Imagine the most tender, fall-off-the-bone short ribs, drenched in a rich, savory, and slightly sweet balsamic glaze. Thanks to the magic of the Instant Pot, you can achieve this restaurant-quality comfort food in just about an hour, filling your home with an irresistible aroma. This recipe is not only incredibly delicious but also paleo-friendly, making it the perfect centerpiece for a cozy weeknight dinner or a special weekend feast.
Ingredients
• (Total Time: 60 MIN | Serves: 8)
• 4 lbs / 1.8 kg Boneless Beef Short Ribs
• 2 tsp / 10 g Sea Salt
• 2 tsp / 4 g Ground Black Pepper
• 2 tbsp / 30 ml Olive Oil, divided
• 1 large Onion, diced
• 2 stalks Celery, diced
• 2 tsp / 2 cloves Garlic, minced
• ½ cup / 120 ml Dry Red Wine
• ¼ cup / 60 ml Balsamic Vinegar
• ⅔ cup / 160 ml Paleo Balsamic Ketchup
• 1 can (14.5 oz / 411g) Diced Tomatoes, undrained
• 3 tbsp / 45 ml Coconut Aminos
• 2 tbsp / 25 g Coconut Sugar
Instructions
1. Directions1. Thoroughly pat the short ribs dry with a paper towel and generously season all sides with sea salt and black pepper. This is key to getting a perfect sear.2. Set your Instant Pot to the ‘Sauté’ function on high. Add one tablespoon of olive oil. Once shimmering, carefully place the short ribs in a single layer and sear for 2-3 minutes per side until deeply browned. Work in 2-3 batches to avoid overcrowding the pot, and set the browned ribs aside on a plate.3. Add the remaining tablespoon of olive oil to the pot. Sauté the diced onion and celery for 3-4 minutes, stirring occasionally, until they begin to soften. Add the minced garlic and cook for another minute until fragrant.4. Pour in the red wine and balsamic vinegar to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Stir in the balsamic ketchup, diced tomatoes, coconut aminos, and coconut sugar until well combined. Return the seared short ribs to the pot, nestling them into the sauce.5. Secure and lock the Instant Pot lid, ensuring the steam release valve is set to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ and set the timer for 45 minutes at high pressure.6. Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes. Afterward, carefully perform a quick release to vent any remaining steam.7. Carefully open the lid. Serve the tender short ribs and sauce hot over creamy mashed cauliflower, riced cauliflower, or your favorite paleo-friendly side.
Nutritional Information
• (Per Serving, estimate) Calories: 387 | Total Fat: 43g | Net Carbs: 8g | Protein: 38g | Fiber: 3g
Pro Tips
• Don’t skip the sear! Browning the ribs creates a deep, rich flavor base (the Maillard reaction) that you can’t get otherwise. Be sure not to overcrowd the pot for the best results.
• When you add the red wine and vinegar, use a wooden spoon to scrape all the browned bits (fond) from the bottom of the pot. This is where a ton of flavor is locked.
• If you prefer a thicker sauce, remove the cooked ribs from the pot and set the Instant Pot to ‘Sauté’. Let the sauce simmer for 5-10 minutes until it reduces and thickens to your liking.
• These short ribs taste even better the next day! The flavors meld and deepen overnight. Simply store in the fridge and gently reheat on the stovetop or in the microwave.
FAQ
Q: Can I use bone-in short ribs instead of boneless
A: Yes, you can use bone-in short ribs. You may need to increase the pressure cooking time by 5-10 minutes to ensure they become just as tender as the boneless version.
Q: How do I make the balsamic sauce thicker
A: To make the sauce thicker, remove the cooked ribs from the pot after pressure cooking. Set the Instant Pot to the ‘Sauté’ function and let the sauce simmer for 5-10 minutes until it reduces and thickens to your liking.
Q: What can I substitute for the red wine
A: If you prefer not to use red wine, you can substitute it with an equal amount of beef broth or unsweetened cranberry juice for a similar depth of flavor.
Q: Is this recipe good for meal prep
A: Absolutely! These short ribs taste even better the next day as the flavors have more time to meld together. Simply store them in an airtight container in the refrigerator and gently reheat to serve.
