You can absolutely make this dish the day before and let the flavors really come together in the fridge while cooling. Then, reheat the next day and serve! If you want a more budget conscious, yet incredibly tender and flavorful cut of meat, use 3–5 pounds chuck roast in place of the short ribs. Slice the roast into 4 or 5 equal pieces and pressure cook for 60 minutes at High Pressure; allow a 15-minute natural release followed by a quick release. Then, in Step 5, slice the meat into large chunks; return it to the pot in Step 7 once the sauce is complete and serve. Everything else in the recipe remains the same.
To Serve 1–2:
Halve the recipe and reduce the pressure cook time to 35 minutes. Same natural release time.