Braised Short Ribs

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HANDS DOWN THESE ARE THE BEST SHORT RIBS EVER! I make this dish throughout winter time with mashed potatoes to go with them! There is such an incredible depth of flavor to the ribs - my boyfriend literally can't get enough of the gravy it makes! Can't say enough about it.

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Have yet to make a bad recipe from Ann. Have never had short ribs before and like to cook so I tried it and am SOOO glad I did. The depth and layer of flavors are incredable. If you don't appreciate the flavors I suggest you open a can of chef boyardee raviolis, you will probably enjoy them. And remember to those who complain about the long cooking time, it's called braising!!

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So Delicious!! It's my new favorite!

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Short ribs are never going to be my favorite, but I still have to give this 5 stars. Short ribs just don't get better than this. I also couldn't believe how easy it was. True, you can't walk away from it until it goes into the oven, but it was still very, very easy. This one's a keeper!

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This recipe was wonderful! I cook for a living and I think this recipe is VERY easy for the home cook. FULL of flavors and has room to add your own little touches. Served with polenta, this meal is comfort food at it's very BEST!

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Too basic. Flavors were flat. 3 hours is too long of a cook time, 2 hours would have been more than sufficient. The best part, it was very easy

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Awesome. My Mother-in-Law went back for thirds & had it for lunch the next day. If thats not a compliment, I don't know what is.

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This recipe came out really well, but i made some revisions to meet my pantry and to use the crock pot. I would do it this way again!
To make the meat crock pot ready, I seared it in the pan on all sides. Then I put it in the crock pot on low.
For the vegetable puree, I used 1 yellow onion, 1 carrot, two long artichoke stalks (peeled, 8 oz fresh mushrooms, 2 cloves garlic.
For the liquid, I used less than 1 c. wine and 1 14oz can tomato sauce (no paste, no water.
After cooking the vegetables over the stove and reducing the liquid a bit, I poured it all over the meat, added the thyme and bay leaves.
I let it cook on low for about 8 hours. It was really wonderful.
I used the leftover sauce in an eggplant parmesan and that was a good combo too!

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Every bit what I expected from Anne Burrell. Super tasty, tender, rich, beefy flavor. As one reviewer said, makes a lot of gravy. Gravy is deep, rich and absolutely delicious! I used leftover gravy for stuffed peppers....

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These were very tasty, but not quite as good as I'd hoped. I would have liked the meat to be a little more tender, but I did have to take them out of the oven about a half hour early because I didn't get started on them early enough. It makes a ton of sauce, so I saved the leftover and am going to add some ground beef to make a nice bolognese. Definitely worth making, I just didn't find them quite as amazing as some of Anne's other recipes I've tried (like her braised chicken thighs.