Whole 30 /Paleo Instant pot short rib ramen

Hi Everyone.  How’s it going?  I decided to do 2.5 weeks of Whole 30 lol, It will be my Birthday.  I’m so excited about being another year wiser haha.  I’m not really sure how I would be celebrating but I hope it won’t be in the Midwest, I really want to go on vacation but I’m not sure if it will be possible because the Hubby is getting busier with his contracting and design business.  I just need a change of scenery, I really miss our time in California, we had such a great time, but that was back in June, Sigh!! We shall see what happens haha, let’s hope I get a good surprise haha.  It is so cold, I thought spring would be here now, but whoomp whomp it’s not.   I mean its freezing cold here, I think the temp is like 10 degrees.  That’s awfully cold.  Other than getting under my blankets and being cooped up in my house, I feel like eating savory hot foods, Ramen and Pho are some of my faves when it comes to that.  Being on Whole 30 I was not going to let that deter me from enjoying a warm bowl of ramen.  I come up with a Whole 30 /Paleo version of my short rib ramen, with zucchini noodles instead of actual ramen.  The best part of this dish is not just the taste, but it is also in the length of time with my Instant Pot.   The instant pot is an awesome little appliance, makes cooking easier and shorter.

The short ribs cook in about 55 minutes plus 15 for browning the short ribs.  It’s healthy and delish, and super easy.  It is topped soft-boiled egg, cilantro, kimchi, fresh jalapeno, and a squeeze of lime juice.  I feel that it has different layers of flavor and yet it is the balance.  Whether on a diet or not, it is a recipe for all.

Try it out and Don’t forget to comment

Thank you,

This African

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Whole 30 Instant pot short rib ramen

Healthy fall off the bone short rib ramen for Whole 30/Paleo.

Course

Main Dish

Cuisine

Asian Fusion

Prep Time

25 min

Cook Time

55 min

Servings

servings

Ingredients

• 4 lbs beef short ribs cut in pieces
• 1 cup coconut aminos
• 2 tbsp extra virgin olive oil
• 2 tbsp grated ginger
• 2 tbsp minced garlic
• 3 tbsp sesame oil
• 1/4 cup rice wine vinegar unseasoned to make it compliant with whole 30
• 1 tsp red boat fish sauce whole 30 compliant
• 1/2 tsp crushed red pepper
• 1 tsp paprika i prefer smoked
• 7 cups Water
• 8 medium sized zucchinis spiralized
• 1 tsp ghee
• 1 whole diced onion

optional toppings

• chopped cilantro
• 1 whole jalapeno for a kick sliced
• small tortillas
• sliced limes
• 4 whole eggs boiled for 6-7 minutes
• kimchi store bought or hoemade whole 30 friendly. I used the brinery kimchi made right in Ann Abor, MI.
• baby bok choy braised or sauteed in pan for 10-12 minutes, with a pinch of salt and ghee

Course Main Dish Cuisine Asian Fusion Prep Time 25 min Cook Time 55 min Servings servings Ingredients 4 lbs beef short ribs cut in pieces 1 cup coconut aminos 2 tbsp extra virgin olive oil 2 tbsp grated ginger 2 tbsp minced garlic 3 tbsp sesame oil 1/4 cup rice wine vinegar unseasoned to make it compliant with whole 30 1 tsp red boat fish sauce whole 30 compliant 1/2 tsp crushed red pepper 1 tsp paprika i prefer smoked 7 cups Water 8 medium sized zucchinis spiralized 1 tsp ghee 1 whole diced onion optional toppings chopped cilantro 1 whole jalapeno for a kick sliced small tortillas sliced limes 4 whole eggs boiled for 6-7 minutes kimchi store bought or hoemade whole 30 friendly. I used the brinery kimchi made right in Ann Abor, MI. baby bok choy braised or sauteed in pan for 10-12 minutes, with a pinch of salt and ghee

Instructions

1. Season short ribs with 1 tsp of salt. Heat 2 tbsp of olive oil in instant pot, using the Saute button.

   
2. Once the pot reads hot add short ribs, you want to make sure to brown each side for 5 minutes, then add onions, stir and cook another 1-2 minutes. Make sure to scrape any brown bits in bottom of pot.

   
3. While thee short ribs are browning, add coconut aminos, sesame oil, rice wine, garlic, ginger, fish sauce, and paprika and a blender, and blend until mostly smooth.

   
4. Next Pour mixture on short ribs, and stir. Add water and crushed red pepper to ribs. Now stir again, and close the pot. Hit the meat/stew botton and cook for 55 minutes.

   
5. Onc the cooking time ends, allow pot to naturally release steam by letting it turn over to warm for about 15 minutes, then open top.
6. Prepare the zucchini noodles by heating ghee on medium-high heat, once hot toss in zoodles, and cook for 5 minutes. Make sure to flip, and add a pinch of salt.

   
7. Remove short ribs from broth and place in large bowl. Pour broth over ribs using a fine mesh strainer.

   
8. Plate Ramen by separating broth into four ramen bowls, add zoodles, top with short ribs, and toppings of choice. Don't forge to add hot chili oil. If not on Whole 30 replace zoodles with cooked Ramen. Kimchi and jalapenos are a must have, unless you don't eat spicy foods. They can be omitted.

   
9. Enjoy and dont forget to comment. Thank you, This African

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