Step 1

Season beef with salt and pepper all over.

Step 2

Set instant pot to "sauté" and add olive oil. Brown beef in two batches until crispy-browned, about 3 minutes on either side (meat doesn't need to be cooked through yet). Remove to a plate and set aside.

Step 3

Place onion, carrots, celery and garlic in instant pot. Sauté until softened, about 5 minutes. Stir in tomato paste until vegetabels are coated.

Step 4

Pour red wine into instant pot, scraping any browned bits off the bottom of the pot. Simmer for a few minutes, until wine has reduced.

Step 5

Switch off instant pot. Stir tomatoes and beef broth into pot. Add meat back in, making sure it is mostly submerged in liquid. Add bay leaves and thyme.

Step 6

Close lid, setting the valve to the "seasaling" position. Choose "stew" setting (pressure cook for 35 minutes). Naturally release pressure for 10 minutes before releasing any remaining pressure manually.

Step 7

Open lid and remove all of the beef to a plate. If you didn't trim the fat off your short ribs before cooking, skim as much oil off the top of the sauce as you like (I remove about 1 cup with the ladle that came with my instant pot - it's quick and easy).

Step 8

Set the instant pot to sauté to simmer and reduce the sauce. In the meantime, remove all bones, skin tissue and rendered fatty parts from the beef. Shred the meat.

Step 9

Once the sauce has reduced and is nice and thick (this takes about 10-15 minutes), return shredded beef to sauce and stir well.

Step 10

Add pappardelle to the pot, tossing as the sauce simmers. Toss for 1-2 minutes, until pasta is covered in shiny sauce. Serve immediately with chopped parsley and grated pecorino cheese.