1medium pearAsian pear, or Fuji apple, peeled, cored, and chopped coarsely
2tablespoonsCALIFORNIA GARLIC OLIVE OIL
2cupsbeef or chicken bone broth
Small handful of roughly chopped fresh cilantro
Rinse the short ribs and pat dry. Sprinkle generously with spice blend and massage into the meat. Transfer to your pressure cooker.
In a blender, add the coconut aminos, vinegars, fish sauce, pear or apple, garlic olive oil, and scallions and blend until smooth.
Pour the sauce over the short ribs in the pressure cooker, and stir everything around so the sauce coats all of the meat. Add the stock.
Shut and lock the lid of your pressure cooker, cook on medium high until pressure is reached. Once pressure is reached, adjust the heat and cook for 45 minutes.
Let the pressure release naturally for 10 minutes and then vent the top valve to release the rest of the pressure.
Transfer the rib meat to a plate or platter and cover with foil to keep warm. Turn the heat to high on the pressure cooker and with the top off reduce the liquid down to about ½ to ¾ cup. Taste for seasoning.
Spoon the sauce on top of the ribs, and garnish with cilantro before serving.