Paleo Instant Pot Short Ribs
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 Servings
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Calories
523 kcal
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Course
Main Course
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Cuisine
American
Paleo Instant Pot Short Ribs
Description
Paleo Instant Pot Short Ribs start by seasoning and browning bone-in beef short ribs in the pot using the sauté function, which adds depth through caramelization. Chopped yellow onion, large carrot pieces, and minced garlic are cooked in the rendered beef fat, building flavor in the base. Tart cherry juice and balsamic vinegar introduce a bright sweetness and acidity that balance the richness of the meat. Dried rosemary and fresh oregano contribute aromatic herbal layers.
After sealing the Instant Pot lid, the ribs cook under pressure for 45 minutes, followed by a 15-minute warm rest. This method ensures the ribs become tender enough to shred, while the vegetables soften and meld into the sauce. The result is short ribs infused with a balance of sweet, savory, and herbal flavors with a thick, rich broth.
This dish pairs well with simple sides that can soak up the sauce, such as mashed potatoes or roasted vegetables. For a low-FODMAP variation, onion and garlic are omitted and balsamic vinegar increased. Using pure tart cherry juice or substituting red wine affects the flavor profile subtly. Browning the meat thoroughly and using fresh herbs optimizes the final taste.
Ingredients
- 2 to 3 pounds beef short ribs bone-in
- 1 yellow onion chopped*
- 2 carrot chopped, large
- 5 cloves garlic minced*
- 2 cups cherry juice tart
- 1 tsp rosemary dried
- 5 oregano fresh, sprigs
- 1/2 tsp salt to taste, sea salt
- 3 Tbsp balsamic vinegar
Instructions
- Press "Saute" on your Instant Pot and allow it to heat up for a couple minutes. While the pot is heating, sprinkle the short ribs liberally with sea salt. Place the short ribs on the hot surface (no oil needed) and cook for 5 to 7 minutes, until the meat is golden-brown. Flip and cook an additional 3 to 5 minutes. This will likely need to be done in 2 batches depending on the amount of meat. Once the meat is browned, transfer it to a plate.
- Leave the Instant Pot on the Saute function and add the onion, carrots, and garlic, sauteing them in the beef fat.
- Once the veggies have softened (about 3 to 4 minutes), place the meat back in the Instant Pot and add the cherry juice, dried rosemary, oregano, and sea salt.
- Secure the lid on the Instant Pot, put it on the Stew/Meat mode and set the time for 45 minutes for bone-in short ribs or 35 minutes for boneless short ribs.
- Once the IP is finished with Stew mode, allow it to automatically go into the Keep Warm mode for 15 minutes.
- After the 15 minutes, Turn the venting to Fast Natural Release to release the pressure.
To Make the Sauce (optional):
- Use tongs to remove all the meat from the Instant Pot and transfer to a plate. Skim the fat off the top of the braising liquid.
- Put the Instant Pot back onto the Saute mode, add the balsamic vinegar, and allow the liquid to boil and reduce until it reaches your desired thickness. This process will take about 20 to 30 minutes. Taste the sauce for flavor along the way and add sea salt and more balsamic vinegar to taste.
- Serve your short ribs on top of mashed sweet potatoes with some sauce and a sprinkle of fresh thyme and you’re set for a super swanky, sexy meal.
Notes
- Omit onion and garlic for a Low-FODMAP version and increase balsamic vinegar by 1 tablespoon to compensate.
- Use 100% pure tart cherry juice; red wine can be substituted if desired.
- Browning the short ribs before pressure cooking enhances flavor and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 523kcal | 26% |
| Carbohydrates | 15g | 5% |
| Protein | 59g | 118% |
| Fat | 26g | 40% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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