Step 1

Preheat the Instant Pot to the “Saute” option.

Step 2

Season your short ribs really, really well with salt and pepper. I always use Kosher salt.

Step 3

Place them in one layer in your pot and let them sear. Don’t touch for abut 7-8 minutes.

Step 4

In the mean time, dice up your onions, shallots and carrots.

Step 5

After 7-8 minutes are up, flip the meat to the other side and let it go for another 5 minutes.

Step 6

Once all the meat is nicely browned, remove it on a plate and turn the heat down to medium. Do this in two different parts if necessary ensuring never to over crown the pot.

Step 7

Check your pot, if you have a lot of more oil than about 1 tbsp (accumulated from the meat) then pour it out.

Step 8

Add your onions, shallots, garlic cloves and carrots to the pot and sweat for about 5-7 minutes until aromatic and soft. Toss them in all those glorious pan drippings. Season with salt and pepper.

Step 9

Add in the red wine. Scrub the bottom as you do this. Pick up all those nice bits that have caramelized from the bottom.

Step 10

Nestle the short ribs back in and add in one sprig of rosemary and the parsley sprigs.

Step 11

Seal the Instant pot insuring that the venting switch is set on to the “Sealing” position.  Press the “Stew” option and set the manual time to 35 minutes on high pressure. If you have bone in short ribs you will need to add 20 more minutes to the cooking time.  But the results will still be perfect!

Step 12

Once the timer beeps, allow the Instant pot to go into the “Keep Warm” function for 15 minutes.  Carefully, switch the venting tab to the “Venting”  position and only once all the steam has been released go ahead and carefully remove the lid of the pot.

Step 13

Remove the meat, skim the sauce off with a spoon concentrating on only removing the fat.  Add in the 3 tablespoons of balsamic vinegar, and turn back onto the “Saute” option.  Allow to boil until it has reached a glossy and glaze consistency. (See Note)