Short Ribs With Creamy Polenta
- 40m Prep Time
- 1h 10mCook Time
- 1h Ready In
Braised beef short ribs are served over creamy polenta and topped with a fresh gremolata. This comforting dish is perfect for a special occasion.
Ingredients
- 1 lb bone-in beef short ribs
- Kosher salt and pepper
- 2 tbsp olive oil
- 1 small carrot chopped
- 1 small stalk celery chopped
- 1 medium onion chopped
- 1 clove garlic pressed
- 1/2 tbsp tomato paste
- 6 tbsp dry red wine
- 1/2 cup crushed tomatoes
- Worcestershire sauce
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1/4 cup low-sodium chicken broth
- 1 cup whole milk
- 1 tbsp unsalted butter
- Kosher salt
- 1/3 cup polenta
- 2 tbsp finely grated pecorino cheese
- 1 tbsp chopped fresh parsley
- 1 tbsp grated lemon zest
- 1 clove garlic finely chopped
Nutrition (per serving, estimated)
Estimated based off 19 of 22 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 543 mg
- Iron: 4.66 mg
- Magnesium: 95.5 mg
- Phosphorus: 452 mg
- Potassium: 1530 mg
- Zinc: 3.05 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 lb bone-in beef short ribs
- Kosher salt and pepper
- 2 tbsp olive oil
- 1/2 tbsp tomato paste
- 6 tbsp dry red wine
- 1/2 cup crushed tomatoes
- Worcestershire sauce
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1/4 cup low-sodium chicken broth
- 1 cup whole milk
- 1 tbsp unsalted butter
- Kosher salt
- 1/3 cup polenta
- 2 tbsp finely grated pecorino cheese
- 1 tbsp chopped fresh parsley
- 1 tbsp grated lemon zest
Prepare
- Chop 1 small carrot
- Chop 1 small stalk celery
- Chop 1 medium onion
- 1 clove garlic, pressed
- 1 clove garlic, finely chopped
Let's Cook
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Step 1.
Pat the short ribs dry and season with a pinch each of salt and pepper. Set an Instant Pot to Sauté mode. Add the oil and brown the ribs in batches if needed, turning occasionally, until browned on all sides, about 6 minutes total; transfer the ribs to a bowl.
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Step 2.
Add the carrot, celery, onion, and garlic to the pot and cook, stirring often, until just tender, 6 to 8 minutes. Push the vegetables to the edges of the pot, add the tomato paste to the center, and cook without stirring until it darkens, 1 to 2 minutes.
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Step 3.
Add the wine and simmer, stirring occasionally, until reduced by about half, about 15 minutes. Stir in the crushed tomatoes, Worcestershire sauce, rosemary, thyme, broth, and the short ribs along with any accumulated juices from the bowl. Press Cancel to stop Sauté. Lock the lid and cook on high pressure for 35 minutes. After the cooking cycle ends, let the pressure release naturally for 10 minutes, then carefully release any remaining pressure.
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Step 4.
Transfer the short ribs (and any loose bones) to a bowl; discard the rosemary and thyme sprigs. Skim off and discard any fat from the surface of the cooking liquid. Using an immersion blender (or a standard blender, working in batches), puree the sauce until smooth. Shred the meat into large chunks, discarding the bones, and stir the meat back into the sauce.
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Step 5.
While the short ribs cook or after they are done, in a small saucepan, bring the milk, butter, and ¼ teaspoon salt to a boil over medium-high heat. Whisk in the polenta. Reduce the heat to low and cook, stirring constantly, until the mixture is thick and creamy and pulls away from the side of the pan, 3 to 4 minutes. Stir in the pecorino cheese and, if too thick, add 3 to 4 tablespoons water to loosen.
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Step 6.
In a small bowl, mix the parsley, lemon zest, and finely chopped garlic to make gremolata. Serve the short ribs and sauce over the polenta. Sprinkle with the gremolata.