Braised Short Ribs

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I made this dish for Christmas Dinner. I used Merlot as my hearty red wine. When I first put the wine in the pot, it didn't taste too good so I ended up adding sugar, pepper, salt, but once it reduced the taste was much better, next time I'll slow down on the salt, it was a tad bit salty, but I will make this dish again.

Thanks Anne

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Can anyone really knowledgable and experienced with wines give me an example on what would be a good choice for a "hearty red wine" called for in many of Chef Annes' recipes? She is really inspiring and I want to do this right! Thank you all in advance for your time and help. Julie

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These ribs have now become the best dish I've ever made! And this is coming from someone cooks who everyday and loves food! The ribs are so tender and flavorful, but the best thing is the browned puree of vegetables. That is the key to the fabulous sauce! You can see the pureed vegetables oozing over the short ribs - and pair it with mashed potatoes and you've got heaven in your mouth! Anne Burrell is now my favorite chef of all time - I record all her cooking shows, which is not something I normally do...it's THAT awesome!

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These are some of the most tender, full of flavor short ribs I've ever had! This is a long, drawn out process but it is well worth the effort. Your work will reward you with not only great ribs for dinner, you'll also have some left over sauce that is killer on pasta, or a meatball sandwich.

Take your time, brown the crap out of everything & enjoy!

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Wow, this not only tasted great, but it made the house smell good. We will definitely have this again on a cold winter day. It really was fantastic. Thanks Anne!

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This dish was nothing short of incredible! I made only one change to the recipe and that was with regard to the garlic. I used about a dozen cloves. The aromas as it cooked was driving all in the house crazy! Will make this again and again! Thanks, Anne! You are the best!

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I followed this recipe to a tee...and I am by no means a novice cook...but this recipe really lacked flavor. I'm hopeful that tomorrow, after it sits and "gets happy" for a while, it will taste better. The color of the gravy was perfect, the meat was very tender but it was really flat.

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You are my favorite chef! You seem to speak my language. The ribs and a little vino got me some good lovin' that day. Awesome recipe. Keep up the good work and thanks!!

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This recipe is very easy and turns out such a great product. They take a while to cook, but once you put them in the oven they require almost no work. Thanks!

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I started watching your show from day one and i dvr'd this show and watched before bed last night and today I just HAD to make it. MY GOODNESS are these ribs terrific. I also felt that you use way too much salt but i 'trusted the force' and also added the salt to this dish as i did on the Bolognese recipe and the favor and taste are out of this world. You are my new favorite star on FN because when you make something i can go out the next day and repeat it and it ALWAYS tastes out of this world. THANK YOU for sharing these with us Merry Christmas.