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!
Happy Wednesday, friends! I am loving this cooler ready, and so. ready. for. comfort. food. Do you agree? If so – read on! This recipe is perfect for heading into the fall, and it’s an easy stew that will carry you well into the winter!
These Instant Pot beef short ribs are easy to throw together, and are just another reason why I love love love my Instant Pot! I start by sautéing some bacon (which makes everything better, obviously!), before moving on to browning the meat. You could also use boneless short ribs if you prefer, and can just reduce the cooking time by 10 or 15 minutes.
While the short ribs are pressure cooking, I prepare the polenta cakes. You could also serve this with fresh polenta, however, or with mashed potatoes or egg noodles if you prefer!
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!
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
- 1-16 oz. polenta log cut into
- 1 tablespoon olive oil
- 1/4 cup parsley chopped
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.
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.
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.
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.
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.
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.