Short Ribs with Creamy Polenta

By Side Passion

Ingredients

• For short ribs:
• 4lbs bone in beef short ribs
• Kosher salt
• 1Tbs olive oil
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 large onion, chopped
• 2 cloves garlic, pressed
• 2Tbs tomato paste
• 1 1/2 C dry red wine
• 1- 14oz can crushed tomatoes
• 1 1/2 tsp Worcestershire sauce
• 1 sprig Rosemary
• 2 sprigs thyme
• 1 C low sodium chicken broth or water
• For Polenta:
• 4 C whole milk
• 4 Tbs unsalted butter
• Kosher salt
• 8oz polenta(1 1/3C)
• 1/2 C finely grated pecorino cheese (1/2oz)

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Pat short ribs dry and season with 1/2tsp each salt and pepper. Set instant pot to saute. Add oil and, in batches, brown ribs, adding more oil if needed, transfer to bowl.

Step 2

Add carrots, celery, onion and garlic to pot and cook, stirring often, until just tender, 6-8 minutes. Push vegetables to edges of pot, add tomato paste to center and cook, without stirring, until browned, 1-2 minutes.

Step 3

Add wine and simmer until reduced to 1/2 cup, about 15 minutes. Stir in crushed tomatoes, Worcestershire sauce, Rosemary, thyme and then broth. Press cancel. Lock lid and cook on high pressure 35 minutes. Use natural release method for 10 minutes, then release any remaining pressure.

Step 4

Transfer short ribs (and any loose bones) to bowl; discard Rosemary and thyme. Skim off and discard any fat from liquid. Using immersion blender (or standard blender), puree sauce until smooth. Shred meat into large chunks, discarding bones, stir back into sauce.

Step 5

Prepare polenta: bring milk, butter and 1tsp salt to a boil. Whisk in polenta. Cook, stirring constantly, until mixture is thick and creamy and comes away from side of pan, 3-4 minutes. Stir in cheese and, if too thick, 3-4Tbs water. Serve short ribs and sauce over polenta.