Succulent, fork-tender short ribs that are perfect in every way!
Allow short ribs to get to room temperature by letting sit out for 30 minutes to an hour prior to beginning to cook. Season short ribs generously with cajun and Italian seasonings and set aside.
Set Instant Pot® to "sauté" and add in enough olive oil to fully coat the bottom of the pot. Once hot, add in short ribs and sear them for 3 minutes or until browned on both sides. Sear short ribs in batches if needed so that pot isn't overcrowded. Once all are seared, take out of pot and set aside.
Add in a little more olive oil and toss in onion, bell pepper and celery. Stir and allow to cook down for 5 minutes, or until tender. Add in garlic and allow to cook for another minute.
Pour in broth, red wine vinegar, red wine, and mirin or honey. Stir into vegetables and allow to cook down for 3 minutes.
Add in bay leaves and cinnamon stick. Place all short ribs into the pot, place lid on top and set to sealing. Set Instant Pot® to "Pressure Cook" and timer to 45 minutes.
Once timer goes off, allow pressure to naturally release for 10 minutes, then manually release the remaining pressure.
Remove bay leaves and cinnamon stick, and set short ribs aside. Use an immersion blender to blend the remaining sauce until smooth. Season and continue to blend as needed.
Serve short ribs alongside creamy polenta or whipped mashed potatoes. Top with the short ribs sauce. I made a quick basil chimichurri for a little razzle dazzle.