Chop up Pancetta and chop the onions, shallots, carrots and set aside.
Salt and pepper Short Ribs on all sides and then dredge in Potato Starch. Shake off excess starch and set aside.
Select Sauté/Browning and allow pot to fully heat. Add Olive Oil and diced Pancetta and let bubble for 30 seconds.
Add ribs, two or more at a time and brown on all sides. Remove to a plate and repeat, until all ribs are nicely browned.
Add in shallots, onions and carrots to the cooking pot and mix to coat with oil.
Pour in Red Wine and deglaze the cooking pot, making sure to scrape up any stuck on bits. Turn off Pressure Cooker
Add salt, pepper and and return Ribs to cooking pot. Pour in Beef Broth to almost cover ribs. There should be equal amounts of Wine and Broth. Add Rosemary and Thyme.
Lock on lid and close Pressure Valve. Cook on high pressure for 45 minutes. When Beep sounds, let pressure release naturally and then remove lid.
Let pot sit for 15 minutes and carefully skim off fat. (See notes)
Alternatively, you place the Cooking Pot in the refrigerator for a few hours or overnight, so the fat will rise to the surface and harden, making it easier to remove. Short Ribs taste even better, the next day.