Italian Short Ribs
By :Publications International
Print Recipe
Votes: 8
Rating: 4.13
Rate this recipe!
Course Main Course
Cuisine Italian
Difficulty Medium
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Ribs, White Wine
Prep Time 20 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
  • 2 tablespoons vegetable oil
  • 3 pounds beef Short Ribs bone-in, trimmed and cut into 3-inch pieces
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1 /2 cups leeks chopped, 2 to 3 leeks
  • 1 /2 cup dry white wine
  • 3/4 cup pitted kalamata olives or oil-cured olives
  • 1 1/4 cups pasta sauce already prepared
Parmesan Polenta
  • 2 cups Water
  • 1 cup Instant Polenta
  • 1/2 cup Parmesan cheese grated
Course Main Course
Cuisine Italian
Difficulty Medium
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Ribs, White Wine
Prep Time 20 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
  • 2 tablespoons vegetable oil
  • 3 pounds beef Short Ribs bone-in, trimmed and cut into 3-inch pieces
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1 /2 cups leeks chopped, 2 to 3 leeks
  • 1 /2 cup dry white wine
  • 3/4 cup pitted kalamata olives or oil-cured olives
  • 1 1/4 cups pasta sauce already prepared
Parmesan Polenta
  • 2 cups Water
  • 1 cup Instant Polenta
  • 1/2 cup Parmesan cheese grated
Votes: 8
Rating: 4.13
Rate this recipe!
Instructions
  1. Press Sauté; heat oil in Instant Pot. Add short ribs in batches; cook about 8 minutes or until browned on all sides.
  2. Remove to plate; season with Italian seasoning, salt and pepper. Drain off all but 1 tablespoon fat.
  3. Add leeks to pot; cook and stir 2 minutes or until softened. Add wine; cook until almost evaporated, scraping up browned bits from bottom of pot. Return short ribs to pot with olives; pour pasta sauce over short ribs.
  4. Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 30 minutes.
  5. When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
  6. Meanwhile, prepare Parmesan Polenta, if desired.
  7. Serve ribs and sauce with polenta.
Preparing the Polenta
  1. Bring 2 cups water to a boil in large nonstick saucepan over medium-high heat.
  2. Gradually whisk in 1 cup instant polenta until smooth and thick. Stir in 1/2 cup grated Parmesan cheese. Season with salt and pepper.
6 replies
  1. quiltingserenity
    quiltingserenity says:

    Short ribs are a greasy/fatty cut of meat so i recommend use pot roast. The sauce is a little flat so add a couple of glugs of dry vermouth at the end with some cornstarch to thicken.

  2. Anisha
    Anisha says:

    This was the first meal I made in my instantpot. Followed it exactly. We loved it! My husband and boys enjoyed every bit of it. Next time I make this, I will definitely double the recipe.

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