Braised Short Ribs

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I made this recipe last night and was excited by the reviews. It was OK, nothing special. I served it over noodles, which I think works well. I would change the serving size to 6 if you're using 6 ribs, not 8. Count 1 large rib, or 2 small ribs, per person. I didn't use as much salt as shown in the video, and I'm glad I didn't. It was good without the extra salt. I probably didn't purée the vegetables in the food processor as much as shown in the video, so the texture was not as smooth and creamy as it should have been, so purée it until really smooth. Other than those comments it was an OK recipe.

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OMG!!! This is a wonderful recipe Anne!! Easy to follow with normal ingredients, but the flavor is incredible! Well worth the time and effort. The only change I made was I substituted beef broth for the water. I consider myself a decent intermediate cook, but my husband could not stop talking about these short ribs. He compared them to an expensive restaurant. I served mine with noodles and lightly sauteed spinach. So good!!

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Tonight’s meal was delicious! I followed the recipe exactly. I have to admit I was a little skeptical about the 1 ½ cups of tomato paste. However the sauce made the ribs. The wine I used was a 2009 Zinfandel by Beaulieu Vineyard “Coastal Estate”. Needless to say I would serve this again and not change the recipe at all

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These ribs were beyond delicious! As I don't have a large ceramic casserole I simmered the dish on the stove top. A perfect Valentine's day dinner!

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This is a great base recipe, but after following the recipe closely the first time, I've got some variations for more zing.

I don't know why Anne suggests dumping out the liquid after browning the meat and adding new oil to saute the veggies. I remove the meat and put the veggie puree right in the pan.

There is way too much tomato paste in this recipe. I use half of 5 oz can and a little more pureed veg.

I use only a cup + half red wine. I use equal parts water and beef stock to cover the meat. I add 2 dried ancho chile pods, a pinch of cardamom, and tablespoon instant espresso with the herbs called for in the recipe.

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I did it a little different. I chopped the veggies very small and just browned them. I used beef broth instead of water. But, the result is heavenly! Love, love the flavor. I also added a little Rosemary. I just can't cook without a little doctoring of the recipe. :0 You are one of my favorites Anne!

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I've made this twice; once with bone-in short ribs and once with boneless short ribs. My husband and 2 boys loved them also and even went as far as to say that they were just as good, if not better, than a fancy restaurant. I only buy short ribs when they look particularly lean and then also trim any extra fat off when I get home. The key is to make sure you brown the meat really well since this will be the base of your sauce. The veggies also should be browned well to the point of almost breaking down. This is what she means by "crud". When chopping the veggies in a food processor you will get liquid but just pour it all into the pot. The liquid will boil off and you won't lose any flavor. Don't skimp on the wine; it definitely adds to the depth of flavor in the sauce. I served mine with polenta and a salad but it would go well with any grain or mashed potatoes that can soak up the delicious sauce!

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Maybe I did something wrong but I thought I had followed and measured accurately, and this still turned out very very tomatoy. Very tender. This is the first recipe of Anne's that has not turned out well for me.

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As you would say Anne......"you really rocked this one out!" Way to go GF!

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Oh my goodness this is delicious!!!!! I made this for my entire boyfriend's family and it got rave reviews! I will definitely be making this again! The meat was so tender, succulent and full of flavor... this one is definitely going to become a family favorite..... Also serving over mashed potatoes made it even more delish!