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Set the Instant Pot to its saute function, melt the butter, salt the ribs and then sear the ribs in two batches, for about 2-3 minutes each per side or until golden brown.
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While the ribs are sautéing, combine the black pepper, fresh grated ginger, grated garlic, pomegranate molasses, apple cider vinegar and bone broth in a bowl and whisk to combine. Set aside.
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Once all ribs have browned, take them out of the Instant Pot. Quickly add in the pomegranate molasses slurry, using a wooden spoon to gently work some of the browned bits left in the bottom of the Instant Pot into the sauce.
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Place the ribs back into the Instant Pot, nestling them into the sauce.
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Place the lid on the Instant Pot, making sure it’s set to “seal”. Pressure cook the short ribs for 45 minutes, then allow to vent naturally (natural release) for 20 minutes after.
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Release any remaining pressure, take the lid off and remove the short ribs with tongs and transfer to a bowl. Turn the Instant Pot back on to its saute function, and allow the sauce to boil and reduce by 50% percent, or until syrupy, about 10 minutes.
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Coat the short ribs in the sauce and then plate!