Espresso Orange Braised Short Ribs with Creamy Mascarpone Polenta

Espresso Orange Braised Short Ribs with Creamy Mascarpone Polenta

These fall-off-the-bone short ribs are braised in espresso, orange, and warm spices for a bold, cozy main that’s perfect for a special occasion. Served over creamy mascarpone polenta, it’s an effortlessly impressive dish that feels fancy but is secretly easy to make ahead (see note)!

for the short ribs:

• 4 to 4½ lbs thick-cut beef short ribs

• 1½ teaspoons kosher salt

• 1 teaspoon ground black pepper

• 2 tablespoons extra virgin olive oil

for the espresso orange sauce:

• 2 cloves garlic, minced or finely chopped

• 4 tablespoons tomato paste

• ⅓ cup brown sugar

• ½ cup beef broth

• 1 tablespoon orange zest

• ½ cup orange juice

• 3 tablespoons instant espresso powder

• 1 teaspoon smoked paprika

• ¼ teaspoon cayenne pepper (optional)

• ½ teaspoon ground cinnamon

• 2½ teaspoons kosher salt

• ½ teaspoon ground black pepper

• 4 large carrots, cut into 2-inch pieces

• 1 large yellow onion, thickly sliced

• 2 tablespoons arrowroot or cornstarch

• 3 tablespoons water

• Parsley for garnish

for the mascarpone polenta:

• 1 cup polenta

• 4 to 4½ cups water

• ½ teaspoon kosher salt

• ½ cup mascarpone cheese

• ¼ cup grated Parmesan cheese

Method:

1. Prepare the Short Ribs: Pat the short ribs very dry with paper towels. Season with the kosher salt and black pepper. Set the Instant Pot to the sauté function and heat the extra virgin olive oil until shimmering and hot. Add the short ribs (no more than 3 at a time) and sear each side for 3 to 4 minutes, or until a deep golden crust forms. Remove and set aside. Repeat with remaining ribs.

2. Make the Espresso Orange Sauce: In a medium mixing bowl, combine the minced garlic, tomato paste, brown sugar, beef broth, orange zest, orange juice, instant espresso powder, smoked paprika, cayenne pepper (if using), ground cinnamon, kosher salt, and black pepper. Mix until fully combined. Add the carrots and onions to the bowl and toss until everything is evenly coated with the sauce mixture.

3. Braise the Short Ribs: Pour the sauce, carrots, and onions over the seared short ribs in the Instant Pot. Seal the lid and set the Instant Pot to high pressure for 45 minutes. Once cooking is complete, carefully release the pressure and wait until all steam has escaped before opening the lid. Transfer the short ribs to a clean cutting board and set aside.

4. Skim the Fat: Skim the accumulated fat off the surface of the braising liquid and discard. Note: For easier fat removal, refrigerate the sauce ahead of time. The fat will solidify on top and can be easily lifted off.

5. Finish the Sauce: Set the Instant Pot to Sauté mode. Mix 2 tablespoons arrowroot or cornstarch with 3 tablespoons water to create a slurry. Slowly whisk the slurry into the braising liquid. Simmer for about 5 minutes, or until the sauce thickens to your desired consistency. Adjust seasoning to taste.

6. Warm the Short Ribs: Turn off the Saute function and set the Instant Pot to Warm. Return the short ribs to the thickened sauce and allow them to warm through and become fully coated in the sauce.

7. Make the Mascarpone Polenta: Bring 4 cups of water to a boil in a saucepan. Slowly whisk in the polenta. Reduce heat to medium-low and simmer, whisking often, for 7 to 8 minutes until thickened. Remove from heat and stir in the kosher salt, mascarpone cheese, and grated Parmesan cheese until smooth and creamy. If the polenta is too thick or dry, add a splash of water to loosen it.

8. Serve: Spoon creamy mascarpone polenta into bowls. Top with short ribs and spoon over the espresso orange sauce. Garnish with fresh parsley and serve warm.

Yield: 4

Author: Elise Smith

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Espresso Orange Braised Short Ribs with Creamy Mascarpone Polenta

These fall-off-the-bone short ribs are braised in espresso, orange, and warm spices for a bold, cozy main that’s perfect for a special occasion. Served over creamy mascarpone polenta, it’s an effortlessly impressive dish that feels fancy but is secretly easy to make ahead (see note)!

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Ingredients

For the Short Ribs

• 4 to 4½ lbs thick-cut beef short ribs
• 1½ teaspoons kosher salt
• 1 teaspoon ground black pepper
• 2 tablespoons extra virgin olive oil

For the Espresso Orange Sauce

• 2 cloves garlic, minced or finely chopped
• 4 tablespoons tomato paste
• ⅓ cup brown sugar
• ½ cup beef broth
• 1 tablespoon orange zest
• ½ cup orange juice
• 3 tablespoons instant espresso powder
• 1 teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional)
• ½ teaspoon ground cinnamon
• 2½ teaspoons kosher salt
• ½ teaspoon ground black pepper
• 4 large carrots, cut into 2-inch pieces
• 1 large yellow onion, thickly sliced
• 2 tablespoons arrowroot or cornstarch
• 3 tablespoons water
• Parsley for garnish

For the Mascarpone Polenta

• 1 cup polenta
• 4 to 4½ cups water
• ½ teaspoon kosher salt
• ½ cup mascarpone cheese
• ¼ cup grated Parmesan cheese

Instructions

1. Prepare the Short Ribs: Pat the short ribs very dry with paper towels. Season with the kosher salt and black pepper. Set the Instant Pot to the sauté function and heat the extra virgin olive oil until shimmering and hot. Add the short ribs (no more than 3 at a time) and sear each side for 3 to 4 minutes, or until a deep golden crust forms. Remove and set aside. Repeat with remaining ribs.
2. Make the Espresso Orange Sauce: In a medium mixing bowl, combine the minced garlic, tomato paste, brown sugar, beef broth, orange zest, orange juice, instant espresso powder, smoked paprika, cayenne pepper (if using), ground cinnamon, kosher salt, and black pepper. Mix until fully combined. Add the carrots and onions to the bowl and toss until everything is evenly coated with the sauce mixture.
3. Braise the Short Ribs: Pour the sauce, carrots, and onions over the seared short ribs in the Instant Pot. Seal the lid and set the Instant Pot to high pressure for 45 minutes. Once cooking is complete, carefully release the pressure and wait until all steam has escaped before opening the lid. Transfer the short ribs to a clean cutting board and set aside.
4. Skim the Fat: Skim the accumulated fat off the surface of the braising liquid and discard. Note: For easier fat removal, refrigerate the sauce ahead of time. The fat will solidify on top and can be easily lifted off.
5. Finish the Sauce: Set the Instant Pot to Sauté mode. Mix 2 tablespoons arrowroot or cornstarch with 3 tablespoons water to create a slurry. Slowly whisk the slurry into the braising liquid. Simmer for about 5 minutes, or until the sauce thickens to your desired consistency. Adjust seasoning to taste.
6. Warm the Short Ribs: Turn off the Saute function and set the Instant Pot to Warm. Return the short ribs to the thickened sauce and allow them to warm through and become fully coated in the sauce.
7. Make the Mascarpone Polenta: Bring 4 cups of water to a boil in a saucepan. Slowly whisk in the polenta. Reduce heat to medium-low and simmer, whisking often, for 7 to 8 minutes until thickened. Remove from heat and stir in the kosher salt, mascarpone cheese, and grated Parmesan cheese until smooth and creamy. If the polenta is too thick or dry, add a splash of water to loosen it.
8. Serve: Spoon creamy mascarpone polenta into bowls. Top with short ribs and spoon over the espresso orange sauce. Garnish with fresh parsley and serve warm.

Notes

This recipe is make-ahead friendly! I actually prefer to prepare it a few hours in advance. It gives the braising liquid time to cool, making it easy to remove excess fat. You can make the entire dish up to 24 hours ahead, then rewarm the short ribs and sauce right in the Instant Pot using the Warm setting.