Instant Pot Beef Short Ribs on Gorgonzola Polenta

Try this Instant Pot Beef Short Ribs on Gorgonzola Polenta recipe.

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Instant Pot Beef Short Ribs on Gorgonzola Polenta Save
Instant Pot Beef Short Ribs on Gorgonzola Polenta
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Try this Instant Pot Beef Short Ribs on Gorgonzola Polenta recipe.

  • Preparing Time: 15 minutes
  • Total Time: 30 minutes
  • Served Person: 6
white meat free gluten free red meat free pescatarian
not set

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.
  • 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.

Tender beef melting into rich, wine-reduced aromatics sits atop a creamy bed of pungent gorgonzola polenta, finished with a sharp citrus and herb gremolata. High-pressure cooking breaks down collagen quickly, transforming tough bone-in cuts into fork-tender meat without hours of oven monitoring. Sear the ribs in batches over medium heat to develop a deep Maillard crust before pressure cooking. Skim surface fat from the reduced cooking liquid carefully before thickening it with a cornstarch slurry to maintain a glossy, coating consistency. Oven-baking the medium-grind cornmeal at 375 degrees F for roughly one hour eliminates constant stovetop stirring while yielding a smooth, cohesive texture.

Adapting Equipment and Methods

Pressure cookers drastically cut down active waiting periods, but slow cookers offer a reliable alternative if timing requires a seven-to-eight-hour low-heat window. Cast iron skillets retain heat superiorly for the initial sear, preventing the pan temperature from dropping when cold meat is introduced. Standard ovenproof casserole dishes work seamlessly for the polenta method provided they retain enough heat to hydrate the grain fully. Baking the cornmeal covered traps steam, ensuring even swelling of the starch granules without scorching the bottom layer.

  • Skipping the initial meat searing step removes vital savory depth from the braising liquid.
  • Over-thickening the sauce with excess cornstarch slurry mutes the nuanced acidity of the red wine and tomatoes.
  • Stirring the polenta too early in the baking process prevents the starches from gelatinizing evenly.
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