Description
This nut-free, legume-free, and grain-free dish evokes the flavors of Thailand through a paleo template.
Ingredients
Scale
- 2 tablespoons toasted sesame oil
- 2 pounds bone-in beef short ribs
- 1 medium leek, white and pale green parts only, thinly sliced
- 1 tablespoon minced ginger
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (optional)
- 2/3 cup bone broth
- 1/3 cup coconut aminos
- 2 tablespoons sunflower seed butter
- 1 tablespoon white sesame seeds
Instructions
- Season short ribs generously with salt.
- Press “saute” on Instant Pot and add oil. When hot, add short ribs and brown on all sides (about 8 minutes), turning occasionally.
- Remove short ribs and set aside.
- Add leeks, ginger, garlic, and red pepper flakes to now empty pot. Cook, stirring constantly, about 3 minutes or until softened and beginning to brown.
- Stir in broth and sunflower seed butter, scraping up any browned bits. Add sunflower seed butter and stir to combine.
- Return short ribs to pot, arranging so the bone is on top and most of the meaty part is submerged in the liquid.
- Lock lid and press “manual” then set time for 50 minutes.
- After cooking is complete, allow pressure to naturally release for about 20 minutes, then release any remaining pressure and open lid.
- Remove meat, cut off bone and thinly slice.
- Strain solids out of sauce and discard.
- Serve meat with sauce over zucchini noodles or cauliflower rice.
- Prep Time: 20 mins
- Cook Time: 90 mins
- Category: Entree
- Cuisine: Thai