Whole30 Day 9 – Braised Short Ribs
Who doesn’t love short ribs? These are buttery, fall off the bone tender tender, and are so delicious. The best part about these short ribs is that they only took 45 minutes to cook in my electric pressure cooker.
Barre class kicked my butt last night. When I got home, I ate, showered, and fell asleep on the couch. I woke up and stumbled to my comfortable bed and slept like a rock. Barre is really a great class and I plan to continue. My goal is to go to class 4 times a week and do zumba or u-jam twice a week.
The sound of the rain in the morning was soothing. I just wanted to sleep under the covers all morning long but I had to go to work. My body felt achy all over and I needed an extra hour to rest my muscles. I laid in bed with my mind of tasks I needed to do for work but my body just wouldn’t move. I felt like I ran a half marathon. I’m fortunate to have the luxury of working from home. I’m actually more productive when I’m at home since there aren’t a lot of distractions.
It rained all day long and I wanted something hearty and filling for dinner. My go to hit the spot meal have always been short ribs. They are so luxurious and buttery but it takes so long to cook in the stove top and can take up to 3 hours. Who has the time to stay in the kitchen all day. I used to cook tough meats with my slow cooker but I discovered the electric pressure cooker which cuts anything you cook in half. What takes an hour usually takes 10-15 minutes to cook. I’ve used my pressure cooker to steam a sweet potato in 10 minutes and it was so easy.
For tonight’s dinner, I made short ribs in 45 minutes in my electric pressure cooker and they came out phenomenal. I typically use red wine to braise them but this time I used stock and balsamic vinegar with tomatoes. I also added dates to sweeten the sauce and the sauce turned out sweet and tangy.
- 1 tbs of ghee
- 1 onion, diced
- 1 celery stick, chopped
- 2 carrots, chop
- 3 cloves of garlic
- 2-3 sprigs of thyme
- salt and pepper
- 2 lbs of short ribs
- 2 cups of chicken broth or beef broth
- 1/2 cup of balsamic vinegar
- 1 14 oz of whole tomatoes, chopped
- 3 dates, pitted and chopped
- Turn your instapot on sauté mode
- Add the ghee and let it heat
- Add the onions and cook until translucent
- Add the celery and carrots and sauté until tender, approximately 3-5 minutes
- Add the garlic
- Season with salt and pepper and stir
- Season the ribs with salt and pepper on both sides and add the short ribs on top of the mixture
- Pour in the chicken stock, balsamic vinegar, and dates
- Cook for 60 minutes or until the ribs are fall off the bone tender