Turn on your Instant Pot and press the “Sauté” button.
Season all sides of your short ribs with sea salt and ground black pepper.
Add the oil to the “Hot” pan and arrange the short ribs in a single layer making sure not to crowd them together.
Sear the short ribs for 7 to 8 minutes, until they no longer stick to the pan. Flip them over and sear the opposite side. Continue searing until all sides are golden brown.
Remove the short ribs and place them in a large bowl or platter. Repeat the steps with the second batch of ribs.
Once all of the ribs are browned, add the onions to the pan. Stir and cook until onions start to soften, about 3 minutes. Add the carrots and garlic, stir and cook for about a minute.
Add the wine, stock, rosemary, and thyme.
Add the short ribs back to the pan and press them into the liquid. Press the “Cancel” button and secure the lid. Make sure the venting knob is in the “Sealing” position.
Press the “Manual” button and adjust the time to 45 using the + and – buttons.
When the timer beeps, allow the pressure to release naturally and remove the lid.
Remove the rosemary and thyme, and serve over Creamy Parmesan Polenta, Mashed Potatoes, or Simple Cauliflower Mash.
If you prefer the standard Beef Short Rib preparation; follow all of the above steps using a large Dutch oven. You still need to sear the meat, and sautéing the onion is still a good idea. Bake in the oven at 325 degrees for 3 hours, or until the ribs are tender and falling off the bone.
I cut medium sized carrots into 4 large chunks so they would not turn to mush while cooking, and they came out perfect.
If your ribs are not cooked to your liking, reseal the pressure cooker and cook for 5 to 10 minutes more.
Try to find short ribs that are about the same thickness so they cook evenly.
For 1.5 pounds instead of 3.25 pounds, I would drop the time to 35 minutes.
If you have more than 3.25 pounds of short ribs, add additional time but realize that they will not be cooked in the liquid...they won't fit.