Instant Pot Short Ribs With Creamy Polenta

Instant Pot Beef Short Ribs yield fall-off-the-bone meat in a fraction of the time as the slow cooking method. They’re cooked in a decadent red wine and beef broth gravy and served over a bed of Creamy Polenta. Every bite has mouthwatering flavors!

If you love short ribs but not the amount of time it takes for them to cook, then I have good news: these Instant Pot Beef Short Ribs are ready to eat in a fraction of the time!

Making short ribs in the Instant Pot is far from the classic slow cooking method. Traditionally, the ribs are braised low and slow in the oven or crockpot to produce juicy, tender, and fall-off-the-bone meat. It’s a tried and true method (it works wonders for my Balsamic Braised Short Ribs) but not when you’re running low on time.

These pressure cooker beef ribs are beautifully marbled and juicy, and are done cooking in just over 1 hour. The ribs are cooked in a luscious red wine sauce along with fresh herbs and hearty carrots and served over a bed of creamy and cheesy polenta for layers of gourmet flavors. It’s hard to believe it all comes together with simple, budget-friendly ingredients!

What are short ribs?

Short ribs come from the front, lower section of the cow’s ribcage. The meat is well marbled, just like a steak, but is much more budget-friendly. Short ribs are ideal for braising, which is achievable in a pressure cooker, slow cooker, and the oven.

Is it better to pressure cook or slow cook short ribs?

In my experience, one method isn’t better than the other. An Instant Pot and crockpot will both produce exceptional beef short ribs with fall-off-the-bone meat and spectacular flavors. However, the pressure cooker offers a quicker cook time without compromising flavor.

Ingredients and substitutions

The short ribs with polenta are cooked in a layered red wine sauce, soaking in heaps of flavors from fresh herbs, aromatic vegetables, and broth. This is what you need:

• Short ribs – I recommend using bone-in short ribs, as the bone deepens the beefy flavor. If you use boneless short ribs, you’ll need to decrease the pressure cooking time. Are you having trouble finding short ribs? Instead, make my Instant Pot Beef Stew or Instant Pot Oxtail to still indulge in the rich, beefy flavors. 
• Onion, garlic, and carrots – This trio of aromatics bring rich and savory undertones to the finished dish. 

• Red wine – A dry red wine is best for cooking short ribs, like Merlot, Pinot Noir, or Cabernet Sauvignon. The wine not only deglazes the pot but also adds a complex acidic element to the sauce. To make this recipe without alcohol, use soy sauce or coconut aminos instead of red wine.
• Flour – All purpose flour thickens the broth into a gravy-like consistency. Gluten free flour or almond flour will work just as well.
• Beef broth – Beef broth is the best option here and I don’t recommend using another substitute. Feel free to use storebought beef broth or make it yourself for a boost of collagen and flavor.
• Fresh herbs – I like adding fresh thyme and bay leaves to the pot to enhance the flavor and aromas. Also, garnish the finished dish with fresh cilantro, parsley, or thyme to take these fresh aromas up a notch.
• Carrots – Roughly chopped carrots are cooked along with the short ribs for added texture. Feel free to substitute these with another hearty vegetable, like potatoes, parsnips, shallots, winter squash, celery, or peas. 
• Creamy polenta – The entire meal is made complete with a bed of creamy and cheesy homemade polenta. Most polenta recipes are made with water but mine features water and milk for a rich texture.

How to cook beef short ribs in the Instant Pot

The Instant Pot makes this recipe easy to prepare without getting your hands too dirty:

Step 1: Blot the ribs dry with paper towels and season them generously on all sides with salt and pepper. 

Step 2: Heat the oil in the Instant Pot on Saute mode. Sear the ribs in the pot until they’re browned on all sides.

Step 3: Transfer the seared ribs to a plate and add the onions, garlic, and shredded carrots to the pot. Saute until the onions are soft and fragrant. 

Step 4: Afterward, deglaze the pot with the tomato paste and red wine. Be sure to scrape up any browned beef bits stuck to the bottom!

Step 5: Stir in the flour next, and continue stirring until the mixture thickens. Finally, pour in the broth and give it a good stir.

Step 6: Transfer the short ribs back to the pot. Cancel Saute mode and add in the bay leaves, fresh thyme, and chopped carrots. 

Step 7: Secure the lid and seal the pressure valve. Cook on high pressure. When the timer stops, allow the pressure to release naturally. 

Step 8: Take off the lid and toss in a handful of fresh herbs. Place the lid back on top to help seal in those flavors, then serve!

See Polenta Recipe HERE!

How to make creamy polenta

You can make the polenta while the short ribs cook in the Instant Pot. It’s easy to make at home in one pot using corn grits and a handful of flavor-boosters:

1. Bring the water up to a boil. Pour in the milk and bring it back up to a boil.
2. Slowly whisk in the corn grits until it’s fully incorporated and no lumps remain. 
3. Reduce the heat to a simmer, frequently whisking until the polenta thickens. 
4. To finish, stir in the cheese, butter, and a pinch of salt.

Tips and tricks

• Take time browning the meat – Searing the meat caramelizes the surface, creates a delicious crust, and makes the meat extra moist and flavorful. 
• Don’t overcrowd the pot – Leave space in between each short rib. You may need to brown the short ribs in batches. 
• The natural release is important – The key is patience here. Naturally releasing the pressure for 15 minutes at the end will give you the softest and juiciest meat.

Serving suggestions

Short ribs are a sensational protein to serve over a bed of creamy polenta. Include crusty bread, cornbread, or dinner rolls on the side to soak up every bit of the sophisticated red wine sauce and enjoy. 

If polenta isn’t your thing, swap it for a bed of mashed potatoes, egg noodles, butternut squash risotto, or sweet corn risotto. Alternatively, keep the meal Whole30-friendly and enjoy your short ribs over spaghetti squash, spiralized vegetable noodles, or cauliflower rice.

Storing and reheating

To store: Let the ribs cool, then store them in an airtight container in the fridge for 3 to 4 days. Keep the polenta in a separate container and store for up to 3 days in the fridge.

To reheat: You can reheat the leftovers in the microwave, but they’ll taste best when reheated in a covered baking dish in a 350ºF oven for 15 to 20 minutes. 

Hungry for more juicy beef recipes?

• Beef Stew with Carrots, Peas, and Polenta
• Carne de Panela (Stew Beef)
• Dutch Oven Beef Stew
• Brazilian Beef Stew