Short Ribs with Chipotle Cherries

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Best short ribs ever, Guy is food networks best chef!

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Great meal. Unfortunately I overdid the chipotle, so it was very spicy. We put sour cream on the table for those who wanted it less spicy, and that did the trick very nicely. Next time I'll use the chipotle a little more sparingly.

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Printed recipe does not match show...Tried contacting Food Network.....They could care less!!

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I loved the combination of flavors, good depth. I was very frustrated with the recipe, even with the other helpful comments. No excuse for not fixing it! I used a large jar of Trader Joe's Morello cherries, not very sweet, and they were good. This is a keeper, though I think I will have to rewrite the recipe so it doesn't drive me crazy!

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Ridiculous that the directions are out of order! One shouldn't need to read reviews to get the proper order. This is a chronic complaint I have of multiple food network recipies - the recipies don't match the show, the ingredients are different - I am a good cook and like to adapt ideas myself but on occaision - esp with proteins, I am looking for the exact replicas as this isn't my forte!

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The recipe paragraphs are out of order, which is why it seems different than the way it was cooked on the episode. The paragraph about the sauce should be at the end of the recipe. After deglazing the pan, the ribs go back in and do their long cooking. Then the sauce is made at the end.

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I have done this recipe twice and it has been wonderful both times! The finished product has so much depth of flavors, it is truly a great meal. I like the approach that drmom700 listed below and will try that the next time I do these. I also noticed that the recipe was NOT the same process as what Guy did on the show. But really, you can do almost anything and not mess this up.

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I am new to the short rib cut of beef and have been trying several recipes recently. this one is definitely a keeper. Like Nancy below, i noticed the technique printed is different from the one he used on the show. Not sure if the order of events makes a significant difference in the final product.

I used boneless short ribs available at my local Costco, b/c i noticed the bone-in ribs i get at my local megamart is >50% fat & bone. The boneless variety allows me to trim some visible fat, while still keeping all that intramuscular fat. I modified Nancy's technique below, and added the cherry sauce ingredients to the pot after one hour. I drained the cherries and kept this a one-pot dish. Also, i was generous with my tablespoon of chipotle puree, so i found the balance of flavors to be just right. My husband did find this dish sweet towards the end of the meal, but i think that's because he finds BBQ sweet, also. Also i skimmed the fat off the braising meat 3x (once after 1 hour and before additional ingredients; once half way through the remaining 2.5 hours; and once just before pureeing sauce with an immersion blender. I can't imagine eating short ribs without skimming the sauce. I still found the sauce extremely flavorful and rich. I do not wish to become a big gal.

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The family loved this one!! This is the first time we have tried one of Guy's recipes and it was great. I even bought the dutch oven he uses so I could get the right type of low and slow. I have to say the recipe was easy to do. We do not like a lot of heat so we left out the chipolte but did add a few pepper flakes. We are planning the type of meal/meat to use the next time. You can be sure we will be watching the show for more great recipes.

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I made this for dinner last night. It was so easy to make. The flavors in the meat were great. The meat was so tender and moist. The perfect blend of sweet and spicy. I will be making these again!!!!! Everyone loved them! Eatting leftovers tonight......can't wait!