Go Back
Print
Instant Pot beef short ribs are the perfect way to welcome the fall! They feature fall-off-the-bone short ribs with cherry tomatoes and are paired with bacon and polenta cakes!

Instant Pot Beef Short Rib Stew with Crispy Polenta Cakes

Instant Pot beef short ribs are the perfect way to welcome the fall! They feature fall-off-the-bone short ribs with cherry tomatoes and are paired with bacon and polenta cakes!Instant Pot beef short ribs are the perfect way to welcome the fall! They feature fall-off-the-bone short ribs with cherry tomatoes and are paired with bacon and polenta cakes!

Prep Time 30 minutes
Cook Time 1 hour 15 minutes

Ingredients

For the stew:

  • 4 slices bacon cut into lardons
  • 2 pounds bone-in short ribs about 4-5 pieces
  • Kosher salt
  • Ground black pepper
  • 1 tablespoon olive oil
  • 1 white onion diced
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1/2 cup red wine
  • 2 1/2 cups beef stock
  • 1 pint cherry tomatoes

For polenta:

  • 1-16 oz. polenta log cut into
  • 1 tablespoon olive oil

For serving:

  • 1/4 cup parsley chopped

Instructions

  1. Heat an InstaPot to high heat using the saute setting. Add bacon and cook, stirring occasionally, until cooked and crunchy, about 8-10 minutes. Set aside to drain on a paper towel lined plate.
  2. Season short ribs on all sides generously with salt and pepper. Add olive oil to InstaPot and sear short ribs on all sides until browned, about 2-3 minutes per side. Set aside.
  3. Add onion to InstaPot and cook until it becomes fragrant and softened, about 6-8 minutes. Add garlic and saute for about 1 more minute, stirring occasionally. Add tomato paste and stir for 30 seconds until everything is nicely coated, then deglaze the pain with the red wine. Allow to cook for about 2-3 minutes until the wine has reduced by about half.
  4. Add stock and stir to combine. Add beef and tomatoes. Replace lid of InstaPot and set to Pressure Cook mode on high for 45 minutes.
  5. While short ribs are cooking, prepare the polenta. Slice a log of polenta into 1/2 inch slices. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat and saute polenta cakes until golden brown, about 3-5 minutes per side.
  6. When short ribs are finished cooking, allow to natural release the steam for 15 minutes before venting. Remove short ribs and discard bones. Shred meat and return to the pot, stirring to coat. If sauce remains thin, you can turn the saute function on again for 5-10 minutes to help thicken the sauce. Serve stew topped with polenta cakes, bacon lardons, and fresh parsley.