Beef Short Ribs

Beef Short Ribs
Equipment
Ingredients
- 2 cups beef bone broth recipe page 1
- 2 T coconut aminos
- 1 T tomato paste
- 1 t minced garlic
- 1½ lbs grass-fed boneless beef short ribs
- ½ t sea salt
- ¼ t black pepper
- 1 T ghee or cooking fat of choice
- 1 sprig fresh rosemary
- Optional: 2 green onions chopped
Instructions
- In a small bowl, stir the broth, coconut aminos, tomato paste, and garlic together until combined. Set aside.
- Blot the short ribs dry with a paper towel, and season with salt and pepper.
- Select “Saute” mode on the Instant Pot and brown the short ribs on all sides in the ghee.
- Press “Cancel” and pour the broth mixture over the short ribs. Place the rosemary on top of the meat.
- Secure the lid on the Instant Pot and lock it in place. Move the vent knob to the sealed position.
- Select “Manual” and cook on high pressure for 45 minutes. Once the time is up, let the pressure release naturally.
- Serve with cauliflower mashed potatoes (recipe page 5) and spoon the broth over the short ribs. Garnish with green onions, if desired.
Nutrition
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