Season all sides of your USDA Prime Kosher short rib cubes with kosher salt and freshly ground black pepper. Set to the side.
Set your electronic pressure cooker, such as an InstaPot, to the “Saute” setting. Once hot, add 1 tablespoon extra virgin olive oil and 1 tablespoon brown sugar.
Dredge all around each short rib in the AP flour and then sear the short rib cubes in your oil and sugar InstaPot mixture until you achieve a golden brown, about 1-2 minutes on each side. Once all sides are seared, remove from InstaPot and set aside.
To the InstaPot add the remaining extra virgin olive oil, chopped carrots, chopped celery, chopped leeks, chopped red onion, and whole garlic cloves. Using a wooden spoon, stir the vegetables, being sure to scrape up all of the “bits” left over from the previously seared short rib cubes. Once the vegetables begin to sweat, add your Kosher lager. Let come to simmer and then add beef broth. Let come to simmer and then add your chopped Roma tomatoes. Let come to a lively simmer.
Once in that lively simmer, add your bay leaves, Kosher salt, freshly ground black pepper, dijon mustard, short rib cubes, and fresh thyme.
Turn off the “Saute” function of your InstaPot and lock the lid into place with the vent on “Sealed”. Choose the “Meat Stew” function. Let cook for 35-45 minutes.
After the alarm sounds, release the steam and ensure the red button is down. Turn and release the lid. Stir your delicious contents and serve.