Short Ribs with Creamy Polenta

Name: Short Ribs with Creamy Polenta
Total time: 1 h 50 min
Yield: 8 serving(s)
Ingredients: 4 lb. bone-in beef short ribs; Kosher salt and pepper; 1 tbsp. olive oil; 2 medium carrots, chopped; 2 stalks celery, chopped; 1 large onion, chopped; 2 cloves garlic, pressed; 2 tbsp. tomato paste; 1 1/2 c. dry red wine; 1 14-ounce can crushed tomatoes; 1 1/2 tsp. Worcestershire sauce; 1 sprig rosemary; 2 sprigs thyme; 1 cup low-sodium chicken broth or water; 4 c. whole milk; 4 tbsp. unsalted butter; Kosher salt; 8 oz. instant polenta (11/3 cups); 1/2 c. finely grated pecorino cheese (1/2 oz); Gremolata (see below), if desired

By The Good Housekeeping Test KitchenPublished: Dec 21, 2019

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Mike Garten

Yields:

8 serving(s)

Total Time:

1 hr 50 mins

Cal/Serv:

805

These tender braised Instant Pot short ribs are the newest star of Christmas dinner, no effort required.

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Ingredients

Short Ribs

4 lb. bone-in beef short ribs
Kosher salt and pepper
1 Tbsp. olive oil
2 medium carrots, chopped
2 stalks celery, chopped
1 large onion, chopped
2 cloves garlic, pressed
2 Tbsp. tomato paste
1 1/2 cups dry red wine
1 14-ounce can crushed tomatoes
1 1/2 tsp. Worcestershire sauce
1 sprig rosemary
2 sprigs thyme
1 cup low-sodium chicken broth or water

Polenta

4 cups whole milk
4 Tbsp. unsalted butter
Kosher salt
8 oz. instant polenta (11/3 cups)
1/2 cup finely grated pecorino cheese (1/2 oz)
Gremolata (see below), if desired

Directions

1. Step 1Pat short ribs dry and season with 1/2 teaspoon each salt and pepper. Set Instant Pot to Sauté. Add oil and, in batches, brown ribs, adding more oil if needed; transfer to bowl.
2. Step 2Add carrots, celery, onion, and garlic to pot and cook, stirring often, until just tender, 6 to 8 minutes. Push vegetables to edges of pot, add tomato paste to center, and cook, without stirring, until browned, 1 to 2 minutes.
3. Step 3Add 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.
4. Step 4Transfer 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, and stir back into sauce.
5. Step 5Prepare polenta: Bring milk, butter and 1 tsp salt to a boil. Whisk in polenta. Cook, stirring constantly, until mixture is thick and creamy and comes away from side of pan, 3 to 4 minutes. Stir in cheese and, if too thick, 3 to 4 tablespoons water. Serve short ribs and sauce over polenta. Sprinkle with gremolata if desired.