Instant Pot Rosemary Short Ribs Over Polenta
User Reviews
4
Instant Pot Rosemary Short Ribs Over Polenta
Description
Instant Pot Rosemary Short Ribs Over Polenta begins by browning boneless or bone-in short ribs to develop a caramelized crust. The ribs then simmer under pressure with red wine, beef stock, and fresh rosemary sprigs, enhancing their flavor and tenderness. After cooking, the meat is shredded and the cooking liquid strained, then thickened with a cornstarch slurry and seasoned with Worcestershire sauce, salt, and pepper to make a gravy.
The polenta is cooked separately with water, salt, milk, butter, and Parmesan cheese until creamy and smooth. When plated, the shredded short ribs and rosemary-infused gravy ladle over the polenta, creating a hearty and balanced dish.
This meal pairs rustic, tender meat with a soft, cheesy polenta, ideal for comforting dinners. The Instant Pot method speeds up traditional braising while maintaining deep flavor development and texture.
Ingredients
- 2 pounds boneless short ribs you can use bone-in short ribs, too
- 1 1/2 cups beef stock
- 1 cup red wine
- rosemary several sprigs, fresh
- 1-2 Tbsp Worcestershire sauce
- salt
- black pepper
- 1 Tbsp cornstarch
- 3 Tbsp rosemary minced fresh
polenta
- 3 1/2 cups water divided
- 1 tsp salt
- 1 1/2 cups cornmeal yellow
- 1/2 cup milk
- 1 cup Parmesan Cheese shredded
- 2 Tbsp butter
Instructions
- Add a tablespoon of olive oil to the Instant Pot and turn on the sauté button. When the pot is hot, brown the ribs, in two batches, on all sides. Give them about 4 minutes per side to get really nice and brown. Remove to a plate.
- Press cancel and add the wine to the pan, stirring to get any brown bits up from the bottom of the pot. Add the stock, salt, and rosemary sprigs. Arrange the ribs back into the pot, pushing them down into the liquid as much as possible.
- Close and lock the lid and set the vent to seal. Press the Stew button and set for 35 minutes. When the timer goes off, press keep warm, and leave for 15 minutes. Then turn the pressure vent to release, and wait for the pressure to normalize. Remove the ribs to a plate and shred the meat with two forks, or clean hands. Strain the gravy into a saucepan and bring to a simmer on the stove. Season with Worcestershire sauce, and salt and pepper to taste. Make a slurry with the cornstarch and a little water, stirring until smooth. Add to the gravy and stir until thickened. If you want it a little thicker you can add more cornstarch.
- Meanwhile make the polenta. Bring 2 1/2 cups water to a boil in a saucepan. Mix the cornmeal with the remaining 1/2 cup water in a bowl.
- Slowly add the cornmeal mush to the boiling water, stirring constantly. Turn down the heat and continue stirring and cooking for 5 minutes, until the polenta is thick. Caution, it will sputter!
- When the polenta is thick, I like to stir in 1/2 cup milk, and then, off the heat, the cheese and butter. Stir until smooth and creamy.
- Spoon the polenta into individual serving bowls, and top with a generous portion of short ribs and gravy. Sprinkle on finely minced fresh rosemary as a garnish.
- Enjoy!
User Reviews
Overall Rating
4
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