1 tablespoon cooking oil
2 ½ pounds bone-in short ribs
Kosher salt
Freshly ground black pepper
1 large onion, sliced
6 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
2 bay leaves
½ cup dry red wine
½ cup chicken or beef broth
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
2 tablespoons soy sauce
2 tablespoons cornstarch mixed with 3 tablespoons water
Heat the oil in the Instant Pot using the sauté function.
Generously season the short ribs with salt and pepper. Brown them in the Instant Pot (you'll have to cook in 2 or 3 batches) for about 4 minutes per batch. Remove the browned ribs to a plate.
Add the onions to the pot and cook, stirring frequently, until softened, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds more.
Add the carrots, celery and bay leaves and cook, stirring, for 2 more minutes.
Add the wine and cook, stirring and scraping up any browned bits from the bottom of the pot, until the liquid is reduced by half, about 5 minutes.
Add the broth, vinegar, sugar and soy sauce. Return the browned ribs to the pot along with any accumulated juices. Turn the Instant Pot off.
Close the lid and turn the valve to the sealing position. Select high pressure, and set the timer for 45 minutes.
When the cooking time is up, let the pressure release naturally for about 15 minutes, and then quick release any remaining pressure.
Remove the short ribs from the pot and turn on the sauté function. When the liquid is at a boil, add the cornstarch-and-water-mixture. Cook, stirring, until the sauce thickens, 3 to 5 minutes.
Return the short ribs to the pot and submerge them in the sauce. Serve hot.
