Braised Short Ribs

    (Total Time: 60 MIN| Serves: 8)

    4 lbs. Boneless Beef Short Ribs
    2 tsp Sea Salt
    2 tsp Ground Black Pepper
    2 tbsp. Olive Oil
    1 large Onion (diced)
    2 stalks Celery (diced)
    2 tsp Garlic (minced)
    ½ cup Red Wine
    ¼ cup Balsamic Vinegar
    ⅔ cup Paleo Balsamic Ketchup
    1 can Diced Tomatoes
    3 tbsp. Coconut Aminos
    2 tbsp. Coconut Sugar


    1. Pat dry the ribs with a kitchen towel and season them with salt and pepper.
    2. Set the Instant pot to “Sauté” and add one tablespoon olive oil to it. Brown the ribs on both sides, two minutes per side. Brown them in 2-3 batches to prevent overcrowding them. Set aside browned ribs.
    3. Add another tablespoon of olive oil to the pot, and add the onions, celery and garlic. Sauté them for 2-3 minutes while occasionally stirring, until they are softened.
    4. Add all remaining ingredients and stir to combine. Then add the short ribs and stir to coat them.
    5. Place and lock the lid and manually set the cooking time to 45 minutes at high pressure.
    6. When done let naturally release the pressure for 15 minutes and then quick release it.
    7. Serve with mashed or riced cauliflower.

    (Calories: 387 | Total Fats: 43g | Net Carbs: 8g | Proteins: 38g |Fibers: 3g)