Short Ribs With Creamy Polenta

Let's Cook

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.