Short ribs in an Instant Pot? We were skeptical at first too, but our fears vanished after one bite of these rosemary- and juniper berry–crusted beauties.
Make the short ribs: Sprinkle 1 tablespoon plus 1 1/2 teaspoons salt evenly over short ribs. Sprinkle rosemary, orange zest, juniper berries, and pepper on top of short ribs, pressing lightly to adhere. Place short ribs on a wire rack set inside a rimmed baking sheet. Chill, uncovered, 12 to 20 hours.Remove short ribs from refrigerator. Let stand 30 minutes. Sprinkle with remaining 1 teaspoon salt.Program a 6-quart programmable electric pressure cooker to sauté.
Add wine and vinegar; cook, stirring occasionally, until liquid almost evaporates, 8 to 10 minutes. Add stock and thyme sprigs; stir to combine. Return short ribs to cooker. Close and lock lid. Turn pressure release valve to sealing position.Program pressure cooker to cook on manual on high pressure 45 minutes. Allow pressure cooker to release pressure “naturally” 10 minutes.
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