How to Make It
Place 3 tablespoons flour in a shallow dish. Sprinkle beef with salt and pepper; dredge in flour. Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use [Adjust] to select "More" mode. When the word "Hot" appears, swirl in oil. Add beef to cooker; cook 8 minutes, browning on all sides. Remove beef from cooker, reserving 1 tablespoon drippings in cooker.
Add celery and next 4 ingredients (through onion) to drippings in cooker; sauté 4 minutes. Stir in tomato paste. Add broth, wine, and 1/4 cup water to cooker, scraping cooker to loosen browned bits. Return ribs to cooker. Turn cooker off.
Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 52 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page 4).
Remove beef from cooker. Strain cooking liquid through a fine sieve into a bowl; discard solids. Return cooking liquid to cooker. With lid off, press [Sauté], and use [Adjust] to select "More" mode.
Combine 1 tablespoon cold water and 1 tablespoon flour in a small bowl. When cooking liquid comes to a boil, add flour mixture, stirring with a whisk. Turn cooker off. Press [Sauté], and use [Adjust] to select "Normal" mode. Simmer, stirring constantly, 3 minutes or until slightly thick. Serve ribs and noodles with sauce. Garnish with chopped parsley, if desired.