• Bone-in Short Ribs • Avocado Oil • Onion • Carrots • Garlic • Thyme • Tomato Paste • Salt • Pepper • Bone Broth • Balsamic Vinegar • Coconut Aminos • Tapioca Starch
Season short ribs with salt and pepper. Turn the Instant Pot on to SAUTÉ and sear the ribs for 5 minutes per side. Then set aside.
Add onion and carrots and cook about 5 minutes. Add rest of the ingredients and let simmer for 2-3 minutes. Turn off SAUTÉ and add the short ribs back in. Cook on high pressure for 45 minutes.
Remove the meat and vegetables. Whisk tapioca starch and water to make a slurry, and pour into the pot. Let simmer for 1-2 minutes until thickened. Serve with the vegetables and drizzled with thickened braising liquid.
ENJOY!