Braised Short Ribs

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i will cook these ribs over and over again

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This was a very straightforward recipe to follow - patience is the key with a lot of her dishes. You can't rush the process - spend the time to brown the meat properly and the same with the veggies. My cooking time ended up being less than hers - start checking at about 2 hours or so. I made the full recipe which is great for leftovers if it is only two people.

The mashed celery root / potatoes which accompany the ribs was very good as well. Refreshing change from the standard mashed potatoes.

Anne deserves more airtime than she gets. Her recipes are consistently good and she does a great job explaining things when watching her show. You can definitely pick up some good tips by watching her show.

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I recently found her show and LOVE IT! I now DVR every show and saw this short ribs recipe today. I am making it as I type. I know it will be great!

I didn't add the wine because I don't like the flavor that wine imparts into foods. I used beef broth instead. Three stores failed to have fresh thyme so I used two pinches of dried thyme leaves.
I used all the tomato paste but did add a tsp of sugar to cut the acidity. I browned the ribs and made the sauce and plan to put it in my removable crock, stick in the fridge tonight, then take out before work in the morning and slow cook it all day.

Now...on to Anne. I think she is so adorable. She's easy to follow, seems so at ease in front of the camera, has a booming personality--she's a natural. I love the way she growls words! She's such fun! !
I feel she is bringing recipes that would seem difficult to make but the way she explains them, they aren't at all! I love that! I really like the variety she is bringing to the Food Network. Please keep her on!!
I've ordered smoked paprika so I can make her seared rubbed steak recipe. Boy that looks good!
Can't wait for next week's recipe!

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I found some great short ribs at our local Central Market and bought one package of three and one package of four for a total of about 17.00. Not bad. Had a small disaster when my wonderful food processor decided to quit working. My daughter, who is expecting her first baby helped me rescue the meal by using my immersion blender with the chop attachment to puree the veggies a little at a time. After that all ran smoothly. The sauce was outrageous and I used every bit of the tomato paste called for. I did use low sodium beef broth instead of water and it added a nice richneess to the dish. A great Cabernet Sauvignon worked really well and there was a small glass left for the cook (that would be me. I served with the pureed potato and celery root and my girl ate two helpings! She said once again Anne has given us a winner definitely "do again" recipe. Go Anne - you rock our world. Uh oh - she wants more potatoes.... that girl is going to eat me out of house and home!

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I'm an experienced cook always looking for new methods and recipes. I love your method of coarsely pureeing the mirepoix and frying it in the pan and I love your term "crud". Crud adds so much flavor to a dish and it works so well in this short rib recipe. It was so easy to put together. Coudn't find decent short ribs so had to buy them at the butcher at $27 for 5 lbs. It was a little expensive but well worth it. I'll be sure to look for a sale next time. I followed the recipe exactly because I could tell it was going to taste good so I refrained from changing it up. I used Opici Homemade IItalian Red Wine. The sauce was so rich, full bodied and flavorfull but not overwhelming. Seasonings were perfect. I'll be sure to sample more of Anne's recipes.

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The secret revealed with this recipe is making a rich and luscious meal with simple and relatively inexpensive ingredients. I followed the recipe to the letter, including the "crud" part. I used a cabernet sauvignon, water, and every bit of the tomato past that the recipe called for. I served it over the potatoe and celery root puree and garnished the dish with a sprig of fresh thyme. I had a dinner party for six and the meat cost about $27. I splurged on a $16 bottle of wine, but mitigated the damages by drinking the left over glass while I prepared the meal. I was nice because everything was done ahead of time. My guests raved at the richness and complexity of the flavors. What can I say? I felt like a restaurant chef.

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All I can say is WOW! I came across some short ribs in the clearance area of the store so I bought them and brought them home to cook right then. I found this recipe (I've had success with Anne's recipe's in the past so I thought I'd give it a try. I was afriad of it being to "tomato" tasting so I took the advice of another reviewer and cut the tomato paste in half and used low sodium beef broth instead of water. I browned the ribs on all sides 2 minutes each, while doing that I pureed my veggies except upon looking I realized I didn't have celery (which I always have. But oh well, I was charging ahead without celery. After browning I cleaned the pan, put in clean olive oil, put in my veggies and let the crud begin. Just like everyone said, I totally smoked up my kitchen and living room. But it was no big deal, to me anyway. My family was a bit surprised. I love Cabernet Sav. so I used a great- 90pt - H3 (only $13 at Kroger. I used 2 cups, hubby and I drank the other 2 servings ;-
Followed the rest of the recipe as called for.
My sons (13 & 9 were asking for seconds. Next time I will buy more short ribs and make the recipe eactly the same!

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Ok, so I had never even had short ribs before, much less tried to cook them because they always looked too fatty to me. I've made these twice. The first time, I followed the recipe exactly, except that I transfered it all to a slow cooker. This batch tasted a little too tomatoe pastey for me. The next time I reduced the amount of tomatoe paste by half, cut out the water, and added homemade beef stock instead. Oh, and I added a fair amount of fresh cracked black pepper. They were awesome. They are not fatty at all if you brown the dickens out of them, and dont leave the drippings in the pot.

I have learned soo much from Anne's show.

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The short ribs were sooooo good. I have made several of Anne's recipes now and they have all been wonderful. Keep them coming.

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I have to say, my favorite part of this recipe was browning the CR*P out of the short ribs!!! I actually set off the smoke alarm, since my kitchen lacks a decent ventilating fan. But after the cloud of smoke settled, we were left with a wicked-awesome dish!!! The cabernet-sauvignon was a perfect pick too... the recipe left enough for 2 glasses for the cook! Definitely a keeper. Thanks Anne... YOU ROCK!!!