Step 1

Season your short ribs on all sides with salt.

Step 2

Turn your Instant Pot on and press SAUTE. Press again until it reads 'More', which is its highest setting. Add the oil to the pot.

Step 3

Working in batches so you don't crowd the pot, brown the short ribs on all sides. Take your time with this and allow each side to get nice and caramelized. The two batches should take anywhere from 15-20 minutes total.

Step 4

With all the short ribs back in the pot, add the wine, beer, or any alcohol you're using. Then add the broth. Close the lid and set the vent to SEALING.

Step 5

Press PRESSURE COOK and then the + button to get to 45 minutes. That's it. Just wait until the machine beeps, indicating that it's done. Now don't do anything ~ wait a further 15 minutes for the pressure to release naturally.

Step 6

Switch the pressure value to VENTING and allow the pressure to release. When the lid has unlocked you can open the machine. Be careful, there will be hot steam.

Step 7

Remove the ribs from the pan. You can serve them whole, or shredded.

Step 8

Remove the liquid from the pot to a gravy separator. Carefully remove the fat from the top. (You can also refrigerate the liquid overnight and simply lift off the solidified fat the next day.) Put the liquid back in the Instant Pot and press SAUTE then the + button to 'More'. Mix a slurry of cornstach with a little of the liquid and whisk or stir into the pot. Stir often while the mixture comes to a boil and thickens. If it's not thick enough for you, make another slurry and repeat.

Step 9

Season your sauce to taste with salt and pepper, Worcestershire sauce, or a little balsamic or sherry vinegar.

Step 10

Serve your short ribs over mashed potatoes, polenta, or pasta. Keep it low carb with quinoa, or mashed cauliflower.