Braised Short Ribs

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we just had this meal for dinner...it was AWESOME!! and that's because i didn't have that much time to cook it for. i cooked it at 390 degrees for like a lil over an over, and it still turned out good. i really loved it. oh yeah i also only used 2cups of wine...i was scared it would be too much...but it was perfect. i am so making this again!!! thank you Chef Anne for letting us have this recipe. (i bought my first dutch oven pot or whatever it's called i felt like a real chef just cause of that pot!! :

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This recipe is SO GOOD! The only thing I would/did change was reducing the amount of wine and substituting with beef stock and instead of cooking it in the oven I transferred it to a crock pot. I also used boneless short ribs which worked just as good. I will definitely make this again.

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I made it exactly as the recipe was written, and it was decent and made the house smell delish, but it wasn't mind blowing like I was anticipating. It was pretty good, but I probably won't make this again.

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I have made this recipe 4 times and each time the recipe comes out fabulous. Like others I have reduced the Oven temp to 350 and also I love the wine but sometimes the taste can overtake the whole dish so I put in a little less wine and some tomato water in its place works each time! A delicious recipe. And if you need pointers watch the video that goes with it it completely helps, even for first time cooks that aren't too experienced if you follow the steps you will succeed!!

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Excellent! Did not have celery, but still turned out great! Just made it with one extra carrot.

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This was a very tasty recipe for braised short ribs. I will make this again. I also lowered the temperature to 350 degrees.

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Very yummy! I cooked this using a beef roast as a special holiday dinner for just my boyfriend and I. I used all the same ingredients, but did not puree the veggies, so the overall outcome was more like a stew. But it had amazing flavor! Loved this recipe, and I plan to make it again.

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This recipe is fabulous. My friends and family could not get enough of it. I am going to try it, using Brisket.

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I've made this 4 times and its always wonderful. I don't always plan far enough ahead to have red wine on hand, so I have made this with beef broth as well. Still fantastic.

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At the basic level, this looked like such a simple, hearty meal. Preparation was straightforward, flavors seemed balanced.

Cooked as per instructions, this is an overcooked (nearly outright burned waste of food.

Short ribs are not an inexpensive cut of meat (relatively speaking. Along with nearly a full bottle of wine this was an enormous waste of ingredients.

Either lower the cooking temperature (300? or reduce the cooking time substantially (1.5 hrs? to create a palatable dish.

Room for improvement, but as published - a waste of groceries.