Neelys Short Ribs

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This recipe is easy, just a lot of prep work but that's short ribs. I've made a few different versions, and THIS IS THE BEST. It's the CLASSIC recipe, which has now earned me the title of Queen of the Short Ribs w/the big group of friends that get together every Sunday and cooks a different cuisine. (I must admit I double the garlic.

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I made this last night for my sister's birthday dinner. I thought it was very good and everyone commented on how wonderfully rich and succlent the ribs were. I give this recipe 5 stars although I changed a few things. Several of the reviews commented on the gravy being thin so after sauteing the veggies I added about 2 T. flour and cooked until starting to brown before adding the wine. I also doubled the carrots for sweetness, added a thinly sliced fennel bulb and omitted the diced tomatoes. I used homemade beef stock because i had it. I made the dish and cooked for two hours the night before. The fat then was very easy to get of the top as it had hardened in the fridge. I think this was important as the dish was very rich and could have been greasy if too much fat was left in. I then just put the pot in the oven at 300 degrees 3 hours before serving. Added a little more wine for brightness.... It was delectable!.

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I made this for my family (husband and 9 y/o son and absolutely loved it. I followed the recipe to the T, and used a 6qt dutch oven. The meat never dried out and had plenty of liquid. The only modification I will use less red wine because it gave a tart taste; I used Goya cooking red wine. Maybe I should have bought a good bottle of red wine. In lieu of less red wine, I will use either chicken or beef stock. Overall, the dish was delicious and very tender. The side dishes were: mash potatoes with sour cream and the spinach garlic The Neely's recommended.

I had a lot of broth left over and put in the freezer to use with egg noodles.

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Leave it to the Neelys on this one! I don't have a Dutch oven so I browned the ribs and put in crock pot (on high for at least 6 hours, probably more with the vegetables prepared according to the recipe. Fantastic!

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I saw the episode this was featured on, and gave it a try. I used boneless short ribs instead of "boned", I omitted the parsley for the garnish, and because no fresh thyme was available, I used dried.

It came out FABULOUS y 'all!!! I used my trusty enameled cast-iron dutch oven...

I served them with garlic-roasted mashed potatoes instead of the garlic grits, but this is a dish I will be cooking at least once a month, if not more!-- It was THAT good!!!

I CAN'T wait until their cookbook comes out!!!

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very very good served over grits

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This recipe was a hit! I followed the recipe exactly. The ribs were extremely tender and flavorful. Definitely a must try.

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This is a simply fabulous recipe - I've made it dozens of times now. I use no salt and then put either 1 or 2 tsp of soy sauce or beef base (or a handful of mushrooms in the pot to impart some "umami" savory flavor into the sauce. Also, I take the lid off the pot for the last 30 minutes to thicken up the sauce. You can also add a roux with 3 TB buttter and 3 TB flour to thicken things up. I also strain the vegetables out off the sauce sometimes. It's a terrific base recipe, and I use it with pot roast, too. Yummy...

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My short ribs fell off the bone, but I doubled if not tripled the celery and carrots and I made a hearty side of mash potatoes and some fresh yeast rolls - my kind of Sunday comfort food and my Family LOVED every bite. Pricey but worth it for a nice Sunday meal every now and then.

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I've made these before with a different recipe, and they were tough. I decided to give it one more try with this recipe, and I'm so glad I did! They were amazing and fell right off the bone! Will definitely make them again!