Braised Short Ribs

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I feel as a fellow chef that I must defend Anne. I have said for years that I think that the major difference between home cooked food and restaurant food is the amount of seasoning. In culinary school they tought us in fact that Salt shouldnt be looked at as a seasoning but rather as a flavor enhancer. If you use it correctly your dish will be flirting the line of tasting the actual salt while actually bringing out all the other nuances in the dish.

I have worked at some wonderful restaurants with some well noted and celebrity chefs and everyone uses salt in the same manner as Anne.

Also, the wonder of savory cooking is that a recipe can be just an outline for you. Be creative, and always taste your food and make it your own. If you wanna use less salt then so be it. If you dont want to use tomato paste then its cool.
Dont get grouchy and judge people, zen out and instead just enjoy cooking.

And as far as tomato paste, I put that in every braising or slow cooked beef dish that I make. It adds soo much flavor, especially if you take the time to allow it to carmelize.

I make a killer veal stock and my secret is to carmelize the veggies and the tomato paste before adding them to the bones and water. It adds soo much flavor.

This recipe is great and is exactly how what you will find in any great restaurant out there.

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All I can say is that these were fantastic. I made them exactly as the recipe stated. The gravy is sublime.

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This recipe seemed alittle overwhelming at first, so I put off making it (even thou I wanted desperately to try it. After assembling all the necessary ingredients (only had to purchase the ribs and equipment I realized how simple it really was. The hardest part was waiting for the "crud" to form, which for me took close to 20 minutes. I don't know if I used too much oil or what but it seemed to take a very long time. I followed the instructions exactly and WOW!!! Awesome Sunday dinner and even better Monday night leftovers. Family loved it too. All in all, a simple easy to follow recipe that is a keeper.

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The short ribs turned out soft and tender and it was all I could do not to lap up all of the sauce with my bread. The only thing I noticed was that my cooking time was not near as long as suggested. My short rib bones where falling off the meat at 1.5 hours (i.e. half way through. I ended up cooking it for only 2.5 hours and it was great. Note however that my short ribs were very lean cut (i.e. not a lot of fat and I browned them on all four sides (vs. two before placing in the oven (i.e. this may be the difference in cooking times.

Great recipe Anne. Thanks for sharing!

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Has anyone done this using the Slow Cooker?
It's July and too hot to use the oven!!!

I entered a rating without having tried this...I have faith!!!

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The fact that the pulp is cooked down is a big flavor enhancer in this dish. The comment about tomato paste is ridiculous and incorrect. Tomato paste has been used since the beginning of time in dishes such as this one. I don't know where he received his culinary degree, but he's wrong.
Anne does use a good deal of salt; you don't like it, don't use it. There are a plethora of shows on Food Network and a hundred different styles of cooking. Don't be a sheep; if you want to modify, modify. There's no need for hosts to change their styles of cooking. Watch another show.
I love this recipe. It's easy and it's luscious. I've made a million short rib recipes and this one is now one of my favorites and I highly recommend trying this technique.

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Anne Burrell is an inspiration. This was a great and easy recipe to prepare. It is fun to have a chef who acts so real on her show. Keep up the great work. We'll keep trying your good ideas. No substitutions were needed and the "health critic" needs to get a life and start realizing what cooking is about. Tomatoes don't always equal Italian, Mister. Take some time and smell the sauces that's what I say.

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First, I'd like to address "h" from "c" in Al, or Al from hc or whoever..As far as Anne not knowing what she is doing by putting tomato paste in beef dishes rather than stock, well chefs do it ALL the time! The reasoning behind it is NOT to turn it into an Italian saucelike dish but to give it a depth of flavor. I have watched many shows where tomato paste is used in such a manner and I have an older cookbook that has a similar recipe for short ribs using less paste.And as far as the Network "talking to this woman" about the health issues of her recipes, check out Paula's dishes. Now I love Paula but she does get heavy handed using mayo and butter!! That doesn't mean you have to cook like these chefs, you all have choices, so stop bashing the health issues. You are not forced to cook that way...Now, for this recipe...

It takes alot longer for preping..at least an hour and a half! I tried to up the heat for the "crud" and it almost burned but it wasn't getting there on the temp I had it on. I would use less tomato paste but def. not leave it out! Make sure to get the least fatty ribs you can. I bought mine from a local processing place where they were wrapped and frozen and one package was wonderfull and the other not so wonderful.. The flavor is good but the temperature seemed too high for the time. After only one hour my ribs and sauce looked ready but wanting to make sure they were tender, I reduced the temperature to 325 and took them out 1/2 hour early. The recipe states cook til tender but not falling off the bone, but that was impossible as they were falling off the bone at the hour mark!! Overall, a good recipe, I would make again using only the best short ribs I can find (and see!! , less paste maybe only 1/2 to 3/4 cup. I put it over rice but may make mashed potatoes next...

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For H from c, AL---keep the tomato paste in. Not sure what the problem is but Anne, Emeril, and Wolkgang's 5 star recipes for braised recipes on this site all have tomato paste or tomatoes. Anne is a great addition to the Food Network!

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This won my boyfriend and his friends over. I added leeks to the vegetables, more garlic, a bit of fresh nutmeg, about a tablespoon of plum sauce, and substituted beef broth. But the basics of the dish are fantastic. The vegetable "mush" gives a good crust to the ribs.

If it's any indication of how good the dish is - my boyfriend fell asleep in about 5 minutes after eating. He was just that satisfied!