Cook at 350 for 2 hours then reduce heat to 325 and cook for an additional 30 to 45 minutes. Prepare ribs with salt and pepper then dredge in flour and set aside.
Put on the lid and place into the oven.
Pioneer woman instant pot short ribs. Cook and stir until tender 8 9 minutes. Select saute setting on a 6 qt. Brown short ribs in oil about 1 1 2 or 2 minutes per side.
With tongs set short ribs back into the pot submerging as much as possible in the sauce. Sprinkle ribs with salt and pepper. Add ribs to the liquid.
These korean bbq style short ribs are the perfect crowdpleaser to make with your instant pot recipe. Working in batches brown ribs on all sides. Taste and add more salt if needed.
Electric pressure cooker and adjust for medium heat. On high heat add olive oil to a pan and cook ribs on both sides. Put the flour in a pie pan add the salt and pepper and mix.
Transfer to a plate and keep warm. Pour off excess oil be careful throw garlic and onions into pot. Dissolve the cornstarch in the water and add it to the liquid broth in the instant pot.
Cover pot and place into the oven. Stir to cook for a minute or two then add tomatoes tomato sauce wine salt red pepper flakes and thyme. Cook ribs for 45 seconds on each side then remove them and set aside.
Remove to a plate. Ribs should be fork tender and falling off the bone. They should be almost completely submerged.
Add onions to cooker. Step 1 for the ribs. Dredge the ribs in the mix and set aside on kitchen paper.
Cook the short ribs for 45 minutes followed by a 10 15 minute natural release. Turn heat to medium add onions carrots and shallots to the pan and cook for 2 minutes. Gently remove the short ribs on to a plate and turn the saute function back on for the liquid broth in the instant pot.
Add thyme and rosemary sprigs whole to the liquid. Step 2 set a 6 quart multi cooker to the saute.