Braised Short Ribs

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My husband couldn't stop saying "WOW" during dinner. I only used a small can of tomato paste and instead of water used beef broth. I didn't completely immerse the meat, only about 2/3 covered with liquid. Using organic meat also makes such a difference....in the taste. Thanks Anne for another winner. Veronica from Seattle, WA

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Anne really does rock with this particular recipe!!!! I have eaten a lot of short ribs, but never any as good as these. If you plan to make it, my suggestion is to don't change a thing.

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I made this for my family and it was delicious! I have 12 and 13 year old girls, who procalaimed it "amazing." Even my picky-eater husband had seconds. I substituted beef stock for one of the cups of wine a because one of my daughters doesn't love wine-y tasting dishes and b because I wouldn't have had enough left to drink with my dinner :

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I really loved this recipe, I did however adapt it to reduce the fat, increase the flavor, and make it easier for me. I love slow cookers for long days for workdays. Instead of returning everything to a pot, I added everything to a slow cooker. I also used an entire bottle of Zinfandel and an entire box of beef stock instead of water. I increased the amount of short ribs too…to feed lots of people. Once the short ribs were covered I slow cooked everything in my slow cooker for 4 hrs on low, then let it cool and put it in the fridge. The next day I skimmed the fat layer from the top and on low again slow cooked for another 6-8 hrs. After slow cooking any remaining fat I skimmed again. Then I separated the ribs from the sauce and reduced. Very yummy!!! Will make again and again...I just don't like all the fat and have to skim it off. The recipe was great just a few tweeks!

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I have been using this site for years but never signed up until now - and it's to review a recipe before it's even done cooking. Tom was right, no joke. The sauce is mellow and delicious even before the long cooking time (never my previous experience with red wine and/or tomato paste, and I'm sure it will only improve exponentially. Regarding any negativity in other reviews, I can see where things might go wrong with lesser quality shortribs (mine were beautiful, less than $5 a pound at Sam's Club, and the butcher cut them fresh. To avoid overprocessing the veggies (in which case they'll be too wet and hard to brown well, put the carrots on the bottom of the processor, then celery, then onions and garlic on top - the onions won't get too fine before the carrots are right. And, I was surprised by how long 4-5 minutes really is when browning the tomato paste - I wouldn't have done it nearly as long had I not looked at the clock. Can't wait for dinner!

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5 stars. No joke. And about as easy a recipe as I've ever made. Thank you Chef Anne Burrell for yet another great dinner!

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I loved this, but my boyfried hated it so I give it a 3. My boyfriend usually eats everything too, so I was a little disappointed that he didn't like it as much as I did. He only had a couple of bites before he stopped eating it. I wouldn't make this again just in case someone else had that reaction too.

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This is a very good recipe. I had to adjust for the wine( I did not add as much but the aroma that travelled throughout the house was exceptional. I also did not add alot of salt to the dish. My husband really enjoyed it and I would make it again.

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This recipe is awesome. Chef Burrell is awesome. If you like this one - try her recipe for Bolognese sauce. It is even better. DON'T be afraid to brown. Take your time and let the brown develop - don't rush it. It took longer than she said for me, but well worth the wait. Enjoy.

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Absolutely awesome! Tender meat, incredibly flavorful. Couldn't ask for better.

Saw some of the comments wondering what she meant by "crud" - maybe it's a Northeastern slang - I assume, and got - that the pureed veggies would form small carmelized brown bits or clumps along with the thinner brown stain. Was fantastic.