Bistro-Style Short Ribs
Show: Tyler's Ultimate
Episode: Ultimate Short Ribs
Rate This RecipeRead users' reviews (99)
- Recipe categories: Meat, Beef, Vegetables, Carrot, Celery, Tomato,
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Average Rating:
Total Reviews: 99
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By andeelee24
Chicago, IL
on April 22, 2012
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Made this when we had guest over and they raved over it. Felt like they went out to a high end restaurant. Very classy and very easy to make. Cant go wrong with this recipe.
By bluesatin
on April 15, 2012
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Very good. Yes, as others have stated - a bit greasy. But if you trim as much of the fat off before cooking you can cut that down. And, short ribs are fatty - I would suggest trying this recipe using a roast. That's what I'm going to do next b/c that sauce is absolutely delicious. Recipe didn't say what to do w/ the parsley, so I just added it to the broth w/ the ribs. Another viewer suggested making ahead & putting the sauce in the frig till cool so the fat rises & it's easy to skim off. I will definately be doing that next time.
By Honour
on January 31, 2012
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Melts in your mouth. The meat is so tender and the aroma is out of this world. My husband wants me to make this once a week and I agree. I use just a 1/4 cup more of wine because I make a larger amount. It's easy to make and I just love this dish.
By sholstein44
OMAHA, NE
on January 24, 2012
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The aroma from this was incredible, I made the mistake of following a suggestion by another reviewer and added 1/4 cup of red wine vinegar, big big mistake! Don't do it, the meat was just ok, next time I will follow the recipe ~
By 4hungry kids
Fairfax, VA
on January 12, 2012
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This turned out delicious and the whole house smelled amazing. The flavors are very rich and intense. The whole family loved it. I think it's impressive enough for a dinner party and all the work is completed well before your guests arrive so no fussing in the kitchen until it's time to serve.
By Mean Troy Dean
Spring, Tx
on December 16, 2011
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My guests enjoyed the meal and it was a no brained to fix. Over all it was a nice recipie
By maggie_4165425
Tampa, FL
on November 14, 2011
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This turned out fabulous! I like that it didn't call for TONS of wine...I think that would have been too overpowering. This had just the right ratio compared to other recipes I saw. I didn't grill the ribs, just browned them in the pan. I was also worried I may have processed the veggies for too long, but it didn't seem to matter. I didn't reduce down the sauce at the end either. The flavor was so intense and delicious. Just served it over creamy grits!
By elanglois
on November 07, 2011
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I made this recipe last week and it was the best short ribs I have ever had. My husband and my kids thought it was the best dish I ever made. Awesome!!!!!
By mehaffys_10923397
Chatham, IL
on October 22, 2011
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Absolutely awesome!!!!worth the effort!
By lmorsell@comcas...
Montgomery Vill...
on October 10, 2011
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If I could give this a 4.75 I would. It was very tender and delicious but I felt it needed a little more acid than the wine. Next time I will add some red wine vinegar, perhaps 1/4 cup or so. It made a great Sunday dinner with mashed potatoes and brocolli and a salad.