If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
1 cup red wine, something big like a cabernet would be perfect
2 tablespoons soy sauce
3 or 4 thyme sprigs
1/4 cup fresh chopped parsley
Directions
Trim ribs of excess fat, a little is fine a lot is not
Oil lightly, then season liberally with salt and pepper
Use the browning setting and brown ribs on all sides – you’ll probably need to do this in a couple batches so you don’t over crowd. So do that and then set them aside
To about a tablespoon or so of the remaining grease in the pot, add the onion and carrot and cook until just beginning to soften, about 3-5 minutes
Add garlic and cook about a minute, then stir in the tomato paste – cook about a minute
Sprinkle with flour, stir well to mix in, then add the paprika and mix well
Pour in the beef broth and wine - bring to a simmer for 5 minutes
Add the soy, then return the short ribs to the cooker with their juices, top with thyme
Put on the lid, and set it to high pressure for 45 minutes
When done, let the pressure release naturally
Turn the cooker to simmer, remove the beef, shred it, return to the pot and let simmer 5 to 10 minute or until just slightly thickened
Serve on pasta, topped with some parmesan cheese and a little parsley
