Braised Short Ribs

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This recipe was fabulous. Outstanding depth of flavor. I love her idea of "bringing it to the edge of disaster" crud browning method. Thanks for the lesson Anne, I'll definitely apply it to other recipes. It's great when a chef teaches us new techniques and the reason behind them. As to the wine comments from other reviewers, merlot would not be my first choice. Go for a fruiter, dry red wine like a cabernet sav. or one of the cab. blends. Just don't use really cheap wine or cooking wine. There are plenty of decent wines out there for under $10. that are very drinkable and good for cooking too. Sam's Club has Menage a Trois red that is very good and about $8. a bottle. I used that when I made this recipe. I think using beef broth or water instead of wine would not give such a rich flavor to this dish.

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I've been looking for months for a good short rib recipe and eagerly tried Anne's recipe. Wow, delish! I served the short ribs with garlic and parmesan cheese mashed potatoes - family favorite. My husband and I absolutely loved the ribs and sauce so much, my husband said he could do without the potatoes and just sop up the sauce with bread!

This one is definately a keeper. In fact, it's Sunday dinner next week!

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I loved this dish looked everywhere for celery root could not find it, I used beef broth instead of wine and I also added a touch of sugar to cut the acid, if you found this dih lacking in flavor then you need to re cook cus you missed something!
Love your secrets keep it up!

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I made this recipe today and it was well worth the wait. I had to add water at tne end, but the gravy still came out fabulous. I will definately make this again.

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Melts in your mouth! Added a bit of sugar to cut the acidity and needed to cook a little longer since the short ribs were to meaty. So easy and delish! Was able to fit 12 short ribs in a 6 quart enameled cast iron dutch oven and there was more than enough sauce. Even the vegetarian member of the family said the house smelled great. Knew I had to try this one when I saw the show. Was great with mashed potatoes. Thanks Anne!

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My wife adores braised short ribs, and orders them whenever they are on the menu when we eat in a restaurant. I've never found the texture to be something that appeals to me, but when I wanted to make a special dinner for my wife, I made this. She adored them, and rated them 5 stars. I thought they were good -- In the top 3 braised meat dishes I've had. They aren't something I would personally crave or make for myself, but I would make them again for my wife.

We made the recipe almost exactly as written. I used english cut short ribs, because I thought they would fit better into my dutch oven and the recipe didn't specify. I was a little short (1/4 cup on tomato paste. I used 3 cups of wine. Even after draining off the fat after browning the ribs, I had to skim a decent amount of fat off the top of the braise when it was done.

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Super simple and savory! Loved every bite!

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I saw Anne make this on her show and it looked so delicious, that i just had to try it. I had all the ingredients sans red wine, so I used beef broth instead. I was afraid it might make for a bland dish but it was absolutely scrumptious. I will be adding this to my list of go to meals on a cold day.

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This recipe was so simple and wonderful, I got great reviews when I made it for dinner parties. BROOOOWWWNNN food is GOOD!

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I love, love love Anne Burrell! She is my new fave on FN! I am thinking of changing my name to Ashley Broooooooooooooooooooown. This was fantastic. Perfect if you love a day of puttering in the kitchen. And I do! When I make it again, and I will, for company, I will serve it atop polenta with plenty of cheese instead but that is the only adjustment I recommend. I Shredded the meat and returned it to the sauce, froze it, then serve it over pasta a week later. That was cuisine nervona. Absolutely amazing.