Bistro-Style Short Ribs

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Hey Alicia, before you get critical of other people, you need to go back to school and learn how to spell, punctuate and construct a correct sentence.

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I made this recipe and fed it to the family...lets just say they loved it. In fact, they went out and bought more short ribs in hopes that I will make it again asap. When I went to cook the short ribs, i started them off in a pot covered w/parchment paper then the lid in the oven, but had to rush out of the house for work so I switch it into a crockpot. I was worried they wouldnt come out right after having switch the cooking method half way through but they were better than ever! Falls apart with just the touch of a fork.

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The short ribs were so tender and it iwas the perfect dish for a
fall day! I did end up adding more beef broth as it cooked down.

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In the process of making this right now. Smells great, but is the parsley just a garnish? There is no mention of it after it's listed with the ingredients.

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I made this for dinner tonight and it received thumbs up from my me, husband and 2 daughters. It did not receive a 5 because the meat was not as tender as we would have liked. I cooked it the recommended time and in the future I will extend that. Also made the cipollini onions and pureed parsnips which were also delicious!

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The meat was so tender and moist. I added diced potatos and the chippolini onions at the end and everyone loved it.

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I tried this dish for the first time last night. Some family members came for dinner. The recipe was very easy to follow. Usually we have lively conversation about what's going on in our lives at dinner, but last night we were all just ooohing and aaahing over the food. When I cook I don't usually compliment myself all night, but it was just too fabulous. We made several toasts to Tyler. Everyone wants the recipe. I can see that this dish is going to become a family tradition. Wow!!!

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Great receipe. I also prepared the turnip puree and the cipollini brased onions. All were delicious and easy. I do agree with other reviewers. Receipes on FoodNetwork are not always accurate when giving measurements. I always look at the reviews first before preparation and write down appropriate comments on the printed receipe. I found finishing the short ribs in the oven to be efficient and, I'm not sure if Cipollini onions come in different sizes in different parts of the country but, mine were small to medium sized and though I did cook them for 1 hour they really would have been fine in half that time. I also cooked them in the marinade and that is key as the sauce is wonderful and really imparts better flavor to them. The parsnip puree was a breeze. Do adjust the cream to 1 cup. I added a little half and half and it was fine. Use more of the water they cooked in if they are too dry. I did not strain the pulp; preferring to thin it out with a bit more broth at the end and ladle it all on the meat. It tasted just fine and gave the dish more body.

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If you want the veggies to be more of a gravy for the dish, use Tylers Osso Bucco recipe with short ribs instead of veal shanks. They are very inter-changeable and will give you the results some of the posters desire.

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I added port for the wine and didn't even strain it at the end...just dumped in some rice after skimming fat off the top. We grilled the ribs 1st as well.