×1
45 min
Cook Time
1 hour
Total Time
At this size, one batch should fit a standard 6-8 qt Instant Pot without searing/cooking in rounds.
Season short ribs generously with salt and pepper.
Working in batches if needed, sear ribs on all sides in a hot, oiled pan or use the Instant Pot on sauté until deeply browned, about 3-4 minutes per side. Set aside.
In the same pot, sauté onion, carrot, and celery until softened. Add tomato paste and cook 1-2 minutes.
Deglaze with red wine, scraping up browned bits, and let reduce slightly.
Return ribs to the pot. Add beef stock, thyme, and bay leaves. Liquid should come partway up the ribs, not fully submerge them.
Pressure cook on high for 45 minutes, then let pressure release naturally for 15 minutes.
Remove ribs and skim excess fat from the braising liquid. Reduce the sauce on sauté mode if it is thin.
Discard bay leaves and thyme stems. Return ribs to the sauce to reheat gently before serving, or reheat later on low heat without boiling.