Melt-In-Your-Mouth Instant Pot Keto Short Ribs

• 4 large beef short ribs, patted dry
• Kosher salt + pepper, to taste
• 1 tablespoon ghee (link)
• 1 large carrot, cut into 3 pieces
• 3 ribs of celery, roughly chopped
• 1 small yellow onion, roughly chopped
• 3 cloves of garlic, whole
• ½ cup bone broth
• ¾ cup dry red wine (such as Cabernet Sauvignon or Pinot Noir)
• 1 tablespoon tomato paste
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

For Serving

• Cauliflower rice risotto or mashed cauliflower
• Fresh parsley, chopped, for garnish

1. Heat your Instant Pot to the SAUTE setting. While it heats, generously season the beef short ribs with kosher salt and freshly ground black pepper on all sides.
2. Add the ghee to the Instant Pot. Once melted and shimmering, brown the short ribs in batches (3 or 4 at a time) for approximately 5 minutes per side, until a rich golden-brown crust forms. Browning is crucial for deep flavor. Transfer the browned short ribs to a clean plate and set aside. Avoid overcrowding the pot to ensure proper searing.
3. Add the carrot, celery, onion, and whole garlic cloves to the Instant Pot. Sauté them in the drippings left from the ribs, stirring occasionally, for 5-7 minutes until they begin to soften and become fragrant. Pour in a few tablespoons of bone broth and use a wooden spoon to scrape up all the flavorful brown bits (fond) from the bottom of the pot. This deglazing step adds immense depth to your sauce.
4. Stir in the remaining bone broth, red wine, tomato paste, fresh rosemary sprigs, and fresh thyme sprigs. Mix well to combine all the ingredients.
5. Carefully return the browned short ribs to the Instant Pot. Arrange them meat-side down, ensuring they are mostly submerged in the aromatic cooking liquid. This helps the meat become incredibly tender and absorb all the flavors.
6. Secure the Instant Pot lid and make sure the steam release valve is set to SEALING. Select the PRESSURE COOK (or Manual) setting on HIGH pressure and set the timer for 45 minutes. The Instant Pot will take approximately 10-15 minutes to come to pressure before the 45-minute countdown begins. Once the cooking cycle is complete, perform a QUICK RELEASE by carefully moving the valve to VENTING to rapidly release all the steam. Once the float valve drops and all steam has dissipated, it is safe to open the Instant Pot.
7. Gently remove the braised short ribs from the Instant Pot. They will be incredibly tender and may easily fall off the bone, so handle with care using tongs or a slotted spoon.
8. After removing the short ribs, carefully strain the cooking liquid (sauce) through a fine-mesh sieve into a separate bowl or container. Discard the cooked vegetables and herb sprigs, as their flavors have already been fully extracted into the sauce.
9. If you are making this in advance for meal prep: Place the cooled short ribs in an airtight container and refrigerate for up to 5 days. Store the strained sauce in a separate airtight container (such as quart mason jars) in the refrigerator. Before serving, simply scrape off any hardened fat that has risen to the top of the cooled sauce. Return both the short ribs and the skimmed sauce to the Instant Pot. Use the SLOW COOK setting for 4 hours to gently reheat until warmed through.
10. If serving right away: Return the warm short ribs to the Instant Pot. For the sauce, you can either use a fat separator to remove excess fat or allow the sauce to sit in a quart mason jar for a few minutes until the fat separates and rises to the top, then spoon it off and discard. Return the fat-skimmed cooking liquid to the Instant Pot with the ribs. Use the SLOW COOK setting for at least 30 minutes to rewarm everything thoroughly, or keep it warm for up to 4 hours until ready to serve.
11. Serve the warm, tender short ribs over your chosen side, such as cauliflower rice risotto or mashed cauliflower, generously spooning the rich red wine sauce on top. Garnish with freshly chopped parsley for a pop of color and herbaceous flavor.
12. Leftovers store exceptionally well. Place them in an airtight container and refrigerate for at least 5 days, or freeze for up to 6 months for future quick meals.

Slow Cooker Method: If you don’t have an Instant Pot, you can still achieve delicious results. Follow steps 1-4 using a cast iron skillet or a Dutch oven on your stovetop. Once you’ve completed these steps, transfer the browned short ribs and the braising liquid to your slow cooker. Cook on HIGH for 4 hours or on LOW for 8 hours, until the ribs are fork-tender. Then, continue with steps 7-12 of the main recipe instructions.

Oven Method: For a traditional braising experience, the oven works wonderfully. Perform steps 1-4 in a heavy-bottomed Dutch oven that is oven-safe. After adding all ingredients, cover the Dutch oven tightly with its lid (or aluminum foil) and cook in a preheated 300ºF (150ºC) oven for approximately 3 hours, or until the short ribs are incredibly tender. Once cooked, proceed with steps 7-12 of the recipe.

Choosing Your Beef: For the highest quality and best flavor, we recommend using pasture-raised beef short ribs. We sourced ours from Belcampo! (Use code TASTESLOVELY15 for 15% off your order!)

Broth Options: While homemade bone broth is ideal for its nutritional benefits and depth of flavor, feel free to use high-quality, store-bought chicken or beef stock/broth as a convenient alternative.