1 c red wine (I typically use a Chianti or Cabernet)
2 c beef broth
2 T tomato paste
1/3 c oil packed sun-dried tomatoes, drained of the oil and chopped
1 T fresh rosemary, chopped
1 T fresh parsley, chopped + a few tsp for serving
1 tsp salt, more to taste
1/2 tsp red pepper flakes
1/4 tsp pepper
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp italian seasoning
1/4 tsp dried thyme
2 bay leaves
2 c water
1 c whole milk
1 c instant polenta
1 c grated parmesan
2 T butter
Arrange short ribs on a plate, pat dry and generously season both sides with salt and pepper, set aside.
Select ‘Saute’ function on your Instant Pot and set steam valve to ‘sealing’.
Add a few T oil to the pot and wait for screen to say ‘hot’.
Working in 2 batches, brown short ribs on all sides (about 5 minutes per batch). Remove from pot, transfer to a plate, and repeat with remaining short ribs.
Now add onion, shallot, carrots, celery, and garlic to the pot and saute for 5-7 minutes until carrots are slightly tender. Add flour and tomato paste and stir together until smooth and there are no clumps.
Pour in red wine and beef broth and give it a good stir. Now add sundried tomatoes, rosemary, parsley, and remaining spices; stir it up.
Add short ribs back to the pot and nestle them in there.
Secure the lid, press ‘cancel’ and then select the ‘meat/stew’ function and cook at high pressure for 35 minutes. When the time is up, allow it to stay on ‘keep warm’ for up to 15 minutes so that it naturally releases the steam.
minutes before serving, bring milk and water to a boil in a medium sized sauce pan. Slowly pour in the instant polenta while stirring continuously until creamy. Remove from heat and stir in butter, parmesan and salt/pepper to taste.
Distribute polenta into 4 serving bowls, and top each with 2 short ribs and sauce spooned over the tops. Garnish with parsley and serve!