Step 1

Mix together the flour, salt, and pepper. Dredge the short ribs in the flour mixture, lightly coating all sides, and set aside. Discard the flour mixture.

Step 2

Turn on the Sauté setting and add the chopped bacon. Cook until fat is rendered out and the bacon is just crisp. Remove bacon to a plate and set aside. Remove the bacon fat (don't throw it out), keeping 2 Tbsp in the pot.

Step 3

Turn the Sauté temperature to the high setting. Brown the short ribs in the pot on all sides. Add more of the bacon fat if needed. Then remove them to a plate and set aside.

Step 4

Add the onions, carrots, celery, and garlic to the pot. Cook, stirring frequently for 1 minute.

Step 5

Add the wine and beef broth and stir, scraping up all of the browned bits from the bottom of the pot (deglaze). I like to use a wooden spoon for this.

Step 6

Add the rosemary, thyme, bay leaf, and reserved bacon to the pot and stir.

Step 7

Add the tomato paste but don't stir. This keeps the liquid from getting too thick.

Step 8

Place the short ribs in the pot, nestling them down into the veggies and broth. They don't need to be covered, just sitting in there.

Step 9

Cancel the Sauté setting and place the lid on the pot, setting the steam release knob to the Sealing position.

Step 10

Press the Pressure Cook/Manual button, or dial. Then press the +/- button or dial to select 40 minutes. High Pressure. It will take a few minutes to come to pressure.

Step 11

When the cook time is finished, let the pot sit undisturbed for 10 minutes (10 minute Natural Release). Then turn the steam release knob to the Venting position to release the remaining pressure/steam.

Step 12

When the pin in the lid drops down, open the lid and carefully remove the short ribs using tongs. Set them on a plate.

Step 13

Carefully skim off the fat from the top of the cooking liquid and remove the bay leaf and rosemary & thyme stems. Discard.

Step 14

Stir the balsamic vinegar into the cooking sauce.

Step 15

Serve the short ribs on a bed of mashed potatoes, mashed cauliflower, or alone, with some of the sauce poured over them.