Every item on this page was chosen by The Pioneer Woman team. The site may earn a commission on some products. Unbelievably delectable and served over a bed of polenta. If you’ve never had beef short ribs before, you’re missing out on one of life’s great pleasures—and I’braised beef short ribs not exaggerating this time.
I made short ribs the other night. For my plate, I went the route of a restaurant in Denver called North, where Missy, my mother-in-law, and I ate the night we arrived a couple of weeks ago. Even now, days later, I’m dying from bliss. I split this recipe into to two parts since it’s so long—I don’t want to fry your retinas or your brain. It’ll make your skirt fly up. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes. Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Put on the lid and place into the oven.