These tender braised Instant Pot short ribs are the newest star of Christmas dinner, no effort required.
Cal/Serv: 805
Yields:8servings
Total Time: 1 hour 50 mins
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 1/2c.dry red wine
1 14-ounce can crushed tomatoes
1 1/2tsp.Worcestershire sauce
1 sprig rosemary
2 sprigs thyme
1 cup low-sodium chicken broth or water
Polenta
4 c.whole milk
4 tbsp.unsalted butter
Kosher salt
8 oz.instant polenta (11/3 cups)
1/2c.finely grated pecorino cheese (1/2 oz)
Gremolata (see below), if desired
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Directions
Pat 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.Add 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.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.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, and stir back into sauce.Prepare 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.
To make gremolata: In small bowl, mix 1 tablespoon each chopped parsley and grated lemon zest with 1 small clove garlic (finely chopped).
Nutritional Information (per serving): About 805 calories, 59.5 g fat (27 g saturated), 35 g protein, 735 mg sodium, 33 g carbohydrate, 4 g fiber
