Instant Pot Braised Short Ribs

Drench short ribs in red wine within a large bowl, allowing them to soak for 8 hours or overnight.

Remove the ribs from their marinade, reserving that same liquid for later use in another dish. Sprinkle short ribs with salt and pepper, then coat one side of each rib with flour.

Switch the "Saute" mode on your electric pressure cooker and add olive oil, along with butter. Heat the mixture until the butter melts, approximately 2 minutes. Introduce 3 short ribs into the hot oil mixture and cook until one side is browned, roughly 8 minutes. Transfer those browned ribs to a plate and repeat the process with the remaining short ribs, reserving that same butter-oil mixture in the pressure cooker.

Sauté sliced onions, carrots, garlic, and rosemary within the hot butter-oil mixture until those vegetables are softened and starting to brown, roughly 5 minutes. Reintroduce the reserved wine marinade; stir well. Simmer until the wine has reduced by half, approximately 10 minutes.

Return those browned short ribs to the pressure cooker; add chicken stock. Ensure that the total volume does not exceed the maximum fill line and that the bulk of the ribs are submerged. Seal the pressure cooker, then turn the venting knob on top to "Sealed", causing the floating valve to pop up.

Press the "Manual" button; set a timer for 35 minutes. Tap the venting knob with a wooden spoon or spatula, then stand back; turn that same knob to point at "Vent." Remove the lid when pressure is released, roughly 5 minutes.

Transfer those short ribs to a plate and cover them with aluminum foil, reserving the sauce in the pressure cooker.

Switch the Instant Pot to "Saute". Simmer that same sauce until it is slightly reduced, roughly 5 minutes. Stir water and cornstarch together in a bowl until smooth; add it to the sauce in the pot. Cook for 3 minutes. Strain that sauce and serve it over those short ribs.