SPONSORED in partnership with Muir Glen
Prep time 20 minutes
Cook time 60 minutes
Yield: Serves or Makes 4
Season the short ribs with salt and pepper. Turn the Instant Pot on to sauté and add canola oil. When it reads ‘Hot’ add short ribs in (in batches) and sear on both sides, about 5 minutes per side. Once the ribs are brown, add the onion, carrots, celery, garlic, rosemary and red pepper flakes to the pot. Cook for about 5 minutes, or until they are beginning to brown.
Add the tomato paste, and stir to coat the vegetables. Cook for about 1 minute. Add wine to deglaze the pan and cook until it has reduced by half. Add browned ribs back to the pot and cover with the diced tomatoes.
Turn the pot off and add the lid, securing tightly. Make sure pressure valve is set to sealing. Set the pot to manual mode cook at high pressure 30 minutes.
Meanwhile, make the herb drizzle by adding the garlic cloves to a small bowl. Add salt, pepper and red pepper flakes. Add about 1 tablespoon of olive oil and mash the garlic with a muddle or the back of a fork. Add herbs, lemon juice and zest and about one additional tablespoon of olive oil. Stir until well combined.
When cooking is complete, use natural release for 10 minutes, then release remaining pressure manually.
When it’s safe to open the lid, remove carefully. Find the discard the short rib bones and discard any fat floating the surface of the sauce. Shred the meat and return it to the sauce. Check for seasoning and adjust accordingly. Serve over prepare polenta with a dollop of herb drizzle and enjoy!