Instant Pot Short Ribs

In a large bowl, generously douse the short ribs with red wine. Allow to marinate in the refrigerator for at least 8 hours, or preferably overnight.

Remove the ribs from the wine marinade, reserving the marinade for later use. Season the short ribs generously with salt and pepper. Lightly coat one side of each rib with flour.

Engage the 'Sauté' function on your Instant Pot. Introduce olive oil and butter, stirring until the butter is fully melted (approx. 2 minutes). Carefully add 3 short ribs to the hot butter-oil mixture, browning each side to perfection (approx. 8 minutes per batch). Transfer the browned short ribs to a separate plate. Repeat this process with the remaining ribs, ensuring the butter-oil mixture remains in the pot.

Introduce the chopped onion, carrots, garlic, and rosemary to the hot butter-oil mixture. Scrape any browned bits from the bottom of the pot, stirring until the onion softens and begins to brown (approx. 5 minutes). Add the reserved wine marinade, stirring well. Allow the wine to simmer until it reduces by half (approx. 10 minutes).

Return the short ribs to the pot, nestling them within the aromatic vegetable base. Pour in the chicken stock, ensuring the total volume remains below the maximum fill line, and that the majority of the ribs are submerged. Secure the pressure cooker lid, and turn the venting knob to the 'Sealed' position, allowing the floating valve to pop up.

Press the 'Manual' button, setting the timer for 35 minutes. Once completed, carefully release the pressure by tapping the venting knob with a wooden spoon or spatula, directing it to the 'Vent' position. Allow all pressure to release before removing the lid (approx. 5 minutes).

Gently transfer the ribs to a plate, covering them loosely with aluminum foil to retain warmth. Reserve the luscious sauce within the pot.

Re-engage the 'Sauté' function on the Instant Pot. Simmer the sauce until it slightly reduces, intensifying its flavors (approx. 5 minutes). In a separate bowl, whisk together water and cornstarch until smooth. Gradually add this slurry to the simmering sauce, cooking until thickened (approx. 3 minutes). Strain the sauce for a velvety smooth finish, and serve generously over the tender short ribs.