Italian Short Ribs


  • 2 tablespoons vegetable oil
  • 3 pounds beef Short Ribs
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1 /2 cups leeks
  • 1 /2 cup dry white wine
  • 3/4 cup pitted kalamata olives
  • 1 1/4 cups pasta sauce
  • 2 cups Water
  • 1 cup Instant Polenta
  • 1/2 cup Parmesan cheese
  • Press Sauté; heat oil in Instant Pot. Add short ribs in batches; cook about 8 minutes or until browned on all sides.
  • Remove to plate; season with Italian seasoning, salt and pepper. Drain off all but 1 tablespoon fat.
  • 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.
  • Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 30 minutes.
  • When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
  • Meanwhile, prepare Parmesan Polenta, if desired.
  • Serve ribs and sauce with polenta.
  • Bring 2 cups water to a boil in large nonstick saucepan over medium-high heat.
  • Gradually whisk in 1 cup instant polenta until smooth and thick. Stir in 1/2 cup grated Parmesan cheese. Season with salt and pepper.
Previous Next