Ingredients for short ribs:
4 lbs - bone in beef short ribs
1 tablespoon olive oil
2 celery stalks, chopped
2 medium carrots, chopped - I know this is not Keto but my family really enjoys them
1 medium white onion, chopped
6 cloves of garlic, minced
1 1/2 cups red wine
1 - 14 ounce can crushed tomatoes
2 tablespoons tomato paste
2 teaspoons worcestershire sauce
2 spring rosemary
2 springs thyme
1/4 cup cilantro
1 cup beef broth
Sea salt & crushed black pepper
Ingredients for Low Carb Polenta:
2 cup chicken broth
2 cup cauliflower rice, uncooked
2 cup almond meal
2 tablespoons butter
1/2 cup shredded cheddar cheese
1/4 cup parmesan cheese
1/2 teaspoon sea salt
1/2 teaspoon crushed black pepper
1/4 teaspoon smoked paprika
Directions for shirt ribs:
Pat short ribs dry and season with 1/2 teaspoon of salt and pepper.
Set the insta-pot to sauté beef.
Add olive oil to the pot when hot add your short ribs, brown ribs on all sides and remove to plate.
Add carrots, celery, onion and garlic to the pot and stir, cook for 5/6 minutes.
Add tomato pasted stir 1/2 minutes then add your red wine and cook for 10 minutes.
Add crushed tomatoes, worcestershire, rosemary, thyme and beef broth and stir.
Hit cancel on your insta-pot.
Place lid on the insta-pot and press pressure cook on high for 1 hour, when done release pressure and transfer the short ribs to a bowl.
Discard the rosemary and thyme, using your immersion blender puree the sauce until smooth.
Shred meat into large chunks, discarding the bones and add meat back to the insta-pot.
Directions for Polenta:
In a medium size pot bring chicken broth to a boil.
Add your cauliflower rice, reduce heat to simmer and cook for 3/4 minutes.
Add in the almond meal & butter, cook for another 1/2 minutes, whisking continuously to make sure no lumps form.
Turn off heat and add the cheeses, salt, pepper and smoked paprika, give it a good stir to make sure all the ingredients are evenly dispersed throughout.
***Serve polenta immediately with the short ribs and garnish with the cilantro!***