Balsamic Blood Orange Braised Short Ribs
Servings 4
Ingredients
Balsamic blood orange short ribs
- 2 tablespoons oil
- 3 pounds short ribs
- 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
Creamy mashed cauliflower and potato
- 1 medium head cauliflower cut into florets
- 2 pounds Yukon potatoes cut into 1 inch chunks
- ½ cup coconut cream
- 1 tablespoon cream cheese
- 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
If you don't have an instant pot, you can also cook the short ribs in the oven. After searing the short ribs, combine all of the ingredients in a Dutch oven or oven-safe pot. Cover the pot and braise the short ribs in the oven at 325 degrees for 2 hours - 2 hours and 30 minutes or until tender.
