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High-Protein Beef Short Ribs
2 hrs
This rich and savory short rib recipe is a high-protein powerhouse, delivering approximately 50 grams of protein per serving. By pressure cooking the beef in a robust blend of red wine, bone broth, and aromatic vegetables, you achieve tender, fall-off-the-bone meat with a deeply flavorful gravy. It's a perfect hearty meal that supports a wellness-focused or GLP-1 lifestyle.
Ingredients
- 2 large onions, chopped
- 6-7 cloves of garlic, minced
- 5 whole carrots, chopped
- 1 container Kettle & Fire Beef Bone Broth
- 1 1/2 cups homemade bone broth (if available)
- 1 1/2 cups red wine
- 2 tbsp tomato paste
- 1 tbsp Better Than Bouillon beef flavor
- Kettle & Fire Beef Tallow (for searing)
- 3 bay leaves
- **Seasonings & Sauce:**
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Smoked paprika
- All-purpose seasoning
- Beef bouillon
- (Start with a teaspoon of each and adjust to your liking)
Instructions
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1
Season the beef short ribs generously on all sides with salt, pepper, garlic powder, onion powder, smoked paprika, all-purpose seasoning, and beef bouillon.
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2
Set your Instant Pot to the sauté setting and add a spoonful of beef tallow.
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3
Sear the short ribs in the tallow until browned on all sides, then remove and set aside.
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4
Add the chopped onions, carrots, and minced garlic to the pot and sauté until the onions are translucent.
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5
Stir in the tomato paste and Better Than Bouillon, then deglaze the pot with the red wine, scraping up the browned bits from the bottom.
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6
Pour in the Kettle & Fire beef bone broth and the homemade bone broth.
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7
Return the seared short ribs to the pot and add the bay leaves.
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8
Secure the lid and set the Instant Pot to **Pressure Cook** on high for **1 hour and 30 minutes**.
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9
Allow the pressure to release naturally once finished.
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10
Serve the short ribs with the rich pan gravy, ideally over a side like Japanese sweet potatoes.