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Braised Short Ribs Recipe

Braised Short Ribs

Recipe courtesy Anne Burrell

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (416)

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Average Rating:

Total Reviews: 416

Showing 291-300 of 416

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  • on October 06, 2009

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    I do not own a food processor so I did a small dice on the vegetables. They caramelized just fine and fell apart during the cooking process. I agree with some of the other reviewers, 3-hrs at 375 is too long & too high a temp to braise. Used 325 checking every hour and it was perfect.

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  • on October 05, 2009

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    I made this for Sunday Supper. I used country style pork ribs instead of short ribs, because the selection looked better at the grocers. I followed the recipe spot on, and the ribs and sauce turned out phenomenal. I would make this again and again.

    There's a little work on the front end, and it took about an hour for the mixture to reduce by half before placing the ribs in the oven, but the time was well worth it.

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  • on October 01, 2009

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    I WAS WATCHING ANNE'S EPISODE WHEN SHE WAS MAKING THESE SHORT RIBS. BOY DID SHE MAKE MY MOUTH WATER. I WAS CRAVING THEM FROM THE TIME I SAW THE SHOW UNTIL I BOUGHT THE SHORT RIBS TO MAKE THEM. OH MY GOSH! IT WAS ASBOUTELY AWESOME! MY HUSBAND ALSO REALLY LIKED THEM...THEY WERE SOOOOOOO TENDER & THE SAUCE WAS DIVINE....I'M TRYING TO FIGURE OUT WHAT ELSE I CAN MAKE THIS SAUCE WITH BESIDES SHORT RIBS. I COULD EAT THE SAUCE ALL BY ITSELF. AS FOR THE SAUCE INSTEAD OF USING ALL OF RED WINE I USED 1-1/2 C. OF BEEF STOCK & 1-1/2 C. RED WINE.

    I WILL BE MAKING THIS AGAIN IN THE NEAR FUTURE. THIS IS ONE OF THOSE COMFORT FOOD DISHES YOU WANT ON A COLD DAY!!!

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  • on September 29, 2009

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    I was making two types of Brisket for every jewish holiday. One with wine and the other a bar-b-cue style. I was watching the show and getting hungry as I watched the chef making these ribs. I tried them with the bone in and my husband went wild. So I found boneless short ribs (strips of chuck and seared them well and made the recipe in batches and everyone went wild and now I only have to make the bar-b-cue brisket as long as these short ribs are on the table. I just make sure to sear them well and I still get the fat off before serving or freezing.
    I never had a problem with the liquids, perhaps i was overly generous with the wine or i usually double the recipe so perhaps the extra onions provided more liquid. Anyway these ribs are rich, melt in your mouth, comfort food at its best!!!

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  • on September 29, 2009

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    This recipee is a new favorit i try evey thing you make and its all wonderful thank you

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  • on September 12, 2009

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    I've been trying out different short ribs recipes for several years, and this one is the one. Such bold and delicious flavors I've always wanted but never achieved before. The ingredients are perfect, but it is the cooking technique especially that makes it such a winner. As other reviewers have noted, it is important to check during cooking to see if liquid needs to be added, but even with my result being just a little too thick, this recipe rocked my world. Tried it with mashed potatoes, then rice, but my favorite is with noodles.

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  • on September 12, 2009

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    Not only was this ridiculous delicious but I love the fact that it has all of the "hidden" veggies for my picky eaters. I tend to "tweak" recipes but this one is perfect the way it's written. Do watch it a little, though, to add liquid if it gets too thick.

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  • on September 07, 2009

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    I had never made short ribs before this evening and, was very intimidated at the prospect. Not only was this recipe simple, the results were spectacular. Next time I make this I will be sure to add more liquid during the process (the recipe called for this...I just didn't do it..... as the end result was one step away from burned.

    I love Anne Burrell's talent and lack of pretention....She makes it possible for the home cook to step up his/her game.

    Deliciouso!

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  • on September 06, 2009

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    This is my third time making this recipe. It has become my go to for comfort food. I only have a few comments. Making this on an electric range is a bit more difficult (at least mine is. I use an enameled covered dutch oven. I find that because "brown food taste good", that I need to change the oil between the batches of short ribs when I brown them or I get a bitter taste from the burnt parts from the previous batch. I also have to watch the veggies fairly closely. If I don't monitor the heat well, they can be burnt or don't develope the right "crud". I have found that if I take the pan off the heat for a minute have each "crud" developes it helps.

    I don't have the full amount of tomato paste today (only a 6 oz can, but I do have a jar of Trader Joe's Tomato Chutney that I thought I would add. Will allow the tomato paste to carmelize first, then had the chutney and see what happens.

    That's the great thing about cooking, when you have the basic ideas down, the sky's the limit. Sometimes you crash and burn, but sometimes you're the "Next Food Network Chef". LOL

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  • on August 23, 2009

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    My boyfriend and I cook together all the time and this is hands down the best recipe we have ever made. We were in the mood to make short rib one day and happened to stumble upon this recipe and decided to go with it even though we had never used any of Anne Burrell's recipes before. All I can say is that I am extremely glad we did because we enjoyed a mind-blowing meal that evening. We followed the suggestions of other reviewers and added slightly less tomato paste- however, next time we would not be opposed to using the whole amount. We cooked this with Bobby Flay's orzo which we love (and was so amazing with the sauce from the short rib. Since then we have also made Chef Anne's bolognese sauce which great, as well. We are so glad that we discovered her recipes and plan on making many, many more of them! Anne Burrell is the best thing going for Food Network.

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