Season the English cut short ribs with salt and black pepper on all sides. Heat the electric pressure cooker using the “saute” setting until hot. Add the olive oil and brown the short ribs in small batches until golden brown on all sides.
Remove the ribs and keep warm. To the pot add the onions and celery. Cook until softened, about 5 minutes. Stir in the garlic. Deglaze the bottom of the pot by adding the beef broth and scraping the bottom with a wooden spoon.
To the broth, add the remaining vegetables. Place the short ribs on top. Lay the fresh thyme over the ribs and drizzle with red wine vinegar. Close the lid and set the valve to “sealing.”
Pressure cook for 50 minutes. Allow the electric pressure cooker to naturally release the pressure for 15 minutes before performing a quick release of the remaining pressure.
Serve meat with vegetables and a spoonful of the sauce in the pot on top.