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GET IT NOWMy Instant Pot Short Ribs Melt In Your Mouth
I’ve never disliked short ribs anywhere, but recently I ordered a bowl with them at a restaurant and remembered why I always choose Instant Pot short ribs when I make them myself. The restaurant ones weren’t the same. Here’s the difference:
- Moist, fall-apart tender texture – This is a tough cut of meat, but when cooked right, they’re so juicy and tender that you can cut them with a fork. With my recipe, they fall apart and melt in your mouth. I’m obsessed.
- Big flavor with 5 simple ingredients – My Instant Pot beef short ribs are so flavorful, rich, and savory, that it’s hard to believe you only need 5 ingredients (plus salt and pepper). I do have a couple optional add-ins, but they are still delicious without them.
- Works for bone-in or boneless short ribs – I’ve tested the recipe with both, so you can use what you’ve got.
- Quick and easy – The Instant Pot cuts down cook time dramatically compared to traditional methods. This dish tastes like it took you all day, but it’s only about an hour (which is mostly hands-off).
- Special, comforting meal – Short ribs are definitely a more expensive cut, but it’s so worth it for these amazing results. They are perfect for date night or a special occasion dinner.
Of all my Instant Pot recipes, this one is definitely my favorite. The last time I made it was when my parents came to visit (photo here with my mom), and we all fought over them. Cook your short ribs in the Instant Pot with me and you’ll see why!
Ingredients & Substitutions
Here I explain the best ingredients for my Instant Pot beef short ribs recipe, what each one does, and substitution options. For measurements, see the recipe card.
Basic Ingredients:
- Beef Short Ribs – I recommend getting them at the butcher for the best quality. Bone-in short ribs have a little more flavor, but boneless short ribs are easier to eat, so I prefer them. I just ask the butcher to remove the bones. You can use my recipe for either kind though, the cook time is just a bit different.
- Olive Oil – For searing the meat. Avocado oil works great, too.
- Beef Broth – The Instant Pot needs liquid to work its magic, and beef broth adds so much flavor. Swap in bone broth for an even richer sauce.
- Coconut Aminos – Think of it as a soy sauce alternative with a slightly sweet, salty, and umami-packed flavor. You can use regular soy sauce if you like.
- Garlic – Fresh garlic cloves give the best flavor, but a tablespoon of jarred minced garlic works if you’re short on time.
- Sea Salt & Black Pepper
Optional Flavor Boosters:
My recipe for pressure cooker short ribs only requires the above 5 ingredients, but sometimes I make these additions for extra flavor:
- Dried Bay Leaves – I love adding these for an aromatic flavor. You can also opt for hearty fresh herbs instead, like fresh thyme or rosemary sprigs.
- Veggies – Saute 1 cup of diced onions, carrots, and/or celery before adding the garlic to the Instant Pot.
- Liquids – Replace 1/4 to 1/2 cup of the beef broth with red wine or balsamic vinegar if you like those flavors. A few tablespoons of tomato paste also make a nice addition.
- Unflavored Gelatin Powder – If you prefer a thicker gravy rather than a runny sauce, you can mix this with the liquid at the end. Cornstarch or other cornstarch alternatives will achieve this, too.
How To Cook Short Ribs In The Instant Pot
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season the short ribs. Pat the beef dry with a paper towel, and season generously with salt and pepper.
- Sear until browned. Use the Instant Pot’s Saute setting to brown the short ribs on all sides. Remove and set aside.
- Saute the garlic. Add the olive oil and garlic. Saute until fragrant.
- Deglaze the pot. Stir in the beef broth and coconut aminos, scraping up the browned bits from the bottom of the pot. (If you’re adding other liquids in my variations above, add them at this step.)
- Cook short ribs in the Instant Pot. Add the short ribs back in, along with the bay leaf (if using). Seal the lid and pressure cook. Let the pressure release naturally for 10 minutes before finishing with quick release.
- Thicken the sauce (optional). For a thicker sauce, remove the short ribs, leaving the liquid behind, and cover the short ribs with foil to keep warm. Sprinkle (don’t dump) gelatin powder (or cornstarch) into the liquid, and simmer using the Sauté setting until it reaches your desired consistency.
- Enjoy! Serve your Instant Pot short ribs over your favorite base (see my serving ideas below) and drizzle with sauce. I did not thicken the sauce for my pictures here.
My Recipe Tips
- Cut the beef into 1.5 X 2 inch pieces. I find this is the perfect size to get lots of seared edges, and the cook time in my recipe is based on this size.
- Do you have to brown the short ribs first? No, but I highly recommend it. The browning step adds a lot of flavor and takes just a few minutes. It makes a big difference in the final result!
- Let the oil get nice and hot. After adding the oil, I wait for my Instant Pot to say “hot” before placing the beef short ribs in the Instant Pot. You can also add a drop of water — the oil is hot enough if it sizzles.
- Sear the beef in batches. They won’t all fit at once. If you crowd the pot, they will steam instead of browning.
- Make sure to brown all 6 sides. For the smaller sides, I find it helpful to lean the pieces against the sides of the Instant Pot to prevent them from falling over.
- Time to come to pressure will depend on your Instant Pot size. I have this Instant Pot, which is the most popular size and comes to pressure quickly. If yours is larger, it will take longer to come to pressure but after that the cook time will be the same.
- Don’t skip the pressure cooker natural release. The Instant Pot short ribs actually finish cooking during this step, so don’t skip it if you want tender results.
- Want to scale the recipe up or down? You can adjust the number of servings on the recipe card below to change the weight of the beef to match what you have, and the other ingredient amounts will adjust accordingly. For the cook time, subtract 10 minutes if you have less than 1.5 pounds of short ribs, or add 10 minutes if you have more than 4 pounds. Keep the same time for natural release.
- What to do if they come out tough? My timing in this recipe is designed to make your Instant Pot short ribs come out fall-apart tender. If they are tough, they likely needed more time, which can vary by beef weight (see my tip above) and the size of your Instant Pot. You can easily put the lid back and cook for 10 more minutes if needed.
Instant Pot Short Ribs (5 Ingredients)
Make my flavorful, fall-apart tender Instant Pot beef short ribs (boneless or bone-in) with just 5 simple ingredients. It's so easy!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
Instant Pot Short Ribs:
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Pat the short ribs dry with paper towels.
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Use sea salt and black pepper to generously season the short ribs on both sides.
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Set the Instant Pot to Saute on High (or "More"). Add oil and let it heat up until hot.
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Once oil is hot, add the short ribs in a single layer. Sear for about 2 minutes per side, on all 6 sides, until browned. You will need to do this in two batches, so that they are not too crowded. Set all the short ribs aside outside the pan as you get through them.
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Add the minced garlic to the empty Instant Pot, and saute for about 1 minute, until fragrant.
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Add the broth and coconut aminos to the Instant Pot. Use a wooden spoon to release any browned bits from the bottom of the pan (deglaze it). Shut off the saute function.
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Place the short ribs back into the Instant Pot, crowding them together in a single layer. Push the bay leaves into the broth, if using (optional). Close the lid and set the pin to Seal. Cook on High pressure for 40 minutes. Use Natural Release for 10 minutes, then Quick Release if there is any pressure left.
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At this point, you can shred the short ribs or leave them whole.
Optional Steps For Thicker Sauce:
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Remove the short ribs, leaving the liquid behind, and cover the short ribs with foil to keep warm. Set the Instant Pot to the Saute function.
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Sprinkle gelatin (don’t dump it) over the liquid in the Instant Pot, one tablespoon at a time, whisking rapidly and immediately after each sprinkle.
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Simmer for 10 to 15 minutes, until the sauce thickens. If it’s still not as thick as you like, add more gelatin and repeat.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 2 pieces with sauce, or 1/6 of the entire recipe
- Option for bone-in short ribs: If you prefer to use bone-in, the weight you’ll need is 3-3.5 lb, and you will need to increase the cook time to 50 minutes.
- Tips and scaling: Check out my recipe tips above to help you get the best flavor and texture in your Instant Pot short ribs, and how to adjust the time for more or less beef.
- Store: Keep leftover short ribs in refrigerator for up to 3-4 days. Pour the liquid over them to keep them moist. It will solidify when cold, which is normal.
- Reheat: Transfer the beef and sauce (which may be solid — this is fine) to a baking dish, cover in foil, and warm in the oven for 10-15 minutes. The microwave works okay, but is a bit more dry.
- Freeze: Cool completely, place in an airtight container or zip lock bag (with the sauce/cooking liquid), and store in the freezer for up to 3 months. Thaw in the fridge overnight.
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Instant Pot Short Ribs
Serving Ideas
There are many ways to enjoy these Instant Pot beef short ribs. Here are some ways I serve them:
- Mash – This is my favorite option to soak up all the juices, plus it’s such a comforting pairing. You can opt for regular mashed potatoes, or make my creamy mashed cauliflower (pictured above) for a lighter option. Roasted potatoes work, too.
- Vegetables – You know I always have to have a pop of green! My roasted zucchini, broccolini, or smashed brussels sprouts pair well with Instant Pot short ribs. If you prefer to use your pressure cooker again, try my quick Instant Pot cauliflower or Instant Pot broccoli.
- Salads – Serve the short ribs over a salad for a lighter dinner (or lunch) in one bowl! Try them in place of steak on my steak salad or instead of chicken on my Cobb salad.
- Tacos – Stuff the meat into your favorite tortillas with some taco slaw, or with a combo of fresh salsa, avocado or guacamole, shredded cheese, shredded lettuce, and red onions.
- Soups – Add leftover beef to my vegetable soup for a hearty meal, or swap out the pork in my pork stew.
171 Comments
Vikki Jochim
0Delicious and came out perfectly! I wish I had the patience to thicken the juice into a gravy but still no regrets. Best short ribs I ever made. And in an Instapot, I received as a Christmas gift! 🙂
Susan
0Have you tried adding onions, carrots and celery to the garlic?
Maya | Wholesome Yum
0Hi Susan, Yes, and these make great additions! Feel free to add them if you like. Just be aware they will be very soft after pressure cooking, but will add a lot of flavor.
Christina
0Can you use soy sauce in lieu of coconut aminos?
Maya | Wholesome Yum
0Hi Christina, Soy sauce will work from a recipe perspective, yes. I personally don’t eat soy for these reasons.
Bonny
0This will be the third time I have made this recipe. Fantastic
Michelle
0I have 1.61 pounds of bone-in beef Chuck short ribs; how would this change the measuring ingredients and time to cook in instant pot?
Maya | Wholesome Yum
0Hi Michelle, You can scale the recipe on the recipe card above to make the beef match the amount you have, then round the other ingredients to the nearest reasonable amount you can measure (if it’s a weird fraction after scaling). Reduce the cook time by 10 minutes from what I have listed. Enjoy!
LaDonna
0I don’t have a pressure cooker. Can I cook in a Crock Pot?
Maya | Wholesome Yum
0Hi LaDonna, Yes, but it will take considerably more time to cook these in a Crock Pot. Steps 1-5 can be completed on the stovetop. Move the ingredients into your Crock Pot, set to Low, and let cook for 6-8 hours. Enjoy!
Susan
0I was hopeful about this recipe, but I also ended up with tough meat per a few other reviewers. I wonder if 5 minutes is too long of a sear for each side of the meat (browned 4 sides.)
Maya | Wholesome Yum
0Hi Susan, Sorry this recipe didn’t turn out as expected. Pressure cooking the short ribs helps to break down the meat, making it tender and flavorful. There is no such thing as searing them too long for this recipe, provided you don’t burn them. If they are tough, the issue is they needed to cook for longer, and most likely this happened because your pieces were too large, which would require a longer cook time. I recommend cutting then 1.5X2 inches to work with the cook time I have listed. For the ones you have that turned out tough, you can still save them — just pressure cook them for 10 more minutes to get tender. I hope this helps.
schatzi
0Looked at recipes for IP short ribs, this one had the fewest ingredients with the best reviews. Added a clove or two more garlic and subbed gluten-free tamari for coconut aminos, left out the gelatin and bay leaf. Used my homemade bone broth. Added 5 minutes to cooking (we’re at 4500 ft) and natural release for 15 minutes.
My husband thought this was one of the best things he’s tasted in a long time. I have to agree. Meltingly tender and so flavorful.
Wonderful recipe!
Nancy
0Yummy!
Anji Hall
0Tried this as a last minute dinner idea… was so good!!! Definitely making again!!!
Marion Reid
0So simple and beautiful! We’ve made this three times now, twice with boneless beef short ribs, and this last time with bonless pork short ribs, in the broth I’d saved from the previous batch of ribs. OMG, this is sooo good. The last two times, my 16yo made it and it was a home run!
Patricia
0I’ve never had a bad instant pot recipe, so was really surprised when the meat came out a little chewy and dry The only thing I can think of is I let it naturally release entirely and then kept the IP on for an hour. Maybe that dried them out? The flavors though are incredible.
Wholesome Yum M
0Hi Patricia, Yes, leaving it to naturally release for that long likely caused the rubbery texture. That technique can be used for some recipes, but it won’t work well for this one.
C Martinez
0OMG!!!!!!!!!! Where oh where is the dang recipe??????????? OMG I’M having a scroll induced stroke right now….
Wholesome Yum M
0Hi C Martinez, The full recipe is located in the recipe card. If you cannot locate it by scrolling, feel free to use the ‘Jump to Recipe’ button at the top of the post.
Fran E.
0This recipe is spot on! I will never pay for short ribs at a restaurant again!
Cheryl K-G
0I have made this regularly, for at least a year, and for guests as well. My husband loves it!
I would give it 10 stars if I could!
Tender and so delicious!!
Amy
0I don’t eat meat so cooking 2 dinners is such a pain. Not only was this amazingly easy but my husband loved it, thank you!
Gina
0Would Xanthan Gum work to thicken sauce? If so, same amount?
Gweniepie
0I usually use flour to thicken. So it takes away from keto, but gave me a better tasting gravy. However, I enjoyed making it and my family loved it.
Wholesome Yum M
0Hi Gina, Yes, xanthan gum will thicken your sauce while it simmers. Sprinkle in 1/8th teaspoon and whisk to incorporate into the sauce.
Diana
0Hello there, I do not own an insta-pot (for my own safety, I’m quite clumsy), would you be able to quickly recommend how to cook this delicious recipe in a crockpot/slow-cooker by any chance? 🙂
Thank you!!!
Maya | Wholesome Yum
0Hi Diana, You can make your short ribs in a slow cooker, but they will take quite a bit more time to cook. On the low setting, they will need 6-8 hours, on the high setting around 3-4.
Diana
0Oh my goodness thank you!!! 😀
Kerri Kirkland
0Turned out so freaking good I’m going to be making these all the time.
Terra
0Great!
Andrea
0I have an IP Duo Nova. I am cooking bone in short ribs. When you say “High” heat, is it “High-Normal” or “High-More”. I’m asking because some people said theirs was tough, and I’m wondering if the problem was not high enough pressure. Thank you
Wholesome Yum M
0Hi Andrea, That’s not the model I have, so I don’t have those options. I would suspect you will want the highest pressure for the recipe, so I would try the “High-More” setting.
Kristin
0The flavor was delicious but my bone-in came out tough still, I was so sad after all the 5-Star reviews, although I’m sure it’s not due to this recipe. I cooked them on high pressure for 50 minutes then checked and added another 15 minutes, still pretty tough and fat not rendered. ♀️ I used nearly 2 cups of liquid (broth/wine/coco aminos). Any suggestions?
Wholesome Yum M
0Hi Kristen, Did you use roughly the same weight I had listed? (3 – 3.5lbs) If you had over that amount, then the cook time would likely need to increase. The other possible issues are if your pieces were cut too large.
FooBoo
0Absolutely delicious! Super tender and flavourful.
Emily Knouse
0If you can’t squeeze them into one layer, can you stack them…in bone
tehillah
0hi – I’m making this for dinner tonight = it looks delicious & all the 5 star reviews have me excited.
Question: I just bought an instant pot (brand AURA) but it doesn’t have a ‘release’ function. What do I do?
TIA!
Wholesome Yum M
0Hi Tehillah, It sounds like you purchased the Instant Pot slow cooker. This model does not have the pressure cooker function (so it will not have a quick release on it). You will be able to sear your short ribs, but the process will differ from there. The best option after searing the short ribs and sauteeing the garlic would be to use the slow cook function and let your short ribs cook for several hours. You will not get the same final result as you would with a pressure cooker, but you can still follow to recipe for a similar outcome and flavor profile.
Canadian Chick
05 stars for sure!
Made my own coconut aminos: 1 c beef broth, 1Tbsp balsamic vinegar, ½Tbsp fish sauce, 1tsp tomato paste, 1 tsp maple syrup & a dash of salt. (This makes more than you need here, keep in fridge for two weeks – don’t be afraid to use fish sauce, it’s not what you think…no fish taste!).
I have had beef short ribs in the freezer but keep avoiding then simply because I didn’t know how to cook them! IP method turns out to be a winner!
I decided to remove the bones. Mine were large pieces with 3 to 4 bones in each piece. I cut the meat between the bones and cut off any silver skin. I also removed some of the thick fat – I didn’t want super greasy ribs. (I will be pressure cooking the bones later for bone broth – I’ll throw the fat in with that for added flavor and remove fat when cooled).
I made the recipe as written. Browned first. No optional onions as I can’t eat them. Since I had only 2 lbs of meat I figured I would reduce time to 30 mins plus 10 mins natural release. They were PERFECT! Soft melt in your mouth goodness! Gravy was super too! Love that I can do it ALL in one pot!
Thank you!!!
Kathryn
0I used the basics of this recipe as part of another recipe and the sauce was amazing. I also added some chopped onion when sautéing the garlic and fresh thyme with the broth and the bay leaf. Loved it! I had roasted grape tomatoes in red wine and roasted shallots, too. Pour it all over the meat and makes a beautiful presentation. Top off with blue cheese crumbles. Perfect with red wine.
Michele
0Hello Maya, I just got my first instant pot, this was my 4th recipe I made WOW , the ribs fell off the bone, so tender, great flavor. I only made 4 just to try it, next time my dish will be full. Thanks for the recipe, it was perfect. I don’t know how I ever got by without this.
Tanya Floyd
0mine came out a little tough. Can I pressure cook additional time ?
Wholesome Yum M
0Hi Tanya, Yes that’s fine. Be sure to add enough liquid so it doesn’t dry out your short ribs.
Camille R
0Love this recipe, but this website page is honestly so riddled with ads it’s hard to get to the recipe itself, let alone the screen has about an inch of viewing area because of all the ads and video pop ups.
You made a fantastic recipe, don’t let your website go to crap and redirect people elsewhere.
Wholesome Yum M
0Hi Camille, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Mary Jo
0I have never made short ribs before and wanted to give them a try. Super simple and easy as well as delicious. I added onions with the garlic and sautéed. I made the coconut aminos since I did not have on hand according to a previous comment. Definitely will be making from time to time. Served with egg noodles and sautéed squash medley.
Ornia
0This was incredible! I followed the recipe exactly and they came out perfect! I can’t wait to make it again.
Marisa
0I made this tonight and added in a small onion and a handful of sliced mushrooms. It was my first time making boneless beef short ribs and an easy process. My boyfriend commented that this tasted like something he’d order at a restaurant, and was impressed (but not surprised!) that I made it 🙂
Chelsea
0This was absolutely amazing! I used bone-in ribs for 50 minutes and they came out unbelievably tender. I sautéed a half chopped onion before adding the garlic, added a little red wine while deglazing, and some chopped mushrooms in right before cooking. My husband said it was the best short ribs he’s ever had! Will be making this from now on – thanks!
Valerie
0This was really easy and good. We added some fresh rosemary and red wine – had to add an extra 15 minutes to get it tender. We will make it again!
Cinnamon A Flowers
0First, this rib recipe is SO delicious!! I did not have any ribs but wanted to make this recipe with our new Instant pot. So I thawed one of my beef chuck roasts and cut it into boneless short ribs. The flavor was amazing. I added the onion you said was optional. I give the recipe 5 stars on tender and flavor alone. I had 1 small change that did not affect the rating. I detest when people give a high rating and did so many adjustments it’s not the recipe listed. Your 5 star is absolutely because your recipe is that good! So only small change was I made a roux to make the gravy 3Tbsp GF flour 3Tbsp butter. Will be making this again.SO GOOD!
Zoe
0If I cook from frozen should I still brown the ribs first? Are there any other tips for cooking from frozen?
Thanks!
Wholesome Yum M
0Hi Zoe, I don’t recommend cooking from frozen. For best results, let your short ribs thaw before preparing.
Toni
0Hi Maya, I bought an Instant Pot over a year ago and used it once to make rice and somehow burned the rice and I haven’t used it since until tonight. I made these ribs using your recipe and they were out of this world good! Tender as can be and melt in the mouth tender. Amazing! Can’t wait to try another recipe! Thank you, Toni
Sherri
0It was delicious! The meat was SO tender. Please post more low carb IP recipes. Thank you!
Monica R
0Delicious! My first meal ever using my Instant Pot and I am so pleased. Falling off the bone goodness! I didn’t have beef broth so I did half cup light soy sauce, half cup water. Instead of the Coconut Aminos, I used 1/4 cup Worcestershire sauce and 1/4 water. added some onions during saute and a sprig of rosemary to liquid. Thank you for an awesome recipe!
Kelli
0I loved this recipe for short ribs soooo much! I also did the same for oxtail last night..omg amazing! Followed it all the same way. 3.5lbs of oxtail… I picked the biggest meatiest pieces from the butcher.
Came out perfect!!
Thank you Maya!!
Would love more instant pot meat recipes if you come up with them. You’re the best!
Betsy
0If I am using 1 lb of short ribs should I adjust the cooking time?
Maya | Wholesome Yum
0Hi Betsy, You can reduce the amount of time by 10 minutes.
Amy B
0Turned out great! I used bone-in and adjusted the coming time as suggested. To the cooking liquid I added cut up dried mushrooms and some pear relish, like chow chow. After cooking, I removed the meat and then used a stick blender before adding the gelatin. Everyone was super impressed!
Barbara Orshoski
0I only have 1 lb of boneless ribs. Do I need to adjust the time?
Maya | Wholesome Yum
0Hi Barbara, Reduce the cook time by 10 minutes.
Jerrod
0Is this for the 10qt IP if not how should I adjust recipe
Maya | Wholesome Yum
0Hi Jerrod, I have a 6 quart Instant Pot, but if yours is larger, no adjustments are necessary. It will just take longer to come to pressure.
Jennifer
0If I don’t have an Instant Pot – can I make this recipe in the oven? I have BONE-IN short ribs… How would I modify?
Maya | Wholesome Yum
0Hi Jennifer, Short ribs can be done in the oven, but I don’t have a specific recipe for that. It will take several hours in the oven for them to break down like they do in a pressure cooker or Instant Pot. The closest to my recipe would be a Crock Pot on low (for much longer).
Zoe
0My meat cake out very tough. I could barely chew it. Im new to the instant pot so I know it’s a product of my in experience not your recipe. Do you know what could of caused that? Thanks?
Wholesome Yum M
0Hi Zoe, Did you use boneless or bone-in short ribs? Did you have the same weight of short ribs? Was your IP set to low or high pressure? This recipe requires high pressure.
Andrew
0Made this for my wife’s birthday and it came out amazing! I subbed in soy sauce for the aminos, and added the optional onion. My wife has been talking every day about how delicious it was! One question, if I were to double the recipe, should I double all the liquids as well? And should cook time be increased?
Maya | Wholesome Yum
0Hi Andrew, I’m so thrilled you loved it! Yes, if you are doubling the recipe, that would include the liquids too. Increase the cook time by at least 10 minutes.
Scooter Johnson
0Hiya, just an observation and a question. Your carb count is 1 but my coconut aminos (Trader Joe’s) has 5 g of carbs and 5g of sugars in 1 Tbs – a quarter cup is 4 Tbs making 40g in just the Aminos…Does this change the totals?
Maya | Wholesome Yum
0Hi Scooter, Some brands of coconut aminos have sugar added so that would increase the carb count quite a bit. I recommend this brand which is 1g carbs per serving.
May
0This was absolutely delicious!!! I doubled the liquids (broth and aminos) so that I could use the trivet. and subbed liquid aminos (soy) for the coconut. I added in about half an onion and some rosemary, and it was amazing! Great recipe!
Therese Cunningham
0Soooooo delicious…Finally got myself an Instant Pot. This is my second time using it and my first time making short ribs. The recipe was simple & easy to follow. Was stumped by the coconut aminos, but one of your reviewers provided a substitute formula. Very pleased with the outcome. This is definitely a keeper recipe.
Sarah
0This is a winner!! It’s almost impossible to find a recipe that everybody in my household likes, especially since I’m following a modified AIP diet and the rest of my family isn’t. I make a side of carrots and mashed potatoes, and can have an amazing, delicious meal on the table in under an hour (that everybody will actually eat and enjoy!).