Rinse off Short Ribs to remove any bone chards and pat dry. Season with Salt and Pepper and set aside. Cut, chop, mince all Vegetables and set aside, keeping the Garlic separate.
Select Sauté/Browning on Pressure Cooker and allow to fully heat. Pour in Grapeseed Oil. Add Short Ribs in batches and Brown on all sides. Remove to a plate.
Add all Vegetables, except Garlic to cooking pot. Sauté for about 5 minutes, while scraping the brown bits off the bottom. Add Minced Garlic and mix through.
Pour in wine and thoroughly deglaze cooking pot. Allow Liquid to come to a slow boil. Add Beef Broth, Plum Sauce, Soy Sauce and allow to bubble. Add Thyme, Parsley and Bay Leaves. Return Short Ribs to Pressure Cooker cooking pot.
Lock on Lid an close Pressure Valve. Cook at High Pressure for 40 minutes.
When Beep sounds, wait 15 minutes and then release the rest of the pressure.
Remove Short Ribs to a plate. Using a fine mesh strainer, strain Braising Liquid into a Fat Separator.
Remove Thyme and Bay Leaves and place Vegetables into Food Processor. Process until smooth.
Add 1.5 cups of defatted Braising Liquid into Food Processor and blend to combine.
Pour Sauce back into Pressure Cooker cooking pot. Taste and add Salt and/or Pepper, if needed.
Return Short Ribs to cooking pot and simmer until hot.
Plate Short Ribs and pour Sauce over top.
The Short Ribs taste better if allowed to sit in the Braising Liquid overnight.If preparing the day before, place in refrigerator, so that fat will rise to the top. Remove fat.Bring to a simmer on Stove or in Pressure Cooker.