1. With multicooker on saute mode, heat oil over high until shimmering. Meanwhile, season short ribs generously with salt and pepper. Working in batches, add ribs and cook, turning occasionally, until well browned on meatiest sides, 4 to 6 minutes per side. Transfer to a plate and repeat with remaining ribs.

2. Add carrots, celery, onion, and garlic and cook, stirring frequently, until slightly softened, about 5 minutes. Add rosemary, thyme, and wine and bring to a boil, then cook, scraping up browned bits from bottom of pot, until liquid thickens slightly, about 3 minutes. Stir in broth, tomato paste, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then add browned ribs. Seal lid and cook on high pressure for 45 minutes.

3. Allow pressure to release naturally, then transfer ribs and vegetables to a platter and cover to keep warm. Stir cornstarch and water together in a small bowl and set aside. Skim fat off of braising liquid left in pot, then set pot to saute mode and bring liquid to a boil over high heat. Stir in cornstarch mixture and cook until thickened, about 1 minute.

4. Spoon sauce over ribs and serve immediately, or return them to pot, cover, and hold on warm setting until ready to serve.

Source: Hannaford fresh Magazine, December 2020