These balsamic and red wine braised short ribs are the perfect comfort food on a chilly winter day. Made with coconut sugar and paleo-friendly ingredients, these are a kid favorite.
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Braised Short Ribs over Mashed Potatoes

Cook Time for this recipe varies, depending on if you use the oven (3-4 hours) or Instant Pot (1 hour) method. Both methods result in flavorful, tender short ribs that you'll want to eat every day.
Course Main Course
Prep Time 15 minutes
Servings 12
Calories 769kcal
Author Kendra Benson

Ingredients

Ribs

  • 4 lbs Boneless Beef Short Ribs
  • Sea Salt
  • Ground Black Pepper
  • 1 Tbsp Avocado or Olive Oil we use Chosen Foods Avocado Oil

Braising Liquid

  • 1 large Yellow Onion diced
  • 2 stalks Celery diced
  • 2 tsp Garlic Cloves minced
  • 1/2 cup Red Wine
  • 1/4 cup Balsamic Vinegar
  • 2/3 cup Paleo Balsamic Ketchup see notes
  • 1 can Diced Tomatoes
  • 3 Tbsp Coconut Aminos
  • 2 Tbsp Coconut Sugar leave out for low-carb option

Instructions

Oven Instructions

  • Preheat the oven to 280°F.
  • Combine all 'Braising Liquid' ingredients in a bowl and stir until combined. Set aside.
  • Dry the ribs thoroughly with paper towels and season generously with salt and pepper.
  • Heat the oil in the bottom of a heavy skillet over high heat. When the oil is hot, brown the ribs on all sides, being sure not to crowd the pan. This will likely take 2 batches to brown them all.
  • Place browned ribs in a large oven-safe pot, dutch-oven, or other similar oven-safe container with a lid. I use a large stoneware bowl from Pampered Chef and lid it with another stoneware casserole dish.
  • Place lidded dish in the oven a rack below center. Cook for 3-4 hours (the longer the better, but 3 hours is fine if you're in a time crunch).
  • Remove from oven and very carefully remove the lid away from your face.
  • Serve ribs over mashed potatoes (red or Yukon gold are our favorites). Spoon extra braising liquid over the ribs and potatoes.

Instant Pot (Electric Pressure Cooker) Instructions

  • Dry the ribs thoroughly with paper towels and season generously with salt and pepper.
  • Press the 'Saute' button on the Instant Pot and add the avocado oil. When the oil is hot, brown the ribs on all sides, being sure not to crowd the pan. This will likely take 2-3 batches to brown them all. Remove the ribs and set aside.
  • Add another Tbsp of oil to the pot (still on the Saute settings) and add the onions, celery, and garlic. Saute, stirring occasionally, about 3 minutes.
  • Add the remaining Braising Liquid ingredients to the Instant Pot and stir to combine. Add the browned short ribs, making sure to push them under all the liquid. Press the "Cancel/Keep Warm" button.
  • Place the lid on the Instant Pot and lock into place. Turn the vent to 'Sealing' and set the Manual time to 45 minutes.
  • When the cycle is complete, let the Instant Pot naturally pressure release (NPR) for 15 minutes. Quick Pressure Release any remaining pressure and carefully open the lid facing away from you when all pressure is released.
  • Serve ribs over mashed potatoes (red or Yukon gold are our favorites). Spoon extra braising liquid over the ribs and potatoes.

Notes

  • When making Paleo Balsamic Ketchup for this recipe, leave out honey for low-carb (keto) option.