Braised Short Ribs

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Probably one of the best dishes I've made in years. This was rich and succulent. Not too time consuming. So delicious my 2 year old, who regularly refuses meat, ate almost a full (albeit small rib herself. Definitely will be making again.

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Delicious! A lot of work but it was wonderful. I made the recipe as written and it was excellent. I use her hint with the garlic in the water while cooking my potatoes all the time now. I use to roast them. A great time saver. I think Anne is one of the best chefs they have on FN these days.

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Delicious. Definite comfort food! Very tender and very tasty. Love using the food processor for the veggies.

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Amazing flavor. I've never cooked with wine so I was a little nervous but the flavors were so good I wanted to keep eating it. I don't know why they always think that everyone has a lot of equipment but I don't. I don't have a food processor so I tried using my blender. (honestly, go ahead and laugh So I had big chunks of carrot but I actually liked that in the dish and they were cooked through. Wonderful dish. Don't be afraid to try it.

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This is a very delicious recipe and it was my first time cooking with wine. I had more short ribs than the recipe called for so I increased the tomato paste to 2 cups. I did not think the tomato taste was overpowering. The key is making sure you brown the veggies and tomato paste very well and this way the tomato taste is not raw. I used 2 1/2 cups of Cabernet wine but I thought the taste of the wine was a bit too much, but others said it was fine. That may be due to I am not used to cooking with wine. I served it over white rice with a side of collard and mustard greens. Yummy!

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OMG loved them Keeping this recipe for sure. Did cut back on tomato past seemed like a cup and half was a lot.

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I read quite a few of the reviews on this recipe and based on them, I was going to cut down the tomato paste. But, I always like to try a recipe as it was written before I go making changes. I should have cut back the paste. I found the paste flavor to be unpleasantly dominant. I think 1 c would be a good place to start; that might still be too much but 1 1/2 c was waaaay too much.

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I followed the recipe exactly and couldn't have been more pleased with the results. I didn't realize it was an Anne Burrell reciped at first, but when I read the word 'crud' I knew it had to be one of hers. It took a lot of patience to let the crud form and next time I will be even more patient for even better results. What really helped was watching Anne's cooking shows - her camera crew does an excellent job of catching her techniques - gives the home cook a real advantage. This will by my 'go-to' short ribs recipe!! Thanks Anne!

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I think my short ribs were too fatty, because there was little edible meat, mostly fat when all was said and done. But, the broth and flavor is phenomenal. I would like to try with chuck roast, cut in hunks with same other ingredients. I like my veggies a little bigger, so did not make into a paste.

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Loved, loved this recipe. Used boneless short ribs (5 lbs, substituted beef broth for water,
12 ounces of paste only. Made the day before, braised for 2 1/2 hours at 300 degrees. Reheated for 45 minutes @ 350. Served with pasta. Everyone raved!
Thanks to all the previous reviewers for all the good tips.