Short Ribs are a wonderful comfort food. So tender and rich, you feel like you are eating something incredibly extravagant. And the even better news is that it is actually simple to prepare. The Instant Pot makes it easy to impress everyone at the table, including yourself!!
Ingredients:
4 Short Ribs, bone in
1 1/2 tsp salt
1 1/2 tsp black pepper
1 tbsp. olive oil
1/4 onion, chopped
1 small carrot, chopped
2 celery sticks, chopped
1 tbsp. tomato paste
3 garlic cloves, crushed
1 cup chicken stock
2 tbsp. butter
1/8 tsp xanthan gum
First, salt and pepper the ribs with 1 tbsp. of salt and 1 tbsp. black pepper. I prefer to use bone in ribs because the bone adds flavor to the broth. But if you only have boneless, that is totally fine. Turn Instant Pot to highest sauté level. Add olive oil. Add short ribs. and sear on each side for 3 minutes each. Do not move the ribs while they are searing. Once each side has been seared, remove them from the pot.
Add carrots, onions and celery and a splash of the chicken stock. Cook for 5 minutes, stirring and using a wooden spoon to scrape the brown bits from the bottom of the pan. Add the tomato paste. Let the paste sit for a minute and carmelize. Stir into the veggies. Add the garlic and saute for one minute. Stir.
Add the chicken stock and buter. Add ribs back into the pot including any resting juices.
Turn off the saute setting. Secure lid. Make sure the vent is turned to closed. Turn on pressure cooker high setting. Set timer to 50 minutes.
Now, go do a little joyous jig as you get ready for the yum.
Once the pressure cooking is done, allow it to naturally release for at least 15 minutes. You can either continue it to release the pressure completely on it’s own or carefully move the quick release valve to open.
When the pressure is completely gone, carefully remove the lid, being mindful of the steam. Using a slotted spoon, take out the ribs and set aside. They are going to be super tender so try your best to keep them intact. But if they fall apart, don’t worry, they will still be delicious! Just look how juicy and tender those ribs look!
Now we want to reduce the braising liquid. Turn the pot to the sauté high setting. Sprinkle in the xanthan gum and whisk into the sauce. This is an optional ingredient. If you don’t have it, no worries, it just acts as an additional thickener. Cook for 5 minutes until the sauce has thickened and reduced. I would really advise you to try a spoonful of this sauce but I warn you that it is so freaking good you will want to eat it all.
To serve, plate the ribs and generously top with the sauce. I’m eating mine with some roasted broccoli rabe which added a nice earthiness against the richness of the short ribs. But you could also serve it with mashed cauliflower, creamed spinach, brussels sprouts, or really any keto veg.
Instant Pot Short Ribs
Ingredients
- 4 short ribs bone in
- 1 1/2 tsp pink salt
- 1 1/2 tsp black pepper
- 1 tbsp olive oil
- 1/4 onion chopped
- 1 small carrot chopped
- 2 stalks celery chopped
- 1 cup chicken stock
- 1 tbsp tomato paste
- 3 cloves garlic crushed
- 2 tbsp butter
- 1/8 tsp xanthan gum optional
Instructions
- Season short ribs all over with 1 tsp of salt and 1 tsp black pepper. Turn pot to high saute function. Add olive oil. Add ribs and sear for 3 mintues on each side until golden brown. Remove ribs and set aside. Add celery, carrots and onions into the pot with a splash of chicken stock. Cook 5 minutes, stirring and scraping any brown bits from the bottom. Add the tomato paste and let it sit for one minute to carmelize, then stir into the veggies. Add garlic and cook one minute. Stir again. Add chicken stock and butter. Replace ribs back into the pot along with any resting juices. Secure lid and turn off saute setting, making sure the quick release vent is set to closed. Turn pot to high pressure cooker for 50 minutes. Allow the pressure cooker to release naturally for at least 15 mintues. At that point you can either conitnue to let the pressure completly release naturally or carefully move the quick release to open. Once the pressure is gone, carefully remove the lid. Using a slotted spoon, take the ribs out of the pot. Turn on high saute setting and sprinkle the xanthan gum into the broth and whisk together. Cook for 5 minutes until the sauce has thickened and reduced. Serve by plating the ribs and spooning lots and lots of sauce over the ribs. Eat with any keto veggie.
Notes
Macros
Serving size 2 ribs
Amount per serving
Calories 640
Total fat 45g
Carbohydrate 10g
Dietary Fiber 3g
Net Carbs 7g
Sugars 5g
Protein 47g
Potassium 826mg
Vitamin A 190%
Vitamin C 18%
Calcium 24%
Iron 31%
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