Start to finish time: Roughly 3 hours
Once you have browned all of the sides, you'll want to drain off most of the oil, so your final sauce isn't really greasy and oily. That's not yummy. I just take three paper towels and mop up the extra oil, then go on and throw them around. That way, I don't have to worry about pouring screaming hot oil into a container.
You could, at this point, take the tomato paste, beef stock, and red wine, and put them directly into the pressure cooker. I, however, see all of those tasty brown parts left in the pan, and would hate to leave them behind. No crispy brown parts left behind in my kitchen! So, I put the tomato paste in the pan, and let it cook for a few minutes, cooking out the canned taste. Once the tomato paste has cooked, over medium high heat, for about two minutes, I pour in the beef stock (I use homemade, but use whatever you have on hand), and the red wine. I let that reduce to about half of what it was, then add it into the pressure cooker pot, with the browned short ribs, carrots, celery, herbs, and remainder of the salt.
When I'm cooking with wine in the pressure cooker, I will cook it down in a pan first, because the pressure cooker won't cook the alcohol taste out of it. Unless you like the taste of raw wine in your dishes, in which case, go on and add it to the pressure cooker pot. You're the one eating it!
Here's everything waiting to go into the pressure cooker!
As you can see, I like to serve mine with some Orzo, and don't toss out the carrots and celery! Those are amazing!!