Red Wine Braised Short Ribs

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This recipe is fantastic not to mention very easy. This is my families new favorite...king it again tonight. Spot on Claire!

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This recipe was the main reason I wanted a Dutch oven for Christmas. I got it and the first thing I cooked was this. I used a fairly inexpensive Cabernet Sauvignon in this recipe and it worked beautifully. I followed the instructions to a 'T' until the sauce part. I used a beurre manié as my thickening agent. Basically it's a combination of butter and flour (equal part in weight that was thoroughly mixed together before adding. I kept cooking the sauce until the agent was fully blended. It may start out as clumps but it get mixed into the sauce eventually. This was an excellent recipe. For five ingredients it tastes super complex. For my side dish I served Boursin mashed potatoes. My drink was a glass of Côtes du Rhône. This dish was designed to impress.

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This recipe is amazing, and fairly simple. I use a local Cabernet Sauvignon for the wine reduction...my husband absolutely loves these. You can really change up the entire meal, depending on what season it is...my favorite time to cook this is in the winter with a side like acorn squash or garlic mashed potatoes.

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This is a wonderful recipe, easy and fool proof if you follow the recipe. I had the same problem as others with getting the braising liquid to thicken, I simply added flour with the butter (rue and it was no problem!

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This recipe is a bg hit in my house. To thicken up the sauce I first coat the ribs with flour. It works really well. Amazing you must try it!

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I had never braised ribs before. For my first time, I thought it was really easy and it tasted great! My only problem is that no matter how long I cooked it, I could not thicken up the sauce. Outside of that, everyone loved the dish. Will definitely make it again.

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My wife started cooking for her family when she was 8 years old and has been cooking for over 50 years. So I consider her opinion as the ultimate review. I made this dish a weekago for her and my son and they have not stopped raving about it. My wife said it was the best thing she had ever eaten, i have to agree.

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Oh and I forgot to mention that I added a tbsp of cornstartch to the much reduced in the oven pan juices. I was concerned that if I reduced further as instructed I wouldnt have any suace for the ribs. There were JUST enough pan juices without reducing further.Next time I will use a whole bottle of wine instead of 3/4 bottle.

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I made this for my in-laws and looked like a ROCKSTAR! I doubled the recipe and the only change i made from the standard directions was reducing the wine for 30 additional minutes.

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Absolutely love this recipe. I'd never made short ribs before but they are amazing! Turned out perfectly tender and delicious. Suprised my boyfriend with this and he loved it! Made with the mashed potatoes.