INSTRUCTIONS
1. Remove short ribs from refrigerator at least 30 minutes, before cooking. Season generously with salt and black pepper, to taste, and set aside.
2. Select the 'Saute' function on the Instant Pot and add one tablespoon olive oil once hot. Add seasoned short ribs and sear on each side, approximately 2-3 minutes per side, working in batches, if necessary. Transfer seared ribs to a plate and set aside.
3. Add remaining olive oil, onion, and carrots to the pot. Saute, stirring occasionally, until vegetables become golden brown, approximately 4-5 minutes. Add garlic and sautee for another 60 seconds.
4. Pour in beef stock, balsamic vinegar, red wine, and honey. Stir to combine, gently scraping any brown bits off the bottom of the pot with a wooden spoon in the process. Continue cooking for 2-3 minutes before turning the unit off.
5. Return seared short ribs to the pot and add bay leaves and fresh herbs. Add lid and lock into place.
6. Pressure cook on manual high pressure for 45 minutes.
7. When cook time is complete, allow pressure to release naturally for 20 minutes, then manually quick release any remaining pressure, if necessary.
8. Remove the lid and discard the bay leaves and woody stems from the rosemary and thyme. Carefully transfer the short ribs and carrots to a serving platter and cover to keep warm. Set aside.
9. With an immersion blender or whisk, blend the pan sauces until smooth. Taste and adjust seasonings, as desired.
10. Serve short ribs and carrots immediately over a bed of mashed potatoes. Drizzle with some of the sauce and serve immediately.
