4 large beef short ribs
2 tablespoons vegetable oil
2 slices bacon, finely chopped
1 large onion finely chopped
3 garlic cloves, minced or pressed
1/2 cup apple juice
1 cup beef both
2 tablespoons tomato paste
1 tablespoon cornstarch
1 tablespoon water
Season ribs generously with salt and pepper. Add oil to the pressure cooking pot, select Browning. When oil is hot, brown the ribs in small batches, do not crowd. Remove to a plate.
Add bacon to pressure cooking pot and cook until brown and crisp. Add onion to pressure cooking pot and sauté until tender about 3 minutes. Add garlic and cook one minute more.
Add the apple juice and use a wooden spoon to scrape up any brown bits stuck on the bottom of the pot. Add beef broth, tomato paste, and ribs to pressure cooking pot, cover and lock lid in place. Select High Pressure and 40 minutes cook time*.
With tongs, remove ribs to a platter and cover with foil to keep warm. Use a fat separator and a mesh strainer to separate the fat from the juices. Return juices to the cooking pot.
In a small bowl, combine cornstarch and water. Add to juices in the cooking pot. Select Sauté and bring to a boil, stirring constantly until juices thicken. Turn pressure cooker off.
Add ribs and stir to coat with the sauce. Put the lid back on the pressure cooker and let the ribs absorb some of the sauce for about 10 minutes stirring occasionally if sauce is still bubbling.
Serve over mashed potatoes or noodles.