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Braised Short Ribs Recipe

Braised Short Ribs

Recipe courtesy Wolfgang Puck

Show: Wolfgang PuckEpisode: Passover

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (20)

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Average Rating:

Total Reviews: 20

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  • on May 05, 2012

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    FOOL PROOF RECIPE!! Despite feeling like I was cooking like Chef Anne, I looked more like Bridget Jones minus the blue string of course. I forgot to seasoning the meat prior to browning, missed adding the tomato paste when required and my casserole pot was not large enough for all of the liquid and as a result I had to simmer 2.5 cups on the stove. But Wolfgang Puck still would proud of my results!!

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  • on November 14, 2011

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    FANTASTIC! The ribs were so tender and delicious. On his video on the next page, he sprinkles cumin over the ribs before he puts it in the oven and I noticed he didn;t mention it in the recipe. I will use an immersion blender next time on the veggies to use as a sauce.

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  • on August 09, 2011

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    This is a wonderful dish. The short ribs are so tender and the juice or gravy that it creates is so rich and satisfying. The aroma as it cooks just makes the house so warm and comfortable, really southern. One of the best recipes I have made in a while and will make many more times.

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  • on May 26, 2011

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    I made this for Passover for 9 people. Used just a regular Cabernet, a magnum as I tripled the recipe. Absolutely amazing. Everyone raved about it. the best short ribs they ever had. So flavorful and tender. I will definitely make this again.

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  • on January 23, 2011

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    When I think if beef short ribs, this is exactly what I want. Awesome flavors without having the wine overwhelm the dish. Prep was actually very easy. Just make sure to budget time for the braising. We used a syrah blend rather than the kosher cab. It was great.

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  • on October 01, 2010

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    I decided to try this recipe as a change of pace. Talked to the butcher, got 6 short ribs cut along the bone, very meaty. I used a merlot. Had family over for dinner to test this recipe. Albiet, very good, but, the concensus was, all of us preferred the Anne Burrell recipe, which I have made many times. Just a matter of choice!

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  • on September 22, 2010

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    This was easy and the end product was excellent! I prepared it for a special dinner for my parents. Mom asked for the recipe. Well done, Wolfgang. Thank you for sharing this recipe. The wine I used was Lindeman's Bin 45 cabernet sauvignon. Superb!

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  • on May 12, 2010

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    I made this tonight for my husbands Birthday dinner and it was delicious! I looked at some of the previous comments and got ideas... Added an onion, cooked it for two and a half hours on 350 then for 3 hours on 200, added a few extra ribs... But the best suggestion I got was to use the immersion blender on the gravy, it came out thick and rich! I paired the meal with egg noodles, saute'd spinach and a bottle of amazing cab! For dessert I made a champagne glasses layered inside with chocolate pudding, chocolate mouse, whipped cream and a strawberry on top! Way better than dinner out!

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  • on March 29, 2010

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    Ok; I saw the recipe and liked the sound of it but didn't want or need to make it Kosher. One MAJOR thing I did differently was to use a trimmed English Roast cut into long thick strips to replace the Short Ribs. I have tried and tried to find Ribs that were meaty; not just fatty, but finally had to give up. The rest of the recipe I almost followed verbatim although added some garlic and onions along with the Shalllots and Leeks.
    At the end of cooking, rather than run the juices thru a sieve and discard the veggies, I used my immersion blender and just used the cooked veggies to thicken the sauce. Delicious. Served on top of mashed potatoes and it was a big hit.

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  • on November 22, 2009

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    I had the butcher cut the ribs in 1/2, you only need 1/2 a rib per person as these are VERY rich. I only used 6 shallots and increased the liquid to 3 quarts of beef stock.

    I served in a large, bowl style plate with a bed of spinach and creamed cauliflower.

    GREAT!!! Guest were very impressed.

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