth and place it in a small bowl. Add the cornstarch and stir the mixture until it dissolves and creates a slurry. Add the slurry to the contents in the Instant Pot and cook, while stirring frequently, until the gravy has thickened.
Serve the short ribs over mashed potatoes with additional gravy.
Nutritional information considers one square beef short rib with gravy per serving.