Braised Short Ribs

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I made this recipe tonight, and it turned out awesome! I used beef stock instead of water, a little more garlic, and a whole bottle of Shiraz. When the ribs were done, I skimmed off the excess fat and served the braising liquid like gravy; people were soaking it up with bread, it was so good by itself. It took all of four hours to prepare, though, but it was well worth it. Thanks Chef Anne!

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Oh... my.. God!!! This was Fantastic!!!!!!!! I made some changes however, I decreased the amount of tomato paste, I used 3/4 of a 6oz can, and I also used beef broth, and finished off with some water. I cooked mine at 325 for 3 hours. I removed the short ribs and cut the meat off the bones, to remove the grizzle. I put the pan back on the stove and reduced the gravy to help thicken it up to the consistancy that would coat the back of a wooden spoon. Then I added the shredded short rib back into the gravy to warm throughout. I served mine over homemade roasted garlic mash. I have made several versions of short ribs, this is the BEST i have ever made. I highly recommend this recipe!! Thanks Anne!!

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yes, easy method with food processor. I used one can of tomato paste and lowered the heat to 325' after an hour of scorching... but came out fine.

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I made this tonight and.....................ridiculous..............absolutely ridiculous........I decided to follow this recipe to the "T" and it was amazing... My family and I enjoyed every bite... I'm telling ya I'd pay $20 at least for this meal in a restaurant... Not for nothing the mash I made for this entre made the dish I thought.... I used.. Yukon gold potatoes, sour cream, cream cheese, butter, heavy cream, garlic powder, fresh parsley, salt, and pepper for the mash.... Words honestly can't express how good this dinner was....

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I made this last night. Everyone had seconds. I mostly followed the recipe. I substituted chicken stock for the water. I used 3 cups of red wine. Very, very tasty.

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We made this last night for friends and it was the perfect winter night dish, enjoyed with a great, full-bodied red from the Pyrenees. I agree with the previous posts about too much tomato paste and lowering the cooking temp. We also substituted beef broth for much of the water. But the good thing about this dish is how forgiving it is. As long as you keep enough liquid, you really can't dry it out and that's a lifesaver when your guests call at the last minute and say they're going to be a half-hour late. You can still enjoy a proper cocktail when they arrive and don't have to rush straight to the dinner table. As to how well it worked, the proof came in people having seconds and thirds! (We had four people but made the full portion, which was fortuitous given how many folks wanted more!

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Absolutely yummy. I used beef broth instead of water. I can't wait to use the leftovers over pasta tomorrow night!

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It could have been way better if the amount of tomato paste was correct!!! When I make it again, I, too, will reduce the amount of paste to about 3 Tbs., and I will reduce the oven temp. also.

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These short ribs were over-the-top delicious!! They taste just like what I've had in restaurants. I followed the recipe exactly, and I wouldn't change a thing. I will definitely be making these again.

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This recipe will forever be a keeper! It was sooooo good!! The meat came out flavorful and literally falling off the bone! The sauce is just so hearty and cozy, its for sure going to be a staple winter dish!! A tip though, I couldn't find short ribs that were are big as the recipe called for and had a lot of sauce left over, so I made some pasta and tossed them with the remaining sauce, perfect!! If you are new to cooking, try this dish!! It may seem intimidating but it's really easy and totally impressive!