Rich and indulgent, short ribs are definitely a go-to comfort food for me, and they happen to be one of my favorite cuts of beef. Short ribs take time to prepare properly—you want them to be fall-off-the-bone tender—but the Instant Pot speeds things up considerably. Instead of taking all day to slow-roast in the oven, these short ribs can be on your dinner table in a little over an hour.

Serves: 4

Active prep time: 10 minutes

Cook time: 45 minutes

INGREDIENTS

• 1 teaspoon garlic powder

• 1 teaspoon fine Himalayan pink salt

• 1 teaspoon black pepper

• 4 beef short ribs (about 2 pounds total)

• 1 tablespoon olive oil

• 2 cups quartered mushrooms

• 1∕₂ cup diced red onion

• 1 (15-ounce) can crushed tomatoes

• 1 bay leaf

• 1 teaspoon dried rosemary

• 1∕₂ teaspoon dried oregano

• 1 tablespoon coconut flour (optional)

DIRECTIONS

1. In a small bowl, combine the garlic powder, pink salt, and pepper. Sprinkle the mixture over all sides of the short ribs.

2. Select SAUTÉ on the Instant Pot. When the pot is hot, add the olive oil. Add the short ribs to the hot oil, taking care not to over-crowd the pot. If necessary, cook in two batches. Brown on all sides, rendering the fat as well, 6 to 8 minutes. Select CANCEL. Transfer the ribs to a platter and cover with foil.

3. Pour off all but about 2 tablespoons oil from the pot. Select SAUTÉ. When the pot is hot, add the mushrooms and onion. Cook for 3 minutes or until the vegetables have softened. Select CANCEL. Stir in the tomatoes, bay leaf, rosemary, and oregano. Return the short ribs to the pot.

4. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 45 minutes. At the end of the cooking time, use a natural release to depressurize for 10 minutes, then quick-release the remaining pressure.

5. Transfer the ribs to a serving dish. Remove the bay leaf and discard. If desired, thicken the cooking juices into a gravy by stirring the coconut flour into the liquid left in the pot.

Per serving: Calories: 380 • Total Fat: 22 g • Protein: 35 g • Total Carbs: 11 g • Fiber: 3 g • Erythritol: 0 g • Net Carbs: 8 g

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