Step 1

In a small bowl, combine the smoked paprika, sea salt, garlic powder, fresh ground black paper, and mustard powder. Sprinkle over the short ribs. Allow them to sit at room temperature for 1 hour or refrigerate overnight.

Step 2

Place the trivet in the bottom of the Instant Pot. Add the broth and red wine.

Step 3

Arrange the beef ribs on top of the trivet. Lock the lid in place and select high pressure. Cook for 45 minutes, and allow the pressure to release naturally.

Step 4

Carefully remove the ribs from the pot.

Step 5

Select high sauté and bring the liquid to a boil. Stir in xanthan gum and cook until the sauce thickens about 5 minutes.