Braised Short Ribs

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was good and ribs came out beautifully tender, but too much tomato - sauce really does turn out like a tomato pasta sauce. I'd reduce tomato paste and use beef stock instead of water.

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Easy and awesome! Only change was using dried thyme instead of fresh. So glad to finally have a short rib recipe where the meat stays so tender and on the bone.

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Even though I am not a fan of short ribs, I made this recipe. I am still not a fan, but the sauce is incredible. Alone it rates five stars. Change up the spices, add other ingredients, thin it out or whatever taste you are going for and this works. I braised lamb shanks with a greek taste and it was wonderful. With additions such as brown sugar and vinegar you can make an inspired barbeque sauce. Thin it out for a fantastic pasta sauce with italian spices. Use your own imagination and the possibilites are unlimited.

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Loved this recipe! One of my favorite restaurants serves this with pappardelle, so I have been in search of a recipe that is just as good. First, I tried Giada's and it was good, but not great. Then, I tried Ann's and hit a home run! The only thing I will do next time is add more liquid to loosen the sauce. I would only do this if I served it with pasta. The pasta absorbed a lot of liquid so it was a little dry. Thanks, Ann!

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I made this recipe as written and it was fabulous - I did cut down on the salt, however. I was havinig a dinner party on Sunday so I started the process on Saturday. I baked the ribs for l-l/2 hours on Sat. and finished the cooking on Sunday. Even the picky eaters loved it.

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I found this recipe over a year ago, I've made it multiple times. Lessons learned. Buy decent red wine, cheaper wine tends to give increased heartburn. Take time to make the vegetable paste. Prior versions I just made sure it was chopped up... not good enough, you need the "paste" type consistency. I didn't defer to much from the ingredients but I made sure I kept the fire medium after browning the ribs. Made a difference to cook it through, Ann indicated minutes with the crud and to reach the goal she said it took longer. I think it's important to reduce the wine, burn off the alcohol, makes a HUGE difference, along with having a decent wine. I've made it so often I know it by heart, first time I'm giving feedback. Try it...Awsome!

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I should have read these reviews first :( I cooked the entire time at 375, even though I had a funny feeling it was overcooking. I should have cooked it at 325 or lower. I will give this another try though because the veggie paste looked, smelled and tasted awesome, and Ann has never let me down before. Maybe she meant to type 325????

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Made mostly as written. Only changed the water for beef broth, and lowered the temp for the in oven time to 310F and cooked for 3 1/2 hours and removed the cover the last half hour and raised the temp to 375F to reduce the broth. Once out of the oven, I turkey bastered the grease of the top. Served with oven roasted veggies and mashed potato. What you get is a wonderful complex flavored meal. However, to save the time and energy, this could easily be a beef stew. I would recom. just sauting the carrot in a small dice, celery, onion and garlic to lightly carmelize and then proceed with the paste. No crud needed. But def. brown the meat.and the paste. You can also use a chuck steak or some lean type of roast and come out with the same results. No need for bones and an expensive cut of meat. also with a leaner cut you get much less grease but will have to watch the cooking time.as this is braising and the meat needs to seize then unseize. Will make again with my own changes.

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Astoundingly easy and DELICIOUS recipe!!!!!!!! Thanks Ann!!

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I like watching Ann Burrell cook; she has a natural instinct for preparing delicious food. I followed the recipe exactly, except I added beef stock instead of water. I did not cook the ribs the entire time on 375. I checked the meat half way through, added some more liquid and felt that if I continued to cook the ribs at 375, the sauce might burn and taste bitter. One cook mentioned that she used the same oil to brown the veggie mixture, but I think it is wise to discard the old oil to give a better flavored sauce. I imagine if the original oil was reused, the sauce would not be as flavorful. I cooked the ribs on 330 for the other two hours &checked the ribs and then uncovered for an additional 30 min. The ribs were tender and juicy & any sauce that remains can be reborn as a quick pasta sauce (add cooked sliced Italian sausages or cooked hamburger. I will make this recipe again.