Braised Short Ribs with Mushrooms

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This is one of the best dishes I have ever tasted, more than worth the time, in fact it's the slow cooking that makes this dish! I have made it numerous times and it never disappoints! Not a mushroom lover so I leave them out and just serve over a good mash potato, AWESOME!

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Melts in your mouth, used port wine instead of cognac, it was great anyway,worth the 3-4 hours cooking time.

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There are some crucial steps missing in this recipe. The short ribs should be seasoned and browned thoroughly BEFORE being added to the braising liquid. The pot should also be deglazed at some point AFTER browning the short ribs. If you only want to dirty one pot, brown the short ribs after rendering the pancetta, then saute the aromatics and deglaze.

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This recipe is amazing! The flavors are very complex. I used uncured smoked duck bacon instead of panchetta. I added the liquid from the dried porcini mushrooms to the braising liquid and used Madera instead of Cognac or Brandy because I didn't have any. I did use good red wine. I ended up serving the short ribs over mashed russets. I'd give this a 6th star if I could!

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meat was delicious, tender and very flavorable. The sauce had very rich flavor. Well worth the wait as the house was filled with a wonderful aroma during the day as the meat cooked. Used a nice bottle of wine for the sauce which I think is key to all cooking. If the wine isnt good enough to drink or serve to friends, don't cook with it.

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I've made these short ribs a number of times along with the polenta fries and each time it was a big hit. It is so full of flavor and the meat so tender. I enjoy this recipe most because you can make it ahead and just reheat when you are ready to serve. And it tastes even better the next day. This has become one of my 'go to' recipes.

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I made this for my family for our weekly Sunday lunch. I used chicken and beef stock rather than wine and cognac and my dad had purchased pork loin backribs instead of short ribs and they STILL turned out amazingly. I'll definitely be making this again.

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Was very disappointed in the recipe's results. The meat cooked perfectly but the flavor was completely bland. I'm sure it had to do with the addition of the water to cover the meat.

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I'm surprised that the reviews for this recipe are not better. I cooked this, and it was fantastic. The meat was deliciously tender and well flavored. The sauce was rich,with an enchanting depth. Now, of course, I used a fairly good bottle of red wine for the braise sauce (which I actually wouldn't have used if I had some of my cheaper cooking wine around, but it worked out for the best. I do agree with the one commenter, that I had to cook the ribs for an additional 30 - 60 minutes, but other than that, no big changes and it came out great.

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A lot of great ingredients that fell short. It did taste just like beef stew and was just boring. It needed an extra "oomph" to it. The meat was very tender, but the sauce was just bland.