- (3-4 lbs) Short Ribs
- (1 tsp) salt
- (1 tsp) fresh ground pepper
- (1 Tbsp) onion powder
- (2 Tbsp) coconut oil (or olive oil)
- (2 cups) beef broth
- (1 Tbsp) tomato paste
- (4 Tbsp) Worcestershire sauce
- (2 Tbsp) honey
- (2-3 sprigs) fresh thyme
- (3 cloves, minced) garlic
**Before you get started, did you notice that beef broth listed on the ingredients list? You can make your own with our farm's 100% grass-fed beef right here and have plenty left extra for some body boosting broth (you can freeze it for later use, too!).**
1.Select the Saute button on the Instant Pot and set to normal.
2. Season the ribs with salt, pepper, and onion powder.
3. In a large bowl, mix together the broth (learn how to make your own beef broth here), tomato paste, Worcestershire sauce, garlic, and honey. Combine with whisk and set aside.
4. Melt the coconut oil in the Instant Pot. Once melted, add the short ribs one at a time. Be sure each is touching the pot. You may need to do a couple of rounds if they don't all fit in the bottom at once.
5. Cook until browned (about 3-4 minutes). Flip the ribs and cook on the other side for another 3-4 minutes, until browned. Remove from Instant Pot and set aside.
6. Hit the Cancel button.
7. Pour part of the broth mixture into the pot and scrape the bottom of the pan to get all the browned bits from the ribs mixed in.
8. Add the ribs back in and pour in the rest of the broth mix.
9. Add thyme.
10. Return the Instant Pot lid to the machine and seal it, ensuring the vent on top is closed.
11. Select the High Pressure or the Stew option for 45 minutes.
12. When it's done cooking, let the machine release naturally for 20 minutes and use the quick release option on top to depressurize it. Letting it release naturally will ensure your meat stays tender and juicy.
13. Remove the lid and serve!
Pro Tip: To make that leftover broth into a sauce, simply remove the ribs and separately combine 1 Tbsp water with 1 Tbsp corn starch. Add the water/corn starch mix to the broth, select the Saute button and stir until thickened.
Picture and recipe adapted from The Big Bear's Wife Blog