Braised Beef Short Ribs and Root Vegetables over Egg Noodles

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This was one of the most delicious meals I've ever made. My husband and I are enjoying trying new recipes, and we've created a "repeat list". Usually, after I serve my husband our meal, I ask him, "So, should we add this?" For this recipe, he took one bite, and before finishing that bite, he said, "Oh my gosh, this MUST go right onto our repeat list." He then asked for us to eat the leftovers the next day and then wanted the rest for lunch. Needless to say, this is going on our repeat list. I'm having guests come over tomorrow, and even though we ate it twice this week (and my husband had it for lunch twice after that, we are making it again. AMAZING!

p.s. If you can cook it with your family home, they will go crazy over the amazing aromas in the house!! Just fabulous!

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This was my first attempt at Short Ribs and Emeril's recipe did not disappoint. The ribs were flavorful and ohhh sooo tender. I ended up just using dried herbs as I didn't have fresh on hand and had to omit the onion as my husband hates them, and didn't have the Port so I used more stock, but even with these modifications, they were great! The whole family loved them, and I have many picky eaters in the bunch. Thank you Emeril!

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Great way to prepare short ribs! I did mine in slow cooker- after browning meat, sauteing vegetables and de-glazing with (white* wine on stove-top.

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I made a half recipe of this and it turned out great (only had a couple lbs of ribs. I didnt have the port so I just upped the broth a little.

When we were done eating, I still had some "sauce" with vegetables left over, so I added some more beef broth to it and refrigerated it overnight. Then I skimmed off the fat and made some fresh egg noodles which I added for a wonder beef vegetable soup with egg noodles.

Great way to use the leftovers (if you have any!

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A friend prepared this and it was a delightful change from everyday stew. So full of a variety veggies pared with a sweet taste - I can't wait to make this for my family! I was not prepared for the first sweet bite! I was not able to tell there was squash or sweet potatoes - this will be a great dish for my family and guests!

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Worth the prep time, moist& tender ribs. Substituted rutabagas for parsnips. Five adults were very impressed!!!!

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i cooked these for 2hrs, and they came out perfectly tender, and the sauce nicely thick to sop up with bread. yummy!

modifications:
- trimmed fat from the short ribs
- seasoned ribs with steak seasoning & then lightly floured
- omitted root veggies except for carrots
- used ketchup instead of tomato paste
- added worschester sauce & 2 anchovies, and a big jar of canned tomato(no sauce

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Not good.

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Make these short ribs with my grama's homemade egg noddles for the friends on poker night. It was a real knockout.

RHill
Oceanside,ca

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A little work, but it came out good.