The instant pot make beef short ribs a weeknight dinner!
Set pressure cooker to sauté. Pat dry Beef Short Ribs and sprinkle liberally with salt and pepper (I like lots of pepper!) Dust ribs in 3 tbsp flour. Drizzle olive oil into the pressure cooker and place ribs, a single layer at a time into the pressure cooker to brown. This will take 4-5 minutes per side. Make sure to turn them and brown both sides. And do not crowd them in the pot. You may have to brown in batches.
Remove browned Beef Short Ribs to a plate and set aside. Add garlic and stir constantly to prevent burning for 1 minute. Add onions, carrots, mushrooms, thyme, and additional salt and pepper to taste and allow them to soften, stirring occasionally. It will also take 5-6 minutes. Add Beef Short Ribs back to the pot. Add beef broth. Add the pressure cooker lid and seal it.
Cook ribs on high pressure for 35 minutes. When they are finished cooking, release the pressure and let the ribs sit for 5-6 minutes or until pressure is normal. Open carefully!
Remove short ribs to a plate. (You may need a slotted spoon because they will be very tender.) Turn pot to saute. Mix 3 tbsp flour with 1/4 cup beef broth and stir until smooth. Stir into the pot and heat and stir until gravy is thickened.
Return the ribs to the pot to coat in gravy. Serve hot over mashed potatoes or egg noodles.