Sunday is the day My partner Maritza and i decided to figure out what to do with the short ribs we got on sale from whole foods. We brainstormed on how could we make a delicious meal of fall apart tender perfection, infuse it with a rich red wine, and still call it healthy?
This version of our braised short ribs is prepared using the wondrous Instant Pot. Pair with creamy mashed sweet potatoes or roasted brussel sprouts for a dinner to enjoy down to the last sumptuous forkful. For best results forget the fork, just take these down savage style!
Serves: 4
Here's What You Need...
Ingredients
2 pounds Beef Short Ribs
½ teaspoons Salt
¼ teaspoons Black Pepper
1 ½ teaspoons Avocado Oil
1 ¼ cups dice Onion
1 teaspoon mince Garlic, Cloves
1/2 cup mushrooms
1 cup chopped carrots
½ cups Red Wine
⅓ cups tomato paste
1 ½ tablespoons Coconut Aminos
1 tablespoon Worcestershire sauce
1 tablespoon Smoked Paprika
1 Tablespoon Chipotle pepper
1 teaspoon Liquid Smoke
1 tablespoon Coconut Sugar
4 chopped dates
1 individual Thyme, Fresh
Instructions
**Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
Sprinkle ribs with salt and pepper and cut into 3-4 inch segments.
Set pressure cooker to saute and heat avocado oil.
Sear ribs on all sides in inner pot and remove.
Add onions and cook until translucent.
Add garlic and cook for 1 more minute.
Place ribs back into pot.
Add carrots, and mushrooms
In a bowl, whisk wine, tomato paste, coconut aminos, Worcestershire sauce, liquid smoke, smoked paprika, chipotle pepper, coconut sugar and chopped dates. Pour over ribs.
Place sprigs of thyme on top of ribs.
Lock cover into place and seal steam nozzle.
Set to meat/stew setting or set manually for 35 minutes.
Naturally release pressure for 5 minutes then quick release remaining pressure.
Remove thyme sprigs.
Take half the liquid and veggies and blend them up as a BBQ sauce
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