Korean Short Ribs

Went back to the trusty pressure cooker for a Korean-style short rib dish.  The braising liquid was similar to the one I used for the braised ox tail (see post from July 8), except that I used apple instead of pear.  I also sauteed some oyster mushrooms in butter and canola oil and served them on the side.  I am a hard core mushroom fan, and Korean grocery stores seem to have the best variety and prices in town, as noted by many of LA's top chefs.  The beef came out perfectly fork tender, and the mushrooms were nicely browned.  The key to cooking mushrooms is to use some butter, don't overcrowd the pan and don't move them around too much once they're in.