Drain most of the rendered fat, leaving about a tablespoon in the pressure cooker. Add the red curry paste and cook for 2-3 minutes, stirring frequently and scraping up all of the browned bits from the bottom of the pot, until slightly darkened and fragrant.

Add the shallots, smashed garlic, and sliced ginger, stirring everything into the curry paste. Return the short ribs to the pot, then add the soy sauce, fish sauce, and brown sugar. Pour in enough beef stock to mostly submerge the short ribs, about 3-4 cups.

Seal the lid and pressure cook on high for 45 minutes.

Allow a natural release of the steam for about 15 minutes, then carefully use the quick release button to release any remaining pressure.

Transfer the short ribs to a plate. Once cool enough to handle, shred the meat off of the bones.

Strain the broth, discarding the shallots, garlic, and ginger, then return the broth to the pressure cooker. Stir in the coconut milk and taste, adding a little more soy sauce or fish sauce as needed.

To assemble, divide the cooked rice between bowls and top with the shredded short rib. Ladle the coconut curry broth over top, then finish with sliced green onions, Thai basil, and sesame seeds.