Bistro-Style Short Ribs

Recipe courtesy Tyler Florence, 2007

Show: Tyler's UltimateEpisode: Ultimate Short Ribs

Rated: 4 stars out of 5Rate itRead users' reviews (62)

RECIPE
COMMENTS & REVIEWS(62)

Cook Time:
3 hr 0 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 3 hr 0 min
Total:: 3 hr 20 min

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Ingredients

Short ribs:

3 tablespoons extra-virgin olive oil
4 pounds short ribs, in 1 long piece or at least in pairs
Kosher salt and freshly ground black pepper
1 medium onion, chopped
2 carrots, chopped
1 large tomato, quartered
3 ribs celery
1/2 head garlic, peeled
1/4 bunch fresh thyme
1 1/2 cups dry red wine
2 cups low-sodium, organic beef stock
4 tablespoons chopped flat-leaf parsley

Directions

Preheat a cast iron grill or outdoor grill.

Season the short ribs with salt and pepper, drizzle with a little extra-virgin olive oil, and brown on all sides.

Place the onion, garlic, celery, carrot, and tomato into a food processor and blend until you reach a consistent, smooth pulp.

Take a large Dutch oven and place over medium-high heat. Add a 3-count of extra-virgin olive oil and add the thyme to infuse the oil. Next add the vegetable pulp, season with salt and pepper, to taste, and cook for about 10 minutes. Pour in the red wine and stock and bring it to a boil. Using tongs take the ribs and nestle them into the braising mix; the liquid should just about cover the meat. Place the lid loosely on top, reduce heat to a simmer and cook until the meat is very tender, approximately 2 1/2 to 3 hours.

When the ribs are about finished, remove about 1 to 2 cups of liquid and strain into a small saucepan over medium-high heat. Heat the sauce until slightly reduced and thickened, about 5 minutes.

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Comments & Reviews

recipe Bistro-Style Short Ribs
Cami NY, NY 11-16-2009
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A Few Changes
Rated: 4 stars out of 5

I changed the recipe slightly to accomodate time/logistics and my tastes, so feel free to take or leave them. After reading... other reviews, I dredged the ribs in flour and seared them. I then sauteed the vegetables but left them chunky as a texture preference, and I used the wine to deglaze the searing pan so I could put that goodness into the dish. Rather than do the dutch oven option, I slow cooked them all day. This was a tender, incredible dish, and I only gave it 4 stars because of recipe modifications--the idea is spectacular and great on a cold day. Read more
recipe Bistro-Style Short Ribs
Adriana Monterey Park, CA 11-02-2009
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Unbelievably delicious
Rated: 5 stars out of 5

I had no idea this dish would be so unbelievably delicious! I knew it would be tender* but not this tasty. Just as my mother... and sister normally do, I threw in a thick stainless steel fork into the pot so the meat could be tender in much less time than the recipe calls for. The flavor and aroma of this dish took me back to the wonderful dinners I so looked forward to when I came home from school and we took our time to enjoy preparing and eating our meals surrounded by loved ones. Thank you Tyler. Your recipes never disappoint.Read more
recipe Bistro-Style Short Ribs
Lisa Phoenix, AZ 10-25-2009
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Alicia's post of 5-31
Rated: 5 stars out of 5

Hey Alicia, before you get critical of other people, you need to go back to school and learn how to spell, punctuate and... construct a correct sentence.Read more
recipe Bistro-Style Short Ribs
Tara Amston, CT 10-23-2009
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GREAT SHORT RIBS!
Rated: 5 stars out of 5

I made this recipe and fed it to the family...lets just say they loved it. In fact, they went out and bought more short ribs... in hopes that I will make it again asap. When I went to cook the short ribs, i started them off in a pot covered w/parchment paper then the lid in the oven, but had to rush out of the house for work so I switch it into a crockpot. I was worried they wouldnt come out right after having switch the cooking method half way through but they were better than ever! Falls apart with just the touch of a fork.Read more
recipe Bistro-Style Short Ribs
Ann Tracy, CA 10-14-2009
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Comfort food!
Rated: 5 stars out of 5

The short ribs were so tender and it iwas the perfect dish for a fall day! I did end up adding more beef broth as it... cooked down.Read more
recipe Bistro-Style Short Ribs
Natasha Baltimore, MD 10-13-2009
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Where's the parsley?
Rated: 4 stars out of 5

In the process of making this right now. Smells great, but is the parsley just a garnish? There is no mention of it after... it's listed with the ingredients. Read more