Braised Short Ribs

Total Time:
3 hr 55 min
Prep:
25 min
Cook:
3 hr 30 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 6 bone-in short ribs (about 5 3/4 pounds)
  • Kosher salt
  • Extra-virgin olive oil
  • 1 large Spanish onion, cut into 1/2-inch pieces
  • 2 ribs celery, cut into 1/2-inch pieces
  • 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
  • 2 cloves garlic, smashed
  • 1 1/2 cups tomato paste
  • 2 to 3 cups hearty red wine
  • 2 cups water
  • 1 bunch fresh thyme, tied with kitchen string
  • 2 bay leaves
Directions

Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

Preheat the oven to 375 degrees F.

While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.


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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

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4.6 479
Must have done something wrong but it was horrible. Threw the whole dish in the trash.It was bitter and non appealing. I tried tho.<br /> item not reviewed by moderator and published
This was excellent.  Went together easily and quickly.  Served over polenta.  Served with a big, bold Cabernet.  Looking forward to left-overs.  Plan to mop up the sauce with good crusty bread. item not reviewed by moderator and published
Stop reading reviews and go make this right now.  It's amazing!  I didn't use as much tomato, used beef broth instead of water and served over cheddar cheese grits.  Thank you, Chef Anne!  This is true comfort food! item not reviewed by moderator and published
This is my 5th time making this. Press the veggie puree/mix through a strainer to get rid of a lot of liquid. This will cut off a good 10 minutes from the "browning" session. The accountable time is off for the dish. I literally just left the kitchen and it's now in the oven. Prep time was about an hour. You really don't want to rush the beginning of this dish with browning the meat, browning the veggies, or reducing the wine once introduced to the veggie/tomato paste mix. This is where the depth of flavor is developed. Take your time - this isn't a rush job. The end result will be totally worth your extra efforts. Read more at: http://www.foodnetwork.com/recipes/braised-short-ribs-recipe0.html?oc=linkback item not reviewed by moderator and published
This recipe sounds delicious. Someone in my family is a recovering alcoholic. Can anyone recommend a good substitute for the wine that is in this recipe? I was thinking beef stock, tomato paste and some Worcestershire sauce; but I'm not sure. Appreciate any guidance. item not reviewed by moderator and published
I made these yesterday and they were amazing. I made 2 changes: I substituted beef broth for the water and I lowered the oven temp to 350 after the first 30 mins of cooking since I was only making a small batch and they seemed to be cooking too fast. My husband isn't fond of vegetable chunks in his food, so the puree of onions, carrots, celery and garlic was genius. I also served it over a creamy cheddar polenta....It was really a big hit! item not reviewed by moderator and published
This is the ultimate comfort food. I use an entire bottle of wine (cab sauv) and beef broth. I love how thick the sauce gets. It takes a while to cook the veggie mixture until it "cruds" - when I remember, I do the veggies in the food processor the night before and keep them in a strainer over a bowl to really dry them out. This is like a hug from the inside. Awesome. item not reviewed by moderator and published
Amazing short ribs! Had a chef here and he said they were the best he had ever eaten. I did not have fresh thyme so skipped it. My husband does not like a lot of wine in his food so I substituted beef broth for some of the wine and added enough water and broth to cover the ribs, more than was called out. Prep time was longer than 25 minutes but I appreciated the cooking times in the recipe as I set a timer and did other things while there was down time (such as clean as I go). Instructions were easy to follow. Long time standing at the stove, but so completely worth it! item not reviewed by moderator and published
I substituted locally-raised buffalo short ribs and left the veggies in small dice. I added eight ounces baby bella mushrooms and substituted low-sodium chicken broth for the water. They were fabulous! My husband wanted more the next day, but, alas, they were all gone! Will definitely make this again. Thank you, Chef Anne. item not reviewed by moderator and published
Recipe came out great on the first try. Nochanges needed. item not reviewed by moderator and published
Thx for sharing Anne! This is fantastic! item not reviewed by moderator and published
I made this recipe as is tonight for a dinner party of 6. Rave reviews all around! I will definitely make this again, thanks! item not reviewed by moderator and published
This is an amazing recipe. I put the whole amount of tomato paste in and don't put beef broth in. I actually don't put water either. I make enough of the paste and put 3 cups of wine in that i don't need the extra water. Everyone always loves when this is being served in my house. A couple things I noticed from bad reviews. You can put as little or as much salt as you like. You want to make sure you really cook the tomato paste beforehand and put the full 3 cups if not more of the wine in. If not you may get to strong of a tomato taste. You also need a decent wine around the $10 a bottle range. Anything too cheap and it won't work right. I also think this recipe requires a good bit of cooking knowledge. I would not give this recipe out to just anyone. Too many places you can make a mistake that might cause issues. But if you know how to cook and follow the recipe, you will have an amazing dish. I know I have every single time I made this, even the first time. item not reviewed by moderator and published
Typically, short ribs in our grocery stores are cut "franken style". I've never liked these as the meet tends to fall off the bone too easily when braising. A recent visit to a Chinese grocery store resulted in a discovery of "uncut" short ribs. Woo hoo! I just had to try this recipe. I must say... glad I did. I thoroughly enjoyed the short ribs. Loads of flavour and oh so tender. Although it requires a bit of work it really is worth the labour. I followed the recipe pretty much as is, bumping up the garlic a bit. I also used too 6 oz cans of tomato paste rather than measuring a cup and half. I did not find the recipe "too tomatoey" as some have commented. I used home made beef stock rather than water for that extra jolt of flavour. Finally, I thought a good Malbec would be perfect to braise the ribs. The ribs were tender. The sauce was thick and delicious. I can hardly wait to try it with some pasta tomorrow. A big thumbs up for this recipe. Enjoy!!! item not reviewed by moderator and published
Wow! The store was out of short ribs, so I substituted a chuck roast cut into "country ribs". Absolutely delicious served with mashed potatoes and sauteed kale. I used Merlot and rosemary (rather than thyme) as that's what I had on hand. Can't wait to make it again with the short ribs. Thank you Anne! item not reviewed by moderator and published
OMG!!! I have finally found my go to beef short rib recipe. It is so aromatic it is unreal. I also added the tops of a green onion and a shallot to the vegetables listed. The sauce is very delicious and and the meat is definitely fork tender. Keep the bread handy.... you will use it to wipe up the sauce. DELICIOUS!!!! item not reviewed by moderator and published
my sauce came out very thick, not sure why. I followed the recipe to the letter. I also kept adding liquid during the 3 hours but still it was very thick--does anybody know where I went wrong? item not reviewed by moderator and published
I have never made short ribs before and was looking for a recipe for a slow cooker and came upon this recipe....so glad I did!!! They were amazing. Kept the recipe exactly the same as Anne (thought about substituting half of the tomato paste with beef stock, but decided not to) and I did use a really nice and hearty bottle of red wine. My son and girlfriend just relocated back east from California and this was their welcome dinner. Had my daughter and friends here too and it was just such an awesome day and night, and the short ribs were the most perfect, absolutely amazingly delicious meal that I have ever served! Thank you, Anne!!! item not reviewed by moderator and published
These are very good, and I really like the technique of creating a vegetable puree, then browning it instead of dealing with hot veggies in a blender. If you choose to use beef broth instead of water, remember that you might want to use less salt. The accompanying recipe of potato &amp; celery root puree is NOT at all worth the effort. Traditional mashed potatoes are just fine. Corn on the the cob would also be a great accompaniment. item not reviewed by moderator and published
I can not begin to tell you how AMAZING these short ribs were! The prep time was a bit longer than displayed but they were SO worth it. Going off of the below reviews, I cut the tomato paste in half and substituted beef stock instead of water. I cut the ribs in half prior to cooking as well and there were more than enough to go around. I served them with Ina's creamy parmesan polenta recipe. Best yet, the extra sauce was used over egg noodles the next day. I will be making these again and again! item not reviewed by moderator and published
I am making this tonight but how is this recipe yielding 8 servings when you have 6 short ribs?? Do you split some in half? I would think that each person should get at least one whole rib ? item not reviewed by moderator and published
RIDICULOUS! CRAZY GOOD!!!! My only regret is that I only had 2 lb of short ribs. I did, however, make the rest of the recipe as if I had had the correct amount. I am so glad I did because I could at the sauce alone with a spoon! It is so deep and rich! OMG! Thanks Anne, Girl, YOU ROCK!!!! item not reviewed by moderator and published
I followed the recipe exactly and it turned out great! I buy my beef in bulk locally and usually don't bother with short ribs. Glad I did! The sauce is awesome. I plan on making this in bulk to freeze to use with beef tips and soup. item not reviewed by moderator and published
This was an excellent meal. I used dried thyme and vegetable stock rather than water. Everyone enjoyed it and I'll be making it again. I'll even try the food processor technique for veggies when braising other meats. It really makes serving easier when you don't have to remove/strain veggies to prepare the sauce. item not reviewed by moderator and published
scrumptious, savory and tasteful. based on reviews, i tweaked the recipe a bit. i doubled the recipe with these changes: 20 bone-in short ribs, 1 whole garlic, 3 cans - 6oz tomato paste, 1 bottle of two buck chuck (charles shaw - cabernet) 2 cups of beef broth and 2 cups of water. the family loved it... this recipe is a keeper - Two Thumbs Up! item not reviewed by moderator and published
At my extended family's request, I've made this braised short ribs recipe on various special occasions over the past 3 years. It is surprisingly easy to follow and tastes amazing. In my opinion, the short ribs with the bone are worth the splurge. I just made this recipe for Easter 2014 and, to test whether the boneless short ribs would work, I added 3 pieces along with 8 other in-bone short ribs (I doubled the recipe). Even after 3 hours of braising, the boneless short ribs were a bit tough while the in-bone variety were tender and succulent. The fat and connective tissue around the bone really makes a huge difference! Because I was also making a ham in the oven at a different temperature, I ended up braising the short ribs in the oven for the first 90 minutes, then transferring the dutch oven to the stove top for the last 90 minutes at a low simmer. They came out the same as braising in the oven the entire time. I also add thickly cut potato in the last hour. Delish! item not reviewed by moderator and published
This short ribs recipe is so amazing. Easy to follow and tastes so good! Truly gourmet taste. item not reviewed by moderator and published
Started seriously cooking within the last year and this recipe is delicious! I substituted beef stock for the water and ketchup for the tomato paste. Also didn't burn as much as in recipe. If sauce isn't thick enough when ready to serve add some to a saucepan and sprinkle in some cornstarch to thicken. item not reviewed by moderator and published
Def use oil with a higher smoke point than olive oil. Also less tomato paste if you aren't a fan. Water to cover? Beef broth is way better. But always use your judgement and tweak the recipe. You know what to do! item not reviewed by moderator and published
Excellent, as always, from Anne. I used boneless short ribs, they still worked well. I do not understand the " too salty" comments....this is salt to taste, no amounts are given, so salt to your liking but DO salt each layer. Served with Ina's rosemary polenta, excellent pairing. item not reviewed by moderator and published
I have made these several times. They do require a bit of time, prep &amp; patience, but they are SO worth the effort. I have followed the recipe to the letter and I have made them with a few deviations and I haven't been disappointed. My suggestions to anyone wanting to try this are caramelize the veggies well, but maybe not as much as recommended, don't use as much tomato paste, salt to taste, use a good red wine and don't snack before dinner because these are so fabulous you'll kick yourself if you are too full for seconds. item not reviewed by moderator and published
The prep for this recipe took me almost 2 hrs and I consider myself an experience cook, Had to brown the meat in two batches on a high heat and they took ages to brown, the puréed veg took half an hour to brown. The resulting dish was enjoyable and the sauce was lovely, I think that another time I might make it it with a brisket joint which I think may take a lot less time and be equally enjoyable x item not reviewed by moderator and published
This was a very tasty dish. -Some say it's too salty, but honestly just season to YOUR taste. Easy! -1-1/2 cans of tomato paste? I think not! I just used 1 small can since I know I don't particularly care for the taste of tomato paste. -I used 9 ribs for my first go. -I deviated a bit in terms of the celery/carrots...I wish they sell 2 stalks of celery. Since I bought a bag, guess what?I'm using the whole bag. (it was okay since I had more ribs anyway). Also forgot to add onions to the puree so I ended up liquefying that separately and adding it right before dish went into oven. - I used 1-1.5 cups of red wine. -Used half beef broth/half water to cook Overall, I deviated but still ended up with remarkable dish. My advice, don't follow ANY recipe blindly. If a cake recipe calls for 15cups of sugar wouldn't you question that quantity, given you have any cooking experience? Making it again now...can't wait till it's done item not reviewed by moderator and published
This was very delicious. The sauce is amazing. I'm not sure what to do with the left over sauce. I just want to drink it, or drench bread all day in it! item not reviewed by moderator and published
I am attempting to make this in my crockpot. I do have the wolfgang puck model that sears-although not that well- so I will give the ribs a little brown on. While I do that I put 3 cups of red wine on the stove to reduce to about 3/4 cup. I do not like wine taste in the crock so hopefully this will alleviate that. While the ribs are searing and the wine is reducing I am pureeing my veggies. After that I take the ribs out ( I have half boneless and half bone in) I put my veggies in to cook down. It is nonstick so I will not get the crud so much. After it gets to a good consistency- about 7 minutes- I will add 12 OZ tomato paste and reduced wine with the thyme and bay. I will also use chicken stock (no beef in house) to loosen it up. About 2 cups. Add the ribs back in and see that I have only the tops of ribs peeking out. This was an absolute score! I will use half the amount of T paste next time. Personal taste- Thanks Anne!! item not reviewed by moderator and published
These were the best short ribs I have ever made. The sauce was amazing. Used a large can of tomato paste (12oz) and a few extra garlic cloves. Served over mashed cauliflower/potatoes, outstanding! item not reviewed by moderator and published
It was a fabulous meal. Got lots of compliments. The leftover sauce is sp good I saved it in the freezer to have it later with pasta. item not reviewed by moderator and published
I followed the recipe and although I don't like to change it I didn't have any sweet onion, didn't get my fresh thyme so went for dried thyme, and I halved it because there's only two of us - if I didn't like it I didn't want a month's supply. I didn't watch the video so I did the sofrito as described in the recipe. I thought I'd I burned it, crusted on the bottom of the pan not like a paste, more like a slightly chunky liquid mixture. I couldn't tell when it turned dark. Finally added the paste, then later the wine - leftover J Lohr cab. Cooked that down, but was it half - who knew? Added the browned beef - boneless not bone in. Cooks Illustrated version said boneless. Used beef broth, not water for the first infusion - covered the meat barely. Put it in the oven - convection roast, but how long. Turned the meat after an hour - this is an easy recipe? Sauce was really dry - added water to cover again. Cut it off at about 1 1/2 hours. Served it - delicious, amazing. item not reviewed by moderator and published
Though the meat was extremely tender, the sauce was somewhat bitter. I followed the directions in regards to the tomato paste but felt the 2-3 cups wine was too much. I added 1 3/4 cup wine and then 1 cup beef broth. I would not recommend this recipe and will continue my search for the perfect braised short rib recipe. item not reviewed by moderator and published
I made this for a dinner party. Everyone loved it. I braised it at 350 degrees and added some time. I use beef broth in lieu of water. Regarding the tomato paste, I used (1) 12 oz can...that is 12 oz net weight and not to be confused with 1 1/2 cups or 12 fluid ounces. I am going to make this again and again. item not reviewed by moderator and published
Delicious! I've made this recipe five times--twice on a stove top since I was in the Dominican Republic and didn't have an oven in my apartment. The meat still fell off the bone and my guests raved about how delicious this meal was. I served it with mashed potatoes, of course, a Greek salad, red wine, and for dessert, banana pudding! item not reviewed by moderator and published
Loved it! I'm not a huge red meat person but had a short rib craving. I found this recipe by using google. I think many people who commented about the salt are referring to the actual video of Anne making the dish. In my opinion, she uses a ton of salt! But then again, I am not a huge salt user as I have high blood pressure. After watching the video, I knew I was going to need a good amount of salt but probably not as liberal as she was using. Plus I don't think I had more than 3lbs of short ribs. Other than the amount of meat used, I followed the ingredients exactly (short ribs are expensive &amp; this chic is broke! I happened to buy some at farmers market at Thanksgiving which I froze). It was one of the best sauces I have ever made!The short ribs were falling off the bone; but were very tough. I think that was my fault for sure. I wouldn't call the recipe complicated. But it is a recipe you need to focus on. I will do this again but pay closer attention to what I'm doing. item not reviewed by moderator and published
Appreciate the tips from prior reviews. Delicious! item not reviewed by moderator and published
Has anyone used pork short ribs instead of beef? It's all I have in the freezer item not reviewed by moderator and published
This is a great recipe for short ribs. I don't know if you can really get the depth of flavor with an electric range because I would think the veggies could burn too easily and maybe that's the problem for some people. The great thing about gas, and why I put in a gas stove when I remodeled my kitchen, is that gas doesn't get as hot as electric stoves, so you don't burn the food. It's way more difficult to turn out great food with an electric range, not impossible, but harder. I brown the tomato paste like Anne did for Bolognese, cuts some tomato flavor. Salt to YOUR taste, add and taste, remember, cooked down sauce concentrates. better to add a little at the end than have it too salty. Use a good hearty red wine. This recipe made me a braised beef fan and it's still my favorite. Yes, short ribs are fatty, you will need to trim and skim fat to your taste. I've served it with mashed potatoes and polenta, yum. This has been the family Christmas dinner a few times and everyone loves it. item not reviewed by moderator and published
This was a great recipe...pretty simple as well. I only used 2 cups of red wine and it still turned out great! The meat fell of the bones and my boyfriend said this was by far his favorite meal...Thanks food network!!! My first time ever preparing ribs and it turned out perfect!!! item not reviewed by moderator and published
Tasty, but WAY TOO MUCH WORK! item not reviewed by moderator and published
I prepared this exactly as Anne directed and it came out AMAZING! The "sauce" was thick and stuck to the ribs, the meat separated from the rib, but did not fall apart. I served it over spaetzle with a side of Parmesan Roasted Broccoli. DELICIOUS!! item not reviewed by moderator and published
1 and a 1/2 cups tomato paste..?!?!?! that's surely got to be a typo. item not reviewed by moderator and published
Why are people panning the recipe because calls for too much salt? It doesn't say how much salt to use. Pan the cook in that instance. This is my go to braised meat recipe although like many others I've tweaked it to our tastes. I go much lighter on the tomato paste--half a small can--and make up for it with additional veggie puree (an extra one half onion, another garlic clove or two, one more carrot, one more celery stalk) and I substitute some low sodium chicken stock for a cup of the water. I do end up adding a little more water through the process usually For me, only takes a few hours for the meat to tenderize sufficiently. It's so rich, I usually serve over kale or other bitter greens to balance that. If we want real hearty, I might also plate some egg noodles which are yummy with the sauce. item not reviewed by moderator and published
I really enjoy this recipe - it is perfect for Sunday dinner. I used boneless short ribs, lowered the temp to 325, and cut the tomato paste to 1 large can. Followed rest of recipe as noted. It came out great / partnered it with creamy polenta from Barefoot Contessa - was a perfect partner. item not reviewed by moderator and published
Loved it! item not reviewed by moderator and published
Made this for a group over a big college football game day. SO GOOD! Anne - seriously - you ROCK! This was OUTSTANDING. Had to pull out the mega sized dutch oven to make this happen. Served over goat cheese polenta from this site and people were begging for more! Thanks for making me look like a superstar Anne! item not reviewed by moderator and published
I followed the recipe and it was wonderful and very tasty. I did lower the temp after one hour to 350 and my short ribs were pretty small so I did not bake as long. The meat was tender and so good! I'm going to use the left over sauce on pasta. Great recipe! Definitely a keeper. item not reviewed by moderator and published
Stunning dish! Right amount of everything, I didn't have celery and used a bottle of wine, perfect! Maybe next time I'll add a bit of sugar. Lots of work, totally worth it though. item not reviewed by moderator and published
This recipe requires a little more prep time than it suggests, however, it was really good. I didn&amp;#39;t have tomato paste so I used a can of diced tomatoes and didn&amp;#39;t have celery stalks so I used a green pepper and a few dashes of celery salt. It was the right balance of sweet and savory and 2 cups of wine plus about a half cup of water more than covered the meat. A few little tweaks here and there but nothing major. This recipe is definitely returning to our kitchen! item not reviewed by moderator and published
This was amazing. I enjoyed every bite. As far as the recipe goes I am surprised by some of the previous posts. as far as salting goes, the recipe does not state how much salt to use... so salt every portion but do not over salt. You can always add... but you can never take away. I cooked for the full 3 hours and it was moist and juicy. In order to make this recipe work... you MUST pay attention during every part of cooking and taste throughout. It is &amp;#34;easy&amp;#34; technique wise, but it takes a lot of love and patience. Do not assume that you can take this cut of meat and this recipe, throw it in the pot and leave it alone for 3 hours or put it in the slow cooker. Just give it love. YUMMY! item not reviewed by moderator and published
Gosh I wish I had read the reviews 1st because this recipe is so disappointing. Way, way too much salt- it ruined it ++ Too much tomato and too much wine meant a very rich salty dish. Won&amp;#39;t make this again! item not reviewed by moderator and published
I am not sure who or why anyone would give this five stars. The instructions totally fall short of what I expected and were not easy to follow. The amount of salt recommended in the instructions is outrageous. I cut the amount of salt and tomato paste down by at least half. The "crud" is a nice idea, except that she doesn't give you any sort of temp to cook it at - and mine burned because my pan was still way to hot from browning the meat - and by pan, let me clarify, I am using a le creuset dutch oven - more than enough space and good sturdy pan. I also cut down the braising time to two hours. If you want to cook it for the full three hours or whatever, I would turn down the heat to like 325-300 - otherwise, it's all bad. D minus. item not reviewed by moderator and published
Great flavor and love the taste. Well worth the effort. item not reviewed by moderator and published
This was so yummy!!! Def a recipe to put in regular rotation! Even my picky 2 year old daughter cleaned her plate, then attempted to eat off my plate.. I did use low sodium beef broth in place of the water, so I cut the salt and also added a few sprigs rosemary. Served with polenta and green beans w bacon. item not reviewed by moderator and published
My whole family raved about this short rib recipe, with a few small adjustments... I used an organic tomato sauce instead of paste, about half the wine, and home-made stock instead of water. Also used a wood pellet BBQ rather than oven. I think there would be a mutiny in my home if I didn't make these again! item not reviewed by moderator and published
I made it last night and it was a success! For next time, because of the amount of tomato paste, I would add some sugar to the sauce. Other than that, it was delicious. item not reviewed by moderator and published
I love making this with a parsnip puree or with creamy polenta. Easy and delicious! item not reviewed by moderator and published
Decent recipe. Next time would definitely decrease the amount of tomato paste to maybe half, and reduce the temperature to 325 degrees. I did not find the recipe hard nor overly time consuming as some have suggested. Having seen and made some of the chef's recipes, I was mindful of the heavy handedness she has regarding salt. However, whenever I try a recipe, I always make it to the letter the first time around and then maybe tweak it if necessary. This one needs some tweaking. The predominant flavor was tomato paste. Overall, not bad, not great either. I've made better with other recipes, but wanted to try something different. item not reviewed by moderator and published
They are amazing! item not reviewed by moderator and published
Too much tomato! Mediocre results for the amount of effort. item not reviewed by moderator and published
The depth of flavour is amazing. This recipe rocks! item not reviewed by moderator and published
I get so many compliments whenever I make this! So amazing! item not reviewed by moderator and published
I thought this recipe had great flavor and the meat was very tender. I did think the sauce was very greasy, though, because a lot of the fat rendered out into the sauce while it was in the oven. Maybe I needed to trim the ribs more...? Tonight I'm trying a version of this with chicken, using hard apple cider instead of wine and I'm going to shred the chicken and add more chunky veg and potatoes to make a casserole. We'll see how it goes... item not reviewed by moderator and published
Not a complicated recipe, but time consuming. The results are worth it. By far my favorite Food Network recipe. item not reviewed by moderator and published
Following this recipe, my short ribs turned out well. I think the flavor profile could have been developed a bit more - salt is the main seasoning. Also, the instructions call for browing the short ribs with olive oil on high heat. Olive oil smokes quickly. I browned the short ribs... and my house at the same time! Either use an oil with a higher smoking point or turn down the heat when using olive oil. item not reviewed by moderator and published
Best recipe ever! I've tried several different variations of beef shortribs, this one is the best. Very different techniques pureering vegetables then browning, but gives it great flavor and consistency. It makes alot of sauce, I then used over pasta, very delicious. This will be my "go to" recipe for shortribs. item not reviewed by moderator and published
Probably one of the best dishes I've made in years. This was rich and succulent. Not too time consuming. So delicious my 2 year old, who regularly refuses meat, ate almost a full (albeit small rib herself. Definitely will be making again. item not reviewed by moderator and published
Delicious! A lot of work but it was wonderful. I made the recipe as written and it was excellent. I use her hint with the garlic in the water while cooking my potatoes all the time now. I use to roast them. A great time saver. I think Anne is one of the best chefs they have on FN these days. item not reviewed by moderator and published
Delicious. Definite comfort food! Very tender and very tasty. Love using the food processor for the veggies. item not reviewed by moderator and published
Amazing flavor. I've never cooked with wine so I was a little nervous but the flavors were so good I wanted to keep eating it. I don't know why they always think that everyone has a lot of equipment but I don't. I don't have a food processor so I tried using my blender. (honestly, go ahead and laugh So I had big chunks of carrot but I actually liked that in the dish and they were cooked through. Wonderful dish. Don't be afraid to try it. item not reviewed by moderator and published
This is a very delicious recipe and it was my first time cooking with wine. I had more short ribs than the recipe called for so I increased the tomato paste to 2 cups. I did not think the tomato taste was overpowering. The key is making sure you brown the veggies and tomato paste very well and this way the tomato taste is not raw. I used 2 1/2 cups of Cabernet wine but I thought the taste of the wine was a bit too much, but others said it was fine. That may be due to I am not used to cooking with wine. I served it over white rice with a side of collard and mustard greens. Yummy! item not reviewed by moderator and published
OMG loved them Keeping this recipe for sure. Did cut back on tomato past seemed like a cup and half was a lot. item not reviewed by moderator and published
I read quite a few of the reviews on this recipe and based on them, I was going to cut down the tomato paste. But, I always like to try a recipe as it was written before I go making changes. I should have cut back the paste. I found the paste flavor to be unpleasantly dominant. I think 1 c would be a good place to start; that might still be too much but 1 1/2 c was waaaay too much. item not reviewed by moderator and published
I followed the recipe exactly and couldn't have been more pleased with the results. I didn't realize it was an Anne Burrell reciped at first, but when I read the word 'crud' I knew it had to be one of hers. It took a lot of patience to let the crud form and next time I will be even more patient for even better results. What really helped was watching Anne's cooking shows - her camera crew does an excellent job of catching her techniques - gives the home cook a real advantage. This will by my 'go-to' short ribs recipe!! Thanks Anne! item not reviewed by moderator and published
I think my short ribs were too fatty, because there was little edible meat, mostly fat when all was said and done. But, the broth and flavor is phenomenal. I would like to try with chuck roast, cut in hunks with same other ingredients. I like my veggies a little bigger, so did not make into a paste. item not reviewed by moderator and published
Loved, loved this recipe. Used boneless short ribs (5 lbs, substituted beef broth for water, 12 ounces of paste only. Made the day before, braised for 2 1/2 hours at 300 degrees. Reheated for 45 minutes @ 350. Served with pasta. Everyone raved! Thanks to all the previous reviewers for all the good tips. item not reviewed by moderator and published
I made this recipe tonight, and it turned out awesome! I used beef stock instead of water, a little more garlic, and a whole bottle of Shiraz. When the ribs were done, I skimmed off the excess fat and served the braising liquid like gravy; people were soaking it up with bread, it was so good by itself. It took all of four hours to prepare, though, but it was well worth it. Thanks Chef Anne! item not reviewed by moderator and published
Oh... my.. God!!! This was Fantastic!!!!!!!! I made some changes however, I decreased the amount of tomato paste, I used 3/4 of a 6oz can, and I also used beef broth, and finished off with some water. I cooked mine at 325 for 3 hours. I removed the short ribs and cut the meat off the bones, to remove the grizzle. I put the pan back on the stove and reduced the gravy to help thicken it up to the consistancy that would coat the back of a wooden spoon. Then I added the shredded short rib back into the gravy to warm throughout. I served mine over homemade roasted garlic mash. I have made several versions of short ribs, this is the BEST i have ever made. I highly recommend this recipe!! Thanks Anne!! item not reviewed by moderator and published
yes, easy method with food processor. I used one can of tomato paste and lowered the heat to 325' after an hour of scorching... but came out fine. item not reviewed by moderator and published
I made this tonight and.....................ridiculous..............absolutely ridiculous........I decided to follow this recipe to the "T" and it was amazing... My family and I enjoyed every bite... I'm telling ya I'd pay $20 at least for this meal in a restaurant... Not for nothing the mash I made for this entre made the dish I thought.... I used.. Yukon gold potatoes, sour cream, cream cheese, butter, heavy cream, garlic powder, fresh parsley, salt, and pepper for the mash.... Words honestly can't express how good this dinner was.... item not reviewed by moderator and published
I made this last night. Everyone had seconds. I mostly followed the recipe. I substituted chicken stock for the water. I used 3 cups of red wine. Very, very tasty. item not reviewed by moderator and published
We made this last night for friends and it was the perfect winter night dish, enjoyed with a great, full-bodied red from the Pyrenees. I agree with the previous posts about too much tomato paste and lowering the cooking temp. We also substituted beef broth for much of the water. But the good thing about this dish is how forgiving it is. As long as you keep enough liquid, you really can't dry it out and that's a lifesaver when your guests call at the last minute and say they're going to be a half-hour late. You can still enjoy a proper cocktail when they arrive and don't have to rush straight to the dinner table. As to how well it worked, the proof came in people having seconds and thirds! (We had four people but made the full portion, which was fortuitous given how many folks wanted more! item not reviewed by moderator and published
Absolutely yummy. I used beef broth instead of water. I can't wait to use the leftovers over pasta tomorrow night! item not reviewed by moderator and published
It could have been way better if the amount of tomato paste was correct!!! When I make it again, I, too, will reduce the amount of paste to about 3 Tbs., and I will reduce the oven temp. also. item not reviewed by moderator and published
These short ribs were over-the-top delicious!! They taste just like what I've had in restaurants. I followed the recipe exactly, and I wouldn't change a thing. I will definitely be making these again. item not reviewed by moderator and published
This recipe will forever be a keeper! It was sooooo good!! The meat came out flavorful and literally falling off the bone! The sauce is just so hearty and cozy, its for sure going to be a staple winter dish!! A tip though, I couldn't find short ribs that were are big as the recipe called for and had a lot of sauce left over, so I made some pasta and tossed them with the remaining sauce, perfect!! If you are new to cooking, try this dish!! It may seem intimidating but it's really easy and totally impressive! item not reviewed by moderator and published
I wanted to impress my parents with braised short ribs for Christmas eve dinner. I chose Ann's recipe based on the 300+ 5 star reviews. Its for a reason! Only variations were 1 I use bonesless short ribs because that what was available at my super market - they proved to be much meatier and mess fatty. 2 I forgot to buy fresh thyme and didnt miss it. And 3 as recommended by some reviewers I used 12 oz of beef broth in place of some of the water. item not reviewed by moderator and published
Woah. I made this recipe exactly as written, which is rare for me. It was incredible. I will make it again and again. Recently at a local restaurant, I ate something similar made by a James Beard award winning chef. Despite my humbling lack of experience, this was just as deeply delicious. item not reviewed by moderator and published
I've made this several times. It's a "no brainer" recipe and turns out perfect every time. If you're looking for a low cost option, use whatever cut of beef that's on sale. Cut into large cubes and brown on all sides, then proceed with the recipe. I've used lean cuts of beef and it turns out great (less fatty than short ribs. I'm making it tonight with 1" thick cut grass fed beef shanks with those big 'ol marrow bones in the middle!! item not reviewed by moderator and published
Absolutely delicious! I have now made this twice, exactly as the recipe is written, with one exception. I split the difference between bone-in and boneless short ribs, and it is perfect every time. I agree with other posters that the browning of the vegetables takes longer than stated in the recipe. I was also VERY hesitant of all of that tomato paste, but it is delicious. I used Mark West Pinot Nior. The sauce is to die for….especially tossed a day or two later over rigatoni and chunks of left over ribs. Absolute crowd pleaser, plus, once it goes in the oven, you can forget about it for a few hours which is perfect if you are having a dinner party. item not reviewed by moderator and published
Anne Burrell rocks and so does this recipe for Braised Short Ribs! Added twice the carrots, celery, onion and garlic so there would be plenty of the good stuff to serve over the meat and mashed potatoes. item not reviewed by moderator and published
Omg!!!! This ribs is absolutely delicious!!! Am puertorrican my family loves to do these ribs!!! i make this ribs and white rice yumiiii!!!! item not reviewed by moderator and published
This was just OK. Was expecting quite a bit more based on other reviews. item not reviewed by moderator and published
Did you find a suitable alternative? I'm in recovery as well...but these sound amazing! item not reviewed by moderator and published
The alcohol in the wine cooks off and your left with the notes of the wine. You will not be consuming any alcohol. item not reviewed by moderator and published
The wine cooks off, as Vanessa stated. There should be no concern with "recovering alcoholics" with this dish. Use the wine... item not reviewed by moderator and published
The alcohol cooks off yes, but for a recovering addict I think the respectful thing to do is to keep it out. Beef broth works just as well. You could also substitute with some grape or cranberry juice. item not reviewed by moderator and published
That happens to me if I don't use a heavy pan, even if the lid fits tightly. item not reviewed by moderator and published
yes, a dutch oven works best item not reviewed by moderator and published
You can't give it a low score if you change the recipe. Your recipe became yours. item not reviewed by moderator and published
I agree the prep time is not realistic but the Food is great. You could judge the recipe results not the time it took to get it together. item not reviewed by moderator and published
Not sure how browning took forever. With high heat I only need to cook each side for a minute at most. You are not cooking the meat, you are getting the outside brown. I can get this made and in the oven in 45 minutes. Less if I didn't have other distractions from family and work while doing the prep work. item not reviewed by moderator and published
Use leftover sauce to make soup....yummy! There is so much flavor in the sauce it makes excellent soup, thin with water, add veggies and leftover beef if you have it. item not reviewed by moderator and published
Your changes are fine. Seasoning to taste is always expected. Use a good Drinking Wine. item not reviewed by moderator and published
I've made this several times and it is delicious every time. Made it with different meats, too. Perhaps it was the wine you used? I only cook with a wine that I will drink, as a rule of thumb. Please give this one another try. item not reviewed by moderator and published
Just follow the recipe, seasoning to taste. Remember, Seasoning and everything else was for 5 Lbs of meat. Cooking time has to be shortened for 3 Lbs. Try just cutting the recipe ingredients in 1/2. item not reviewed by moderator and published
Yes i use pork all the time. Its even good with country style pork ribs item not reviewed by moderator and published
Wow Scott sorry. I'm a culinary student and even though I have 20 years experience, found it fairly straightforward. If you have a food processor and a large cast iron skillet, it's actually a very good dish, make it with some skin on mashed potatoes and your friends, family or special person will think you're a god :) A great meal does require some effort, and a love of cooking. item not reviewed by moderator and published
i used one of those little cans and it was fine! item not reviewed by moderator and published
use a 12 oz net weight can...not 12 fluid oz item not reviewed by moderator and published
Did you try the recipe? Because it is not too much. If you use the 3 cups of wine then you don't get a tomato paste taste. You also need to make sure you cook the tomato paste well enough and reduce the wine enough. item not reviewed by moderator and published
I completely agree. This recipe has a bottle of wine and two cups of water. The only way you can make it too salty is if you we're dipping the meat in salt like it was being flowered. I've made the recipe twice. The first time I won best dish at a company potluck. The 2nd time was for Thanksgiving. Both times it tasted amazing. item not reviewed by moderator and published
The recipe doesn't even give a measured amount of salt to use. If your dish was too salty you have only yourself to blame. item not reviewed by moderator and published
Try it again and adjust seasoning to Your taste. Most gave 5 stars. item not reviewed by moderator and published
Amount of salt was not specified because you Always salt to taste. Said: "Lower Heat to prevent burning". item not reviewed by moderator and published

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