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Keto Short Rib Ragu Instant Pot, SCKC


This Keto Short Rib Ragu is a fantastic tomato-based meat sauce that can be served over my keto gnocchi, zucchini noodles, spaghetti squash, my cheesy keto polenta, or regular pasta for your non-keto friends and family members. Make it in about an hour in your Instant Pot, or let it simmer all afternoon on the stove – either way the results are ultra satisfying and truly crave-worthy.

 

 

Cooking this Keto Short Rib Ragu in the Instant Pot is my favorite method of making it, because it renders all the fat and collagen out of the meat, resulting in a flavorful and velvety sauce that has a rich and pleasantly “beefy” flavor.  Pressure cooking this keto short rib ragu also softens the bones and allows some of those nutrients to leach into the sauce, improving flavor, texture, and the vitamin content of the finished product.

 

 

All that being said, if you opt to simmer this keto short rib ragu on the stove for a few hours instead, your house will smell amazing, and you’ll still end up with a delicious and healthy keto tomato sauce that the entire family will enjoy!

No matter what method you use to cook this ragu, you’ll have to take a couple of minutes to remove the pieces of bone that usually come as part of your short ribs before serving.  If you make this in keto short rib ragu in the Instant Pot, the bones will likely fully detach and sink to the bottom, making them relatively easy to fish out.

 

 

I labeled this keto short rib ragu with the SCKC tag so you can easily find it when searching, and to make it fully squeaky clean keto compliant all you need to do is replace the white wine with beef or chicken broth – which won’t impact the flavor that much.  Obviously you’d also have to omit the cheese shown used to garnish it in the above image to keep it squeaky – I promise it will still be delicious though!

If not squeaky clean keto, I recommend following the recipe as-is and DEFINITELY serving with a heaping pile of freshly grated parmesan or Romano cheese on top!

 

 

Finally, I highly recommend serving this keto short rib ragu over my new cheesy cauliflower polenta recipe!  As mentioned above, this tasty keto meat sauce would also go great with zucchini noodles or spaghetti squash – but if your tribe prefers regular pasta you can definitely do that for them, and serve it over any keto friendly pasta option for yourself!

Mangia!

 

Ingredients :

  • 2 tablespoons olive oil
  • 1/3 cup chopped raw bacon (4 ounces)
  • 1/2 cup chopped onion
  • 3 cloves smashed garlic
  • 3 pounds beef short ribs
  • 1 tablespoon dried parsley
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup dry white wine (replace with chicken broth for SCKC or Whole 30)
  • 28 ounce can peeled plum tomatoes

Instructions :

  1. Heat the oil in the Instant Pot insert using the saute function.
  2. Add the bacon, onion and garlic and cook for 2 minutes, or until fragrant.
  3. Add the short ribs, parsley, salt and pepper and cook, stirring occasionally, until the outsides have browned, about 5 minutes.
  4. Add the wine (or broth if using) and entire can of tomatoes, to the pan.
  5. Set the Instant Pot to MANUAL / HIGH PRESSURE / 60 MINUTES.
  6. After cooking us done, use quick release to vent.
  7. Remove the lid and use a slotted spoon to transfer bones and meat into a separate bowl.
  8. Remove the bones and any connective tissue and discard.
  9. Return the meat back to the sauce and stir.
  10. Taste and season with additional salt if desired.
  11. Serve hot over zucchini noodles, spaghetti squash, , or cauliflower polenta.
  12. Store leftovers in an airtight container in the refrigerator for up to one week or in the freezer for up to 3 months.
  13. Heat the oil in a large, heavy bottomed pot over medium heat.
  14. Add the bacon, onion and garlic and cook for 2 minutes, or until fragrant.
  15. Add the short ribs, parsley, salt and pepper and cook, stirring occasionally, until the outsides have browned, about 5 minutes.
  16. Add the wine and entire can of tomatoes, to the pan.
  17. Cover and simmer on low heat for 2 – 3 hours, or until the meat is tender and falling apart.
  18.  Remove the lid and use a slotted spoon to transfer bones and meat into a separate bowl.
  19. Remove the bones and any connective tissue and discard.
  20. Return the meat back to the sauce and stir.
  21. Taste and season with additional salt if desired.
  22. Serve hot over zucchini noodles, spaghetti squash, , or cauliflower polenta.
  23. Store leftovers in an airtight container in the refrigerator for up to one week, or in the freezer for up to 3 months.

Written by Healthy Cat

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