Description
A wholesome and hearty dish featuring tender braised short ribs served over creamy mashed cauliflower and potatoes.
Ingredients
Scale
- 2 tablespoons oil
- 3 pounds short ribs
- to taste salt and pepper
- 1 red onion (sliced)
- 6 garlic cloves (smashed)
- 1 bay leaf
- 2 sprigs rosemary
- 1 tablespoon blood orange zest
- ½ cup blood orange juice
- ½ cup balsamic vinegar
- 1 cup beef stock
- 1 tablespoon granulated sugar
- 1 medium head cauliflower (cut into florets)
- 2 pounds Yukon potatoes (cut into 1 inch chunks)
- ½ cup coconut cream
- 1 tablespoon cream cheese
- to taste salt and pepper
Instructions
- Generously season the short ribs with salt and pepper.
- Turn on the instant pot on the saute settings. Heat 2 tablespoons of oil until hot. Sear the short ribs until browned and caramelized on all sides, about 10 minutes.
- Add the red onion, garlic, bay leaf, rosemary, blood orange zest and juice, balsamic vinegar, and beef stock to the pot. Put on the lid and put on the pressure cook setting for 1 hour.
- Meanwhile, make the creamy mashed cauliflower and potato. Put the vegetables in a large pot and add enough water to cover the vegetables. Cover the pot and bring to a boil over high heat. Reduce heat to medium and continue to cook until the vegetables are fork-tender, about 15 minutes. Drain the water.
- Mash the vegetables with ½ cup coconut cream and 1 tablespoon cream cheese. Add extra coconut cream if the vegetables are too thick. Season with salt and pepper. Keep warm.
- Release the steam from the instant pot. Remove the short ribs and set them aside. Discard the aromatics and skim the fat.
- Turn on the saute settings and add 1 tablespoon sugar to the pot. Boil the braising liquid until it’s reduced by about half; it should be slightly thickened.
- Portion the mashed cauliflower and potato into bowls and top with the short ribs. Ladle the sauce on top and finish with a sprinkling of sea salt. Serve immediately.
Notes
- This dish is great for meal prep as the flavors deepen when reheated.
- Serve with a side of crusty bread for mopping up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 10g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 150mg