For weeks we’ve been craving braised short ribs. Between the coupons, bills and the flood of food magazines that arrive weekly, inspiration is never far away. I love browsing food blogs and magazines, and I watch cooking shows regularly—it’s one of the ways I find new ideas for the kitchen.
When I first started this food blog I spent a lot of time exploring other bloggers’ sites and discovered The Pioneer Woman. I immediately connected with her cooking style and sense of humor. I make a point of recording her show every Saturday so I don’t miss an episode. Shaun and I both appreciate her ranch aesthetic and the warmth of her kitchens.
And yes, we can’t forget her dog Charlie!
After a grocery run with short ribs in the cart, Shaun searched online for a reliable recipe. He found several options but settled on Ree Drummond’s braised short ribs as the best fit for what we wanted to make.
The result was incredible. The ribs were fall-apart tender, full of deep flavor, and perfect alongside roasted vegetables and creamy mashed potatoes. They pulled clean from the bone and had a rich, comforting sauce that made the whole meal memorable.
Shaun made a couple of small adjustments to the original recipe. Instead of pancetta he used bacon because we usually have bacon on hand, and he omitted the carrots. Those changes kept the spirit of the dish while using what we had available.
Enjoy! If you’d like to see the original recipe, you can visit The Pioneer Woman’s website for her full method and tips.