Asian Orange Short Ribs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbsp Soy sauce (tamari) 9 tsp Sweetener, Swerve Confectioners (by KINSPAPPY) .25 cup Beef Broth - Swanson Low Sodium 12 tsp Lime Juice - ReaLime 100% Lime Juice 4 clove Garlic 3 tsp Ginger Root 1 tbsp Orange Peel 16 serving Beef Short Ribs 1 oz with bone, cooked (yield after bone removed) .5 head, medium (about 5-3/4" dia Cabbage, fresh 1 tbsp Argo 100% Pure Corn Starch
1. Place all ingredients in instant pot except for ribs and cabbage.
2. Place short ribs in single layer, add cabbage on top.
3. Seal the lid, press Pressure Cook or Manual, and set the timer for 35 minutes. Once finished, let the pressure release naturally.
3. Remove lid and transfer the cabbage and short robs to a plate. With a large spoon or ladle, skim the fat from the cooking liquid, keeping the liquid in the pot.
4. Press saute. In a small bowl wish together the corn starch and 1 T. cold water, pour into the cooking liquid and cook until the sauce has thickened, about 3 minutes.
5. Spoon the sauce over the short ribs and cabbage.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user GENDEB4.
2. Place short ribs in single layer, add cabbage on top.
3. Seal the lid, press Pressure Cook or Manual, and set the timer for 35 minutes. Once finished, let the pressure release naturally.
3. Remove lid and transfer the cabbage and short robs to a plate. With a large spoon or ladle, skim the fat from the cooking liquid, keeping the liquid in the pot.
4. Press saute. In a small bowl wish together the corn starch and 1 T. cold water, pour into the cooking liquid and cook until the sauce has thickened, about 3 minutes.
5. Spoon the sauce over the short ribs and cabbage.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user GENDEB4.
Nutritional Info Amount Per Serving
- Calories: 330.7
- Total Fat: 25.4 g
- Cholesterol: 56.2 mg
- Sodium: 678.5 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 2.9 g
- Protein: 15.9 g