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BRAISED SHORT RIBS Recipe

BRAISED SHORT RIBS

Emeril Lagasse

Recipe courtesy Emeril Lagasse

Show: The Essence of EmerilEpisode: Ribs

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (43)

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Average Rating:

Total Reviews: 43

Showing 1-10 of 43

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  • on January 04, 2012

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    I su;bstituted red wine in place of the vinegar. We grilled the short ribs on the gas grill (high to brown and eliminated frying them in a dutch oven. OMG- these came out fantastic. No greasy mess to clean up. I made them in the morning and allowed them to simmer all day. The flavor was wonderful, meat fell off the bone. These have become a dinner party favorite. Yum!

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  • on August 20, 2011

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    I followed all of the instructions to a T. I like vinegar, but this was way too much for me. It overpowered the dish.

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  • on June 18, 2011

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    Great recipe! It's easy and very forgiving. If I don't have all of the ingredients, it still works. Instead of red wine vinegar, I usually add red wine. I've made this many times and everyone loves it.

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  • on April 13, 2011

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    Absolutely fabulous flavor. Unlike any short ribs I've had. The leftover liquid has such great flavor that I saved (froze it and used it later in a beef stew which turned out great. If this is your first time preparing this recipe I would recommend giving it a try as written as it's really very good. You won't be dissappointed

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  • on April 12, 2011

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    An absolute standby in my house - perfect with a bit of risotto or garlic mashed.

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  • on February 27, 2011

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    Loved it. A lot of flavor. I used a cup of cabernet instead of the 1/2 vinegar and I cooked in the oven at 350 for 3 hours instead of on the stoptop. But it was easy and a big hit.

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  • on February 21, 2011

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    Amazing!!

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  • on December 26, 2010

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    I used this recipe for my first attempt to braised short ribs. I'm relatively new to the kitchen and was a little nervous to tackle this dish. Thank goodness that this recipe was so easy to follow. I followed every step except I used cajun seasoning instead of creole seasoning since I couldn't find them in the supermarket and didn't want to buy all the other ingredients needed to make your own. The dish came out tasting great except for the gravy was a little too runny (more like a soup than sauce. I husband helped himself to more than 1/2 the pot! I'll definitely use this recipe again and might consider thickening the sauce next time.

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  • on December 13, 2010

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    Emeril you are truly my go to guy in the kitchen game but true to the saying you blew this one baby. This recipe is not really braised short ribs but more like a stew maybe even a soup when you consider the amount of liquid in the pot only using short ribs in place of stew meat. The meat was tender and tasty but not worthy of being called braised short ribs. This is team Emeril You're the captain and we hinge on your every word. I still love you but don't try this stunt anymore. I expect more from you.

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  • on October 23, 2010

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    good stuff

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