Oh. My. Word. These truly are heaven on a plate. I was introduced to them by my dear friend, Erin, and I have made them twice since. These do take some time as they require 2.5 hours+ cooking time, but they are easy to prepare on the front end, and so so worth the time. Tonight I am serving them with The Pioneer Woman's Creamy Mashed Potatoes, and Roasted Brussels Sprouts. Last time I served them with The Barefoot Contessa's Creamy Parmesan Polenta and Roasted Broccoli (toss broccoli florets with olive oil, salt & pepper, and bake at 425 for 15-20 minutes until they start to turn brown). Whatever you serve this with, it will be out of this world. If you want to wow your friends/family next week during Thanksgivinng, make this ahead of time and warm it up when you're ready to serve it. It's delicious!
Recipe from The Pioneer Woman
Recipe from The Pioneer Woman
Ingredients:
8 whole beef short ribs
Kosher salt & pepper to taste
1/4 cup all-purpose flour
6 pieces pancetta, diced
2 T olive oil
1 whole medium onion, diced
3 whole carrots, diced
2 whole shallots, peeled and finely minced
2 cups red or white wine
2 cups beef or chicken broth
2 sprigs thyme
2 sprigs rosemary
Method:
Complete recipe from The Pioneer Woman found on her website, HERE.
Happy Cooking!
