Cooking instructions for an Instant Pot – see the note for other cooking methods.

1. Turn the Instant Pot to the saute setting on high for 20 minutes. Salt and pepper both sides of the boneless ribs. Place them in the Instant Pot so all are touching the bottom – you may have to work in batches. Let them brown up nicely for 10 minutes on the first side and then flip for another 10 minutes. Remove from the pot and repeat this process if you have more ribs to brown.
2. Keep the saute setting on. Add in the shallots, garlic cloves and tomato paste. Mix around and cook for 1 minute – be careful not to burn anything. Add in the bay leaves, worchestershire sauce and beef bone broth. Mix together.
3. Add the browned short ribs back into the pot and nestle everything together. Set the Instant Pot to Pressure Cook on high for 65 minutes. Close the lid and let it work it’s magic.
4. To brown the mushrooms, heat up a skillet over high heat. When the pan is very hot, add in the quartered mushrooms. Let them brown nicely on all sides. I like to let them sit for 3-4 minutes on the hot pan before I flip them over. Turn the heat off and set aside.
5. When the 65 minutes is complete. Remove the short ribs to a serving bowl. Add in the carrots to the Instant Pot – set to high pressure for 4 minutes and close the lid. Once the timer goes off after 4 minutes, immediatly release the pressure. You don’t want the carrots to be mushy.
6. Add in 1/2 of the pomegrante seeds to the sauce along with the browned mushrooms and fresh parsley. Taste test the sauce – you may way to add more salt or pepper.
7. Pour the sauce, mushrooms and carrots over the ribs. Serve and enjoy.