Instant Pot Beef Short Ribs
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This warming, stick-to-your-ribs dish is perfect for cooler months. The Instant Pot does the trick to fully tenderize beef short ribs so that they are fall apart tender with a beefy, slightly tangy sauce. Collard greens are a wonderful side, as they are fresh and contrast the richness of the beef. If preferred, however, serve the beef on top of something that can sop up the sauce like cauliflower mash or mashed potatoes.
Servings: 6
Prep Time: 15 minutes
Cook Time: 60 minutes (approx.), plus 10-15 minutes to release pressure
Ingredients
1 tablespoon avocado oil (Use code TRAILTOHEALTH for 10% off)
2 lb beef short ribs, bone in (about 6) (Order grass-fed meat from Butcher Box (discount varies) or US Wellness Meats (15% off first 2 orders) with code TRAILTOHEALTH)
1 cup beef bone broth (Use code TRAILTOHEALTH for $10 off)
½ cup red wine (optional)
¼ cup tomato paste
3 tablespoons fresh thyme leaves
3 tablespoons chopped fresh rosemary
1 tablespoon garlic powder
1 tablespoon onion powder
½ tablespoon salt
1 to 4 teaspoons Otto’s Cassava Flour
Directions
1. Set an Instant Pot to SAUTE and add the avocado oil. (Use code TRAILTOHEALTH for 10% off)
2. Brown all sides of the ribs for a few minutes; remove and set aside.
3. Turn off SAUTE. Add the beef broth, red wine (if using), tomato paste, thyme, rosemary, garlic powder, onion powder and salt, and whisk together.
4. Place the short ribs back into the sauce in the Instant Pot.
5. Seal the lid and ensure the steam valve is in the sealing position. Press MANUAL and set for 50 minutes.
6. Once 50 minutes are up, let the pressure release naturally for 10-15 minutes.
7. Remove the short ribs and leave the sauce in the Instant Pot.
8. Press SAUTE again and add 1 teaspoon of the cassava flour at a time, whisking quickly to thicken the sauce to desired thickness.
9. Plate the short ribs and cover in sauce. Serve with a side of sauteed collard greens if desired.
