This is one of my favorite things to create in the Instant Pot. The meat comes out so tender and the flavor of the sauce has great depth. Pour over pasta, gnocchi, zucchini noodles, spaghetti squash, polenta, rice, quinoa, or crusty Italian bread. If you have any sauce left over, once you refrigerate, the fat will harden at the top. That’s ok and normal, just heat back up and toss together.

Don’t have an Instant Pot? Looks like it’s time to purchase one, click this link below to get yours! This is the same one I have and use at home.

Ingredients:

Short Rib Sauce:

• 2 lbs. Bone in short ribs

• 2 tbsp. Olive oil

• 2 cloves garlic, smashed

• ¼ onion, diced

• 1 tsp. Red chili flakes

• ¼ red wine

• 3 cups tomato sauce

• Salt and pepper

• Freshly chopped parsley to garnish
  
  

Parmesan Polenta:

• 1 cup degerminated corn meal (Quaker brand makes a good one)

• 4 cups water

• 2 cups milk

• 1 tsp. Salt

• 2 tbsp. Olive oil

• ¼ cup parmesan cheese

  
  

Instructions:

Short Rib Sauce

1. Press SAUTE on your instant pot. While you wait for it to read HOT, season your short ribs with salt and pepper. Once instant pot is ready, add olive oil then place meat in pot to sear all sides of each short rib. You’re not trying to cook them all the way, you just want to brown the meat.

2. Once all sides are seared, remove from the pot and add: onions, garlic, and chili pepper flakes. Stir and saute for about 2 minutes.

3. Add wine to pot to deglaze the pan, stir and scrape any bits stuck on the pot. Let reduce a little, cook for about 2-3 minutes.

4. Add the sauce to the pot, then place the meat back in. Press cancel to end the saute option.

5. Place the lid on the instant pot, lock into place and turn the steam nozzle so it’s on SEALING.

6. Press the meat/stew option, the timer should be at 35 minutes. Once the time is up, let the steam release naturally for 10-15 minutes, then go ahead a do a quick release.

7. Once the valve has dropped, open the lid and remove the ribs to a large cutting board or baking sheet. Remove the bones and any fat, throw out. 

8. Before you start shredding the meat, turn pot back to SAUTE mode. Let saute for a little more to thicken sauce.

9. In the meantime, shred meat then transfer back into the pot and saute for about 10 minutes.

10. Scoop over whatever it is you chose: pasta, gnocchi, zucchini noodles, spaghetti squash, polenta, rice, quinoa, or crusty Italian bread. If you are using my polenta recipe, continue reading below.

11. Garnish with freshly chopped parsley and grate parmesan cheese.

Parmesan Polenta

1. Place water, milk, and salt in a pot and bring to a light boil. Bring heat to medium-low.

2. Whisk in the polenta and continue to whisk until it thickens and starts forming bubbles.

3. Turn heat to the lowest setting, give one last nice stir, then cover and cook for 10 minutes.

4. When timer is up, uncover, stir, scraping the sides and bottom. Then cover, and set another timer for 10 minutes.

5. Continue these 10 minute increments 5 times (until it has cooked for 50 minutes). 

6. Each time you uncover to stir, you’ll feel some of the polenta sticking to the bottom of the pot. This is normal, don’t try to scrape it into the mixture. 

7. After 50 minutes, uncover and turn off the heat. Stir in cheese and serve immediately.

8. Place a scoop into a bowl then top with the short rib sauce. Garnish with more cheese and freshly chopped parsley.

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade