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Keto Instant Pot Korean Short Ribs with Braised Bok Choy
Deliciously complex and savory flavor from such a simple list of ingredients, many of which are probably already in your pantry. It comes together quickly in your Instant Pot and the luscious sauce is used to flavor a simple braise of bok choy. Ask your butcher to cut flanken-style short ribs, if they’re not readily available.
Servings: 6 One Serving: 1/6 of a 6 serving recipe
Equipment
- Instant Pot
Ingredients
- 3 lbs beef short ribs (flanken-style, cut 1/3 to 1/2 inch thick across bones)
- 2 tsp sea salt
- 1 tsp freshly ground black pepper
- 4 Tbsp tamari or gluten-free soy sauce
- 3 Tbsp erythritol-based granulated brown sweetener (like Swerve)
- 1½ Tbsp rice wine vinegar
- 1½ Tbsp toasted sesame oil
- 1½ tsp garlic powder
- 1 tsp crushed red pepper flakes
- 1 1-inch chunk of fresh ginger, peeled and sliced into thin matchsticks
- 2 Tbsp refined coconut oil, divided
- 6 baby bok choy (2 lbs), halved lengthwise
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
Instructions
- Pat the short ribs dry with a paper towel and season all over with the salt and pepper, using your hands to rub the seasoning all over the ribs. Transfer the seasoned ribs to a 6-quart or larger Instant Pot.
- In a small bowl, stir together the soy sauce, sweetener, vinegar, sesame oil, garlic powder, red pepper flakes, and ginger. Pour the sauce over short ribs in the pot and toss everything together so the sauce reaches the bottom of the pot. Lock on the lid, turn the valve at the top to “sealing,” and program the Instant Pot to cook under high pressure for 35 minutes.
- Let the pressure release naturally. If pressure hasn’t dropped after 25 minutes, release it manually by turning the top valve to the “venting” position. The ribs should be fall-off-the-bone fork-tender. If they’re not, cook for another 5 to 10 minutes under high pressure.
- Use a slotted spoon to remove the ribs from the Instant Pot, transfer to a platter and tent with foil to keep warm. Discard any bones that fall away from the meat. Reserve 1/2 cup of the braising liquid and transfer the rest of the braising liquid to a saucepan and place over high heat. Reduce to a steady simmer and let the sauce reduce to about half, about 8 minutes. Taste the reduced sauce for seasoning, adjust if necessary with additional salt and pepper.
- Meanwhile, braise the bok choy. Heat a large, wide skillet over medium-high heat, about 3 minutes. Add half of the coconut oil. Add half of the bok choy, cut sides down and cook until browned, 3 to 4 minutes. Remove to a plate and repeat with the remaining oil and bok choy. Return all of the bok choy to the pan, seared sides down. Add reserved 1/2 cup of the braising sauce and bring to a boil. Reduce heat to medium-low, cover, and cook until the bok choy is very tender, 8 to10 minutes.
- Spoon the reduced sauce over the ribs, and serve with the bok choy.
Nutritional Information - Macros
- 530 Calories
- 38 g Fat
- 42 g Protein
- 4 g Total Carbs
- 2 g Fiber
- 2 g Net Carbs