We may earn commission from links on this page, but we only recommend products we back. Why trust us?

Short Ribs with Creamy Polenta

short ribs with creamy polenta
Mike Garten

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

Advertisement - Continue Reading Below
Cal/Serv: 805
Yields: 8 servings
Total Time: 1 hour 50 mins
Short Ribs
4 lb.

bone-in beef short ribs

Kosher salt and pepper

1 tbsp.

olive oil


medium carrots, chopped


stalks celery, chopped


large onion, chopped


cloves garlic, pressed

2 tbsp.

tomato paste

1 1/2 c.

dry red wine


14-ounce can crushed tomatoes

1 1/2 tsp.

Worcestershire sauce


sprig rosemary


sprigs thyme


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 

  1. 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.
  2. 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.
  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.
  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, and stir back into sauce.
  5. 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

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io
Advertisement - Continue Reading Below