Red Wine Braised Short Ribs

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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!

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I cooked this dish with tomato juice instead of red wine as I did not have the red wine on hand. First I dredged the ribs in flour then seared them. The ribs turned out so tender and moist that I think the tomato juice is definitely a great substitute. Cooked about 5lbs with garlic mashed potatoes and the braised red cabbage. No leftovers for the next day!! Awesome!!

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I've attempted several short rib recipes and always get lost in translation. This recipe was super simple and that much more delicious! The ribs are soooo tender and the sauce is delicious. Served with garlic mashed potatoes. My family literally licked their plates clean! Thanks!

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Simple, yet succulent!! Made it about a week ago and making 7lbs tommorrow for company. Expensive, but WELL worth it!! Thanks Claire!!

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If you follow the recipe you will have the absolutely most delicious short ribs you've ever had. Wish I could give it 10 stars! Amazing flavor and the fall off the bone tenderness is to die for. We served ours over yukon gold mashed potatoes, YUM!

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Yummy, this recipe is a keeper. It was so simple and delicious. The ribs came out as described and taste was delicious.

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It's a good recipe with simplicity that I like (few ingredients and not much fuss. The ribs did come out exactly as described but I wasn't too particularly impressed with the taste because I guess I'm not a huge wine drinker and ribs tasting like wine weren't exactly that tasty to me. So if your a fan of red wine then "go for it" but, it our not a fan of wine then I won't recommend this recipe.

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I loved this recipe. I first made it for my husband and I and it was fantastic so I made a larger batch and it certainly wowed the crowd. Will continue making this recipe

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i made these short ribs today. it was really easy. the wine did take a long time to reduce to 1c. it seemed like forever. i kept the dutch oven on the stove instead of putting it in the oven which was fine. i cooked it for over an hour. the only disappointing thing is that the sauce didn't thicken as planned. the meat was sooo tasty without the sauce though. it was really moist and juicy. i would still repeat this recipe because it was very tasty. thanks claire!

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I saw this show when it first aired but didn't make it until this past weekend. It was wonderfully easy and the tastes were absolutely fantastic. I've made short ribs many ways, but this recipe is now my new standard. They were so tender, and much of the fat rendered off while keeping the meat moist and succulent. I was a little reluctant to use a full bottle of wine, but wanted to stay true to the recipe. I was not disappointed. When it reduced and blended with the vegetable stock and the meat juices, the resulting au jus was a wonderful finishing touch to an already perfect entree. The braised cabbage will also be a new regular in my cookbook. The grits with gruyere were good too, but a little challenging to find the stone ground variety in my area. Mashed potatoes with a little chive added at the end would have been a fine substitute.