FROM 30/10'S KITCHEN...

Instant Pot Beef

Another Delicious 30/10 Recipe

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

 

 2 lbs Beef Short Ribs
 ½ teaspoon Sea Salt
 ½ teaspoon Black Pepper
 ¼ teaspoon Garlic Powder
 3 tablespoons Olive Oil
 cup Onion, sliced
 2 cloves Garlic, minced
 2 cups Carrots, sliced
 2 cups Celery, sliced
 2 Bay Leaves
 2 tablespoons Paprika
 1 cup Mushrooms, sliced
 3 tablespoons Red Wine Vinegar
 ¾ cup Beef Broth
 ¼ cup Tamari

 

DIRECTIONS

 

Cauliflower Mashed Fauxtatoes
1

Set the Instant Pot to sear. In a small bowl combine together the sea salt, black pepper and garlic powder and set aside.

2

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.

3

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.

4

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)

5

Set the Instant Pot to high pressure and set the pot to cook for 45 minutes. Make sure the vent is set to seal.

6

Natural release the pot for 15 minutes, quick-release any remaining pressure. Ensure the pin drops entirely before opening the pot.

7

Remove the ribs and serve with the vegetables.

8

*Each bone weighs about 2.5 Oz, please take that into account when calculating your personal serving size.

 

Ingredients

 2 lbs Beef Short Ribs
 ½ teaspoon Sea Salt
 ½ teaspoon Black Pepper
 ¼ teaspoon Garlic Powder
 3 tablespoons Olive Oil
 cup Onion, sliced
 2 cloves Garlic, minced
 2 cups Carrots, sliced
 2 cups Celery, sliced
 2 Bay Leaves
 2 tablespoons Paprika
 1 cup Mushrooms, sliced
 3 tablespoons Red Wine Vinegar
 ¾ cup Beef Broth
 ¼ cup Tamari

Directions

Cauliflower Mashed Fauxtatoes
1

Set the Instant Pot to sear. In a small bowl combine together the sea salt, black pepper and garlic powder and set aside.

2

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.

3

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.

4

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)

5

Set the Instant Pot to high pressure and set the pot to cook for 45 minutes. Make sure the vent is set to seal.

6

Natural release the pot for 15 minutes, quick-release any remaining pressure. Ensure the pin drops entirely before opening the pot.

7

Remove the ribs and serve with the vegetables.

8

*Each bone weighs about 2.5 Oz, please take that into account when calculating your personal serving size.

Instant Pot Beef

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