Braised Short Ribs
Recipe courtesy Anne Burrell
Show: Secrets of a Restaurant Chef
Episode: The Secret to Short Ribs
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- Recipe categories: Meat, Beef,
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Average Rating:
Total Reviews: 416
Showing 391-400 of 416
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By crazystovepipe
wolfeboro falls, NH
on November 11, 2008
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I am a huge fan of short ribs, but until now I have only cooked them in a slow cooker. This recipe was so easy and the flavor was increiable!
By jackiedz_11320316
Port Jefferson, NY
on November 11, 2008
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I made these today for dinner. I followed the recipe exactly except I used my crockpot to finish braising the ribs. They were absolutely delicious!!! I served them over creamy polenta. Restaurant quality- I would definitely make them again for my family.
By rosshollan_11232412
New Roads, LA
on November 11, 2008
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This is a great recipe if your in the mood to delight your guest. Next time I think I will try sweeter wine, otherwise its amazing.
By SasZ
North Bend, WA
on November 11, 2008
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I made these the same day I watched the show! Now that is a compliment! I would highly recommend this rececipe for Anne's Braised Short Ribs! The recipe was easy to follow, my house smelled heavenly and the flavor had a deep richness. They also went nicely with the full bodied CAB I served! Enjoy!
By Pat Street
Pinehurst, NC
on November 11, 2008
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Recipe has lots of good stuff going for it though I found that the oven temp is too high. I would suggest to lower it to 200* and cook the short ribs for a much longer period of time Say 5-6 hrs. After all, braising is all about low and slow. At 375* the liquid in a covered dutch oven will come to a boil and that will do nothing to make this dish tender. Also when I learned to cook I was told repeatedly never to add water when something else could add another layer of flavor so use low sodium chicken broth instead of the water. I actually enjoy Ms Burrell's shows and feel she adds just enough to make her dishes appealing but not over done.
By claudiepharand_...
Blue Bell, PA
on November 11, 2008
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This was excellent, tender and flavorful - I will definitely make this again.
By elk677_10910552
Portland, OR
on November 10, 2008
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The sauce did not really come together and so a lot of flavor was lost but the meat was very tender. it did take a lot of prep work but part of that was because i have a problematic blender.
By ldmonahan
Jacksonville, FL
on November 10, 2008
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I followed the recipe, and it was great. My whole family loved it. Deep, rich, complex flavors. A+
By rsmith120_10998514
omaha, NE
on November 10, 2008
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This produced the most tender meat with incredible braising sauce I've ever had! Be sure to pour out the grease after browning your ribs before you brown your vegetable paste. You'll also have to skim the grease off the braising liquid when you're done. It takes a lot longer to brown the vegetable paste than is given, but it's worth it. I made these 3 days ago and my house still smells like I made it yesterday! You can actually jam the ribs close together and still get the same results.
By markpurk_11314453
Riverside, CA
on November 10, 2008
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I was dumbfounded watching Anne Burrell make this recipe on TV. Every time she added something to the pot she dumped a hand full of sail. I counted FIVE hand fulls of salt. I understand she is heavy handed with the salt from watching other shows, but this must have tasted awful when she was done. She should call this dish "SALT RIBS.