I completed this last night and enjoyed it with the braised short rib recipe (and the potato puree). A few notes from my experience:
* I used the oil from 3 lbs. gnd beef but only used 2 lbs. of the actual gnd beef in the pressure cooker (1 lb. for tacos!!!)
* I put all of the solids in a strainer in the cooker. This made it very easy to remove the solids prior to the cheesecloth straining.
* BIG TIP: make the glaze ahead of time. Once you strain it (post-pressure cooker), put it in the refrigerator overnight. The fat will rise to the top and harden, making it very easy to remove prior to the final reduction. I had a good 1/8" layer of fat on the top that came off very easily all at once.
* I think I over-reduced the sauce. I found that as it was reducing it really accelerated at the end there. Also, I was wondering how thick it should be. Given that it was over high heat, it was less syrupy than it is in the actual dish. In other words, I think you should plan for it to still be fairly liquid as you are reducing it. I'd stop a little short of where you might think you should given the "syrup" description. I ended up adding some liquid from the short ribs (I had about a cup of liquid in the vacuum bag after the 3-day cook) to thin it out.
In the end the sauce turned out really well - it tasted great. Was it worth the high cost, time, and effort? Maybe not but it was fun for a one-time thing. I'll almost definitely pursue some other cheaper, less time-consuming sauce the next time I do this rib recipe but for the experience I highly recommend making this sauce at least once. At a minimum, I was just continuously surprised at how much sheer mass is involved in making a flavorful sauce from scratch. Pounds upon pounds of solids and liquids result in such a feeble amount of sauce!! That alone was very educational.