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!!
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.