Step 1

Heat the vegetable oil in the pressure cooker pot over medium heat (sauté mode in an Instant Pot) until the oil is shimmering. Add the shallot, garlic, and ginger, and saute until the shallot softens, about 1 minute.

Step 2

Pour the coconut milk into the pot, then add the soy sauce, curry paste, and minced cilantro. Stir until the coconut milk and curry paste are smooth and blended together. Sprinkle the short ribs with the sea salt, then add them to the pot, turning to coat with the coconut milk and curry sauce.

Step 3

Lock the lid on the pressure cooker. Cook at high pressure for 25 minutes in an electric pressure cooker or 20 minutes in a stovetop cooker. (Use “Manual” or “Pressure Cook” mode set for 25 minutes in an Instant Pot). Let the pressure to come down naturally for at least 15 minutes, then quick release any pressure left in the pot.

Step 4

Remove the short ribs to a platter with a slotted spoon or tongs. (Be gentle -they will want to fall apart after pressure cooking.) Stir the lime juice into the pot liquid, then pour the pot liquid into a fat separator and let it settle. (Defatting the pot liquid is optional, but a good idea.) Pour some of the defatted sauce over the ribs, then serve, passing the rest of the sauce at the table.