Pat the short ribs dry with a paper towel and then sprinkle them with the salt and pepper. Try to get the seasoning all over the ribs, on every side.
Add the olive oil to the bowl of the Instant Pot and turn the Instant Pot on to the ‘saute’ setting. Let the oil heat for one minute.
Add the seasoned short ribs to the pot and let them sear for about 2 minutes. Flip the ribs over and brown the opposite side for another 2 minutes.
Remove the browned short ribs from the Instant Pot and set them aside.
Add the garlic, onions, carrot, and celery to the Instant Pot and saute for about 5 minutes, stirring occasionally.
Add the wine to the Instant Pot and stir, scraping the bottom of the pot to get the browned pieces off and mixed into the veggies (the browned bits have a lot of flavor!). Cook for one minute.
Add the beef broth, Worcestershire sauce, brown sugar, and soy sauce to the Instant Pot and stir. Add the short ribs back into the pot and nestle them into the veggie mix.
Cover the Instant Pot, seal it shut and turn it on to high-pressure cooking. Cook the short ribs on high pressure for 45 minutes then let the pressure release naturally for about 15 minutes.
Remove the ribs from the Instant Pot and divide them between your dinner plates.
In a small bowl, whisk together the cornstarch and cold water. Then, whisk this mix into the Instant Pot, mixing it into the beef broth and veggies that are still in the pot. Turn the Instant Pot back on to the saute setting to bring the sauce to a simmer. Cook until it is thick and gravy like.
Scoop the veggies and gravy sauce onto the plates, pouring it over the short ribs. Enjoy while warm!