Red Wine Braised Short Ribs with Herbed Polenta Toast

Total Time: 90 minutes
Main Ingredient: Black Canyon® Angus Beef Chuck Short Ribs
Servings: 6



Salt and pepper to taste
3 pounds Black Canyon® Angus Beef Chuck Short Ribs Boneless or Bone-In (about 4 x 2-inch pieces)
1/4 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons olive oil
1 cup dry red wine
2 cups diced onions
1 cup diced celery
1 cup diced carrot
4 cups Roasted Beef Stock, divided
15 fresh thyme sprigs
7 fresh rosemary sprigs
3/4 cup instant polenta
1/2 teaspoon minced fresh rosemary leaves
1/2 teaspoon minced fresh thyme leaves
3 green onions, green part only, cut diagonally into 1/8-inch strips
(Optional) Fried shoestring potatoes


Use a 6-quart electric pressure cooker. 

  1. Mix flour, salt and pepper in medium bowl. 
  2. Coat beef Short Ribs in flour mixture. 
  3. In pressure cooker, sear beef on sauté setting in 2 to 3 batches using olive oil as needed.
  4. Add 1/2 cup wine, onions, celery, carrot, 1/2 cup stock, thyme and rosemary in pressure cooker. 
  5. Close and lock pressure cooker lid. Use meat or high-pressure setting on pressure cooker; program 90 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid.
  6. Meanwhile, cook polenta according to package instructions, replacing water with Roasted Beef Stock. Stir in 1/2 teaspoon chopped rosemary and 1/2 teaspoon chopped thyme. Season with salt and pepper, if desired. 
  7. Line 8 by 8-inch baking dish with aluminum foil. Coat with cooking spray. Pour polenta into prepared dish, spreading evenly. Cover and refrigerate until cool.
  8. Invert polenta onto cutting board. Cut into 6 equal squares. Cut each square diagonally in half, forming a triangle. Cover with plastic wrap; refrigerate until ready to use.
  9. Place green onions in small bowl of ice water. Cover; refrigerate until ready to use.
  10. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of polenta triangles; cook 3 to 4 minutes per side until golden brown and slightly crispy. Remove polenta from skillet to same baking sheet. Repeat using remaining 1 teaspoon oil and remaining polenta triangles, if needed. Remove from skillet to baking sheet. Keep warm in 170°F oven until ready to use.
  11. Remove ribs from pressure cooker; keep warm. Discard thyme and rosemary sprigs. Strain cooking liquid through colander or fine mesh strainer; discard vegetables.
  12. Place 2 polenta triangles into each of four large shallow bowls; top with ribs. Pour 1/3 cup cooking liquid over ribs. Drain green onions from water. Garnish with green onion and shoestring potatoes, as desired.