|In the pressure cooker, brown the short ribs in single layer over medium heat for about 20 minutes. Cover partially and turn occasionally until all sides are browned. Brown the meat in batches if needed.|
|Working with 1 tablespoon of the fat from the browned meat, add the onions, carrots, and garlic and mix. Cook for about 5 minutes.|
|Mix in the flour and cook for about 2 minutes.|
|Stir in the herbes de Provence, salt, pepper, potatoes, and wine. Bring the mixure to a boil, cover, then bring up the pressure. Reduce the heat to low and cook for about 45 minutes.|
|Release the pressure, sprinkle with parsley, and serve.|
source: adapted from Jacques Pepin's The Short-Cut Cook
We usually buy the frozen pearl onions from Trader Joe's. They sell them in 16 ounce bags which is a little more than the recipe requires, but our family enjoys onions so we just add all of them into the recipe.