Directions

1. Season ribs with salt and pepper and toss in flour.
2. Heat oil in Pressure Cooker on Max/Sear for 2 minutes.
3. Add 2 short ribs at a time to Pressure Cooker, browning all sides.
4. Remove browned short ribs and set aside, repeating process with remaining ribs.
5. Add carrots, celery, onion and garlic to Pressure Cooker and sauté for 5 minutes.
6. Add Chianti to deglaze bottom of Pressure Cooker.
7. Add tomatoes, bay leaves and rosemary to Pressure Cooker.
8. Add beef stock and ribs to Pressure Cooker.
9. Cover and lock in push plate.
10. Turn pressure regulator to 2 for high pressure.
11. Once pressure has built, lower PIC to 350°F and cook for 45 minutes.
12. Turn pressure regulator to steam release position to quickly release pressure.
13. Unlock push plate and remove lid.
14. Serve.