The Whole Smiths Good Food Cookbook by Michelle Smith

Author:Michelle Smith
Language: eng
Format: epub
Tags: Cooking
ISBN: 9781328915177
Publisher: Houghton Mifflin Harcourt
Published: 2018-06-05T04:00:00+00:00

2 pounds bone-in short ribs

4 teaspoons salt

1 tablespoon extra-virgin olive oil

1 cup chopped sweet onion (about 1 medium)

1 cup coconut aminos

1 tablespoon toasted sesame oil

1 tablespoon rice wine vinegar

1 tablespoon fish sauce

1 tablespoon honey

2 garlic cloves, minced

1 scallion, thinly sliced, for garnish

1 teaspoon sesame seeds, toasted (see Tip), for garnish

Season the short ribs with 2 teaspoons of the salt.

In a cast-iron skillet over medium-high heat, heat the olive oil. Place the short ribs in the skillet and sear each side for about 10 seconds. Transfer the short ribs to the Instant Pot. Add the onion, coconut aminos, sesame oil, vinegar, fish sauce, honey, garlic, and remaining 2 teaspoons salt. Select the “Meat/Stew” setting on the Instant Pot and cook on high pressure for 1 hour. Let the pressure release naturally.

Use tongs to remove the ribs from the Instant Pot and transfer them to a serving platter. Select the “Sauté” setting and reduce the cooking liquid for 10 minutes.

To serve, pour the reduced cooking liquid over the short ribs and garnish with the scallion and toasted sesame seeds.

Note To modify for Whole30, omit the honey.

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