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Tiffany's Training Recipe

Healthy 7 Hour Braised Short Rib

Tender beef short ribs slow-braised for 7 hours in the Instant Pot with Cabernet Sauvignon, balsamic vinegar, coconut aminos, fish sauce, garlic, ginger and vegetables. Bay leaves and thyme add depth, and an arrowroot slurry thickens the finished sauce.

Beef Dinner High Protein Instant Pot Other / Fusion Slow Cooker arrowroot-sauce balsamic-vinegar
Healthy 7 Hour Braised Short Rib
Prep 20 minutes
Cook 450 minutes
Total
Servings 4
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Ingredients

Adjust servings 4 servings

Short Ribs

  • 3 lb bone-in beef short ribs, excess visible fat trimmed
  • 1 tsp avocado oil or olive oil
  • 1 medium yellow onion, sliced
  • 2 carrots, cut into large pieces
  • 2 celery stalks, chopped
  • 8 oz mushrooms, halved
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger, grated

For Serving

  • 2 green onions, thinly sliced
  • Fresh cilantro, optional

Braising Sauce

  • 2 tbsp fish sauce
  • 1/2 cup red wine (Cabernet Sauvignon)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon coconut aminos
  • 2 bay leaves
  • 1/4 teaspoon dried thyme
  • 1 1/2 cups low-sodium beef broth
  • 1 tbsp rice vinegar
  • 1 tbsp tomato paste
  • 1 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp red pepper flakes, optional
  • 1-2 tsp Splenda Brown Sugar Blend, optional and not necessary

Sauce Thickener

  • 2 tablespoons arrowroot powder (about 16 g)
  • 2 tablespoons (30 ml) cold water, for the slurry

Equipment

  • Instant Pot or electric multicooker with Slow Cook setting
  • Tongs
  • Cutting board
  • Chef's knife
  • Small bowl or measuring cup
  • Whisk
  • Serving platter

Instructions

Sear the Short Ribs

  1. Pat the short ribs dry and trim away any large pieces of visible fat.
  2. Set the Instant Pot to Sauté and add the oil.
  3. Working in batches if needed, brown the short ribs for 2-3 minutes per side. Transfer the browned ribs to a plate.

Build the Braising Sauce

  1. Add the onion, carrots, celery and mushrooms to the Instant Pot and sauté for about 3 minutes.
  2. Add the garlic and ginger and cook for about 30 seconds.
  3. Pour in the Cabernet Sauvignon and scrape the bottom of the pot thoroughly to loosen the browned bits. Simmer for 2-3 minutes.
  4. Stir in the beef broth, balsamic vinegar, coconut aminos, fish sauce, rice vinegar, tomato paste, bay leaves, thyme, black pepper, smoked paprika and optional red pepper flakes.
  5. If you prefer a slightly sweeter sauce, stir in 1-2 teaspoons Splenda Brown Sugar Blend. This is optional and not necessary.

Slow Braise for 7 Hours

  1. Return the short ribs and any accumulated juices to the Instant Pot, arranging the ribs in the braising liquid.
  2. Set the Instant Pot to Slow Cook on the higher setting, often labeled More or High, for 7 hours.
  3. Use a vented Instant Pot lid or glass slow-cooker lid if available. Do not pressure seal the pot while using the Slow Cook function.
  4. Cook until the short ribs are very tender and easily pull away from the bone.

Finish the Sauce

  1. Transfer the tender short ribs and vegetables to a serving platter. Remove and discard both bay leaves.
  2. Skim excess rendered fat from the surface of the cooking liquid.
  3. Set the Instant Pot to Sauté and simmer the sauce for 8-12 minutes to reduce it slightly.
  4. In a small bowl, whisk 2 tablespoons arrowroot powder with 2 tablespoons cold water until completely smooth.
  5. Reduce the heat to a gentle simmer. Whisk the slurry again, then gradually stir it into the sauce. Heat gently for 1-2 minutes, just until thickened, then turn off the heat. Avoid prolonged boiling after adding arrowroot.
  6. Taste and adjust seasoning if needed. Spoon the sauce over the short ribs and vegetables and garnish with green onions and optional cilantro.

Estimated Nutrition Per Serving

Estimate

Serving size: 1/4 of the cooked boneless meat, vegetables and finished sauce

Calories543 kcal
Protein48 g
Carbohydrates18.6 g
Fat27.4 g
Fiber3.1 g
Sugar7.3 g
Sodium966 mg
Saturated Fat10.9 g

Nutrition values are estimates and may vary based on brands, portions, substitutions and preparation.

Pair It With

Cauliflower mashed potatoes
Roasted asparagus
Steamed broccoli
Roasted green beans

Notes

  • The Splenda Brown Sugar Blend remains optional and is not included in the nutrition estimate.
  • Trim excess visible fat before cooking and skim rendered fat from the sauce before thickening.
  • Add the arrowroot only at the end as a cold-water slurry. Heat gently until thickened; prolonged boiling can weaken its thickening effect.
  • Remove and discard the bay leaves before serving.
  • Use the higher Instant Pot Slow Cook setting, often labeled More or High; settings vary by model. Do not pressure seal the pot during slow cooking.
  • Timing includes 20 minutes preparation, approximately 15 minutes searing and sauce preparation, 420 minutes slow cooking, and 15 minutes finishing: about 7 hours 50 minutes total.
  • Nutrition was recalculated ingredient by ingredient for 4 equal servings, including all vegetables, sauce and arrowroot. It assumes approximately 1.25 lb (567 g) cooked edible trimmed beef from 3 lb bone-in short ribs, with bones and excess rendered fat discarded. Actual yield and fat remaining can substantially change the totals.
  • Beef estimate uses a USDA-style cooked braised rib short-rib lean-only profile per 100 g: 295 kcal, 30.8 g protein and 18.1 g fat. Other ingredients use generic food-composition estimates; condiment brands vary.
  • The estimate conservatively includes the full calories of 125 ml Cabernet Sauvignon rather than assuming a precise amount of alcohol evaporation during covered slow cooking. Cooking does not guarantee an alcohol-free dish.
  • Arrowroot is estimated at 16 g for 2 tablespoons. Coconut aminos is estimated at 15 kcal and 270 mg sodium per tablespoon; fish sauce at 2826 mg sodium per 2 tablespoons and low-sodium broth at 210 mg sodium per 1.5 cups. Check your product labels for a more precise calculation.
  • Optional red pepper flakes, cilantro, sweetener and suggested side dishes are excluded. Naturally occurring sugars from vegetables, balsamic vinegar and coconut aminos are included.
  • Nutrition reference: USDA FoodData Central, https://fdc.nal.usda.gov/. Values are estimates, not laboratory analysis.
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