Beef short rib paired with cauliflower mash makes the perfect keto meal. It’s so tender and succulent cooked in our Instant Pot. Of course, we’d be eating it, keto or not, but without keto, we couldn’t call it a diet. Still a lifestyle, though. That beef short rib lifestyle.
We were skeptical before starting keto. The turning point was realizing that we could eat beef short ribs whenever we wanted. Steak is great. Who doesn’t love a perfectly pink, medium-rare Kansas City strip? Some people don’t. That’s fair. No judgment here. But we do. With steak, though, there exists too much of a good thing; once a week is too often for us.
But beef short ribs? Keep those in the weekly rotation. Full of fat and collagen, which breaks down during pressure cooking, each bite delivers its own taste adventure. Does the word “adventure” work? We think so. If it was seafood, we might say voyage, a fun, underused word.
Before keto, we made beef short ribs too. Our keto recipe isn’t much different. We removed the red wine, carrots, and flour. We added mushrooms. Bada bing, bada boom. Let the beef shine!
Keto Instant Pot Beef Short Ribs
Ingredients
- 2 lbs of beef short ribs
- Salt and pepper, to taste
- One onion, diced
- One rib of celery, chopped
- Two cloves of garlic, pressed
- 6 oz. of baby bella mushrooms
- 1 1/4 cups of beef stock*
- Two tablespoons of balsamic vinegar
- Two tablespoons of tomato paste
- One tablespoon of fresh thyme
- Two bay leaves
Directions
Season the short ribs with salt and pepper.
Turn pressure cooker to “sauté” function. When hot, brown short ribs—about two minutes on each side. Remove ribs, and set aside.
Add onion, celery, mushrooms and garlic. Sauté for three minutes until onion becomes translucent. Turn off machine.
Pour in beef stock, balsamic vinegar and tomato paste. Add thyme. Return short ribs to pot. Place bay leaves on surface. Close machine. Pressure cook on “high” for 60 minutes—or 42 minutes on “max.”**
When done, either release pressure manually, or let pressure naturally release. Remove short ribs.
Blend sauce, either with a stick blender or in a stand blender. If the sauce needs thickening, reduce it using the “sauté” function.
We served our short ribs on a bed of cauliflower mash with the sauce poured over the top.
*For richer flavor, use two teaspoons of Better Than Bouillon, Beef Base with 1 1/4 cups of water. There’s no need to pre-mix. Just add it to the pressure cooker and stir.”
**We have the Instant Pot Max, which offers a “max” (15psi) pressure setting. In generally, it cooks food in about 20% faster than the high (12psi) pressure setting.
