Craving some serious comfort food without the carb-heavy guilt? You’ve come to the right place! These Instant Pot Beef Ribs are unbelievably tender and packed with flavor, practically melting in your mouth. We’re swapping traditional potatoes for a creamy, dreamy mashed cauliflower that is so good, you won’t miss a thing. The best part? The pressure cooker does all the heavy lifting, turning a slow-cooked classic into a spectacular weeknight meal that’s on the table in under an hour. Get ready to fall in love with your new favorite keto-friendly dinner!
Ingredients
• For the Beef Ribs
• 2 lbs / 900g beef ribs
• 1 tbsp / 15 ml olive oil
• 3 cups / 720 ml beef broth, divided
• 1 tsp / 5g sea salt
• 1 tsp / 5g cayenne pepper, ground
• 1 tsp / 5g dried thyme, ground
• For the Mashed Cauliflower
• 1 medium head cauliflower, chopped into florets
• 1 tbsp / 15g butter
• ¼ cup / 60 ml milk
• 1 tbsp / 15 ml fresh mint, chopped
• 1 tsp / 5g garlic powder
• Salt to taste
• For Garnish
• 2 tbsp / 30 ml green onions, chopped
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function and add the olive oil. Season the beef ribs generously with sea salt, cayenne pepper, and dried thyme. Working in batches, sear the ribs for 3-5 minutes per side until a deep, golden-brown crust forms.2. Remove the ribs, turn off the ‘Sauté’ function, and pour in 2 cups of the beef broth to deglaze the pot, scraping up any browned bits from the bottom. Return the ribs to the pot.3. Secure the lid, set the steam release handle to ‘Sealing,’ and select the ‘Manual’ or ‘Pressure Cook’ button. Cook on ‘High’ pressure for 10 minutes.4. Once the timer finishes, perform a quick pressure release. Carefully open the lid and transfer the cooked ribs and the cooking liquid to a separate bowl. Tent the ribs with foil to keep warm.5. Wipe the inner pot dry and set it back to the ‘Sauté’ function. Melt the butter, then add the cauliflower florets, a pinch of salt, and the chopped fresh mint. Sauté for 2-3 minutes, stirring occasionally, until fragrant.6. Pour in the remaining 1 cup of beef broth and the milk. Secure the lid, ensure the steam release is set to ‘Sealing,’ and ‘Pressure Cook’ on ‘High’ for 7 minutes.7. When done, perform another quick pressure release. Carefully transfer the cauliflower and all the liquid to a large bowl. Use a potato masher or an immersion blender for a smoother texture.8. Stir the garlic powder into the mash and season with additional salt if needed. Serve the tender beef ribs immediately with a generous portion of the creamy cauliflower mash, garnished with fresh green onions.
Nutritional Information
• Nutrition Information
• Per Serving (approximate)
• Calories: 350
• Total Fat: 14.7g
• Net Carbs: 2g
• Protein: 49.2g
• Fiber: 0.7g
Pro Tips
• for Perfect Ribs & Mash
• For a deeper flavor, don’t overcrowd the pot when browning the ribs. Sear them in batches to ensure a rich, golden-brown crust on all sides.
• To achieve an ultra-smooth cauliflower mash, use an immersion blender directly in the bowl instead of a potato masher.
• Elevate your mash by stirring in ¼ cup (25g) of grated Parmesan cheese or a tablespoon of cream cheese along with the garlic powder for extra richness.
• Don’t discard the flavorful liquid left from cooking the ribs! Simmer it on the ‘Sauté’ function until reduced by half to create a delicious pan sauce to drizzle over the top.
FAQ
Q: Is this Instant Pot beef ribs recipe keto-friendly
A: Absolutely! This recipe is specifically designed to be keto-friendly. By using a creamy mashed cauliflower instead of potatoes, each serving contains only 2g of net carbs, making it a perfect low-carb comfort food dinner.
Q: Can I use frozen beef ribs for this recipe
A: For the best results, we highly recommend using thawed beef ribs. Thawing is essential for the searing step, which creates the deep, golden-brown crust that adds incredible flavor to the dish. Cooking from frozen will alter the pressure cooking time and you will miss out on that crucial flavor development.
Q: How can I make the cauliflower mash extra creamy
A: To achieve an ultra-smooth and creamy cauliflower mash, use an immersion blender directly in the bowl after cooking. For extra richness and flavor, you can also stir in a tablespoon of cream cheese or ¼ cup of grated Parmesan cheese along with the garlic powder.
Q: What should I do with the leftover liquid from cooking the ribs
A: Don’t discard that flavorful liquid! You can easily turn it into a delicious pan sauce. Simply pour the liquid back into the Instant Pot, set it to the ‘Sauté’ function, and let it simmer until it has reduced by half. Drizzle this rich sauce over the ribs and mash before serving.
