Braised Short Ribs

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but A LOT of work. i was exhausted after making this. i don't think i'll be doing it again

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Made this tonight with white rice. I used beef broth as someone used also, and it came out so tasty!!! Some of the meat fell off the bone, my 2yr old liked it too.

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Made this for a dinner party last night - rave reviews. Served the short ribs on top of polenta which worked well. Make sure to use a decent bottle of red wine which will give the sauce a deeper flavor (America's test Kitchen correlated better wines to better sauces - you don't have to spend a lot but make sure its good. Another great dish from Ms. Burrell.

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Unlike the other epicurean reviewers, I didn't tinker with the recipe and the results were great.
IFor anyone like the whole foods shopper paying a fortune for short ribs, if you happen to be in central NJ, go to Food Bazzar at the Roebling Market in Trenton. They sold me meaty short ribs for $2.79 per pound!

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Very easy to make and it turned out fabulous. I did use a lesser amount of tomato paste and used beef broth instead of water. I definitely would make this again.

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I just had this for dinner tonight and everybody loved it! I made a couple of adjustment and method. First , I did not used any wine, I used beef broth and I added one sprig of rosemary.

After I finished braising the meat in the oven, I removed all the meat and blended the sauce using my hand held blender, I then put the blended sauce through a sieve and what came out was pure goodness! I will be making this recipe again.

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I saw this episode a few months ago and I had never worked with Short Ribs before. I finally tried it tonight. I followed every step. Added a little bit of pepper to the braising liquid and reduced slightly before serving and it was wonderful. Anne's Bolognese sauce was the first thing I tried of hers and that was excellent as well. Just do EXACTLY what she says. The people that have commented that this was bland probably did not sear the ribs properly. Wait the whole 4 minutes and they will be amazing. Thank you Anne!!!!!

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The Best!!!! This recipe is so good, I am not a big slow cook person and thought it would be too much work, but it was worth it. I used a bold red wine with a cup of Zinfandel Port and the sweet balanced out any acid. I used all the tomato paste and loved the sauce....very rich and full of flavor. I used any left over sauce the next day with turkey meat balls on a bed of 4 grain rice...delicious! Anee Burrell, Thank you, Thank you, Thank you!

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...it isn't easy, and the amount of tomato paste called for in the recipe is dead wrong. First time I made it, I actually (and stupidly--I'm a better cook than that used 1 1/2 cups tomato paste. Unfortunately I had aready added the good red wine when I realized there was no saving this dish. Down the drain it went. The reviews were so rave (and my browned ribs were still good that I tried again, using only 3 oz. (1/2 can tomato paste. Ah!

The "crud" took three times longer to form than the recipe suggests, and I think 375 degrees is too hot for a braise, so I used 325. Ah!

And in three hours I had the most incredibly delicious short ribs I ever have eaten! I did puree the sauce in a blender and cooked it down just a little more, but OMG it is incredible. I could have it again tonight. Everyone raved!

I give it five stars for outrageous flavor!! I give Foodnetwork ZERO stars for not correcting this recipe after so many reviews. I think a novice in the kitchen could be surprised at how "easy" this isn't, due in part to recipe error.

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Ok, let me begin by saying that my husband and I went to eat at Roy's and he ordered the short ribs. He said that mine were better than Roy's! I followed this recipe to the T. Here are my findings. The prep time, prior to putting the ribs in the oven, was actually over an hour. I purchased good short ribs from Whole Foods and it cost ~ $50 for 8 of them. They were not very greasy. They took a while to brown, almost a 1/2 an hour done in batches because I had so many (this is of course according to my stovetop temperature. The vegetables puree took some time to form that "crud" because of the wetness of the vegetables. It took at least a good a good 10 minutes for the moisture to evaporate and then another 10 or 15 minutes to form "crud". I used the entire 1 1/2 cups of tomato paste but I would opt for less like other viewers said. The browning of the tomato paste also took a good amount of time. After the prep, I put my Le Creseut (spelling ? but really you do need the best cast iron stock pot into the oven for the specified time and OH MY GOODNESS did it turn out GOOD! I served the ribs over a bed of garlic mashed potatoes and side of oven roasted garlic broccoli drizzled with olive oil and lemon juice. My family absolutely RAVED about this dish. It is definitely a labor of love but well worth it. Make it for occasions when you want it to be special or with good friends and family. You WILL NOT BE DISAPPOINTED! I will make this again.