I’m jumping back to this today because it’s cold (for California) and dreary outside. I also found some AMAZING looking short ribs, so I’m all in. I’m going to use my coveted Trader Joe’s organic cauliflower rice (I am down to two bags and they are still out of stock). Looking forward to this!
Pressure Cooker Short Ribs!
These were AMAZING! I used the cauliflower crumbles again from Target, and it was really amazing. I cannot wait for the leftovers.
- 1.5 lbs beef chuck beef short ribs (seasoned with salt and pepper)
- 1/2 tablespoon avocado oil, bacon fat, ghee, or lard
- 1 cup beef broth
- 1 sweet onion (chopped into large chunks)
- 3 garlic cloves, diced
- 1 tablespoon honey
- 1 tablespoons coconut palm sugar
- 1⁄2 teaspoon sea salt
- 1⁄2 teaspoon black pepper
- 1.5 Tbsp arrowroot or tapioca flour (optional for thickening the gravy)
Turn the pressure cooker to “browning” Brown the seasoned short ribs on all sides. Remove to a plate and throw in onion and cook for about 3-4 minutes stirring occasionally. Add garlic for last 30 seconds or so. Put in all remaining ingredients and stir or whisk to combine. Add short ribs back in. Put the lid back on the pressure cooker. Change the setting on the cooker to “high pressure” and set the timer to 60 minutes. With tongs, remove the ribs to a plate and use a fork to pull the meat apart (this should happen VERY easily as it will probably already have fallen off of the bones). Take about 1/3 cup of the cooking liquid and create a slurry by whisking it with the arrowroot or tapioca flour. Slowly pour into the pot of liquid while whisking. This should almost immediately create a thickened gravy.
Eat plain or over cauliflower rice, cauliflower crumbles, cabbage, or Cauliflower Mash.