This Instant Pot Low-Carb Short Ribs Recipe makes tender, delicious short ribs in a rich, savory sauce. The recipe can be part of a low-carb, keto, LCHF, diabetic, Atkins, gluten-free, grain-free and Banting diets.
Cut ribs between the bones. Sprinkle short ribs with sea salt and pepper.
Select sauté setting on the Instant Pot. Preheat until the word "Hot" appears in the display. In batches, place the ribs, fatty side down, in the pot. (If you put them fatty side down first, you will not need any additional oil.) Ribs should not touch. Brown all sides, then remove from pot and place on a plate.
Discard all but 1 tablespoon fat from the Instant Pot. (If you have less than 1 tablespoon of fat, add a bit of oil/butter.) Continuing on the Sauté setting, add the onions and celery. Cook until edges are just starting to brown. Stir in garlic and xanthan gum. Cook for about 30 seconds or until garlic is fragrant.
Stir in tomato paste, then add the red wine. Continue to stir, scraping up browned bits. When mixture has thickened to gravy consistency, pour in the stock. Add the thyme and rosemary. Bring to as simmer (continuing on sauté setting), stirring occasionally.
When mixture has thickened, add the ribs and any accumulated drippings back into the Instant Pot. Close and lock the lid. Set the steam-release lever to "sealing" position. Select Meat Stew setting and press this button one to three times to select "More" mode. The timer should read 45 minutes and the pressure setting will be on high. When finished cooking, press cancel button and use the quick release method to release pressure before opening the pot. See manual for instructions.
Season to taste with salt and pepper. I used about 1/2 teaspoon salt and 1/4 teaspoon pepper, but this amount may be different for you depending on the saltiness of the broth used and personal preference. Skim off any fat that may be on the top. Serve short ribs with a bit of sauce drizzled on top. Sprinkle with parsley if desired.
Note: The nutrition facts assume that one consumes an entire fourth of the sauce. In reality, one may eat less sauce which will decrease the number of carbs consumed as most of them are in the sauce.
Serving Size: 1/4 recipe
Calories: 166
Fat (g): 4
Carbs (g): 8
Fiber (g): 2
Protein (g): 7
Net carbs (g): 6
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