You guys have heard me talk about her - the Pioneer Woman.
What I would give to be her next door neighbor.
I got this recipe from her. She is nothing short of amazing.
7 slices of bacon - diced
8 whole short ribs - salt and pepper to taste
1/4 cup of flour
2 -4 TBL olive oil
1 medium onion diced
2 whole shallots diced
1 1/2 cup of diced carrots
2 cups of yummy red wine (If you are a non drinker and don't like to cook with wine you can use beef broth instead, but I don't recommend it.)
2 cups of beef broth
Thyme
Rosemary
What I would give to be her next door neighbor.
I got this recipe from her. She is nothing short of amazing.
7 slices of bacon - diced
8 whole short ribs - salt and pepper to taste
1/4 cup of flour
2 -4 TBL olive oil
1 medium onion diced
2 whole shallots diced
1 1/2 cup of diced carrots
2 cups of yummy red wine (If you are a non drinker and don't like to cook with wine you can use beef broth instead, but I don't recommend it.)
2 cups of beef broth
Thyme
Rosemary
It starts with bacon.
Dice it up and cook in a Dutch oven (I have one now & have no idea how I lived without one for so long.)
Scoop the bacon pieces out and set aside. Leave bacon grease in the pan.
Generously sprinkle short ribs with salt and pepper.
Generously sprinkle short ribs with salt and pepper.
Then dredge in flour.
Briefly cook short ribs one layer at a time in bacon grease, about 45 seconds on each side.
This is where you want to add your olive oil.
This is where you want to add your olive oil.
Set aside. (You might want to use a bigger plate.)
This is what your pan will look like when you are done. Yummy goodness cooked onto the bottom. Leave it like this and add the wine. The browned flakes will scrape right off after cooking for a little bit.
Toss in shallots, onions, carrots. Cook and reduce for about 15 minutes. OH, and put the bacon pieces back in.
Add 2 cups of beef broth, and add the short ribs. Toss in some rosemary and thyme.
Cover with lid and bake in the oven at 350 for 2.5 hours. Mixing twice during cooking time.
Cover with lid and bake in the oven at 350 for 2.5 hours. Mixing twice during cooking time.
After 2.5 hours turn heat off and let sit in the oven for another 30 minutes.
Once they are done, you will want to remove as much of the grease as possible. Just scoop it out - like so:
Once they are done, you will want to remove as much of the grease as possible. Just scoop it out - like so:
Meat should be falling off the bones.
Serve over mashed potatoes or creamy polenta.
OK....nitty gritty - the broth was wonderful. However this dish was a bit of a disappointment.
Short ribs in Korea are crazy expensive - $45 USD for 8 ribs. (How much are they in the states? I don't remember them being this expensive!)
I expected more.
Hubby said to me (he knew how much the meat cost) - this was good, but it would be just as good/better with a cheaper piece of meat, like a roast.
I tend to agree with him....
OK....nitty gritty - the broth was wonderful. However this dish was a bit of a disappointment.
Short ribs in Korea are crazy expensive - $45 USD for 8 ribs. (How much are they in the states? I don't remember them being this expensive!)
I expected more.
Hubby said to me (he knew how much the meat cost) - this was good, but it would be just as good/better with a cheaper piece of meat, like a roast.
I tend to agree with him....
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