Sauté: Pat the short ribs with paper towels to dry. Sprinkle with salt and pepper. Choose the Instant Pot sauté button and add the olive oil. When the oil is hot and shimmering, add 1 tablespoon of the butter and short ribs. Cook until the beef is well browned on all sides. Remove the short ribs to a plate and add the onion to the pot. Cook, stirring, until the onion is tender. Add the garlic and continue to cook for 1 minute.

Combine: Add the beef back to the pot along with the carrots, red wine, beef stock, and herbs.

Pressure Cook: Lock the lid in place and ensure the steam release knob is in the sealing position. Choose the pressure cook button (or manual, high pressure) and set the timer for 35 minutes. When the time is up, let the pressure release naturally for 10 minutes. Carefully turn the knob to the venting position to quickly release the remaining pressure. Cancel the pressure cook function. With a slotted spoon, remove the beef and carrots to a plate. Discard herb sprigs.

Thicken the Sauce: Pour the liquids into a gravy separator, then return the defatted stock and solids (onions) to the pot. Discard the fat. Choose the sauté button and bring the liquids to a simmer. In a small bowl, combine the butter and flour to form a very smooth paste. This is a beurre manie that will act as a thickener. Whisk the butter mixture into the simmering juices. Cook, stirring, until thickened. Add the meat and carrots back to the pot and heat through. Taste and adjust the seasonings.

Serve: Arrange the beef on a platter and drizzle with the thickened sauce. Enjoy!