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Asian-Style Boneless Beef Short Ribs (Instant Pot)

Asian-Style Boneless Beef Short Ribs with Cauliflower Rice
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5 from 4 reviews

Asian-Style Boneless Beef Short Ribs recipe you can make in the Instant Pot or any type of pressure cooker.

  • Author: Lea Valle
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 6-8 servings 1x
  • Category: Main
  • Method: Instant Pot
  • Cuisine: Asian

Ingredients

Scale
  • 3–4 lbs boneless beef short ribs (ideally from grass-fed/finished cows) (or 5 lbs beef ribs with bones)
  • 1 teaspoon fat/oil
  • 1 onion, chopped
  • 5 cloves garlic
  • 1 hot pepper (I used serrano)
  • 2 inches of fresh ginger root, peeled (about 2 tablespoons)
  • 2 cups liquid (Can be beef stock or just water. Water will work fine but the stock will make it significantly more rich in flavor)
  • 1/2 cup coconut aminos (or gluten-free soy sauce)
  • 1/4 cup rice wine vinegar (make sure it is gluten-free)
  • 2 tablespoons fish sauce
  • 8 ounces of mushrooms. (Can be shiitake or portobello)
  • 1 orange, zested and juiced
  • 3–4 spring onions (scallions), thinly sliced
  • salt and pepper
  • OPTIONAL: 8 ounces each of water chestnuts and/or bamboo shoots.

Instructions

  1. Season the boneless beef ribs lightly with salt and pepper.
  2. Turn Instant Pot on high sauté mode, and spread a thin layer of fat/oil to keep the ribs from sticking.
  3. Sear the ribs for about 1-2 minutes on each side. You will probably have to do this in batches. Remove to a platter and cover with aluminum foil.
  4. Sauté the chopped onion for about 10 minutes in the same pan you used to sear the ribs. (1 tbsp of water may be needed)
  5. Mince the garlic, ginger and pepper (or use a food processor as I did) and add to the pot with the onions, cooking while stirring for about one minute.
  6. Return the beef ribs to the pot and add the stock, water, coconut aminos, vinegar and fish sauce. Make sure the ribs are just covered in the liquid.
  7. Pressure cook on high for 35 minutes.
  8. Use natural release for 5 minutes followed by manual release.
  9. Remove the short ribs to a separate platter and cover them with foil to keep warm.
  10. Taste the sauce and season, if needed
  11. Return the Instant Pot back to high sauté mode.
  12. Add the shiitake mushrooms, and the juice and zest of one orange, and continue simmering until mushrooms are softened – 5-10 minutes.
  13. OPTIONAL: add water chestnuts and/or bamboo shoots.
  14. Place the beef short ribs back into the pot and coat them with the sauce.
  15. Serve the beef short ribs, veggies and sauce warm, garnished with sliced scallions. (Cauliflower rice is a low carb substitute for white rice)

Notes

If you use bone-in short ribs you will need closer to 5-6 pounds to get the same yield. The cooking time and rest of the recipe would be the same. For a smooth sauce you can strain it before adding the mushrooms, water chestnuts and bamboo shoots.

Find it online: https://paleospirit.com/boneless-beef-short-ribs/