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Braised Short Ribs Recipe

Braised Short Ribs

Recipe courtesy Anne Burrell

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (416)

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Average Rating:

Total Reviews: 416

Showing 31-40 of 416

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  • on December 28, 2012

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    I wanted to impress my parents with braised short ribs for Christmas eve dinner. I chose Ann's recipe based on the 300+ 5 star reviews. Its for a reason! Only variations were 1 I use bonesless short ribs because that what was available at my super market - they proved to be much meatier and mess fatty. 2 I forgot to buy fresh thyme and didnt miss it. And 3 as recommended by some reviewers I used 12 oz of beef broth in place of some of the water.

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  • on December 25, 2012

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    Woah. I made this recipe exactly as written, which is rare for me. It was incredible. I will make it again and again. Recently at a local restaurant, I ate something similar made by a James Beard award winning chef. Despite my humbling lack of experience, this was just as deeply delicious.

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  • on December 24, 2012

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    I've made this several times. It's a "no brainer" recipe and turns out perfect every time. If you're looking for a low cost option, use whatever cut of beef that's on sale. Cut into large cubes and brown on all sides, then proceed with the recipe. I've used lean cuts of beef and it turns out great (less fatty than short ribs. I'm making it tonight with 1" thick cut grass fed beef shanks with those big 'ol marrow bones in the middle!!

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  • on December 18, 2012

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    Absolutely delicious! I have now made this twice, exactly as the recipe is written, with one exception. I split the difference between bone-in and boneless short ribs, and it is perfect every time. I agree with other posters that the browning of the vegetables takes longer than stated in the recipe. I was also VERY hesitant of all of that tomato paste, but it is delicious. I used Mark West Pinot Nior.

    The sauce is to die for….especially tossed a day or two later over rigatoni and chunks of left over ribs.

    Absolute crowd pleaser, plus, once it goes in the oven, you can forget about it for a few hours which is perfect if you are having a dinner party.

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  • on December 13, 2012

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    Anne Burrell rocks and so does this recipe for Braised Short Ribs! Added twice the carrots, celery, onion and garlic so there would be plenty of the good stuff to serve over the meat and mashed potatoes.

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  • on December 10, 2012

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    Omg!!!! This ribs is absolutely delicious!!! Am puertorrican my family loves to do these ribs!!! i make this ribs and white rice yumiiii!!!!

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  • on December 10, 2012

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    This was just OK. Was expecting quite a bit more based on other reviews.

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  • on December 08, 2012

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    This dish immediately became a family favorite. The sauce is outta this world. If you are looking to blow away a guest with flavor, put this on their plate!

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  • on December 03, 2012

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    i thoroughly enjoyed making and eating this dish! this was my first recipe that I made for family and friends of the family, I can honestly say I am proud the way it turned out. The only parts I struggled with were the sauce not thickening up I think it was because i used a little more of everything trying to compensate for the extra short ribs I had to cook or because i only put it on for 2 and half hours due to the cut being a lot thinner and I cooked it in a 325 degree oven. Regardless I will not let that deter me as I still have much to learn thank you for this awesome recipe!

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  • on November 28, 2012

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    This is a great recipe for a flavorful, hearty meal. I follow it very closely, except I use half the amount of tomato paste and I use homemade beef broth instead of water. Reducing the tomato paste allows the flavor of the other veggies, aromatics and beef to come through better - if however you like a more tomatoey sauce....go for it. I serve this over polenta (nice change from pasta or potatoes -- Yummy!

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