Ingredients

The following ingredients have 4 Servings
  • 2 lb bone-in beef short ribs (0.778kg)
  • sea salt + pepper (to taste)
  • 2 tbsp olive oil
  • 1 yellow onion (chopped (If you are folling keto diet replace onions ofr 1/2 of scallions))
  • 2 tbsp tomato paste
  • 2 garlic cloves (minced)
  • 1 teaspoon chopped fresh thyme
  • 1/2 cup balsamic vinegar
  • 1 cup low sodium beef broth
  • 2 bay leaves
  • ¼ cup water
  • 2 tablespoons cornstarch (or arrow flour for low-carb and whole30)
  • Chopped fresh parsley (optional)

Instruction

  • Set the instant pot to the sauté setting and add olive oil.
  • Add the short ribs and brown all sides. It probably will take about 10 minutes. Then, remove the shot ribs from the Instant Pot and set aside.
  • Add in onion and garlic. Sauté until onion is translucent. It's about 4 minutes. Don’t forget to scrap the browned bits from the bottom of the pot.
  • Add thyme, tomato paste and balsamic vinegar. Stir everything very well. Then, season with salt and pepper.
  • Turn off the sauté mode. Add in beef broth and bay leaves. Stir well. Transfer the short ribs back to the pot.
  • Lock the lid and set pressure on high for 1 hour. When done, use Natural Release for 10 minutes, then release valve and remove the lid.
  • Remove shot ribs carefully, keeping the meat on the bone.
  • Pour about 1/4 cup of the cooking liquid into a small bowl. Add cornstarch and stir it very well. Set aside.
  • Pour all the cooking liquid from the Instant Pot into a saucepan and heat on a high heat.
  • Slowly pour the cornstarch mixture into the saucepan with the cooking liquid and whisk for about 2 minutes or until gravy thickens. Season with salt and pepper if you desire.
  • Place short ribs on serving plate, spoon over sauce. Enjoy!