Cover the short ribs with oil and season with salt and pepper. Sear them on all sides
Until a dark brown crust forms.
Remove from pan and set aside. Add carrot and onion, and cook until softened.
Toss in the garlic and cook for about one minute. Scoop in the tomato paste and mix.
Once mixed add the flour, paprika and thyme. It’ll form almost a paste.
Add the liquids and allow to simmer for a few minutes.
If using a pressure cooker/instant pot place ribs back in and pressure cook for 40 minutes. Otherwise place in the oven covered for 2-2.5 hours.
Remove bones, shred beef and return them to the sauce.
When ready to eat just reheat over the stove top, add your favorite cooked pasta and fresh Parmesan cheese.