Instant Pot Beef Short Ribs

Season ribs generously with salt and pepper. I browned mine in a large skillet in the hot oil, because my instant pot wasn't really big enough to brown both rib sections at once.

Brown bacon in instant pot until crisp, stirring frequently. Add onion and saute until tender. Add garlic and cook another minute.

Add red wine to deglaze the pot, scraping any browned bits off the bottom. Stir in the beef broth and tomato paste. Next place the ribs and their juices in the pot.

Lock lid into place. Cook on high pressure for 40 minutes. At the end of the cooking time, allow at least 10 minutes natural pressure release. If ribs aren't tender enough, cook at high pressure until the meat is fall-off-the-bone tender. I will have to try this again sometime, as I couldn't figure out the pressure adjustment on my pot, and our meat wasn't quite as tender as I'd have liked. Supper was already running late as it was, though, and I didn't have the patience to give it another round of cooking, haha!

We used the broth over mashed potatoes. If desired, you can thicken it into a gravy. Either way, the flavor combination with the mashed potatoes is great!