Braised Short Ribs

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I love making this with a parsnip puree or with creamy polenta. Easy and delicious!

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Decent recipe. Next time would definitely decrease the amount of tomato paste to maybe half, and reduce the temperature to 325 degrees. I did not find the recipe hard nor overly time consuming as some have suggested. Having seen and made some of the chef's recipes, I was mindful of the heavy handedness she has regarding salt. However, whenever I try a recipe, I always make it to the letter the first time around and then maybe tweak it if necessary. This one needs some tweaking. The predominant flavor was tomato paste. Overall, not bad, not great either. I've made better with other recipes, but wanted to try something different.

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They are amazing!

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Too much tomato! Mediocre results for the amount of effort.

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The depth of flavour is amazing. This recipe rocks!

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I get so many compliments whenever I make this! So amazing!

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I thought this recipe had great flavor and the meat was very tender. I did think the sauce was very greasy, though, because a lot of the fat rendered out into the sauce while it was in the oven. Maybe I needed to trim the ribs more...? Tonight I'm trying a version of this with chicken, using hard apple cider instead of wine and I'm going to shred the chicken and add more chunky veg and potatoes to make a casserole. We'll see how it goes...

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Not a complicated recipe, but time consuming. The results are worth it. By far my favorite Food Network recipe.

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Following this recipe, my short ribs turned out well. I think the flavor profile could have been developed a bit more - salt is the main seasoning. Also, the instructions call for browing the short ribs with olive oil on high heat. Olive oil smokes quickly. I browned the short ribs... and my house at the same time! Either use an oil with a higher smoking point or turn down the heat when using olive oil.

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Best recipe ever! I've tried several different variations of beef shortribs, this one is the best. Very different techniques pureering vegetables then browning, but gives it great flavor and consistency. It makes alot of sauce, I then used over pasta, very delicious. This will be my "go to" recipe for shortribs.