Step 1

Wash and pat dry 2 pounds boneless short ribs and season them with salt and pepper.

Step 2

Set Instant Pot to “Sauté” on high heat by pressing “sauté” button twice and add 3 tbsp vegetable oil.

Step 3

Brown the meat in 2 batches for about 4-5 minutes on each side. Then remove from the pot.

Step 4

Add 1 sliced onion and sauté for about 8-10 minutes.

Step 5

Add 3 cloves crashed garlic and stir in 1 tbsp tomato paste. Cook for 2 more minutes.

Step 6

Add 2 cups red wine and let it reduce in half for about 10 minutes.

Step 7

Add 1 cup beef broth and 2 cups carrots.

Step 8

Add browned meat, 1 spring thyme, and 1 spring rosemary.

Step 9

Cover with a lid and cook on “Stew” high pressure for 40 minutes. Make sure that the venting knob is turned to “Sealing”!

Step 10

When it is done, let it naturally release the pressure for 15-20 minutes. Then switch the knob to venting position and release the steam. Make sure the steam is fully released and the valve is completely down before opening the pot!

Step 11

Remove the meat and the carrots. Cover with foil and let it rest.

Step 12

Take the pot with liquid and strain it through a fine-mesh strainer in to another mixing bowl or a smaller pot.

Step 13

Then take that separated braised liquid and pour it back in the Instant Pot.

Step 14

Set Instant Pot again to Sauté on high heat by pressing “sauté” button twice. Bring the liquid to boil and cook it for about 10 minutes to reduce and thicken up.

Step 15

Pour the red wine sauce over the meat and serve.

Step 16

If you like this recipe but don’t have an Instant Pot, you also can make them in Dutch Oven.

Step 17

All the steps will be pretty much the same. Just instead of Instant Pot, you will brown the meat and cook the onion in a Dutch Oven.

Step 18

The only difference is when you are done with cooking onions, reducing red wine, adding beef broth and the meat into the pot, cover the Dutch Oven with the lid and bring it to boil.

Step 19

Then transfer the pot to a preheated oven and cook it for about 2 ½ hours at 300°F.

Step 20

When the meat is done, do all the same steps to make the red wine gravy.