In just under an hour, you can have fall-off-the-bone ribs flavored with garlic, chiles, and red wine.
Turn on the Sauté function of an Instant Pot until it reads “Hot.” Add a generous amount of olive oil and sear the short ribs on the meatiest side about 5 minutes. Sear the other sides if you’d like, but at this point I just transfer to a dish and set aside.
Add garlic, jalapeño halves, bay leaves, and wine and stir to pick up any meaty bits from the bottom. Bring to a simmer and cook off alcohol for about 5 minutes. Add chicken stock and nestle in the seared short ribs, making sure the meaty sides are face-down in the liquid.Meanwhile, prepare the gremolata. In a dry skillet over medium-high heat, fry the breadcrumbs until toasted just slightly browned. Add to a bowl, followed by the garlic, sesame oil, flaky sea salt, and roasted seaweed.
When the ribs are done cooking, carefully flick the pressure-release valve to quick-release pressure. Plate ribs then sprinkle generously atop with gremolata.
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