Season Beef Short Ribs (3 pound) evenly with All-Purpose Seasoning (2 tablespoon).
In a bowl stir the All-Purpose Flour (1 1/2 cup), Salt (2 teaspoon), and Ground Black Pepper (1 teaspoon) together.
Fill a large skillet with Canola Oil (1/4 cup) over medium heat.
Dust short ribs in the flour. Once the oil is hot (add a pinch of flour if it sizzles slowly it’s hot) cook them in batches for 1 minute on each side.
Drain on a paper towel-lined plate.
Add ½ cup of seasoned flour to the oil and stir until smooth.
In the instant-pot add Red Wine (1 cup), Unsalted Beef Stock (4 cup), Tomato Paste (2 tablespoon), Worcestershire Sauce (2 tablespoon), Fresh Thyme (5 sprig), and Bay Leaf (3). Stir in the roux until no lumps remain.
Add the short ribs to the instant-pot. Cover cook on high-pressure cook for 45 minutes then instant release after 5 minutes.
After the steam has released add the Onion (1), Celery (2 stalk), Carrot (3), Sweet Potato (2), Turnip (16 ounce), and Garlic (4 clove). Cover cook on high-pressure cook for 45 minutes, then instant release for 5 minutes.
Serve hot with Unsalted Butter (1 stick) spread on Bread (1 loaf).