Creamy cheddar polenta with Instant Pot short rib ragu
 
Prep time
Cook time
Total time
 
Creamy, cheesy cheddar polenta topped with Instant Pot short rib ragu is comfort on a plate on a busy Fall school night.
Author:
Recipe type: Main
Cuisine: American
Serves: 4 servings
Ingredients
For the short ribs
  • 3-4 pounds bone-in short ribs
  • 1 Tbsp. canola oil, plus 1 more Tbsp. if browning short ribs in a pan
  • 2 carrots, cut into 1 inch chunks
  • 1 medium onion, diced
  • 3 cloves garlic, smashed
  • 2 sprigs thyme
  • 1 small sprig rosemary
  • ¼ cup tomato paste
  • 3 Tbsp. flour
  • 3 cups red wine
  • 2 cups chicken stock
For the cheddar polenta
  • 2 cups chicken stock
  • 1 cup cream or milk
  • 1 cup polenta
  • 2 Tbsp. unsalted butter
  • 4 oz. Cabot Vermont sharp cheddar, shredded
  • 2 Tbsp. chives, plus more for garnish
Instructions
  1. Season the short ribs on both sides with salt and pepper. Heat the oil in a large saute pan or in the Instant pot set to saute. Working in batches, brown the meat on all sides, transferring to a plate when done. If you used the Instant Pot, pour off all but 1 Tbsp. of the fat.
  2. (At this point, if you browned the short ribs in a pan, set the Instant Pot to saute. Add remaining one tablespoon of oil.)
  3. Add the onions, carrots and garlic and saute until beginning to soften, about 5 minutes. Add the thyme, rosemary, and tomato paste and stir. Stir in the flour until combined then pour in the wine. Bring to a boil then nestle the short ribs in the pot. Pour the stock over. Set the Instant Pot to pressure cook on high pressure for 1 hour.
  4. After one hour, allow Instant Pot to release naturally for 15 minutes. After 15 minutes, manually release the steam. Transfer the short ribs to a plate. Strain the liquid into a large bowl and then pour it back into the Instant Pot. Turn Instant Pot to saute on high heat and let the sauce cook down for 20-30 minutes until thickened.
  5. While the sauce reduces and once the short ribs are cool enough to handle, shred the meat, leaving some chunks. Discard the fat and bones. Stir the meat into the sauce. At this point the short ribs and sauce can be refrigerated for a few days. Just reheat on the stove when ready to serve.
  6. To make the cheddar polenta, whisk together the chicken stock, milk and polenta in a medium pan. Heat over medium heat, whisking every couple of minutes, until it starts to bubble and thicken. This should take about 15-20 minutes. Once it thickens, stir in the butter. Then stir in the Cabot cheddar cheese and chives. Season to taste with salt and pepper.
  7. Scoop the polenta into 4 serving plates and top with a scoop of the short rib ragu. Sprinkle with chopped chives, if desired.
Recipe by white plate blank slate at https://whiteplateblankslate.com/creamy-cheddar-polenta/