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1
Season the short ribs with 1 teaspoon each of the salt and black pepper.
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2
Heat the oil in a pressure cooker over medium-high heat.
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3
When hot, add the short ribs and sear on all sides, 4 to 6 minutes.
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4
Remove from the pressure cooker and reserve.
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5
Lower the heat to medium, add the onions, carrots, celery, garlic, sage and thyme and cook until lightly caramelized, 6 to 8 minutes.
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6
There should be a fond-- tasty bits from searing the ribs--on the bottom of the pan.
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7
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.
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8
Let the wine reduce for 6 minutes.
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9
Add the short ribs back to the pressure cooker and stir well.
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10
Add the pressure cooker lid, line up the arrows and, following the manufacturer's instructions, keep over medium heat while the cooker pressurizes.
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11
Cook over medium heat until the ribs are tender and almost falling off the bone, 45 minutes.
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12
Remove the pressure cooker from the heat and carefully release the steam through the pressure valve on the lid, following the manufacturer's instructions.
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13
Transfer the ribs to a plate.
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14
Reserve to the side.
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15
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.
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16
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.
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17
Bring the sauce to a simmer.
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18
Add 1 cup of the reduced cooking liquid to the barbecue sauce mixture and cook until thickened, another 5 minutes.
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19
Prepare a grill for medium-high heat.
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20
Place the short ribs on the grill, baste with the barbecue sauce, and cook until they have started to caramelize, 2 to 3 minutes.
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21
Baste the short ribs with the sauce, flip the ribs, and cook until the other sides start to caramelize, 2 to 3 minutes more.
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22
Remove the short ribs to a cutting board and allow to rest 5 minutes.
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23
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.
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24
Serve immediately.
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25
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.
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26
Place the peppers in a medium bowl, cover with plastic wrap and allow them to steam for 10 minutes.
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27
Peel away the blackened skins from the peppers.
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28
Cut away the stems and then seed, core and coarsely chop the peppers.
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29
Place them in a food processor and puree until smooth; reserve to the side.
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30
In a heavy bottom medium pot, bring 8 cups water, salt and the roasted red pepper puree to a boil.
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31
Add the stone-ground cornmeal in a gentle stream, whisking or stirring vigorously in the same direction as you pour it in.
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32
Reduce the heat to medium-low and simmer, stirring continuously for 2 to 3 minutes.
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33
Cook the polenta, stirring every few minutes and scraping the bottom of the pan to prevent from sticking for 35 to 40 minutes.
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34
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.
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35
Pour the polenta into a medium serving dish and serve immediately.
