| Total: | 1 hr 30 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 1/2 pounds beef short ribs (3 inches long by 5 inches wide)
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons olive oil
- 2 cups 1/4-inch dice onions
- 1 cup 1/4-inch dice carrots
- 1 cup 1/4-inch dice celery
- 4 cloves garlic, peeled and smashed
- 4 sprigs fresh sage
- 4 sprigs fresh thyme
- 1 bottle dry red wine
- 1 cup chicken stock
- 1/2 cup red wine vinegar
- 1/4 cup barbecue sauce
- 1/4 cup brown sugar
- 2 tablespoons hot sauce, such as Frank’s
- 1/2 teaspoon crushed red pepper flakes
- Roasted Red Pepper Polenta, recipe follows
- 1/4 cup scallions, sliced thin on the bias, optional
- 3 red bell peppers
- 1 teaspoon kosher salt
- 2 cups stone-ground cornmeal
- 1 cup grated fresh Pecorino Romano
- 2 tablespoons unsalted butter
Instructions
- Season the short ribs with 1 teaspoon each of the salt and black pepper. Heat the oil in a pressure cooker over medium-high heat. When hot, add the short ribs and sear on all sides, 4 to 6 minutes. Remove from the pressure cooker and reserve.
- Lower the heat to medium, add the onions, carrots, celery, garlic, sage and thyme and cook until lightly caramelized, 6 to 8 minutes. There should be a fond– tasty bits from searing the ribs–on the bottom of the pan. Add the red wine and chicken stock and, using a wooden spoon, scrape the bottom of the pressure cooker to get the fond into the sauce. Let the wine reduce for 6 minutes. Add the short ribs back to the pressure cooker and stir well. Add the pressure cooker lid, line up the arrows and, following the manufacturer’s instructions, keep over medium heat while the cooker pressurizes. Cook over medium heat until the ribs are tender and almost falling off the bone, 45 minutes. Remove the pressure cooker from the heat and carefully release the steam through the pressure valve on the lid, following the manufacturer’s instructions. Transfer the ribs to a plate. Reserve to the side.
- Strain the cooking liquid from the pressure cooker into a small saucepan and cook over medium-high heat until reduced by half, about 15 minutes.
- Meanwhile, in a separate saute pan, combine the red wine vinegar, barbecue sauce, brown sugar, hot sauce, red pepper flakes, remaining teaspoons each of salt and black pepper and whisk together well. Bring the sauce to a simmer. Add 1 cup of the reduced cooking liquid to the barbecue sauce mixture and cook until thickened, another 5 minutes.
- Prepare a grill for medium-high heat. Place the short ribs on the grill, baste with the barbecue sauce, and cook until they have started to caramelize, 2 to 3 minutes. Baste the short ribs with the sauce, flip the ribs, and cook until the other sides start to caramelize, 2 to 3 minutes more. Remove the short ribs to a cutting board and allow to rest 5 minutes.
- Serve the BBQ short ribs over a bed of Roasted Red Pepper Polenta; drizzle with more barbecue sauce and garnish with sliced scallions, if using. Serve immediately.
- To fire-roast the red peppers, place them over a high flame on a stove-top burner and roast, turning occasionally, until the skins turn black on all sides. Place the peppers in a medium bowl, cover with plastic wrap and allow them to steam for 10 minutes. Peel away the blackened skins from the peppers. Cut away the stems and then seed, core and coarsely chop the peppers. Place them in a food processor and puree until smooth; reserve to the side.
- In a heavy bottom medium pot, bring 8 cups water, salt and the roasted red pepper puree to a boil. Add the stone-ground cornmeal in a gentle stream, whisking or stirring vigorously in the same direction as you pour it in. Reduce the heat to medium-low and simmer, stirring continuously for 2 to 3 minutes. Cook the polenta, stirring every few minutes and scraping the bottom of the pan to prevent from sticking for 35 to 40 minutes. When the polenta is thick, glossy and pulling away from the side of the pan, add the Pecorino Romano and butter, stirring quickly to incorporate. Pour the polenta into a medium serving dish and serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1915 |
| Total Fat | 145 g |
| Saturated Fat | 63 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 9 g |
| Sugar | 18 g |
| Protein | 65 g |
| Cholesterol | 300 mg |
| Sodium | 1782 mg |
Reviews
This review is long overdue! I’ve made this over a dozen times and it is just scrumptious! At first glace, the recipe is daunting because there seems to involve quite a dew steps. However, once you make it the first time you’ll see it’s not as complicated as it seems. Most of all, the flavors are so delicious. It is most certainly worth every bit of trouble, haha! This has become our go to for special family occasions like today. Happy Easter!
Full of flavor! Next time I will use pre-roasted red peppers to save time. Makes a ton of polenta!
**PreReview**
The comments I dislike reading *(those whom haven’t made the recipe yet)* Though I have yet to make, it looks fantastic! This will be made soon and I will come back here providing the same 5 stars I’m providing now! Enjoy
This recipe is AMAZING! It is by far my favorite recipe from Guy Fieri. A go-to pressure cooker recipe in our house!
Yum! Interesting flavor combo with the polenta. Followed the recipe except for the thyme and sage (only had rosemary on hand) and used only 3 tbs of red wine vinegar (1/2 cup seemed like a lot).