Step 1

Turn a 6 quart instant pot on sauté and use the adjust button to turn it on high. Add 1 tablespoon of the olive oil. Pat short ribs dry with a paper towel. Season all sides with salt and pepper. Working in batches to avoid overcrowding add short ribs to the instant pot. Sear all sides of the short ribs until browned and no longer sticking to the surface of the instant pot (about 10 minutes total). Remove short ribs to a plate.

Step 2

Add the remaining olive oil, carrots, onions, and mushrooms. Cook for about 5 minutes, stirring occasionally, until somewhat softened.

Step 3

Add garlic and cook 1 minute, stirring frequently, until fragrant.

Step 4

Add tomato paste and cook 1-2 minutes, until somewhat darkened, stirring frequently.

Step 5

Pour in half of the wine and scrape up any browned bits on the bottom of the instant pot.

Step 6

Pour in remaining wine, beef stock, and add thyme and rosemary springs. Bring to a boil.

Step 7

Add short ribs back to the instant pot. Make sure they are covered in as much liquid as possible.

Step 8

Using the manual setting, turn the instant pot on high for 40 minutes. Secure lid and turn vent to sealing.

Step 9

When the beef is done cooking, the instant pot will automatically switch to warming. Let the beef sit for 15 minutes on warming before quick releasing the valve.*

Step 10

Gently remove ribs from instant pot. Add salt and pepper to the liquid in the pot as desired. Serve  ribs with a generous drizzle of the liquid and veggies from the instant pot. Garnish with fresh parsley and ground black pepper. Pair with mashed potatoes and cranberry sauce for a delicious holiday dinner!