Cooking short ribs in red wine delivers an unbelievably rich sauce perfect for spooning over noodles. Serve with a chunk of bakery bread so that you don't miss a drop of the delicious sauce.
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 52minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page xxx).
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.
[copyright] 2017 Oxmoor House, from InstantPot Weekday Meals, on newsstands 3/3/17