Beef Short Ribs

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Once I added the 12 oz of tomato paste, I thought "there must be a mistake". I've never seen a receipe calling for more than a tablespoon or 2 of tomato paste. I cooked it one night and ate it the next. It actually turned out good. Now I am sorry I dumped so much of the sauce. The night I cooked it, it had so much sauce I didn't think I'd eat it all. Well, I could have frozen some for another time. I also used beef broth, Swanson in a carton without MSG.

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I used Chicken Broth instead of Beef Broth. All of the Beef Broth in my store had MSG, so I just couldn't bring myself to using it! I simmered it on the stovetop (covered for 3 hours, and added quartered red potatoes during the last 20 minutes. After removing the meat and potatoes from the gravy, I pressed the cooked veggies through a sieve, back into the sauce. This adds alot of flavor back into the pot instead of throwing them out (and I had the time anyway. I then added a milk/flour mix into the simmering gravy to thicken it up a bit. I too served it over egg noodles which was Great!! We all really enjoyed it, I wish I had made more for leftovers!

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I used large can crushed tomatoes, 1 tsp thyme, cooked in crock pot. My mother would have used her pressure cooker. The ribs & sauce were deelish. I'm sure this would be equally good using any well marbled chuck roast.
Update: 12/21/10.
This time, I seasoned the ribs liberally with S&P, floured lightly, browned on stove top. Threw all in crock pot. Still think crock pot method works best. Never use boneless ribs.
It's not the same. The meat will be dry, stringy & tasteless.
The flavor comes from the bones & well marbled meat.
The closer the bone, the sweeter the meat!

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I had to modify this recipe to use what I had on hand. I used boneless short ribs and trimmed the fat, but I think I trimmed too much. Instead of tomato paste, I used tomato sauce. Instead of bay leaf and thyme I used rosemary. I also used baby carrots and did not use any celery and had to use chicken broth as well since I didn't have any beef stock. The sauce was actually really good, had lots of flavor. Short ribs were tender but a little dry. I think next time I will use ribs with the bone in, and instead of cooking solely on the stove, I will put it in the oven at 300 after it has started to boil. Served with garlic and green onion mashed potatoes.

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I have made this recipe many times. Don't be swayed by some of the bizarro reviews. You certainly need all of the tomato paste. If you know how to cook and follow the recipe you will be rewarded with delicious short ribs. I remove the ribs after browning to cook the veggies. I then dust the ribs with flour and return them to the pot. You will need quite a bit of broth (4-5 cups. To thicken the gravy, I mix softened butter with flour and roll into little balls. Add until the desired degree of consistency is reached. Enjoy!

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This was easy to make, and very tasty. I only had the small can of tomato paste so added a can of tomato sauce. My ribs were not quite as tender as I would've liked, so next time will simmer a little longer. Overall, great recipe!

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First thing I cooked in my dutch oven...it came out great. Even my wife loved it.

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I ENJOYED MAKING THIS DISH. IT WAS VERY SIMPLE TO PREPARE, AND CAME OUT EXCELLENT.

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Iwas not impressed with this recipe at all.One thing, way to much tomato paste. It doesn't come in a 15 oz can so I used the 12 oz, and still to much tomato, it was overpowering. I made fettuccine and served the sauce over them to use up some of it, but I think it did not have alot of flavor. Will not make it again, and keep searching for a good short rib recipe.

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It was not good at all.