Wash and pat dry 2 pounds boneless short ribs and season them with salt and pepper.

Brown the meat in 2 batches for about 4-5 minutes on each side. Then remove from the pot.

Add 1 sliced onion and sauté for about 8-10 minutes.

Add 3 cloves crashed garlic and stir in 1 tbsp tomato paste. Cook for 2 more minutes.

Add 2 cups red wine and let it reduce in half for about 10 minutes.

Add 1 cup beef broth and 2 cups carrots.

Add browned meat, 1 spring thyme, and 1 spring rosemary.

Cover with a lid and cook on “Stew” high pressure for 40 minutes. Make sure that the venting knob is turned to “Sealing”!

When it is done, let it naturally release the pressure for 15-20 minutes. Then switch the knob to venting position and release the steam. Make sure the steam is fully released and the valve is completely down before opening the pot!

Remove the meat and the carrots. Cover with foil and let it rest.

Take the pot with liquid and strain it through a fine-mesh strainer in to another mixing bowl or a smaller pot.

Then take that separated braised liquid and pour it back in the Instant Pot.

Set Instant Pot again to Sauté on high heat by pressing “sauté” button twice. Bring the liquid to boil and cook it for about 10 minutes to reduce and thicken up.

Pour the red wine sauce over the meat and serve.

All the steps will be pretty much the same. Just instead of Instant Pot, you will brown the meat and cook the onion in a Dutch Oven.

The only difference is when you are done with cooking onions, reducing red wine, adding beef broth and the meat into the pot, cover the Dutch Oven with the lid and bring it to boil.

Then transfer the pot to a preheated oven and cook it for about 2 ½ hours at 300°F.

When the meat is done, do all the same steps to make the red wine gravy.