⏱ Prep Time: ~25 minutes
🍳 Cook Time: 45 min (Instant Pot) or 2–3 hrs (Oven)
🍽 Servings: 4–6
🧾 Ingredients
| Ingredient | Quantity |
|---|---|
| Bone-in short ribs | 10 (about 3 lbs) |
| Vegetable oil | ¼ cup |
| Carrots (bias-cut) | 3 |
| Celery stalk (bias-cut) | 1 |
| Leeks (roughly chopped) | 2 |
| Garlic cloves (minced) | 3 |
| Tomato paste | 2 tablespoons |
| Red wine | 1 cup |
| Beef broth | ½ cup |
| Fresh thyme | 3 sprigs |
| Fresh rosemary | 1 sprig |
| Unsalted butter (softened) | 1 tablespoon |
| All-purpose flour | 2 cups + 2 tbsp |
| Kosher salt | To taste |
| Freshly cracked black pepper | To taste |
| Fresh chives (optional garnish) | To garnish |
👨🍳 Instructions