Beef Short Ribs

Beef Short Ribs

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 Servings
Calories 342 kcal



  • 2 cups beef bone broth recipe page 1
  • 2 T coconut aminos
  • 1 T tomato paste
  • 1 t minced garlic
  • 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


  • 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.


Calories: 342kcalCarbohydrates: 3gProtein: 34gFat: 21g
Tried this recipe?Let us know how it was!

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