The combination of bone broth, coconut aminos, fish sauce and balsamic vinegar makes such an incredible braising sauce for meat, it’s easy to imagine using the sauce for more than just short ribs. Then again, these short ribs are so good and so easy to make, why bother changing up this recipe at all?
An Instant Pot comes to the rescue again, making the meat fall-off-the-bone tender in 35 minutes flat. The braising sauce, plus garlic and ginger, impart rich umami flavor. Savory, sweet, salty and funky flavors are all there in perfect balance. These Instant Pot short ribs really are irresistible.
Here, they’re served with baked Japanese sweet potatoes, which taste really good with the meaty, salty ribs (although any type of sweet potato or yam will do). Steamed broccoli or sautéed greens like spinach and bok choy will round out this meal perfectly.
Servings: 4 to 6
Time in the Kitchen: 30 minutes hands-on, plus 1 hour for both ribs and sweet potatoes to cook
Preheat oven to 400 ºF/204 ºC
Scrub sweet potatoes clean, poke holes in the potatoes with a fork. Roast on a baking sheet for 1 hour, or until potatoes are soft when pierced.
While the sweet potatoes bake, season the short ribs with salt.
Program an Instant pot to sauté. Heat red palm oil in the Instant Pot insert. Add the ribs in batches, searing until browned on all sides. Transfer browned ribs to a plate.
If there is more than 2 tablespoons/30 ml oil left in the Instant Pot, pour oil off until only about 2 tablespoons remain. Add onion and cook until soft, 5 minutes, then add garlic and ginger. Cook 1 to 2 minutes more, then add bone broth, coconut aminos, fish sauce and balsamic vinegar.
Cover and cook 35 minutes on high pressure. Manually release pressure. Take out ribs and simmer sauce 3 to 5 minutes (using sauté function) to thicken.
Serve ribs with sauce spooned on top – the sauce is really flavorful but can be quite salty, so use sparingly. Serve baked sweet potatoes on the side with butter.