Bistro-Style Short Ribs

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My rating is based on my husband's response when he ate this. I cooked exactly to the recipe and was excited to cook this based on the simplicity and rave reviews. However the final product yielded so much fat and grease that it surprisingly turned off my husband who typically eats very fatty meats from his native Dominican cuisine which is why I thought he'd love this! I did end up trimming the meat well of all fat and put the juice in a gravy fat separator to salvage the remainder. I unfortunately cannot give my own taste opinion because I don't like meat myself. But I do know that my husband loves when I cook a simple prime rib with only salt and pepper and he thought this was only so so and involved way more work! For the extra money I'll stick with the sure thing of prime rib from now on. Sorry Tyler! If you have any tips though on recipes to keep my Dominican man happy please pass them on! Thx!

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This recipe produces the most tender and flavorful short ribs you will ever slide down your pallet. They will make you groan with pleasure as you take every bite and your kitchen will smell fantastic as these ribs slowly simmer in the wine and beef stock and vegtable puree.

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I have made this recipe three times, and it's earned a permanent place in my recipe box. I make the recipe in the pressure cooker, keeping the liquids the same and cooking at 15 PSI for 45 minutes with quick release. The ribs are almost falling off the bone, and the sauce is to die for. I do not strain or reduce the sauce at the end. I actually like the thicker sauce that turns out and I spoon it over a cheesy polenta and serve with the ribs---absolute heaven!

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Made this for Christmas dinner yesterday. Doubled the recipe for 8 people. Braised for 5 hours. Absolutely tender, rich, decadent! Delicious!
Changes from recipe: 1 didn't puree the veg, just medium-fine dice. 2 Used crushed tomatoes in puree instead of chopping tomato. 3 Dredged the short ribs in seasoned flour prior to searing.

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I made this for brunch today. I followed the recipe exactly as printed, but I cooked it in my pressure cooker. I had to reduce the volume of liquids, but kept the wine to stock ratio the same. I browned the ribs and sauteed the aromatic puree in the pressure cooker, added the liquid and locked the lid. 35 minutes at 15 psi, followed by 15 minutes natural release time, then manual release. Defatted sauce and ran it through a fine strainer. Best short rib recipe I've ever tried. This recipe is a great foundation. Make sure you prepare the horseradish cream sauce to accompany your mashed potatoes and short ribs. Amazing.

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This is a good beef short ribs recipe, the ribs were very tender and flavorful, thanks Tyler.

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I made it tonite, The recipe didn't let us down. I think next time I will put it in the oven to control the cooking temp. It's too hard to keep it low enough for a slow simmer on my stovetop. It was the first time I have cooked short ribs , but it sure will not be my last

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My rating is actually 4.5 stars. Simple to prepare, the only thing is it takes a good amount of time until you get to eat which is torturous simply because it makes your house smell AMAZING as it simmers away!!! My short ribs literally fell off the bone. I mean literally, just when I poked it, so all of you complaining that your meat wasn't tender just didn't cook it long enough. I followed the 2.5 hour time listed in the instructions and everything was just perfect. The other half told me he'd want to eat it again, so thumbs up!!!

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Made this as a Mother's Day meal for my partner's mother and family, with a rich buttery mash and steamed brussels sprouts - it was a hit with everyone, especially Mom! As Mother's Day is in Autumn down here in New Zealand, it was perfect as a rich, flavourful comfort food treat - definitely filing it away for the future!

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Rich and intense.