Ingredients

• 2½-3lbs boneless beef short ribs
• 2 tsp. salt (more if desired)
• 1 tsp. black pepper (more if desired)
• 1 tbsp. olive oil
• 1 cup bone or beef broth
• ¼ cup coconut aminos
• ⅓ cup balsamic vinegar
• 2 tbsp. tomato paste
• 4-6 cloves garlic (minced)
• 1-2 tsp fresh thyme leaves (optional)
• 2 bay leaves (optional)

Instructions

1. Cut the short ribs into thirds or quarters and rub with salt and pepper.
2. Press the sauté button on the instant pot. When hot, add the oil.
3. Add the short ribs in a single layer and sear each side until browned. You will need to do this in two batches so they are not too crowded. Remove the browned ribs and set side.
4. Add minced garlic to the empty Instant Pot and sauté for approximately 1 minute, until fragrant.
5. Add the broth, coconut aminos and other ingredients to the Instant Pot. Use a wooden spoon to release any browned bits of garlic from the bottom of the pan (deglaze it). Shut off the sauté function.
6. Place the short ribs back into the Instant Pot, crowding them together in a single layer. Push the bay leaves into the broth, if using.
7. Cook on High pressure for 40 minutes.
8. Shred the ribs or leave them whole to serve.

Hints & Tips

• You can make this a bone-in short rib recipe, too. Use approximately 3-3.5 lb, or raw meat and increase the cook time to 50 minutes.
• You may choose to add onions and carrots to this recipe. Simply chop and sauté after browning the ribs, and before adding the minced garlic to the instant pot.
• If you’d like to thicken the sauce, remove the ribs once cooked and press the Sauté button. Sprinkle (don’t dump in) 2 tbsp. unflavoured gelatin or corn starch to remaining stock while whisking rapidly. Simmer 10-15 minutes while sauce thickens.