Seriously easy winter comfort food...
I’ve been making these short ribs for years and they never disappoint. Sometimes I make them in the slow cooker because I can leave the house and let them cook all day. Sometimes I cook them in the oven because I like making them the old school way (plus it makes my house smell amazing), and sometimes I’m in a hurry and I make them in the Instapot. All three options make delicious short ribs that will make you feel warm and cozy on a winter day.
The polenta is delicious, but you can also serve these over mashed potatoes or celery root purée and they’re just as good. You can make the polenta in advance and let it cool. It will thicken as it cools, so add at least a cup of water when you want to reheat it. Slowly stir in the water while the polenta simmers, adding more butter and salt if needed.
Balsamic Braised Short Ribs with Mascarpone Polenta
- Prep Time: 30 min
- Cook Time: 1 hour and 15 minutes to 4 hours, depending on cooking method
- Total Time: 1 hr & 15 min
- Yield: 4 to 5 1x
Ingredients
Short Ribs:
- 6 pounds boneless short ribs
- 2 tablespoons kosher salt
- 2 teaspoons pepper
- 2 medium yellow onions, diced
- 25 cloves garlic, roughly chopped
- 5 carrots, peeled and sliced into coins
- 5 celery stalks, diced
- 3/4 cup balsamic vinegar
- 3/4 cup dry red wine
- 1 cup beef stock
- 1 28oz can crushed tomatoes
- 1 large rosemary sprig, needles only, stem discarded
- 3 large thyme sprigs, leaves only, stem discarded
- 10 sage leaves, roughly chopped
Polenta:
- 4 cups water
- 1 cup whole milk
- 4 tablespoons unsalted butter
- 1 1/2 teaspoons salt
- 1 cup polenta
- 1/2 cup mascarpone
- 1/2 cup grated parmesan
Garnishes:
Micro greens
Pomegranate arils
Instructions
SHORT RIBS:
Slow Cooker:
1. Season the short ribs with salt and pepper. Heat a large oven safe skillet over high heat, sear the ribs on both sides. Remove the ribs and transfer to the slow cooker.
2. Add the onions, garlic, carrots, celery, vinegar, wine, stock, tomatoes and herbs to the slow cooker and gently stir to combine. Cover and cook on low for 6-8 hours or high for 5-6 hours.
3. Remove the ribs from the slow cooker and simmer the sauce on high for 15 to 20 minutes with the top off, until the sauce has thickened slightly. Strain off any extra fat and add the ribs back to the slow cooker to rewarm.
Instant Pot
1. Season the short ribs with salt and pepper. Heat a large skillet over high heat, sear the ribs on both sides. Remove the ribs and transfer to the instant pot.
2. Add the onions, garlic, carrots, celery, vinegar, wine, stock, tomatoes and herbs to the instapot and gently stir to combine. Cover and cook on high pressure for 45 minutes. Let the pressure release naturally for 10 to 15 minutes before manually releasing.
3. Remove the ribs from the Instapot and simmer the sauce on high for 15 to 20 minutes with the top off, until the sauce has thickened slightly. Strain off any extra fat and add the ribs back to the slow cooker to rewarm.
Oven
1. Preheat the oven to 325° F.
2. Season the short ribs with salt and pepper. Heat a large oven safe pot over high heat, sear the ribs on both sides. Transfer the ribs to a plate. Add the onions and garlic and cook 5 minutes or until the onions begin to caramelize and the garlic is fragrant. Add the short ribs back to the pot along with the carrots, celery, vinegar, wine, stock, tomatoes and herbs. Cover and transfer to the oven. Cook for 2 ½ to 3 hours or until the short ribs are tender and beginning to fall apart.
3. Remove the ribs from the pot and simmer the sauce on high for 15 to 20 minutes with the top off, until the sauce has thickened slightly. Strain off any extra fat and add the ribs back to the slow cooker to rewarm.
POLENTA:
Bring the water, milk, butter and salt to a boil in a saucepan. Add the polenta, turn the heat to simmer and whisk consistently until the polenta is smooth and cooked through, about 30 minutes. Whisk in the mascarpone and parmesan. If the polenta is too thick add more some milk or water – it should be the consistency of porridge. Ladle into bowls and top with the short ribs, micro greens and pomegranate arils if using. Enjoy!
Notes
The short ribs can be made in advance, cooled in their liquid and refrigerated for up to 5 days. Just rewarm in the oven before serving.
