Red Wine Braised Short Ribs
Show: 5 Ingredient Fix
Episode: Low & Slow
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- Recipe categories: Meat, Beef,
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Average Rating:
Total Reviews: 93
Showing 41-50 of 93
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By Wikd_homecook
Petaluma, CA
on February 25, 2011
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Without a doubt some of the best and easiest to prepare short ribs ever! I love making my veggies separate instead of other recipes that call for you to add them to the braise. I can't stand mushy veggies.....great job Claire!
By vmpclara_11600700
Miami, FL
on January 28, 2011
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EXCELLENT! I love your show.
By bettyjopotts_422623
Keller TX
on January 13, 2011
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Perfect! I, too, used double meat (knew my guests are big eaters. Make sure all liquids are low salt and you should be fine. The whole menu was cold weather comfort food at its best - house smelled divine when guests walked in, tummies got a big hug from dinner.
By kabeadeddesigns...
Arkansaw, WI
on December 19, 2010
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Fabulous and easy! Followed exactly except used double the amount of thick meaty ribs w/bone in; kept red wine, stock, times, etc the same. Roasted fingerlings, carrots and parsnips on a stoneware pan the last 45 minutes; when I removed the pot of ribs to make the sauce I upped the temp to 425 - veggies were done when I was ready with the sauce. Lighter than our traditional BBQd ribs but still as comforting:
By jenettamizer_13...
Springfield, 65
on December 13, 2010
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I LOVE this recipe!!!!! It is so simple and delicious. I have made it several times and it has been a hit every time.
By Jill1976
on December 09, 2010
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For me, the sauce came out too salty (maybe I tried to reduce it too long....I also used bone out short ribs and they got done too quickly (if you use these shorten the cooking time quite a bit. Really liked using the dutch oven...and I will make this again with a few modifications.
By jamieperry420
Beverly, MA
on November 05, 2010
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simple and delicious!!
By losbun
Lansing, MI
on October 15, 2010
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This was very simple to make and turned out excellent. Just made a few variations: only used 1/2 a bottle of wine (especially after reading the post about bitterness and added about a tablespoon and a half of tomato paste. Served over butter egg noodles.
By Y.Alejandra
Centreville, VA
on October 12, 2010
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The ribs were awsome! very juicy and tender. I didn't like the final sauce at all, though, it was very bitter. I served them over mashed potatoes, and they didn't really need the sauce at the end that much. Thanks Claire!
By diznee25
on October 03, 2010
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This was my first attempt at braising short ribs, and they turned out great, really good flavor and very tender! I did not change a single thing, followed the recipe as is. However, this was also my first time cooking with a bottle of wine, and the recipe was not clear on how long to boil the wine for. It said to boil wine down to one cup, but it would have been nice to have a time estimate (10, 20 minutes, etc. I ended up boiling the wine for 15-20 minutes, and there looked to be a little more than a cup of wine, but it still turned out great. Overall, great recipe for beginner braisers!