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Bistro-Style Short Ribs
Recipe courtesy Tyler Florence, 2007 Show: Tyler's Ultimate Episode: Ultimate Short Ribs Overall User Rating: 
See this recipe on air Saturday Aug. 02 at 9:00 AM ET/PT. |
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yummo
07/08/2008 at 04:51am
User: lauren from cresco, PA User Rating:
yes the short ribs fell off the bone give or take 3 hrs... but i salted and peppered them in extra virgin then lightly floured them in a separate pan while i prepped the veggies and made them finely chopped...first time at short ribs yes they are very fatty but good ....next time i will trim them and skim alot of excess fat...sometimes making changes works well...yes they were better the next day thicked the sauce with flour and skimmed itand thinly sliced the ribs over crusty bread..oh yes alot like pot roast but why complain..
Not a good idea !!
05/11/2008 at 06:18pm
User: Anonymous User Rating:
I cant belive that Taylor would present such a recipe. Every one here forgot to mention how sweet the whole thing tasted !! First you have the carrot in the puree which is sweet, the cipollini onion is sweet and the sauce for the onion is very sweet, the parsnip puree is sweet as well and the cream is way to much for 1 pound of parsnip, it makes it almost watery !! The meat is for sure tender after 3 hours but it doesnt have too much flavor, the whole thing is not a good combination at all. I am a cook myself and i really know what i am talking about.
delicious
03/07/2008 at 07:48pm
User: Haydee from Naples, FL User Rating:
I have made these several times and my entire family loves them. I love Tyler Florence he has the best receipes. My daughters and son in law ate at his restaurant in New York, they coouldn't stop talking about some of the best food they have ever eaten. Thank You Tyler for your delicious receipes
Sinfully delicious
03/07/2008 at 12:13pm
User: Anonymous User Rating:
I seldom allow myself to enjoy red meat unless it's very lean, so this was quite a departure for me and I'm so glad. This recipe was sensational! It was very easy to prepare and so aromatic while it was cooking. My guests couldn't get enough of it - and neither could I. The meat fell off the bone and the sauce was wonderful. I didn't make any changes to the recipe except to use 2 whole San Marzano canned tomatoes since the fresh ones at the supermarket are awful and entirely too expensive right now (March). Thank you,Tyler Florence.
short ribs
03/06/2008 at 11:37am
User: BARBARA from reno, NV User Rating:
I made the recipe exactly as posted, and it was fantastic. A bit greasy because of the short ribs, but I skimmed the fat after straining and thickened with wondra. I don't think I will make it again with the short ribs, but will use it for pot roast. Mine cooked about the same time as the recipe stated on top of the stove.
Awesome!
03/06/2008 at 02:24am
User: Wendy from San Jose, CA User Rating:
My husband really enjoyed this dish. Said it tasted like pot roast. I really liked the combination of all the ingredients. I really liked the veggie puree with this dish. Once you infuse the oil and thyme and add the puree, the aroma is heavenly. Then when I added the wine and broth,and tasted it... wow! I just could NOT wait for this to be done. I put it in the crock pot and let it cook for about 6-7 hours. Of course it was fall off the bone tender. I am adding this to my list of favorite dishes to make! Thanks Tyler - you rock!!!
Fantastic!
02/26/2008 at 11:28am
User: Christine from Pompano Beach, FL User Rating:
I had never cooked short ribs before and this recipe was easy and delicious!!!! I did not process the veggies as much as the recipe calls for the second time I made it and it was even better!!! I'll be making this in my crock pot next for sure.... Thanks Tyler, once again amazing! You are the best!
Simply delicious
02/13/2008 at 04:37pm
User: Anonymous User Rating:
My husband and I loved this dish! I served the braised short ribs with papardelle pasta - just divine!
Wonderful!
01/30/2008 at 08:36pm
User: Rita from Summerville, SC User Rating:
These are by far the best Short Ribs I have ever had. I loved them. Very tastey!!!! You will not be disappointed.
Needs to cook much longer
01/22/2008 at 01:05am
User: Brian from Little Rock, AR User Rating:
I had to cook this dish for 7 hours to achieve fork-tender texture, but it was great.
Okay
01/20/2008 at 10:53pm
User: ANDREW from Los Angeles, CA User Rating:
If i was going to do this again, I wouldn't puree the vegetables. I would dice them. After pureeing the vegetables the ending braising liquid is pretty difficult to make any kind of sauce for the short ribs.
What a disappointment!!
01/15/2008 at 10:34am
User: SIOBHAN from BRONX, NY User Rating:
I had friends over dinner a few weekends ago and served this as the main course, and I cannot stress how disappointed I was. Although the beef was very tender, it had almost no taste, considering it was cooked in red wine and beef broth for 3 hours! The pulp is not a good idea either, I should have just chopped the vegetables up. I will never make this again!!!
Easy and delicious
01/06/2008 at 11:30am
User: Anonymous User Rating:
This recipe is easy and delicious! I had never made short ribs before but now I will make them often. The flavors infuse the ribs and they become tender and the meat falls of the bone.
A great crock pot recipe
01/03/2008 at 06:29pm
User: Rita from Redmond, WA User Rating:
I was having company in the evening so I prepped the ingredients like Tyler suggested (I browned the meat on my George Foreman grill) and put everything in the crock pot. After 8 hours on low I served it with couscous. Four of us ate all of it. It was so flavorful and hearty. We loved this recipe and I didn't have to fuss at all when my company arrived.
A Success!
12/26/2007 at 12:44pm
User: Mollie from Baltimore, MD User Rating:
This was just terrific. However, I did change a few things up. Instead of pureeing the veggies, I coarsely chopped them (including the tomato)then placed them in the bottom of the pan over the oil and thyme. I also did this in the oven tented. Although it took a good bit of time, the results were well worth it..and the gravy..WOW!
Pi, from Crystal Falls MI
12/17/2007 at 10:37pm
User: JUDY from Crystal Falls, MI User Rating:
I made this for visiting hunters at our deer camp. The men took the recip home. I do think there may be a typo in the recipe as it doesn't say when to add the tomato. I just pureed it with other veggies. Very tasty!
amazing
12/17/2007 at 01:19pm
User: null from null, null User Rating:
amazing
Great on a cold winters night
12/08/2007 at 04:50pm
User: Sandra from Redlands, CA User Rating:
Made this recipe last night for my friend Carol. It was cold and rainy outside. It hit the spot. We both thought it was fabulous. Instead of cooking it on the stove top, I put it in the oven at 350 degrees for 3 hours. It turned out great! I also covered the onions with foil while cooking. I think it saves the sauce from getting too thick.
To tomato or not?
12/08/2007 at 12:57pm
User: Wendell from Sparks, NV User Rating:
This is an absolutely fabulous dish and as a bonus you will probably have some delicious sauce left over to us later at your discretion. However, try as I would I could not find where that 1 large tomato in the ingredient list was mentioned in the recipe instructions. I chopped it up and through it in and it turned out fine. With or without the tomato it turned out to be the best short ribs I?ve ever had.
Very Authentic Taste
12/05/2007 at 03:59am
User: GEISELLE from Woodland Hills, CA User Rating:
These short ribs were everything you could ask for in a braised rib. Great flavor and the meat fell off the bones. After i seared the ribs and infused the thyme in the olive oil, i added the pulp to a crock pot along with the ribs and thyme and let it cook all day while i ran my errands and when i got home the entire hallway smelled like a restaurant. Thanks Tyler!
Best Short Ribs Ever
12/03/2007 at 09:35pm
User: Rita from Bloomfield Hills, MI User Rating:
These were the best short ribs I've ever made. The sauce was great....really nice flavor. I did increase the cooking time, however. The recommended time of 2 1/2--3 hrs didn't get the meat quite tender enough.
Almost
12/02/2007 at 11:47pm
User: Debbie from anytown, CA User Rating:
I was excited to try these short ribs as part of a bistro menu on a recent episode of Tyler's Ultimate, however I was a bit disappointed. I think it was the vegetable "pulp" that didn't do it for me--specifically the texture. A smoother, richer sauce would have done it for me. Overall, the flavor was okay, but needed some ooph.. maybe eve some bay leaf?
great
12/02/2007 at 11:14pm
User: Anonymous User Rating:
fabulous...very easy esp for a novice cook. My family had only compliments
mari from north carolina
12/02/2007 at 06:38pm
User: mari from Deefield Beach, FL User Rating:
Tyler, you did it again! Another successful meal that wowed and dazzled my guests and family. Oh the taste was divine, the meat was oh so tender. I also served this with the crispy and creamy new potato pie. YUMMS!
Pretty good with a lot of work
12/02/2007 at 12:37pm
User: Randy from San Jose, CA User Rating:
The taste rates 5 stars, but the recipe here is just wrong - as an example, there is no mention of what to do with the tomatoes. (They go in the veggie puree). The cooking time at 3 hours is still a little low. The sauce takes a good 20 minutes to reduce.. but it is very tasty.
Fabulous Short Ribs
12/02/2007 at 12:03pm
User: geri from danville, CA User Rating:
The prep was so easy. I don't have a big food processor - I used a little mini prep chopping in batches. The ribs were soo delicious. Browning them first created an extremely flavorful dish. Tyler - you're a gem.