Directions:

Select saute setting on Instant Pot and set to high heat. Warm olive oil. Pat short ribs dry with a paper towel; season with salt and pepper. Brown short ribs in oil, in batches, on each side. Set aside.

Add shallots; cook and stir for 2-3 minutes or until tender. Add wine, stirring to loosen any browned bits from bottom of pot. Cook and stir for 3 minutes longer.

Select cancel setting. Add the reserved short ribs, thyme and red pepper flakes. Pour in marinara sauce.

Cover and lock lid; ensure vent is closed per manufacturers directions. Select manual setting. Increase pressure to high; set time for 30 minutes.

Meanwhile, cook pasta according to package directions until al dente; drain. Keep warm.

Select cancel setting. Allow pressure to naturally release for 10 minutes when cooking is complete. Quick release any remaining pressure, as directed by manufacturer.

Skim fat from sauce. Remove and discard thyme sprigs. Insert fork to ensure meat is tender. Transfer beef to a cutting board; shred meat. Return beef to sauce. Gradually stir in gouda until melted. Season with salt and pepper. Serve ragu over pasta. Garnish with additional gouda.