• In a small bowl, combine the smoked paprika, sea salt, garlic powder, fresh ground black paper, and mustard powder. Sprinkle over the short ribs. Allow them to sit at room temperature for 1 hour or refrigerate overnight.
• Place the trivet in the bottom of the Instant Pot. Add the broth and red wine.
• Arrange the beef ribs on top of the trivet. Lock the lid in place and select high pressure. Cook for 45 minutes, and allow the pressure to release naturally.
• Carefully remove the ribs from the pot.
• Select high sauté and bring the liquid to a boil. Stir in xanthan gum and cook until the sauce thickens about 5 minutes.

Slow Cooker Instructions

• Follow the instructions above, omitting the trivet. Cook in your slow cooker over low heat for 8 to 12 hours.
• To make the sauce, transfer the liquid from the slow cooker to a pot, then bring it to a boil on the stovetop.
• Stir in the xanthan gum and continue cooking until the sauce thickens, about 5 minutes.