Instant Pot Short Ribs With Sweet Potatoes and Spinach

Instant Pot Short Ribs With Sweet Potatoes and Spinach

Short ribs are an
underappreciated cut of meat. Slow cooking brings out their full
potential, but the added time is worth the wait. Juicy, succulent
and flavorful, short ribs can be paired with any number of
vegetables for stews (often a more fork-tender choice than
traditional stew meat) or served separately with salads or sides.
We’ve got two recipes highlighting the versatility of short ribs.
(Check back next week for the second….)

For this recipe, the ribs are paired with sweet potatoes and
spinach for nutrient-rich one-pot meal. And we’ve sized the
recipe for a double batch of short ribs with instructions for when
and how to set them aside. The result? The ease of two delicious
dinners with less time and prep.

Servings: 4 (plus extra 4 servings of ribs
alone)

Time in the Kitchen: 35 minutes (plus 25
minutes cook time)

Ingredients:

  • 3 pounds bone-in beef short ribs (about 2 inches thick) (1.5
    kg)
  • 1 1/2 teaspoons salt (7.4 ml)
  • 1 tablespoon
    Primal Kitchen® Avocado Oil
    (15 ml)
  • 4 cloves garlic, sliced
  • 1 tablespoon tomato paste (15 ml) (save the rest for recipe
    #3)
  • 2 cups beef bone broth (475 ml)
  • 8 ounces frozen spinach (230 g)
  • 2 sweet potatoes, peeled and cut into 1-inch pieces (2.5
    cm)

Instructions:

Season ribs with salt.

Select the sauté setting on the Instant Pot. Add oil and sear
the ribs for about 2 minutes per side, so they are lightly browned.
This will have to be done in batches since all the ribs won’t fit
in the pot at once.

In a small bowl, whisk together the tomato paste and bone
broth.

Set all the browned short ribs aside on a plate and pour the
bone broth and tomato paste into the pot. Add the garlic cloves.
Use a wooden spoon or spatula to scrape up any bits of meat that
have stuck to the bottom of the pot.

Add the short ribs.

Secure the lid and make sure the pressure release valve is set
to “sealing.” Select the “manual” setting and set the
cooking time for 25 minutes on high pressure.

After 25 minutes, quick release by moving the pressure release
valve to “venting” (watch out for the release of hot steam)

Remove half of the ribs and liquid from the pot. Put this half
of the ribs and liquid in a food storage container. Store it in the
refrigerator for another meal (check back next week for that
recipe!).

Add the spinach and sweet potatoes to the Instant Pot with the
remaining short ribs and liquid. Mix well so the meat, potatoes and
spinach are mostly covered with liquid.

Secure the lid and make sure the pressure release valve is set
to “sealing.” Select the “manual” setting and set the
cooking time for 5 minutes on high pressure. After the cooking
time, do a quick release by moving the pressure release valve to
“venting.”

Remove the meat. Use a knife to slice/shred the meat from the
bones.

Serve the short rib meat in bowls with the sweet potatoes and
spinach. Add sea salt to taste.

Nutritional Info (per serving):

  • Calories—372
  • Net Carbs—14 grams
  • Fat—21 grams
  • Protein—28 grams

The post Instant
Pot Short Ribs With Sweet Potatoes and Spinach
appeared first
on Mark’s Daily
Apple
.

http://bit.ly/2rYrSck

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