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Ingredients
1 Teaspoon vegetable oil
4 Pounds beef short ribs, cut into 2" to 3" pieces
2 Tablespoons plus 1/2 Teaspoon kosher salt
1 Tablespoon fresh ground pepper
2 Cups chicken broth
1 Cup red wine, preferably a fruity blend like a Cote du Rhone
1 Onion, chopped
4 Garlic cloves, peeled & smashed
1 Bay leaf
2 Sprigs fresh thyme or 1 teaspoon dried
1 Tablespoon tomato paste
Instructions
Season and sear the ribs in two batches: Trim all the fat you can from the short ribs, which usually is on the top and the bottom (along the rib). Season the ribs with the 2 tablespoons salt and 1 tablespoon pepper. Heat 1 teaspoon of vegetable oil over medium-high heat in your pressure cooker pot until it is shimmering. Add half the ribs, and sear for 3 minutes per side, or until well browned. (I treat the ribs as if they have four "sides", so this should take about 12 minutes. Make sure one of the "sides" is bone side down - that will help render some of the fat.) Remove the browned ribs to a bowl. Add the second half of the ribs to the pot, and sear for 3 minutes per side. Move the second batch into to the bowl with the rest of the browned ribs. Pour off all but 1 tablespoons of the oil and fat in the cooker.
Saut� the aromatics: Add the onion, garlic, bay and thyme to the pot. Sprinkle with the remaining 1/2 teaspoon salt, then saut� for five minutes or until the onions are softened. Add the chicken stock and wine to the pot, increase the heat to high, and scrape the bottom of the pot to loosen any browned bits from the bottom.
Pressure cook the ribs: Add the ribs and tomato paste to the pot, and stir everything until it is well mixed. Get as many ribs submerged in the liquid as you can, then lock the lid on the pressure cooker. Wait for the pressure cooker to come up to high pressure, and then lower the heat to maintain that pressure and cook for 25 minutes. Remove from the heat; allow the pressure to come down naturally for 10 to 15 minutes, then quick release any pressure left in the pot.
Prepare the sauce: Remove the ribs to a serving platter with a slotted spoon. Pour the sauce into a fat separator, let it rest for ten minutes for the fat to surface, then pour over the ribs and serve.