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Bistro-Style Short Ribs Recipe

Bistro-Style Short Ribs

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Average Rating:

Total Reviews: 99

Showing 71-80 of 99

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  • on August 31, 2008

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    First time I have ever tried to make short ribs. These were fantastic! Fell off the bone and were so flavorful. I had just finished reading a Cooking Light article about braising meats and this followed all their suggested steps to a tee. It was worth the effort. Thanks Tyler!

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  • on August 30, 2008

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    Guests AND children loved these ribs. Go Tyler!

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  • on August 04, 2008

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    These short ribs were fabulous! They're even better the next day! Lots of flavor in one big pot! Thanks Tyler!

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  • on August 02, 2008

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    Great for a TV football game with friends. Solid comfort food.

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  • on July 08, 2008

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    yes the short ribs fell off the bone give or take 3 hrs... but i salted and peppered them in extra virgin then lightly floured them in a separate pan while i prepped the veggies and made them finely chopped...first time at short ribs yes they are very fatty but good ....next time i will trim them and skim alot of excess fat...sometimes making changes works well...yes they were better the next day thicked the sauce with flour and skimmed itand thinly sliced the ribs over crusty bread..oh yes alot like pot roast but why complain..

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  • on May 11, 2008

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    I cant belive that Taylor would present such a recipe. Every one here forgot to mention how sweet the whole thing tasted !! First you have the carrot in the puree which is sweet, the cipollini onion is sweet and the sauce for the onion is very sweet, the parsnip puree is sweet as well and the cream is way to much for 1 pound of parsnip, it makes it almost watery !! The meat is for sure tender after 3 hours but it doesnt have too much flavor, the whole thing is not a good combination at all. I am a cook myself and i really know what i am talking about.

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  • on March 07, 2008

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    I have made these several times and my entire family loves them. I love Tyler Florence he has the best receipes. My daughters and son in law ate at his restaurant in New York, they coouldn't stop talking about some of the best food they have ever eaten. Thank You Tyler for your delicious receipes

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  • on March 07, 2008

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    I seldom allow myself to enjoy red meat unless it's very lean, so this was quite a departure for me and I'm so glad. This recipe was sensational! It was very easy to prepare and so aromatic while it was cooking. My guests couldn't get enough of it - and neither could I. The meat fell off the bone and the sauce was wonderful. I didn't make any changes to the recipe except to use 2 whole San Marzano canned tomatoes since the fresh ones at the supermarket are awful and entirely too expensive right now (March. Thank you,Tyler Florence.

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  • on March 06, 2008

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    I made the recipe exactly as posted, and it was fantastic. A bit greasy because of the short ribs, but I skimmed the fat after straining and thickened with wondra. I don't think I will make it again with the short ribs, but will use it for pot roast. Mine cooked about the same time as the recipe stated on top of the stove.

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  • on March 06, 2008

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    My husband really enjoyed this dish. Said it tasted like pot roast. I really liked the combination of all the ingredients. I really liked the veggie puree with this dish. Once you infuse the oil and thyme and add the puree, the aroma is heavenly. Then when I added the wine and broth,and tasted it... wow! I just could NOT wait for this to be done.

    I put it in the crock pot and let it cook for about 6-7 hours. Of course it was fall off the bone tender. I am adding this to my list of favorite dishes to make!

    Thanks Tyler - you rock!!!

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