Directions:

Ingredients
4 pounds beef short ribs
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 large onion, diced
3 cloves garlic, coarsely chopped
5 Roma tomatoes, cut into eighths
1 cup red wine, such as Cabernet Sauvignon
3 tablespoons Dijon mustard
2 cups low-sodium beef broth
1 pound penne pasta
1/4 cup freshly grated Parmesan

Brown ribs in the oven by rubbing with olive oil salt and pepper and baking at 400 for 20-25 minutes.

Sauté onion, garlic in IP. Add tomatoes. Could also add paste at this point. Add all liquid and bring to a boil. Add short ribs.

Cover and cook on MEAT/STEW for 35 minutes. Slow release for 10 minutes. Manual release pressure.

Remove ribs and shred meat and remove fat. Adjust seasonings of sauce and purée with immersion blender. Add meat back to sauce. Serve over pasta with fresh basil and parmigiana.