There are lots of ways to make braised short ribs or instant pot short ribs. A lot of recipes use wine… but they wrong! This is the best way to make short ribs.
Most of the meals I make are vegetarian. I think eating vegetarian is super healthy, most of the data seems suggest the same. However sometimes I just want some meat. If I’m going to eat meat it had better be good!
This recipe is a great Sunday dinner recipe. You can slow cook it, or make it in a pressure cooker like an instant pot. If you slow cook it it will take between 7 and 8 hours total. If you use the instant pot it will take less then 3!
Most short rib recipes of this variety suggest using wine. They are wrong! This dish is much better with a combination of dry sherry and balsamic vinegar. This combination creates a fantastic complex flavor that is both a bit sour and sweet and it’s still low on carbs if you worry about that sort of thing.
For the sherry I recommend looking for a dry or extra dry sherry. You want to be a little bit careful with the balsamic vinegar if you are on a low carb diet. I’ve noticed that some balsamic vinegars add sugar so check those ingredients carefully!
Even with these ingredients I figure about 14 – 20 grams of carbs per serving.
This recipe makes about 4 servings. You can easily add more meat and use the same base It really comes to having enough space in your cooker.
Instant Pot Braised Short Ribs
Course: Low Carb Recipes, Meat recipesDifficulty: Medium4
servings15
minutes2
hours20
minutesForget the red wine! This is the best way to make delicious braised short ribs!
Ingredients
2 1/2 lbs beef short ribs you can make up to 5 pounds
6 oz can tomato paste
2 medium onions
3 medium carrots
3 sprigs celery
6 cloves garlic
32 oz beef stock
1 cup dry sherry
1/2 cup balsamic vinegar
1/4 cup olive oil
Directions
- Take our your ribs and season them liberally with salt and pepper. Set them aside while you prep the vegetables.
- Slice the carrots, celery and onions. It’s going to get cooked for a while so you don’t need to be to precise half inch to 3/4 inch peaces is fine.
- Rougly mash and peel the garlic. And roughly chop it.
- Heat the skillet to high or medium high heat. Add in 2 table spoons of olive oil let the pan get hot so that when you add the meat it sizzles. Fry the meat for 2 minutes on each side. You want to do this in stages so that you don’t crowd the meat pieces. Don’t worry about the meat browning or sticking to the bottom of the pan that’s going to give us extra flavor later.
- If nessisary add in 2 more tables spoons of olive oil and add the roughly chopped vegetables. Fry for 2 – 3 minutes.
- Add in the tomato paste and fry for another one minute
- Add the balsamic vinegar and use the vinegar cook for 2 minutes. Be careful when adding in the balsamic vinegar as you will get a strong vinegar oder so step back.
- Add in the dry sherry and use it to deglaze the bottom of the pan (scrape up any of the brown bits from the meat.) Once you have all the brown bits up we can transfer the vegetables and meat to the instant pot.
- Carefully transfer the vegetables with tall the juices into your slow cooker or instant pot.
- Add the meat on top. Then add in the beef stock. Cover and slow cook on medium for 7 hours. Or pressure cook for 2 hours on high.
- If pressure cooking use the slow release method.
- Check the meat which show now be extremely soft and falling off the bone. If it isn’t cook it for another 30 min to an hour in the slow cooker or 20 min in the pressure cooker.
- If you are keeping this low carb serve it over my basic cauliflower rice. Yum!
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