This meal adds new flavors to the leftover short ribs from last week’s comfort food recipe—and pairs the ribs with a colorful slaw that offers a boost of probiotic magic.
It’s an easy, quick meal that balances the richness of short ribs with fish sauce and balsamic vinegar with the fresh crunchiness of a slaw sweetened (slightly) by our popular Primal Kitchen® Sesame Ginger Dressing. It’s a colorful and flavorful choice for a midweek dinner or a large dinner party.
- Leftover short ribs and broth from this companion recipe
- 2-inches ginger root, peeled and finely chopped (5 cm)
- 2 tablespoons coconut aminos (30 ml)
- 1 teaspoon fish sauce (5 ml)
- 1 tablespoon balsamic vinegar (15 ml)
- Primal Kitchen Sesame Ginger Vinaigrette & Marinade
- 1 head napa cabbage (chopped thin)
- 1/4 head of red cabbage (chopped thin)
- 3 scallions (chopped)
- 1 carrot (diced)
- 1/2 cup sesame seeds
- Optional: 1/4 cup kimchi
Add the leftover ribs and broth from earlier companion recipe along with ginger, coconut aminos, fish sauce and balsamic vinegar to the Instant Pot.
Secure the lid and make sure the pressure release valve is set to “sealing.” Select the “manual” setting and set the cooking time for 5 minutes on high pressure. After the cooking time, do a quick release by moving the pressure release valve to “venting.”
While the ribs are in the Instant Pot, make the sesame ginger slaw.
Add napa cabbage, red cabbage, chopped scallions, and diced carrot, and kimchi (optional) to a large serving bowl. Drizzle on a generous amount of Primal Kitchen Sesame Ginger Vinaigrette, and toss.
Top with sesame seeds. Take the ribs out of the pot and select the “sauté” setting. Simmer the sauce 3 to 5 minutes to thicken.
Serve the ribs, with sauce drizzled on top, and the sesame ginger slaw and kimchi on the side.
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