(as of Jun 11,2020 21:50:11 UTC – Details)
As fans of the Whole30 know, it can be challenging to figure out how to eat for the other 335 days of the year. Michelle Smith, creator of the blog The Whole Smiths, has the answers. This cookbook, the first ever fully endorsed and supported by Whole30, offers a collection of 150 recipes to keep Whole30 devotees going strong. Many recipes like Spaghetti Squash Chicken Alfredo are fully Whole30-compliant, and all are gluten-free, but you’ll also find recipes with a careful reintroduction of grains, like the tortillas in the Chile Enchilada Bake. Some recipes include beans and legumes, so there are plenty of vegetarian options. There are even desserts like Chocolate Chip and Sea Salt Cookies! Throughout the book, icons help readers identify which recipes fit their dietary constraints (and which are easily adaptable), but perhaps most important of all, the recipes are a delicious way to help anyone achieve a long-term approach to good health.
From the Publisher
Instant Pot Asian Braised Short Ribs from The Whole Smiths Good Food Cookbook
Serves 4, Paleo, Whole30-Compliant if modified, Dairy-Free, Nut-Free
For the longest time, I was apprehensive about making short ribs. I always ordered them at restaurants but felt they weren’t something I would be able to easily cook at home. Until I discovered the Instant Pot.
I soon realized the magic of pressure cooking and decided it was time to try my hand at some short ribs. And they tasted just like the ones that I ordered at restaurants for so many years.
In this version, I add some Asian-inspired flavors to take things to the next level. If you can add ingredients to a pot and press a couple of buttons, you’re ensured a batch of short ribs that taste like they came from your favorite restaurant.
Season the short ribs with 2 teaspoons of the salt.
In a cast-iron skillet over medium-high heat, heat the olive oil. Place the short ribs in the skillet and sear each side for about 10 seconds. Transfer the short ribs to the Instant Pot. Add the onion, coconut aminos, sesame oil, vinegar, fish sauce, honey, garlic, and remaining 2 teaspoons salt. Select the ‘Meat /Stew’ setting on the Instant Pot and cook on high pressure for 1 hour. Let the pressure release naturally.
Use tongs to remove the ribs from the Instant Pot and transfer them to a serving platter. Select the ‘Sauté’ setting and reduce the cooking liquid for 10 minutes.
To serve, pour the reduced cooking liquid over the short ribs and garnish with the scallion and toasted sesame seeds.
To modify for Whole 30, omit the honey.
To toast sesame seeds, heat a small skillet over medium-low heat and spread the sesame seeds into an even layer in the pan. Cook, stirring the sesame seeds continuously, until they are slightly golden and toasted, 3 to 4 minutes. Transfer to a plate and let cool.
2 pounds bone-in short ribs
4 teaspoons salt
1 tablespoon extra-virgin olive oil
1 cup chopped sweet onion (about 1 medium)
1 cup coconut aminos
1 tablespoon toasted sesame oil
1 tablespoon rice wine vinegar
1 tablespoon fish sauce
1 tablespoon honey
2 garlic cloves, minced
1 scallion, thinly sliced, for garnish
1 teaspoon sesame seeds, toasted (see Note below), for garnish