Chilli Rhubarb Braised Beef Short Ribs ~ Instant Pot
Beef Short ribs braised with rhubarb, ginger and fermented chilli paste give this dish spicy, tangy fusion flavours. Serve over rice or with a Glass Noodle Rainbow Vegetable Salad. For a tangy condiment, Beetroot Rhubarb & Garlic Scape Pickle is great.
- Serves6-8
- Cooks in 40 mins + natural release 25 mins
- Prep time 20 mins
- Muscle Health Strength
- Make in advance
- Low GI Blood Sugar
Recipes have blood sugar balancing and low glycemic index ingredients. A diet rich in foods that balance blood sugar helps lower risks of type 2 diabetes.
- Grain Free
Recipes are grain free. No grain diet can help reduce inflammation in people with chronic auto-immune diseases. AIP, Paleo, whole 30 some Low FODMAP diets.
- Protein
Recipes with protein-rich ingredients. Examples of high protein foods include; eggs, meat, fish, seafood, poultry, dairy, quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.
Ingredients
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Method
Chilli Rhubarb Braised Beef Short Ribs ~ Instant Pot
SET UP your instant pot – I used a 6qt pot. Press saute button to normal & set the time for 15mins & heat.
SALT your short ribs on each side & rub them with a bit of oil.
ADD to heated instant pot in a single layer to sear until nicely browned on each side 3-4 mins. Set browned piece aside on a plate and repeat until all short ribs are browned. Remove short ribs; you are adding base veg next.
FINELY DICE your onion, celery, garlic, ginger & rhubarb. TURN the instant pot saute to high.
ADD vegetables and saute; stir well initially to stop sticking – you do not need to add oil; stir + add a splash of water if the veg is sticking. Saute for 5 mins.
ADD white wine, stir and let the alcohol bubble off for a minute or so. ADD stock + paste + sauce + vinegar + anise. Mix well to combine, then add short ribs + and juices on the plate, arranging evenly.
*PRESSURE COOK – lock lid, set to pressure cook for 40 mins + natural release 25 mins quick release.
REMOVE short ribs carefully to a bowl or serving dish, cover and rest.
STIR remaining sauce – if you want your sauce thicker. Turn on saute button and reduce for 5-10mins, stirring often.
TASTE and season to taste. POUR sauce over short ribs and garnish with freshly chopped herbs and serve.
Serving Ideas
with Parsnip & Sweet Potato Oven Fries
Over plain rice, veggie rice or cauliflower rice
with Glass Noodle Rainbow Vegetable Salad.
with Crunchy Beansprout Salad
Spring Salad Greens
Simple steamed or sauteed vegetables.
For a tangy condiment, Beetroot Rhubarb & Garlic Scape Pickle is great.
Chef tips + Ingredient Swaps + Ideas
SWAP GOCHUJANG for chilli paste, kimchi paste, miso, + dried chilli flakes.
USE GARLIC cloves, chives, scapes, fresh, pickles or frozen- thinly slice garlic scape stem – not the flowering top.
ADD GREENS – stir 2 cups spinach, tatsoi, bok choy, and kale – finely chopped into the sauce just before serving. Let rest for a few minutes to cook with the residual heat.
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