Bone-in beef short ribs braised with aromatic root vegetables, cranberry juice, and beef broth.
2 tbsp. grass-fed ghee
1 lb. grass-fed short ribs (4 ribs)
salt and pepper
1 onion (diced)
1/2 lb. baby carrots (or 2 whole carrots cut into 1-inch pieces)
2 small celery sticks (peeled and diced)
2 garlic cloves (finely minced)
1 rosemary sprig
1/2 tsp. salt
1/2 tsp. smoked paprika
1/2 tsp. chili powder
1/4 tsp. ground cumin
1/4 cup cranberry juice
1 1/2 cup organic beef broth
1 bay leaf
To begin, select the “Sauté” option on the Instant Pot and click the adjust button to select “Normal”.
Now, use a paper towel to pat the ribs dry and season generously with salt and pepper. Wait for the Instant pot to read “HOT” and add 1 tablespoon of ghee. Sear the ribs for 5-7 minutes on one side. Then flip and sear for another 5 minutes. Now, remove the ribs from the Instant Pot and set aside.
Add the other tablespoon of ghee and sauté the onions, carrots, celery, garlic, and rosemary until the onion is translucent (about 5 minutes). Now, add the salt, paprika, chili powder, and cumin. Stir and continue to sauté for another 2 minutes. Now, deglaze the pan with the cranberry juice (be sure to scrape up all the delicious bits and pieces from the bottom of the Instant Pot). Then, add beef broth and bay leaf. Stir to combine and return the short ribs to Instant Pot. Put the lid on the Instant Pot, select “Meat/Stew”, and adjust the cook time to 25 minutes. When the time is up, let the instant go into “keep warm” for 10 minutes. Then, open the valve, remove the rest of the steam and carefully remove the lid.
Now, transfer the ribs to a serving dish and tent with foil. Skim off some of the fat from the top of the braising liquid. Then, turn the instant pot back on to “Sauté” and simmer the sauce until it reduces to about half.
Serve over rice or alongside roasted potatoes/vegetables.
Keywords: Braised beef short ribs, instant pot recipes