Short Rib Bourguignonne

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This was excellent, although I added 3 crush garlic gloves and 1 bay leave. Served ontop of mashed red potatoes.

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This looks like a killer recipe, so I wouldn't dare mark it down, but where's the chocolate, in the ingredient list several reviewers are talking about they left out? I guess they aren't the only ones who left it out, 'cause I don't see it in the list of ingredients. It might have been an interesting flavor note.

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This recipe is wonderful!!! However, I must start with...I had made Alton Brown's dry aged prime rib For Christmas dinner. It was a fantastic meal. When I ordered the roast, I had the bones cut off and then tied back on for easy serving. But now, what to do with the left over ribs, and half bottle of red wine? This recipe helped me to use up all of those leftovers, as well as many of the raw veggies we had left from snacking all day. I did not use the chocolate or the red peper either as my hubbie doesn't care for them. we had this with rice and nice green salad. Another great meal!

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Easy recipe for anyone ! Savory !

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My daughter and I made this last week and we loved it, along with my husband who does not eat beef ribs. We followed the recipe and it turned out great. The wine we used was Pinot Noir. This wine gave the dish a nice balance of sweet and savory. I would like to mention one thing though, after the dish comes out of the oven, we skimmed the fat off and reduced the sauce a little. Please, if you like Bourguignonne's this is a great recipe to make. We also did not add the chocolate since my husband is a diabetic. Thanks Danny this one is a keeper!

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Neither my husband nor I like beef all that much any more so instead of the beef short ribs, we used pork spare ribs, boneless. It was wonderful. Instead of Danny's dijon mustard, we used smoked gouda in the mashed potatoes with a spinach arugula salad. It was DELICIOUS

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This was the best!!!!!!!! My husband loved it! I didn't add the chocolate and added some brown sugar to the pot at the end of the cooking to sweeten it up a bit. Then let it cook for another 1/2 hour. There is another recipe with no chocolate in it by Danny Boome that is the one I used.

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I read the reviews, and watched the episode on 9/27/09, printed the recipe. I was glad that I watched the most recent episode. Directions were much more different than the recipe.

Flavor was very good. Sauce was not as thick as I expected it to be. Might make this again, but it's not at the top of my list.

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Short of spending too much time trying to decipher the "bacon lardoons" (dicing some salt port works great part, I have found this to be a great braised short rib recipe. Unlike some other reviews, I tried the addition of the chocolate and found it to give a hint of flavor for which I didn't care. The real step that is missing: remove the short ribs, skim off the excess fat, and reduce the remaining liquid. Then serve the remaining sauce & vegetable mixture like gravy on a pot roast - DELICEOUS!

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Thought this was an amazing show and recipe because the addition of chocolate at the end gave it great color and shine. Why would you leave it out of the printed version? Is it supposed to be a secret?