Braised Short Ribs

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This recipe is really pretty poor. I think most people are raving about it because any short ribs braised in red wine are going to be good. Blending all the veggies into a paste is a terrible idea, leaving you with a goopy paste. The sauce would be far more interesting with a more pleasing consistency with larger cut vegetables. And canned tomato paste is really terrible. I used half the amount Anne suggested and it was still too much. What's more, Anne's advice to burn your veggies multiple times until a "crud" forms is just awful. This thing spends 3 hours in the oven. I got plenty of browning on the vegetables without burning them beforehand. If you follow Anne's advice, you really will be left with just crud. Find a better use for your short ribs.

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Fantastic recipe. Anyone that likes braised short ribs has to try this recipe. The sauce is awsome. Couple of things. 1. You can use short ribs with the bone out. But, check the tenderness of the meat from time to time. 2. Braise the meat in the oven at 300 - 325 degree. 3. Add whole mushrooms, carrets, peas, pearl onions if desire.
Great dish .... Thanks.

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Love this recipe. I followed it almost exactly. I used one small can of tomato paste, that's all I had available. I used fresh rosemary instead of thyme, it's what I had. I used some dried bay leaf and thyme as well. I set my oven at 300 and let it go low and slow for 4 hours. Seriously good.

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The sauce makes this dish.

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I would give this 100 stars if I could. Yummiest sauce ever. I have made it with the short ribs, but tonight I used a thick roast. I cut the roast into short-rib-sized pieces (about 4" x 4" and it worked great. I serve this over chunks of boiled parsleyed potatoes.

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Great flavor in the sauce. I did all the steps: browning through simmering the sauce. It happened to be 90 degrees in Los Angeles in November, so I stopped the cooking process and transferred the whole thing to my slow cooker. I did this the night before. Then in the morning put it on low for about 8 hours. Very tender and delicious!

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it was good! Giada's is better and simpler... but for the easiest and tastiest google Bonappetit super easy and excellent!

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This was decent, but for the work involved I honestly felt like it wasn't worth it. I've gotten a similar flavor/texture to when I throw a boneless beef chuck roast in a crock pot and pour a can of crushed tomatoes over it and let it cook all day. We enjoyed these this time...but I won't be making them again.

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The BEST we've ever had - fantastic - very tender and the sauce is outstanding.
You'll crave more!
Have made this numerous times - always a hit - even with the pickiest eaters :-

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I'm on a roll! Family loved it! My 20 year old rarely ask for left overs, however; she was disappointed when I told her this was a "1 ROUND." dinner. Not too much and not too little, just right for our family of 3. Thanks Anne, Love you show!