Beef Short Ribs

READY IN 85 MINUTES

SERVES FOUR

This cozy dish features tender, fall-apart beef short ribs, with grass-fed beef providing collagen to support joint health, iron to aid oxygen delivery and energy, and zinc to support immune function and blood sugar balance. Slow simmering in mineral-rich bone broth supplies amino acids like glycine and proline that help strengthen the gut lining and connective tissue, while aromatic vegetables—onion, garlic, celery, and carrots—support digestion and the body’s natural detox pathways. Finished with coconut aminos and balsamic vinegar which delivers deep, savory flavor without refined sugars or soy, creating a grounding, deeply nourishing meal that supports whole-body vitality.

INGREDIENTS

• 2 tablespoons avocado oil 

• 2 ½ - 3 ½ pounds beef short ribs, cut into 2 inch thick sections 

• Real salt 

• Ground black pepper 

• 1 large yellow onion, sliced 

• 5 garlic cloves, minced 

• 4 medium carrots, chopped 

• 2 celery ribs, chopped 

• ½ teaspoon dried thyme 

• 2 bay leaves 

• ½ cup dry red wine 

• ½ cup beef Bone Broth

• 2 tablespoons balsamic vinegar 

• 2 tablespoons coconut aminos 

• 2 teaspoons coconut sugar 

• 1 pound russet potatoes, about 3-4 large potatoes, halved 

• 3 tablespoons filtered water 

• 2 tablespoons arrowroot powder 

• 3 tablespoons grass-fed ghee 

• ½ cup unsweetened full fat canned coconut milk 

• 1 tablespoon chopped fresh Italian parsley 

• 1 ½ teaspoons real salt 

• Ground black pepper to taste 

PREPARATION

1. Set Instant Pot to Saute Mode and add avocado oil. Season short ribs generously with salt and black pepper on all sides. Once oil is hot, add short ribs to Instant Pot. Brown each side for 2-3 minutes. Set aside. 

2. Add onions and garlic to Instant Pot and saute until softened and fragrant. Add in carrots, celery, thyme and bay leaves. Saute for about 1-2 minutes. 

3. Deglaze Instant Pot by adding red wine and scrape all sauteed bits from the bottom. Let wine cook down for 2 minutes to reduce alcohol. 

4. Add Bone Broth, balsamic vinegar, coconut aminos and coconut sugar. Mix well to combine. Place browned short ribs back in Instant Pot. 

5. Add potatoes to small stainless steel bowl and place inside on top of short ribs, close lid. Set Instant Pot to sealing and High Pressure for 40 minutes. Once cooked, naturally release for 15 minutes then turn valve to venting. 

6. In small bowl, mix water and arrowroot powder until fully dissolved. Remove bowl of potatoes and short ribs & set aside. Add arrowroot mixture to the remaining sauce. Bring to a simmer, stirring occasionally for about 1-2 minutes then turn off Instant Pot. Add short ribs back to sauce and let rest. 

7. Peel potatoes if desired, then mash with potato masher. Add ghee, coconut milk, parsley, salt, and black pepper. Stir well to combine. 

8. Add mashed potatoes to a plate, top with short ribs, plenty of sauce and enjoy! 

Yield 4

Author Kristi Blackburn

Prep time

10 Min

Cook time

65 Min

Total time

1 H & 15 M

Print

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Beef Short Ribs

This cozy dish features tender, fall-apart beef short ribs, with grass-fed beef providing collagen to support joint health, iron to aid oxygen delivery and energy, and zinc to support immune function and blood sugar balance. Slow simmering in mineral-rich bone broth supplies amino acids like glycine and proline that help strengthen the gut lining and connective tissue, while aromatic vegetables—onion, garlic, celery, and carrots—support digestion and the body’s natural detox pathways. Finished with coconut aminos and balsamic vinegar, this dish delivers deep, savory flavor without refined sugars or soy, creating a grounding, deeply nourishing meal that supports whole-body vitality.

Ingredients

• 2 tablespoons avocado oil
• 2 ½ - 3 ½ pounds beef short ribs, cut into 2 inch thick sections
• Real salt
• Ground black pepper
• 1 large yellow onion, sliced
• 5 garlic cloves, minced
• 4 medium carrots, chopped
• 2 celery ribs, chopped
• ½ teaspoon dried thyme
• 2 bay leaves
• ½ cup dry red wine
• ½ cup beef Bone Broth
• 2 tablespoons balsamic vinegar
• 2 tablespoons coconut aminos
• 2 teaspoons coconut sugar
• 1 pound russet potatoes, about 3-4 large potatoes, halved
• 3 tablespoons filtered water
• 2 tablespoons arrowroot powder
• 3 tablespoons grass-fed ghee
• ½ cup unsweetened full fat canned coconut milk
• 1 tablespoon chopped fresh Italian parsley
• 1 ½ teaspoons real salt
• Ground black pepper to taste

Instructions

1. Set Instant Pot to Saute Mode and add avocado oil. Season short ribs generously with salt and black pepper on all sides. Once oil is hot, add short ribs to Instant Pot. Brown each side for 2-3 minutes. Set aside.
2. Add onions and garlic to Instant Pot and saute until softened and fragrant. Add in carrots, celery, thyme and bay leaves. Saute for about 1-2 minutes.
3. Deglaze Instant Pot by adding red wine and scrape all sauteed bits from the bottom. Let wine cook down for 2 minutes to reduce alcohol.
4. Add Bone Broth, balsamic vinegar, coconut aminos and coconut sugar. Mix well to combine. Place browned short ribs back in Instant Pot.
5. Add potatoes to small stainless steel bowl and place inside on top of short ribs, close lid. Set Instant Pot to sealing and High Pressure for 40 minutes. Once cooked, naturally release for 15 minutes then turn valve to venting.
6. In small bowl, mix water and arrowroot powder until fully dissolved. Remove bowl of potatoes and short ribs & set aside. Add arrowroot mixture to the remaining sauce. Bring to a simmer, stirring occasionally for about 1-2 minutes then turn off Instant Pot. Add short ribs back to sauce and let rest.
7. Peel potatoes if desired, then mash with potato masher. Add ghee, coconut milk, parsley, salt, and black pepper. Stir well to combine.
8. Add mashed potatoes to a plate, top with short ribs, plenty of sauce and enjoy!

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