4 TBS (1/2 stick) butter, at room temperature
2 TBS drained prepared horseradish
1/8 tsp salt
Combine the above ingredients in a glass bowl. Cover and refrigerate several hours in advance so the flavors blend.
2 - 3 pounds beef short ribs
2 TBS peanut oil
1 onion, chopped
1/2 cup water
1/2 cup soy sauce
2 carrots, coarsely grated
1/4 cup dry sherry
3 TBS toasted (not plain) sesame oil
1/4 cup packed dark brown sugar
2 TBS creamy peanut butter
2 TBS minced garlic
1-inch piece of fresh ginger, peeled and minced
1/2 tsp dried red pepper flakes
Sliced green onion tops, for garnish
4 TBS toasted sesame seeds (optional)
Trim excess fat from meat. Heat oil in a large pan over medium heat. Add the ribs, and brown on all sides. Remove browned ribs from pan and set aside.
Add onion and remaining oil to the pan and cook for 3 minutes, or until the onion is soft. Add onions to the pressure cooker; make sure to scrape up any browned bits from the bottom of the pan and add to the cooker. Add the remaining ingredients, except for the green onion tops and sesame seeds,to the pressure cooker; stir together. Add the ribs to the pressure cooker; turn each rib to coat with the marinade. Lock the lid in place. Cook on the "meat" or "high" setting for 40 - 45 minutes; let the pressure release naturally. If the meat is not falling off the bones, lock the lid in place and cook for an additional 5-10 minutes; let the pressure release naturally.
Remove the ribs to a serving platter. Dot each rib with the Horseradish Butter. Sprinkle the green onion tops and sesame seeds over the ribs. Serve the remaining Horseradish Butter on the side.
Source: Miss Vickie's Big Book of Pressure Cooker Recipes - Vickie Smith