Bistro-Style Short Ribs

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Yep, its 109 here. I wanted to make some short ribs, and couldn't decide whether to grill them or braise them, then i decided to do both, but use my Weber Kettle. Pretty much did just as the recipe calls for, but after grilling all sides to a dark char (smelled so yummy!! i wrapped my cast iron dutch oven in heavy foil and put right on the grill to simmer the sauce and ribs. They are not done yet, but if it tastes as good as it smells (the neighbors are jealous i am sure then it will be fantastic.

Charleen in Jacksonville, OR

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I love this recipe because it is so easy. I was going to make dinner and only had short ribs and chicken...well I wanted something new and delicious for dinner...so decided to go on foodnetwork.com and found this recipe...I had all the ingredients...my family loved the dish. They were asking me how I prepared the short ribs that were so tender and delicious. Its one of my favorite recipes that I keep in my recipe box. I would encourage anyone to try this recipe. Tyler's recipes are always awesome.

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These short-ribs were such a hit that I can't wait to make them again this fall. It's such a feel good, satisfying dish.

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I have made this twice and both turned out fabulous! I tried it the first time going by the recipe and it tasted really good. Then I tried it by just chopping the veggies and using some different spices, such as brown sugar and apple cider vinegar and it also tasted great. I have to say I prefer the veggies as a pulp though. It's a great recipe to try if you have thought about cooking short ribs.

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IM NOT A GENIUS, BUT READING SOME OF YOUR COMMENTS MAKES ME CRAZY. You arent supposed to eat the pulp. Just pour off some liquid and heat it to thinkened. And use that as a sause. The pulp is not a part of the meal unless you like it. Also, you are supposed to trim the fat off BEFORE cooking. Less fat in your food, although these are ribs and we ALL know they are pretty fatty as meat goes! To each his own. The recipe is great if it's you style. If not get another one that sounds more your style instead of giving this a poor rating.

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perfect cooking technique. and perfect flavor combination. I never had a use for beef short ribs....now my family demands them once a week! this dish is a pleasure to cook and the house smells delicious.....feel-good food..needs no sauce..only crust of bread....Yum!

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I am not a big short rib lover. My Husband used to refuse to watch food network TV and now I can't get him off the channel. He watched this episode and decided he would make the whole thing for dinner. Coming from a man that only knows how to do two things; BBQ chicken and steak... This recipe is awesome! The meat was literally falling off the bones! I could not believe how great they turned out. For those who love short ribs, this is a must try! You won't be disappointed.

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My husband and I have made this short rib recipe several times ...each better than the last! Low and slow it produces a consistently tender rib and a rich flavorful sauce. /Served with egg noodles, smashed garlic potatoes or polenta it's a winner every time! Honestly, we've not met a Tyler recipe we haven't liked! Bravo!

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I made this after watching Tyler do it on tv. I had never had short rbis before, and it looked yummy. I follwed directions and like Kay from Newark, I had to agree. I thought the veggie nush was something I would want to ladle out on anything. There was a bit of fat that I did remove. I did manage to strain the pulpy veggie left over and fashion a decent sauce/gravy for over the ribs. My husband loved it, but missed the carrots/potato/ onion mouth feel. I am remaking it today, will after watching a few other chefs concoct this same meal make a few changes. I truly beleive if you watch enough shows you won't be afraid to experiment yourself on future recipes. I also went to a few good restuarants and ordered their short ribs to see what made theirs so delectable. Slow braising is truly a great way to impart flavor and the cut up veggies truly make you feel full and satisfied on a cold winter night. Don't be afraid to experiment, you might find that you can make it "your own" signature dish!

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I had never made short ribs before, but now I've made this one twice. It was so easy and my whole family just loved it. The vegetable puree was something new for me, but I think it really made a huge difference. Very good.