Short Ribs
RECIPE SUMMARY
Makes 3 (7 Oz) Servings: Each serving counts toward 2 cups of vegetables (1/3 cup of restricted vegetables), 1 tablespoon of oil
INGREDIENTS
DIRECTIONS
Set the Instant Pot to sear. In a small bowl combine together the sea salt, black pepper and garlic powder and set aside.
Season the short ribs with about half the sea salt mixture. Brown each short rib on every side. This will take 1-3 minutes per side and should be done in several batches, as the ribs brown, remove them from the instant pot and place them on a plate, and set them aside for the moment.
Once all of the beef is seared and the removed from the pan, add the onions and garlic to the Instant Pot and sauté until aromatic (about 2 minutes), add in the carrots, celery, bay leaves, remaining sea salt mixture and paprika, then stir and sauté another 2-3 minutes. Add in the mushrooms and stir once more.
Place the ribs back into the pan and pour in the red wine vinegar, beef broth, and tamari, secure the lid (make sure it locks)
Set the Instant Pot to high pressure and set the pot to cook for 45 minutes. Make sure the vent is set to seal.
Natural release the pot for 15 minutes, quick-release any remaining pressure. Ensure the pin drops entirely before opening the pot.
Remove the ribs and serve with the vegetables.
*Each bone weighs about 2.5 Oz, please take that into account when calculating your personal serving size.
Ingredients
Directions
Set the Instant Pot to sear. In a small bowl combine together the sea salt, black pepper and garlic powder and set aside.
Season the short ribs with about half the sea salt mixture. Brown each short rib on every side. This will take 1-3 minutes per side and should be done in several batches, as the ribs brown, remove them from the instant pot and place them on a plate, and set them aside for the moment.
Once all of the beef is seared and the removed from the pan, add the onions and garlic to the Instant Pot and sauté until aromatic (about 2 minutes), add in the carrots, celery, bay leaves, remaining sea salt mixture and paprika, then stir and sauté another 2-3 minutes. Add in the mushrooms and stir once more.
Place the ribs back into the pan and pour in the red wine vinegar, beef broth, and tamari, secure the lid (make sure it locks)
Set the Instant Pot to high pressure and set the pot to cook for 45 minutes. Make sure the vent is set to seal.
Natural release the pot for 15 minutes, quick-release any remaining pressure. Ensure the pin drops entirely before opening the pot.
Remove the ribs and serve with the vegetables.
*Each bone weighs about 2.5 Oz, please take that into account when calculating your personal serving size.