Mark made short ribs in the Instant Pot this morning and I’ve been waiting all day to eat tacos for lunch.
We usually serve short ribs in corn tortillas stuffed with avocado, cilantro and lots of cheese, but we’re attempting Whole30 so I decided to be good and put the juicy falling off the bone meat straight into half a pitted avocado. Might be the best thing I’ve ever eaten. Which brings me to reason number #27 why I married my husband – his mad cooking skills.
If you don’t have an Instant Pot you could also make this in a slow cooker on the low setting for about 8 hrs. There will be some extra sauce which we recommend sieving off and drinking as a rich delicious bone broth.
3lbs short rib
1 can chopped peeled tomatoes
1 teaspoon garlic powder
2 teaspoons onion powder
2 teaspoon paprika
1/2 teaspoon smoked paprika
1/4 cup balsamic vinegar
Mix all the ingredients together in the Instantpot to form a sauce and add the ribs to that making sure they’re as covered as possible.
Cook under presser for 45 mins and allow to depressure naturally.
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