Best Recipe for Short Beef Ribs
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01/19/2010
Had so looked forward to making this..... Unfortunately it was A LOT of work for little return on a meal that tasted very like to my stew. I had to let the "gravy" reduce downwards an additional 3 hours for a total of 5 hours of simmering to get the desired consequence and thickness. However the flavour of the gravy was absolutely wonderful. Probably will non brand this again based on the time factor involved.
01/13/2008
Oh, wow, was this good! Until tonight I had never had beef short ribs and I'll tell you lot, good old fashioned home cooking just doesn't get any better than this. A superb blend of ingredients that created the perfect dish. But when I make this again, I'll practice it a day in advance and simply reheat it the adjacent solar day, especially if I make this for guests. All the prep and clean-up will accept been taken care of. Likewise, ix cups of liquid takes a long time to reduce--much longer than two hours. Even at 2-1/2 hours I withal had to thicken it upwardly with a chip of cornstarch. Finally, no matter how lean the ribs are, there is withal a lot of rendered fat. Making these the day earlier will allow me to refrigerate them overnight and then remove all the solidified fatty. The extra work involved and the long cooking fourth dimension, all the same, is So worth the attempt. The ribs are full of beefy flavour and fork tender. The gravy only can't be vanquish--intensely rich, brown and total-flavored. I served this over polenta and it brought me correct back to Grandma's house in my babyhood. Mom came for dinner and she happily took what little leftovers in that location were domicile!
02/14/2007
This was excellent!! I accidently gave this review to the wrong recipe. Oops! Well this is the one. I made this lastnight for my family and they loved it!! This is so like shooting fish in a barrel even if you are not a regular cook you can do this and wow whomever you are cooking information technology for. Nosotros felt like we were eating at a 5 star restaraunt lastnight. I used a semi-sweet semi-dry red wine in this to have a happy medium in the sweetness level. This was the first time always for me trying to brand short ribs and I am not sorry that I did!! MM MM....good! Hats off to the creator of this meal. To thicken the sauce at the finish I used a bit of cornstarch instead of flour. Was worried that information technology would have that raw flour taste in the background. The cornstarch was perfect. Please practise try this over buttery mashed potatoes it gives it that added heaven non to mention it makes it that much more than filling. Don't pass this 1 up try it you volition not be sorry.
02/17/2006
This recipe is astonishing, my 2nd time! My husband said I became possessed past a NY chef. I did follow some other review and use peak of the line meat from Gelsons so there was less fatty. I didn't think the fat was an outcome at all. The broth barely had any fat floating at the peak. I altered the recipe for 3 servings, and added more veggies i hr in. I made the mistake of cutting veggies too small and they just disappeared after 2 hrs of cooking. My son who doesn't like veggies loved the carrots and even the celery! The flavors are amazing. the key is to cook until the sauce thickens (without a lid) so that there isn't "and then much liquid" as other reviewers noted. You could probably i/2 the broth portion if you were using less meat, basically have enough goop to cover over and cook the meat for two hrs and that should exist enough.
06/23/2007
I followed all instructions until it was time to simmer for 2 hours. Instead I poured everything into a slow cooker for 4 hours on low. This may be as well much work for some, merely I enjoy my boring cooker. Came out bully.
03/16/2006
I cooked this in the crockpot and I added a parcel of dry onion soup mix to information technology for extra flavor. Was splendid, everyone loved it and would make again.
11/18/2005
A very good recipe.. A keeper.. I would use less liquid next time. 6 cups of stock instead of eight
01/28/2006
My family loves this recipe! I made information technology in one case with short ribs, but switched to making information technology with pre-cut stew meat. The sauce is delicious--a cross between pot roast flavour and beef burgandy. I chop my veggies up very small so they melt into the sauce, and then I add together some bigger chunks of carrots, onions, and celery to stew with the meat. I serve it in bowls of mashed potatoes. A huge striking every time!
01/09/2003
All-time E'er SHORT RIBS: I MADE THESE LAST Dark AND MY HUSBAND DID NOT Cease TELLING HOW Skillful DINNER WAS UNTIL BEDTIME. WE ARE HAVING THE LEFT OVERS TONIGHT. IT IS WELL WORTH THE Time TO FIX THIS RECEIPE. I THICKEND THE SAUCE JUST A BIT After THE RIBS WERE Set up TO SERVE. Nosotros TOO HAD THEM OVER MASHED POTATOS Forth WITH A SALAD.
01/29/2012
Beloved. LORD.
08/05/2011
This was an amazing dish for the corporeality of effort you put into it! I added a lot more carrots and cut them into a larger chunks. I used the full amount of minced garlic called for in the recipe k I was only serving 2 people with 2.5 lbs of beefiness brusk ribs. I used enough beef broth to cover the ribs while simmering, uncovered. The ribs were ready in 3 hours time. Well-nigh 2 ane/2 hours into the cooking, I noticed there was still a lot of beef goop, then I thickened it up with cornstarch. The beef ribs were then soft it FELL off the bone equally I was trying to eat it! The beef was fork tender, juicy, and soft. The ribs were total of bulky flavor - wonderfully delicious. The gravy was and then rich and tasty! I served this over rice and "greenish beans with hazelnuts and lemon", also from this website. I was asked to brand this AGAIN. The extra piece of work involved is worth the effort for a truly satisfying and succulent meal!
08/08/2003
Very expert. The merely change I made was to add a iv oz can of tomato paste and a 14.five oz can of tomato sauce. Then in the end I thickened it a little past mixing in iii teaspoons of cornstarch disolved in water. It gave the sauce a slightly tomato gravy gustation that went well with the mashed potatoes that I also served with it at Michele'southward suggestion. It all went over very well. Thanks!
eleven/16/2010
Years agone I made beef brusque ribs for the starting time and terminal time (I idea) – mode too fatty and greasy. But recently we were at a friend's business firm for dinner and she served short ribs. I silently cringed, but they were wonderful! Then, I thought I needed to endeavour again. I bought boneless brusk ribs, as she had used, and selected this recipe. Admittedly, I changed the procedure quite a fleck, only nonetheless came out with a wonderfully rich tasting dish. I browned my ribs and removed them from the skillet. I skipped sautéing the carrots and celery and proceeded directly to sautéing the garlic for a minute and then deglazing with the red vino. I added the stock, browned brusque ribs, bay leaf and thyme and cooked uncovered over a low simmer for about 90 minutes. Considering I idea my liquid was reducing besides much, I covered my pan for another 30 minutes. I wanted my vegetables to be well-baked tender and maintain their color, so I connected to cook covered, adding the carrots for another 40 minutes, the celery for the final xxx minutes and the onion for the last 20 minutes. The carrots and celery were perfect; xx minutes for the onion was 5-ten minutes too long. I did thicken my sauce with just a bit of cornstarch and water. These were wonderful ribs in a deep, rich sauce with vegetables that hadn't turned to mush. Served over rice and we enjoyed this very much!! Now, I'll do brusk ribs again!!!
09/05/2007
This was very tasty. I would cook information technology longer next time as I adopt the meat to autumn apart without a knife. Perhaps an extra 60 minutes. Tasted great over egg noodles with garlic toast!
06/19/2012
fabricated this every bit a begetter's day dinner. easy to make had to substitute pinkish wine for red wine and added a few small hot peppers. still came out crawly.
09/01/2008
Adept recipe. I did utilise less liquid and had to thicken the sauce with corn starch. My mom is a home EC.teacher so she taught me to improvise. I had no wine and then I used cranberry juice.I minced all the veggies so my kids wouldn't complain but I could notwithstanding become the good flavor. It was mouthwatering.I served with scalloped potatoes and information technology was yummy but the gravy on mashed potatoes has got to be the best. We had left over gravy so I froze it and threw some shop bought meatballs in it to simmer for a few hours. My best meatballs EVER.
09/27/2012
The most delectable tasting recipe I take ever made or even tasted! Wish I could give it a hundred stars.... Yes... It's that good!
10/fifteen/2007
Very flavorful recipe for brusk ribs. Followed the recipe as given with only one change: used half of the beef goop (1 box/32 oz./4 cups). Simmered this covered and and then uncovered the last 45 minutes or so. Sauce turned out keen - didn't need to thicken it, although if you like a thick gravy you may desire to do then. Served with mashed potatoes. If you are worried nigh likewise much fatty, cheque your brusque ribs. The butcher mitt trimmed mine, so they were OK. A grocery store might not practise that, so you'll have to trim some (non all) of the fat. Perfect comfort food for a cool, fall solar day!!
07/02/2012
I fabricated the recipe as information technology'due south stated except that after I browned the meat and cooked the carrots and onion a bit, I put everything in the slow cooker and let it cook on loftier for five hours. I added a few tablespoons of cornstarch well-nigh the cease to thicken the gravy up a scrap. The season of this was very skillful!
08/12/2011
Wow. The flavor of these ribs and the gravy was sooo skillful! Even my picky 4 yr old who cried when I fabricated him taste them hummed merrily while he finished everything on his plate. I fabricated the recipe exactly as directed but added additional carrots which I am glad of because of how succulent they were. I used boneless curt ribs and trimmed off the fatty as much as possible. Not something to help you lose weight, simply I didn't think my gravy turned out too greasy. I'll brand this again adjacent time I buy brusque ribs.
02/25/2011
This was my first venture with short ribs and it was incredible. The flavor is sooo good and it is perfect on top of mashed potatoes. The perfect Sunday night dinner when you don't have much to do. Though information technology takes a while, near of it is merely sitting and trying to hold yourself back from attacking the pot when it actually starts to simmer and the smell fills the firm. Endeavor to buy boneless shortribs if you tin - less fat to deal with later.
04/11/2010
I did not change a affair. The brusk ribs came out tasting a lot like my roasts exercise except information technology was just then moist! I merely couldn't get over how much season was packed in and it was non dry at all! I actually liked that. It was worth all the work. Cheers for submitting this!
12/21/2009
First-class! My firm smells then wonderful simmering this rich flavorful broth uncovered. Cooked for 2 and 1/2 hours and beef was so tender and delicious. I used about half dozen cups of broth instead of eight and didn't have enough beef broth and so used 2 cups of chicken broth. Still amazing. Served over mashed potatoes and my hubby will NOT stay away from the leftovers! A new family favorite.
12/29/2010
Made simply as directed and these are very adept. I agree it would be best to make them ahead of time and so the excess fat can easily be removed.
05/03/2008
Very good recipe. My unabridged family loved it. My only alter was that I didn't demand to use as much liquid. I ended upwards using about five-vi cups of stock, along with the wine. An added bonus: the house smells GREAT while it cooks!
03/29/2008
This beefiness was and then tender, my children had no bug eating it. It was admittedly delicious, even stone common cold! I didn't have crimson vino on hand, and so I deglazed with extra goop. I cutting the amount of broth down, equally other reviewers suggested, and so thickened information technology with cornstarch and served information technology as stew the next mean solar day. I refrigerated it overnight and then removed the solid fatty from the surface.
11/06/2002
This is a very good recipe. It'south easy and very sense of taste. It'southward even better the next day. Definitely a keeper.
05/17/2006
This is the starting time time I take made curt ribs and what a great recipe. I didn't have beef stock, so used boullion cubes. As well used roasted garlic. Excellent meal, even my picky hubby loved it!
02/24/2007
Since it was a rainy, gloomy, chilly, and downright nasty day, I decided to take some "comfort food." Short ribs are merely that! I followed this recipe pretty closely, and I have to agree with another reviewers that this did non have enough "zero" for me, and I even added spices due to the number of folks who said that! However, that was the simply negative in this whole recipe; I used 1 loving cup red wine, and 1 qt beefiness stock, just enough to cover the short ribs. Covered the first hour, no lid the 2nd, the ribs were done to perfection in EXACTLY two hours, a pleasant surprise. I thickened the broth with a roux that I had made earlier in the calendar week, and kept in the fridge for just such a need. Served over mashed potatoes, this tasted rich and indulgent. I will strain the remaining goop, dilute, and add noodles for tomorrow's dinner. Thanks for the recipe!
12/04/2004
wow, this is bang-up... I chopped the veges small, they melted in with the sauce. I did have to thicken the sauce. I used only 1/2 the goop. I as well cooked in a slow cooker. melt in your mouth goodness.
ten/25/2011
Husband says "KEEPER!" Tweaked it a little: 6 cups of liquid (4 cups of water with 3 beef bullion cubes, i tin can beef broth, two packets of Swanson Beef "Flavor Boost"), 1 envelope Lipton onion soup mix, no parsley. After two hours, removed beef and strained veggies from stock, reduced stock to half and added flour slurry (1/iii cup cold h2o and three Tbsp flour, shaken together) and added to humid stock to thicken. Added veggies and beef back to pot and served over mashed potatoes.
11/15/2010
This is very good, the only dissimilar thing I did, was used 1 whole agglomeration of fresh thyme (tied with kitchen cord) and 1 large bay leaf ( crusade bay is stiff to me) I used iv bone in ribs and the residue were boneless/fatless beef ribs...turned out great, fifty-fifty my pickest of pickest nephew ate seconds!!! So thanks!!
12/26/2008
Delicious and piece of cake recipe. My family loved it and equally the other reviews said, serving with mashed potatoes was bully. The gravy does need to exist thickened with a little cornstarch and h2o afterward meat is removed. Y'all tin can reserve some of the liquid after cooking (just before thickening) and freeze it for future gravy base. It is very good. I would recommend cooking an extra 60 minutes as meat would exist a trivial more than tender. I would besides put less thyme. Even decreasing past 1/3 of the thyme would exist good. Make sure to trim fat earlier cooking as it makes it easier than trying to remove information technology afterwards.
01/22/2011
The best curt ribs we accept ever had! I did cut the stock down to 4c.,covered and baked in the oven till tender. I then just poured the sauce over some rice (this is the way my mother in law used to do information technology and so my husband says) and served with the ribs- my family couldn't stop raving- thanks for the recipe!!!
09/xi/2006
I fabricated this with the brusk ribs. If you make it with a "ameliorate quality of meat" you volition be making runny beef stew. If the fat is a big problem for yous, let the dish sit overnight in the refrigerator and then skim the fatty off the next solar day. I do agree with other reviewers, there was way too much liquid. I would simply add four cups of broth, not eight. Served the dish over Trader Joe's Garlic Mashed Potatoes. All-in-all, something I fabricated in one case and enjoyed, but will probably never make again.
01/21/2008
This was very tasty, but a bit on the greasy side. Would trim off more than fat side by side fourth dimension. I didn't take celery, but used celery salt and added more onion. Information technology worked well.
02/15/2012
Wonderful my family unit really loved it I followed the recipe but instead of using iv lbs of ribs I used 6 since the recipe called for so much liquid. I also added 1 bundle of onion soup mix for flavor.
01/28/2005
The sauce areoung the meat was to die for! I did not selection the all-time cut of meat and this spoiled it for the family. There was a lot of grissle and fat and it took away from the meal. Pick a adept cutting of meat..and you will dear it! It make a ridiculous corporeality of sauce though. I cook accept had one-half the amount and it would have yet been smothered!
03/28/2011
The was a good recipe... I didn't take Cherry Vino, carrots or celery but everything else worked just GREAT.... Volition try again with everything!!!!!
05/24/2011
This was a delicious meal, nosotros just didn't realize how much work they have.
01/17/2012
This didn't come up out well.... After doing the browning of the ribs & sauteeing the veggies, I threw everything in a crockpot. After putting in the one loving cup of vino, I could but fit in four cups of broth. I let information technology all cook on depression for effectually viii hours. Tried straining the broth out & making a sauce with it using a roux, on the stovetop in a small pan. We weren't thrilled with this, granted I did change it a piffling but who has 2 hours to sit around while dinner cooks & that is in addition to prep & clean upwardly time. I wouldn't make this once again, it was too much work for something mediocre.
07/22/2016
Great flavor from this combo My change is: brownish ribs equally is then sauté a mire paux( the celery, onion, & carrot finely chopped) add the garlic for final 5 minutes or then of this stride. Add together the broth and spice Etc. to crock pot and crock on low 4-5 hours or high for two whenever meat is falling off bone though not disintegrating. Remove meat put goop in frig. Next day defat goop, put in pot on stove and cook veges (bite sized chunks) by themselves until tender and perfect. Add meat in last 10 minutes of vege melt to proper temp. Remove bay and serve Don't forget season s&p to taste at all stages
06/06/2001
This is a great recipe. I retrieve I volition try information technology with lamb shanks. The sauce is first-class.
08/31/2006
I was skeptical at 1st...eating ribs in a non-barbequed fashion! But if y'all like a meat & potatoes repast that is actually tasty, this is it. Hubby loved it!
01/01/2005
Made it in the tiresome cooker. Used half the goop. Quintessential comfort food! Served over egg noodles for casual diner with company. Dear these delicious and Like shooting fish in a barrel recipes!! I keep selling my cookbooks at garage sales, don't employ them since I found Allrecipes.
12/08/2011
Well, I wish I would have read reviews before making this. My poor husband had to consume leftovers considering this was not fix in time. I volition follow the propose of others and put in crockpot for the solar day. We have not tried this yet. I stuck information technology in the fridge earlier bed time. I volition endeavor this recipe again however.
09/25/2010
Very good as is, although I thought at that place was besides much liquid. 2nd fourth dimension around I changed it to my tastes...substituted four slices of bacon, chopped, for the olive oil and crisped that up earlier searing the short ribs (vi lbs trimmed instead of 4 lbs) in the bacon grease. Strained the backlog grease and then continued with the recipe as is. Subsequently returning curt ribs to pot also added 6 potatoes, quartered; 6 carrots peeled and quartered; six stalks celery, peeled and quartered, to make a hearty 1 pot meal for half-dozen.
02/22/2005
As others, I cutting the corporeality of beef broth in one-half, and cooked this in my slow-cooker. Very flavorful! I don't normally like a bunch of veggies cooked with the meat, but these added to the flavor of the sauce. It did need to be thickened at the finish, though.
x/28/2010
All I can say is Crawly~I had family in from out of town when I attempted this recipe and it was a hit. Not a drop left over. This will now be my become-to recipe. I've as well used a pot roast cut into big chunks and slow cooked all day, following the aforementioned ingredients. That was yummy too.
05/25/2011
After having "cook in your mouth" beef short ribs at a eating place, I idea I'd try making some for my family. I tin't error the recipe, but I was so bummed that after all of the effort and time spent, there was non much flavor to what picayune meat I could get from the ribs. (I think I bought quality meat - from a local specialty market). Mine was more often than not fat or fatty meat. The scent coming from the stovetop was wonderful, merely unfortunately, the meal was non. I might try this same recipe with a pot roast and put in my slow cooker.
02/10/2010
Outset time I e'er fabricated beef short ribs. My guys actually liked them.
03/02/2006
This 1 goes over bully with everyone!
05/22/2006
Great!!! Meat and so tender it fell off the bone. I placed my in the oven at 300 and let it do its affair. At dinner it was perfect.
ten/24/2006
I didn't come up out as expected.
12/20/2004
I've made this recipe a few times and each fourth dimension got rave reviews from my entire family (including my 10 year old). This is bully and a family keeper. Didn't add the bay leaves but tasted good just likewise.
07/xvi/2006
Wonderful flavour!!! Will probably endeavor with a unlike kind of meat.
06/09/2004
I made this recipe for my family and everyone loved it including my iii year old granddaughter who had 3 helpings. My son-in-law couldn't terminate raving about the flavour of this dish.
01/13/2002
THIS RECIPE WAS A Hit IN OUR HOUSEHOLD. THE BEEF WAS TENDER, TASTY AND MY Husband LOVED Information technology. WHILE THE Beefiness WAS COOKING YOU HAVE Aplenty TIME TO Fix VEGGIES, STARCH AND DESSERT.
09/06/2011
My husband LOVED this and keeps request me to brand it again.
12/18/2010
used 6 ribs, i/2 cup flour, 3 carrots, 3 parsnips, creole flavour
04/20/2010
My young man really liked this. I still prefer the Korean way curt ribs (sliced thin), just these were tasty and tender. I used chicken stock instead of beefiness stock, and I thought the flouring and frying of the ribs was a nice touch on. Served over brown rice cooked in craven broth.
ten/20/2008
I loved this recipe! The house smelled wonderful, it tasted wonderful. I tin't wait to make it once again!
06/28/2010
I had never cooked short ribs, this was easy and was succulent. Will add together more veggies next time and maybe add parsnips too. Served over rice.
03/29/2013
I simmered this for v hours and used 2 cups less of broth and then what was called for. Served over mashed potatoes. Was scrumptious
04/xiii/2014
I tried this recipe,and my family loved it!!!! The short ribs were tender and flavorful! I used 6 cups of goop instead of 8. and used Masala cooking wine by error and it was fantastic. I will definitely use this recipe again
02/03/2011
Beginning time for Beef Short Ribs..this is a wonderful recipe. loved the flavor or the ribs. This is my new addiction. Thank you so much for such a great introduction to Brusk Ribs
12/27/2006
This has go my husbands favorite meal!
09/19/2003
I cutting this recipe in half. I used 3 lbs state way beef ribs, i heaping cup of each of the vegies and added eight oz tomato sauce every bit recommended by others. I besides did have to thicken the sauce. It turned out like beef stew only lacked the needed vegetables at the end. I wish I had left my infant carrots whole and added more, not chopped my clery and onions and so small, and added potatoes and a couple handfuls of peas and beans during the last 60 minutes. The meat was very tender and tasty. Next fourth dimension I'grand craving the perfect pot of stew I will use this recipe as a base.
02/15/2010
baked brusque ribs for second half of cooking time. stock makes excellent french onion soup base-- just add more than onions to leftovers.
03/13/2011
Wow! This was so yummy! My husband is always asking me to make it. I made it without the red wine and it was delicious!
10/02/2008
I used cranberry juice instead of the red vino, and since I didn't have fresh parsley, I added 2 tablespoons stale parsley thirty minutes before serving. Other and then that, I followed the recipe exactly and it came out superb! It was a wonderful meal to gear up on a chilly fall evening, and it smelled sooooo skilful while it simmered away! My hubby raved on and on almost it, and I completely agreed and took my bows! Certainly volition exist putting this recipe into rotation! Thanks for the recipe!
02/24/2006
I was not impressed with this. Office of it may have been the cut of meet, merely the sauce just did non have enough flavor to embrace the greese of the come across cut. This is not something I would endeavour again.
02/24/2013
I made this for my Sun Dinner rather than grilling short ribs like I usually practice. I must say I will definitely make this once more! I follow the recipe to the teeth except I thicken my gravy with a piffling flour and water mix. I served them with black eye peas and yellow rice.My huband loved information technology. Will accept the leftovers with mashed potatoes like the other reviewers. Try it I know you will beloved it likewise!
03/22/2009
I have made this recipes twice and plan on making it many more times. The flavors are fantastic and the gravy it makes is wonderful. The meat becomes then tender. This recipe takes an inexpensive type of meat and turns it into a effeminateness.
04/xiv/2009
I mistakenly bought boneless beef short ribs from Costco (meant to buy flap meat, and was distracted past an old friend). Instead of taking it back, I made this recipe on a damp, rainy day for my married man who works outdoors. Well....let me tell you, the compliments went on and on!! Just like some of the other reviewers, my husband could not stop telling me how delicious this dish was. I served it on a bed of garlic yukon mash, with a layer of sauteed spinach and mushrooms, topped it off with the smothered beef, and a star was born!! Like previous reviewers suggested I reduced the amount of beef stock and I used fresh thyme because I happened to take some on hand. I also pureed some of the veggies so my kids wouldn't notice and it fabricated the gravy fifty-fifty more tasty!! Thanks for a keeper of a recipe!!
09/28/2004
This was a keen recipe. Very tasty and easy to make. I scaled it downwardly to 2 servings and added a can of diced tomatoes and just one tin can goop. I might have added to much oil, so I had to thicken it upward with some cornstarch, but I believe that was my own error. This is a great recipe and I will brand information technology once more. Everyone loved it.
10/03/2007
Nosotros thought this recipe was very good. Information technology'southward wonderful comfort food on a common cold dreary day. I left out the wine, added potatoes and more carrots for a complete meal, also ditched the bay leafs,,,that is not one of our favorite herbs. Be Creative!! Volition practice once again. Karen
07/22/2016
This is merely delicious .. cheers so much for this recipe.
02/26/2017
This is the best meal of braised short ribs I have e'er fabricated or tasted, anywhere. I cutting down the amount of beefiness goop and then it just covered the ribs in the Dutch Oven. I cook, covered in the oven for ii hrs at 300 degrees. All else the same as written. The key to this recipe is to make sure y'all brown the ribs to a nighttime crusty surface on all sides. This will increase the browning time a couple minutes on each side. We didn't even need a pocketknife. Information technology separated from the bones with just a fork into seize with teeth size pieces. All I can say is double WOW!
ten/22/2017
This was and then proficient! Gravy was superb. I chopped the onions, celery and carrots very fine to hide them from my children...and information technology worked!! Skilful former fashioned cooking with a touch of flair! Definitely would recommend!!
08/28/2017
this was fantastic! i followed the recipe exactly except i forgot to deglaze with the cherry wine. i but added it to the pan later. So then good!
09/11/2006
I concord with others in that you should utilise less broth or merely plan on using a thickening amanuensis. My family unit loved this dish. I removed the meat than blended the veggies to make a keen gravy for the mashed potatoes.
01/19/2012
Mmmm, this was and then good, I added dried onion soup mix, my picky eater son said the flavors were and then good.
01/06/2017
After braising meat, then onions & vegetables all went into crock pot. Added turmeric & tarragon to herbs. Added chopped portabella mushrooms thirty minutes before completion. Used Cabernet vino. Served over boiled potatoes. Ready in 4 hours. It was wonderful
10/17/2017
These turned out peachy: I used two lbs boneless short ribs(they were on sale). one/ii all the ingredients. Will make this again.
02/04/2014
My husband gave me a human foot massage and cleaned the kitchen after eating this! Needless to say I'll be making this one once more :)
01/10/2010
Fabulous recipe!! I followed the recipe reasonably closely (I rarely actually measure for dishes similar this), and information technology came out wonderfully flavorful. I will be using the same recipe again side by side week for a pot roast. This is equally practiced as it gets for wintertime condolement nutrient.
01/04/2015
The dish came out delicious! Next time I won't chop the carrots as much. I used baby carrots and I should have just cut them in half. A crude chop on the onions is good enough too. I followed the recipe exactly. At the stop, I removed the beef short ribs from the pot and I strained the remaining veggies from the liquid and set up the veggies aside. I poured the liquid in my OXO Fat Separater and drew off at to the lowest degree a cup and a half of pure fat. I would suggest getting one if you don't want to take a lot of time trying to skim off all the fat. About of it is hard to skim out. I tried but it was so mixed into the liquid I got out my fatty separator. I was amazed how much fatty I drew off. After removing the fat, I put the liquid and veggies back in the pot and added corn starch to thicken some and brought up to a healthy simmer and put the beef ribs back in the pot. I let it cook almost v minutes more and and then it was all washed. Nosotros all actually enjoyed this recipe.
03/05/2008
This was ok. It just wasn't spectacular. I made information technology in a tiresome cooker, so I omitted one box of broth and there was even so a ton of liquid. I served it over noodles. No other changes. Good, just not great and I will be looking for other brusk rib recipes.
07/29/2017
Can NEVER accept too much garlic and onions so doubled or more the corporeality of those. Made some Yukon Gold garlic mashed potatoes and Dad, his friends and I LOVED the gravy! The meat was so tender and rich; couldn't get them out of the pot to thicken the gray without them falling right off the bone!
07/12/2017
Cooked it in my cast iron pot and YUM!!!. I did thicken the sauce at the end. meat fell off the os and the sauce was great.
03/10/2009
These are wonderful. I just fabricated them for dinner and my hubby couldn't stop eating information technology. He said that he would serve this in his restaraunt. (He doesn't actually have 1, but he always talks virtually the restaraunt he would honey to own and what would be on his imaginary card). He kept asking me about the recipe and what was in it because he said there's something in it that he actually similar. He was sopping up drippings with crusty bread. The only things I changed were calculation a splash of Worchstershire (sp?) to the veggies and I didn't accept celery so I omitted that. This was a winner.
06/27/2008
I made this dish terminal evening - FANTASTIC! My husband (who is an excellent cook) commented on how proficient and tender information technology was. The wonderful odour throughout the house fabricated us all hungry on this stormy night. But used 5-cups beef broth and used cornstarch instead of flour for thickening, then served with mashed potatoes. YUMMY! I highly recommend this recipe!
07/13/2006
I put these in the crockpot. They tasted like miniature private pot roasts. They were practiced, but I was looking for something that has a little more zip to it.
08/02/2019
I added mushrooms and cooked information technology for 4 hours on low. Turned out slap-up. Plenty to freeze and eat at a subsequently engagement.
05/05/2015
Holy cow, I'm a curt rib convert. Michele, thanks for this amazing recipe. I never buy short ribs because I always thought it was a lot of money to spend on a clamper of bone and fat. Later ten years of listening to how much my guy loved his mother's short ribs, I decided to give it a endeavour when I saw some particularly compact ribs in the store. **Some folks take complained almost the time and mess involved with this, not so. If yous take the patience to read to the lesser, I'll explain how I only used one pot and a measuring cup to brand this easy, cutting the cleanup downwardly to nothing. I halved the recipe because there are just ii of usa, but that was a mistake. I should accept doubled the recipe and locked him out of the business firm. Just a couple of changes... I trimmed some of the backlog fat, used vegetable stock because that'south what I always have on manus and added extra garlic. I as well cooked this in the oven instead of on the stove. After two hours in a 350 oven these ribs were unbelievable. I couldn't waste all of those delicious juices so I took the meat out of the pot, added a can of broth and put in some mixed babe potatoes, mushrooms and carrots. That went back to the oven for some other 30 minutes and I may take passed the fourth dimension eating one tiny rib and gnawing on the bone. The next step was to remove the veggies and cascade the goop in a grease separator before I poured it back in the pot and thickened it for gravey. I would have posted a picture, but tha
04/fifteen/2013
Fantastic. Utilize less thyme, more wine, more carrots.
08/27/2012
Delicious short ribs! This was my start time making them and I stuck to the recipe given. Next time, I would utilize less liquid and besides plan on them taking longer to cook than stated. I never got a thick gravy so I would alter that up a fiddling too. They came out very tender and flavorful. I made a beef and barley soup with the leftover goop. Thank you, I will definitely brand this again.
08/09/2009
Made this for a lazy Sunday dinner this night, and am and so glad I did. It was wonderful. I used ii lb. boneless short ribs (just cooking for ii) and let them simmer for about 2.5 hours. Meat was then tender and the whole dish was incredibly flavorful. I used unsalted beef broth then I could control the table salt to gustatory modality. Generously seasoned the meat prior to dredging in flour to ensure a nice crust on the meat when searing. This was a very simple dish to brand, I'll rely on information technology going frontward for comfort meals and fifty-fifty for visitor. I really didn't alter anything other than to add some hot red pepper flakes in the olive oil when searing to give information technology a little oestrus, and as well I didn't have any parsley so I left out that ingredient. Didn't miss it.
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Source: https://www.allrecipes.com/recipe/16218/smothered-beef-short-ribs/
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