Adapted from a recipe from Melissa Clark’s “Dinner in an Instant”, this version keeps the carbs low, but the flavor is still 100% 🙂
Port-Braised Short Ribs
Yield: 6 servings // 461 calories, 5 net carbs
4 pounds bone-in beef short ribs
* 4 bay leaves, torn in half
* 4 teaspoons sea salt
* 1 teaspoon freshly-ground black pepper
* 3/4 teaspoon allspice
* 8 garlic cloves, finely minced
3 tablespoons extra-virgin olive oil
1 cup pastured-raised beef broth
1 onion, cut in quarters and thinly sliced
1 carrot, cut into 1-inch chunks
5-inch piece of fresh ginger, peeled and cut into 1/2-inch slices
1 five-inch-long strip of orange zest
3/4 cup ruby port
1/2 teaspoon glucomannan powder, if needed for thickening
For Serving: 1/4 cup chopped fresh herbs (chives, basil, parsley, or tarragon)
In a bowl, massage the rub ingredients into the short ribs. Cover and refrigerate for at least an hour (overnight is best).
Heat the olive oil over high heat in a large skillet (or inside the Instant Pot, using the sauté function). Brown the ribs on all sides.
Reduce the heat, deglaze the pan with the broth, and add all the vegetables, garlic, and ginger to the pan. Cook for a few minutes.
Tuck the ribs into the Instant Pot, add the orange peel, port, and the broth—vegetable mixture. Cover—making sure the steam release knob is in the “sealing” position—and cook on high pressure for 45 minutes. Allow the pressure to release naturally.
Transfer the ribs to a large bowl, turn the Instant Pot’s sauté function on, and reduce the liquid until thickened. Add 1 teaspoon (or less) of glucomannan powder if more thickening is needed. First whisk the powder into a little cold water (or other cold liquid), then slowly whisk this into the short rib liquid. Pour the sauce over the ribs and serve, garnished with your choice of fresh herbs.
Alternate cooking method: Slow cooker on high for 5—7 hours, or low for 8—10 hours.