Instant Pot Short Ribs With Creamy Polenta
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!
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.
– Bone-in short ribs
– Olive oil
– Salt and pepper
– Onion, cloves garlic
– Tomato paste
– Coconut aminos or red wine
– All-purpose flour
– Beef broth
– Bay leaves, thyme
Follow our instructions for best results!
Season meat on all sides with a generous amount of salt and pepper
Turn pot on sauté mode and brown meat on all sides. Transfer short ribs to a plate
Add in onions, garlic and shredded carrots. Saute until onions are translucent and fragrant. Stir in tomato paste. Add coconut aminos or wine and let it reduce . Then stir in flour until mixture thickens. Add broth and give it a good stir.
Transfer short ribs back to the pot. Add some fresh thyme sprigs and bay leaves. Toss in carrots and cover the pot. Cook on high pressurefor 40 minutes .
Once you open the pot garnish with fresh cilantro, parsley or thyme and cover for just a minute or two. Serve over polenta.
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