Step 1

English-style short ribs contain a single rib bone; choose ribs that are 4 to 6 inches in length and have at least 1 inch of meat on top of the bone. Use small red potatoes measuring 1 to 2 inches in diameter.

Step 2

Pat short ribs dry with paper towels and sprinkle with ½ teaspoon salt and pepper. Using highest sauté function, heat oil in Instant Pot for 5 minutes (or until just smoking). Brown short ribs on all sides, 6 to 8 minutes; transfer to plate.

Step 3

Add onion and remaining ¼ teaspoon salt to fat left in pot and cook, using highest sauté function, until onion is softened, about 3 minutes. Stir in garlic, tomato paste, and oregano and cook until fragrant, about 30 seconds. Stir in tomatoes and reserved juice and wine, scraping up any browned bits. Nestle short ribs meat side down into pot and add any accumulated juices. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 60 minutes.

Step 4

Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. Transfer short ribs to serving dish, tent with aluminum foil, and let rest while preparing potatoes.

Step 5

Strain braising liquid through fine-mesh strainer into fat separator; transfer solids to now-empty pot. Let braising liquid settle for 5 minutes, then pour 1½ cups defatted liquid and any accumulated juices into pot with solids; discard remaining liquid. Add potatoes. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 4 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Step 6

Using slotted spoon, transfer potatoes to serving dish. Season sauce with salt and pepper to taste. Spoon sauce over short ribs and potatoes and sprinkle with parsley. Serve.