Short Ribs with Soul
You know its love when it goes through the fire and comes out the other side better than ever. These burnt honey ribs are perfectly paired with creamy polenta. It’s all the salty, creamy, crispy, sweet, spicy goodness one dish can hold. Strap in, it’s a wild one!
Prep Time: 15 minutes
Cook Time: 50 minutes
- ¼ cup honey
- 1 ¾ cup beef broth
- 3 tbsp soy sauce
- 1 bay leaf
- 3 lb English cut bone-in beef short ribs
- kosher salt and freshly ground pepper to taste
- 1 tbsp vegetable oil
- 1 carrot, peeled and finely diced
- 1 stalk celery, finely diced
- 1 yellow onion, peeled and finely diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- ¼ tsp ground allspice
- 1 cup red wine
- chopped fresh parsley for garnish
- Heat honey in the pot of a pressure cooker on high, using the sauté function. Cook until dark brown, stirring constantly (about 3 minutes). Turn off the heat and carefully stir in the beef broth, a little at a time so as not to splatter. Add soy sauce and bay leaf. Set aside.
- Pat the short ribs dry with a paper towel and season with salt. Heat oil in a large sized sauté pan over medium-high heat. Add the ribs and sear until deeply browned on all sides. Transfer to a plate. Do in multiple batches, if necessary, so as not to overcrowd the pan.
- Turn heat down to medium and add the carrots, celery and onion. Cook until the vegetables have started to soften and get golden brown (4-6 minutes), stirring occasionally.
- Add the garlic, smoked paprika and allspice. Cook until fragrant, about 1 minute, stirring constantly to prevent burning. Season with salt and pepper.
- Carefully pour in wine and cook for 1 minute scraping the bottom of the pan to release any bits stuck to the bottom.
- Pour mixture into the pot of the pressure cooker and stir. Press the ribs in bone side up. Make sure the meat is covered by liquid. Lock on the lid and pressure cook on high for 45 minutes.
- Carefully release the pressure and open the lid. Remove bay leaf and transfer ribs to a clean plate. Spoon a little bit of the liquid over the ribs to prevent them from drying out.
- Turn on the sauté function to high and reduce the liquid by half (about 5-7 minutes). Use a large spoon to skim the fat off the top as the sauce reduces. Season sauce with salt and freshly ground pepper to taste.
- Serve ribs on top of polenta with a spoonful of sauce. Garnish with fresh chopped parsley. Enjoy!
Creamy Cheddar and Chive Polenta
Prep Time: 5 minutes
Cook Time: 35 minutes
- 4 cups water
- ½ tsp Kosher salt
- 1 cup polenta
- ¼ cup unsalted butter
- 1 cup grated medium cheddar cheese
- 3 tbsp fresh chopped chives
- 1 tsp hot sauce (optional)
- Bring water and salt to a boil in a medium pot.
- Slowly whisk in the polenta and reduce heat to a low simmer. Cover.
- Cook the polenta for 30-40 minutes, stirring frequently to prevent sticking. Add more water, ¼ cup at a time, if needed during cooking. Finished polenta should be creamy and tender. It should not be gritty or chewy.
- Stir in butter, cheese, chives and hot sauce once cooked. Serve immediately. Enjoy!