2poundsboneless short ribsyou can use bone-in short ribs, too
1 1/2cupsbeef stock
several sprigs of fresh rosemary
salt and black pepper
3Tbspminced fresh rosemary
1 1/2cupsyellow cornmeal
1cupshredded Parmesan cheese
Add a tablespoon of olive oil to the Instant Pot and turn on the sauté button. When the pot is hot, brown the ribs, in two batches, on all sides. Give them about 4 minutes per side to get really nice and brown. Remove to a plate.
Press cancel and add the wine to the pan, stirring to get any brown bits up from the bottom of the pot. Add the stock, salt, and rosemary sprigs. Arrange the ribs back into the pot, pushing them down into the liquid as much as possible.
Close and lock the lid and set the vent to seal. Press the Stew button and set for 35 minutes. When the timer goes off, press keep warm, and leave for 15 minutes. Then turn the pressure vent to release, and wait for the pressure to normalize. Remove the ribs to a plate and shred the meat with two forks, or clean hands. Strain the gravy into a saucepan and bring to a simmer on the stove. Season with Worcestershire sauce, and salt and pepper to taste. Make a slurry with the cornstarch and a little water, stirring until smooth. Add to the gravy and stir until thickened. If you want it a little thicker you can add more cornstarch.
Meanwhile make the polenta. Bring 2 1/2 cups water to a boil in a saucepan. Mix the cornmeal with the remaining 1/2 cup water in a bowl.
Slowly add the cornmeal mush to the boiling water, stirring constantly. Turn down the heat and continue stirring and cooking for 5 minutes, until the polenta is thick. Caution, it will sputter!
When the polenta is thick, I like to stir in 1/2 cup milk, and then, off the heat, the cheese and butter. Stir until smooth and creamy.
Spoon the polenta into individual serving bowls, and top with a generous portion of short ribs and gravy. Sprinkle on finely minced fresh rosemary as a garnish.
https://theviewfromgreatisland.com/instant-pot-short-ribs-with-rosemary-and-polenta/ August 29, 2018