November 7, 2024

Short ribs are the perfect comfort food in my book! The Instant Pot makes cooking them a breeze and drastically cuts time! They are still full of flavor and delicious!

A red bowl with braised short ribs in it topped with chopped parsley

Time Needed to Make This Recipe:

This recipe will take about 90 minutes to make.

Equipment Needed:

You will need the following to make this meal:

An Instant Pot or Pressure Cooker

Cutting board

Kitchen knife

Oven mitts

an instant pot with food in it and wine being poured into it.

The Ingredients Needed Are:

You can use a combination of boneless and bone-in short ribs if you like.

4 lbs short ribs

⅓ Cup Tapioca Starch

¼ Cup Paleo Powder Seasoning

Salt and Pepper

1 container Mirepoix- carrots, onion, and celery chopped.

½ box of beef broth (32oz)

¼ Cup of tomato paste

½ bottle of red wine

Olive oil

1 TBSP Italian Seasoning

½ jar of marinara sauce

Parsley for garnish

Here’s The Printable Recipe:

Yummy Instant Pot Braised Short Ribs

Recipe by Goodness Gracious Gluten FreeCourse: The Cooking Class Library

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Ingredients

You can use a combination of boneless and bone-in short ribs if you like.
4 lbs short ribs
⅓ Cup Tapioca Starch
¼ Cup Paleo Powder Seasoning
Salt and Pepper
1 container Mirepoix- carrots, onion, and celery chopped.
½ box of beef broth (32oz)
¼ Cup of tomato paste
½ bottle of red wine
Olive oil
1 TBSP Italian Seasoning
½ jar of marinara sauce
Parsley for garnish

Directions

Turn your pressure cooker onto saute mode.
Allow it a few minutes to get hot.
Add a drizzle of olive oil.
Combine the tapioca starch, paleo powder, salt, and pepper on a plate.
Dredge the meat in the mixture on all sides.
Sear the meat, working in batches until it is browned on all sides.
Set the meat aside when it is done.
Add more olive oil as needed.
Add the mirepoix to the pot.
Saute until soft.
Add the rest of the ingredients and simmer for about 5 minutes.
Stir well and scrape any bits off the bottom of the pot.
Put the meat back into the liquid. If it doesn’t cover the meat, add additional broth to cover.
Turn the Instant pot off.
Put the lid on, and seal it.
Turn on to manual pressure for 75 minutes.
Once the timer has beeped, carefully release the pressure and remove the lid.
Garnish with fresh parsley.
Serve it with your favorite mashed veggie and enjoy!