Instant Pot Beef Short Ribs on Gorgonzola Polenta
Try this Instant Pot Beef Short Ribs on Gorgonzola Polenta recipe.
Try this Instant Pot Beef Short Ribs on Gorgonzola Polenta recipe.
- 1/2 teaspoon salt
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 medium onion finely chopped
- 2 tablespoons olive oil
- 4 cups chicken broth
- 3 tablespoons butter
- 1 tablespoon tomato paste
- 1/2 teaspoon pepper
- zest from 1 lemon
- 4 teaspoons cornstarch
- 3 tablespoons cold water
- 4 garlic cloves minced
- 1/2 cup fresh parsley leaves
- 2 cups dry red wine
- pinch red pepper flakes
- 3 pounds bone-in beef short ribs
- 2 medium carrots finely chopped
- 1 (14 ounce) can chopped tomatoes
- 2 teaspoons chopped fresh rosemary
- 1 cup medium grind cornmeal
- 6 ounces gorgonzola dolce cheese
- 1 large garlic clove peeled and chopped
- Carbohydrate 37.6714324528592 g
- Cholesterol 628.584895839874 mg
- Fat 131.55925880083 g
- Fiber 4.13085449177771 g
- Protein 156.151756251061 g
- Saturated Fat 39.2663245024917 g
- Serving Size 1 1 Serving (1265g)
- Sodium 652.275361065526 mg
- Sugar 33.5405779610815 g
- Trans Fat 11.1519546855711 g
- Calories 2051 calories
Step-by-step
- Sprinkle ribs with salt and pepper.
- In a large frying pan, heat oil over medium heat.
- In batches, brown ribs on all sides; then transfer to the Instant Pot or slow cooker.
- Add carrots, onions, and garlic to the frying pan, cook and stir over medium heat 8-9 minutes or until tender.
- Add the tomato paste, and cook and stir 1 minute longer.
- Stir in the tomatoes, wine, oregano, rosemary, and red pepper.
- Season with salt and pepper.
- Bring to a boil, and cook until the liquid is reduced by half.
- Add to Instant Pot or slow cooker.
- Cook, covered on stew function for Instant Pot for 60 minutes, or on low for slow cooker for 7 to 8 hours.
- Remove ribs and vegetables and keep warm.
- Transfer cooking liquid to a small saucepan and skim off the fat.
- Mix together the corn starch and water and then whisk half into the cooking liquid and mix well.
- If needed, add a little more corn starch mixture to thicken.
- Taste and adjust salt and pepper as needed.
- Return the ribs and vegetables to the pot with the thickened sauce.
- While the ribs are cooking, prepare the polenta.
- Preheat the oven to 375 degrees F.
- Combine the cornmeal, butter, and salt along with 4 cups of water in an ovenproof casserole dish and stir to mix well. (The butter will melt as it cooks)
- Bake for 45 minutes, then stir well, and bake another 10 to 15 minutes or until creamy and smooth.
- Remove from the heat and stir in the cheese.
- Let stand 5 minutes to slightly firm, then spoon into shallow bowls.
- Finely chop gremolata topping ingredients together and set aside.
- Serve the ribs on the polenta with some gremolata sprinkled on top.
Instant Pot Beef Short Ribs on Gorgonzola Polenta: A Weekend Culinary Adventure
The aroma of slow-cooked beef short ribs, rich and savory, filled my kitchen. It was a chilly Saturday, perfect for a hearty meal that promised comfort and warmth. I’d decided to try a new recipe, one I'd bookmarked weeks ago: Instant Pot Beef Short Ribs on Gorgonzola Polenta. The idea of tender, fall-off-the-bone ribs paired with creamy, cheesy polenta was simply irresistible. The recipe promised ease and deliciousness, two things I always appreciate in a weekend cooking project. This wasn't just about sustenance; it was about creating a satisfying experience, a moment of culinary self-care amidst the usual weekend hustle.
My preparation began with a careful review of the ingredients. I love the simplicity of well-sourced, quality ingredients. I believe that good food starts with good ingredients, and this recipe wouldn’t disappoint. The rich, deep flavor of the beef short ribs was the star, complemented by the earthy notes of the carrots and onions. The red wine added depth, and the herbs—rosemary and oregano—provided a delightful herbal fragrance. The gorgonzola polenta promised a delightful counterpoint to the savory ribs, adding a creamy, pungent richness that balanced the overall dish perfectly. It was a careful orchestration of flavors, a culinary symphony in my humble kitchen.
As I worked, the kitchen transformed. It wasn't just a space for preparing food; it was becoming a haven of warmth and anticipation. The sizzle of the ribs in the pan, the gentle simmer of the sauce, the comforting warmth of the oven baking the polenta – these sounds and smells were building a sense of anticipation, a quiet symphony preparing my senses for the reward to come. My thoughts drifted to family gatherings, the warmth of sharing a meal with loved ones. This recipe, I imagined, would be perfect to share with friends and family, a dish that evokes a sense of belonging and connection.
The final product exceeded my expectations. The short ribs were incredibly tender, melting in my mouth with each bite. The polenta was creamy and cheesy, a perfect companion to the rich, savory ribs. The gremolata added a refreshing zest, cutting through the richness of the main components. It was a symphony of flavors and textures – a testament to the power of simple, well-executed ingredients. This dish was more than just dinner; it was an experience, a celebration of the simple pleasure of cooking and sharing good food.
The recipe’s simplicity was deceptive. While the steps were straightforward, the result was a dish that felt elegant and sophisticated. It was a testament to the power of combining simple, readily available ingredients in a way that maximizes their flavors and creates a harmonious whole. This was a dish I could easily repeat, adapting it to whatever seasonal ingredients were available. It was a versatile recipe, a culinary blank canvas inviting creativity and personal touches. The joy of creating this meal extended beyond the satisfaction of eating; it was the joy of the process itself, the joy of nurturing myself and my loved ones through the act of creating something beautiful and delicious.
This recipe is not just about the Instant Pot or slow cooker; it is about creating a mindful culinary experience. It's a testament to the power of slowing down, taking the time to savor each step, and ultimately enjoying the fruits of your labor. It’s a reminder that the simplest dishes can often be the most rewarding. I encourage you to try this recipe and embark on your own culinary adventure. The resulting dish is a warm embrace in the form of food; a perfect comfort meal for a chilly evening or a special occasion.
Beyond the technical aspects, I found the process of preparing this dish to be immensely rewarding. There's something deeply satisfying about transforming simple ingredients into a meal that is not only delicious but also beautiful. The sight of the glistening short ribs nestled on the creamy polenta, topped with a vibrant sprinkle of gremolata, was a visual masterpiece. And of course, the taste was unforgettable! The tender, flavorful meat and the rich, cheesy polenta created an incredible flavor combination that will stay with me for a long time. This recipe has become a staple in my cooking repertoire, a dish I will certainly make again and again.
