Some dear friends got their own Instant Pot pressure cooker and invited me over to cook a meal with them. So this is a very collaborative meal with our combined cooking abilities and with recipes borrowed from Michele Scicolone and Nom Nom Paleo.
Beef Short Ribs
8 beef short ribs (about 3 pounds), cut crosswise into 2-inch pieces
1 tablespoon Salt
15 grinds of Black pepper
2 tablespoons Olive oil
3 carrots, roughly chopped into 1/2-inch pieces (about 1 cup)
3 celery ribs, roughly chopped into 1/2-inch pieces (about 1 cup)
1 large onion, roughly chopped into 1/2-inch pieces (about 2 cups)
4 garlic cloves, chopped
1 1/2 cups dry red wine
1 1/2 cups beef broth
2 cups canned Italian peeled tomatoes (include juice)
1 sprig fresh rosemary
Pat the ribs dry and season with salt and pepper.
Set your Instant Pot to “Saute” and add the olive oil. When the oil is hot, add the ribs in batches and brown on each side.
Remove the ribs to a plate and add the onions, carrots and celery to the pot. Sauté the vegetables until softened. Add the garlic and cook for another minute.
Add the wine, broth, and tomatoes. Stir to combine, making sure to scrape any browned bits off the bottom of the pan. Taste and adjust seasonings.
Return the ribs to the pot, including any juices that may have accumulated on the plate. Place sprigs of thyme on top of ribs.
Lock the lid in place and set to “Meat/Stew” under high pressure for 50 minutes. Once finished, allow it to depressurize naturally (about 15 minutes). Serve over Rosemary polenta.
6 cups water
2 cups polenta
1 teaspoon salt
3 tablespoons unsalted butter
1 cup grated parmigiano-reggiano cheese
1 sprig chopped fresh rosemary
Bring water and salt to a boil. Stirring constantly, add polenta and reduce heat to simmer. Cook for about 5 minutes, stirring occasionally, until the polenta begins to thicken. Stir in rosemary, butter, and cheese. Remove from heat, cover and let stand for a couple of minutes.
Meltingly tender ribs in luscious beefy sauce. I’d give this 6 stars for taste alone. With plenty of butter, cheese, and rosemary, the polenta stood its ground and wasn’t overwhelmed by the sauce.
Unfortunately, in combining a braised recipe with pressure cooking technique, the liquid ratios got a little wonky. Braising assumes a certain amount of evaporation, so we ended up with a lot of sauce. Not a bad thing, as it ended up being the base for a rocking beef stew, but next time I would either double the meat (never a bad idea) or halve the liquid.
The night we made this started with 8 inches of fresh snow and ended with -22°F air temps and wind chills into the -40°s. This is the perfect meal for a night like that.