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
Showing 31-40 of 99
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By kehau20
Abingdon, MD
on November 29, 2010
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I thought the ribs were great. My daughter loved them too. The meat just had so much flavor and simply fell apart. This recipe is super easy and and your house will smell great while it's cooking. Try the horseradish dip that goes with it..yummy
By smiller54_12943812
Suffolk, 86
on June 19, 2010
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I made them with boneless short ribs and they worked really well. If you want to really take them to a new level though, try crumbling some good quality bleu cheese on them right before you serve them!! The tangy/salty flavor really marries well with the richness of the dish!
By lbosset_12857627
Santa Barbara, 43
on May 09, 2010
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This was a pure delight! The dish was melt in your mouth tender. My family absolutely loves it! A big hit every time.
By roseli555_12793500
dublin, 75
on April 14, 2010
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I made this recipe for my family and they all loved it, for sure it will be a repeat several times.
By Chef #1568917
Myersville, MD
on March 01, 2010
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My family loves this! It is so tasty and so comforting. I make this for special occasions as well as for regular Sunday dinners. Everybody loves it.
By debofloyd_10878354
LONDONDERRY, NH
on February 14, 2010
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Big hit with my food snob friends!
By terarific
Casper, Wy
on January 31, 2010
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This is the 4th or 5th time that I have made these - my family loves them! I don't make the gravy at the end - instead I add saurerkraut in for the last hour of simmering and it is wonderful!
By Chef #1143942
on January 16, 2010
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However, I guess some of us "idiots" are not quite the culinary expert that you are. But before calling some else an idiot, you should at least make sure that you spell horseradish and your preferred wine (Burgundy correctly. You got to admit, that's pretty funny.
By camitri
NY, NY
on November 16, 2009
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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.
By moyibiz
Monterey Park, 43
on November 02, 2009
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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.