Step 1

Turn Instant pot to Saute setting. Once hot, add one tablespoon of oil. Once hot, add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate.

Step 2

Pat the ribs dry with paper towels, season on all sides with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot. Add ribs and brown on all sides, then remove to a plate.

Step 3

Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bits of flavor. Bring to a boil and cook 2 minutes.

Step 4

Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Return ribs, and veggies to the pot and add sprigs of thyme and rosemary.

Step 5

Secure instant pot lid. Cook on Manual/High Pressure for 45 minutes with a 15 minute natural release.

Step 6

Remove instant pot lid, and carefully remove short ribs to a plate and cover to keep warm.

Step 7

Turn pot to saute and add cornstarch slurry. Cook until sauce has thickened. Serve ribs over mashed potatoes with a spoonful of gravy from the pot.