Braised Short Ribs

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Braised short ribs are not something I would ordinarily have considered making, but Anne's presentation of them recently made them so seductive I had to give them a go. I cooked with someone else, and this is an idea four-hands/two cooks experience. What a great recipe! It takes a little patience, and I think rating it as easy might be a bit optimistic, but it's worth the trouble and time it takes to make. We served these succulent ribs with mashed potatoes (which they simply beg to have as accompaniment, carrots and onions, and a divine Cabernet Franc. Sheer bliss!! Two lessons learned: to have patience getting those veggies browned and the crud formed, and to have a big enough pan! But the product is worth the process, and the spattered and stained recipe print out we used tells its own tale about the shared process of making these wonderful ribs.

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I knew I wanted to make this when I saw Anne making it several weeks ago.I was thinking what to do with the mashed potatoes from Thanksgiving and these short ribs jumped out. They are in the oven now. I tasted them and they are great. I love it when you open the door and smell good food cooking, it puts everyone in a good mood.
This will be under the heading of "Do again."
It's cold outside, this will be perfect. Plus I don't have to stand over the stove to prepare the meal.

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I was not impressed with the flavor at all nor was my husband. The meat was really tender but the sauce really lacked flavor.

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I love Anne Burrell and "brown food"! As soon as I saw this recipe on her show I planned to make it! The short ribs were so tender and had so many layers of flavor. These are a perfect dinner on a cold night. Very delicious! Thank you, Anne! I will be watching for more of these "must make" recipes!

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My husband waited for well over a week for me to make this recipe and it was definitely worth the wait!! Even my oldest son who is a die hard bbq rib fan ate them and enjoyed them. The whole house had a wonderful smell while they were cooking. A definite keeper. It I could rate it a 10 I would. Thanks Anne.

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This was amazing. I made a double batch and we had it twice that week. The most difficult part was finding short ribs that were big enough.

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I browned my ribs, and made my sauce, then threw it all in a crock pot on low setting, and went to work. I don't have a food mill, so I just mashed the potatoes and celery root together, and it was pretty fabulous. This is sooo good!

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This recipe was FABULOUS!! So flavorful! Even my fussy children gobbled it up. My only issue with it though, was the cut of meat--the ribs were so fatty, I felt like there was hardly any meat to enjoy. Next time I'll use a different meat. In fact, I had so much sauce leftover from my ribs that I'm keeping it and adding more meat to it for leftovers!

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What an easy recipe and it turned out fantastic. I served the Brasied Short Ribs with Chedder mashed potatoes, and fresh carrots. This was a hugh hit and all that was left over was some of the sauce, which I plan on eating the neck day, possibly over some scrambled eggs!! I want to see more recipes of Anne's.

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Nothing more needs to be said...except Anne ROCKS IT OUT!