Braised Short Ribs

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Love this recipe - I add a can of san marzano peeled tomatoes and viola so much sauce i have enough to use on a pasta like papardelli for dinner another night.

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Grocery store was out of Short Ribs so I replaced with Chuck Roast. Cut it up into 6 pieces and just followed the rest of recipe. Amazing! It truly was very tasty. Did add liquid with 30 minutes to go as it did dry out. 375 seems a little hot, may lower oven temp next time.

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This is pretty much how I have made them for 2 dozen years with one major exception. I marinade the ribs in enough red wine to cover them plus 1 inch for two days. Virtually all of the wine is absorbed. Then I brown them on all sides and follow the recipe shown above except you only need to add 1/2 cup of wine because the meat absorbed so much. I invested in a Lodge brazing pot that has spikes inside the lid to promote collecting the steam inside. They catch the drippings and putting them directly in the center on the meat instead of having them running down the sides in the pot. The difference in taste is very meaningful.

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This was super easy and it tastes amazing. I was very careful to brown the meat very well than drain the fat. I also skimmed the fat off the top.

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The meat was ok. But we all thought the sauce/braising liquid was WAY TOO GREASY. There is NO WAY you can go straight from the oven to the table with this. After cooking you must take out all the meat, strain the veggies, then skim the fat, then reassemble before serving. I also used a lot of tomato paste as the recipe calls for and we not not that impressed with the flavor.

They way it came out, we wouldn't make this again.

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WOW! I thought this was a great recipe. The intenseness of the gravy and the intense flavors it had due to to long cooking were great. I served this with cheesy polenta. What a hit! This will be a staple for me since I can cook this the day before and re-heat. YUM! Try it!

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I made this dish last night.Very good.However, when I was compiling the ingredients,I forgot to add the celery.I don't believe that this omission had an affect on the outcome.However,I did make one significant departure:sugar.I seemed to me that the strong wine may impart a vinegary taste.I have found that tomato based recipes benefit with the balance that sugar affords.This dish requires a huge time component.The reward to this effort will be appreciated by all.JIM ARCHER

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Best short rib recipe that I have found. Everyone loved them.

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Very easy and delicious. Everyone loved it and I forgot to add the thyme and bay leaves. I did use that whole 12 ounces of tomato paste and it made a delicious gravy. Highly recommended.

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Fantastic!!!...Made it for Christmas Eve dinner and everyone was raving. Use a really good red wine for the most flavor (I used a red Zin....personal preference. Also, I used both short ribs and beef shanks...mostly because I live in Southern Ohio and I think what the recipe called for was what is known here as beef shanks (the short ribs were fatty...with almost no meat...
I served this wonderful dish with mushroom risotto, roasted aspargus, rosemary bread, and a simple salad.