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: 4 servings // 732 calories, 45g fat, 59g protein, 6g net carbs
4 pounds bone-in beef short ribs
Rub—
—4 bay leaves, torn into tiny pieces
—2 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
4—5 large cloves garlic, peeled
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)
Mix all rub ingredients in a small bowl. On a baking sheet, lay out the short ribs, then sprinkle the rub—rubbing in—turning each piece to cover all meaty sides. Place in a big bowl, 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. This can take 45 or minutes or more.
Transfer the ribs to a large bowl, discard carrot, onion, ginger, garlic, and orange pieces, and turn the Instant Pot’s sautĂ© 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.