Taste of Home Beef Short Ribs
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01/19/2010
Had and then looked forwards to making this..... Unfortunately it was A LOT of work for little render on a meal that tasted very similar to my stew. I had to let the "gravy" reduce down an additional 3 hours for a full of five hours of simmering to get the desired result and thickness. However the flavor of the gravy was absolutely wonderful. Probably will not make this once more based on the time factor involved.
01/13/2008
Oh, wow, was this adept! Until tonight I had never had beef short ribs and I'll tell yous, proficient erstwhile fashioned home cooking but doesn't get whatsoever ameliorate than this. A superb blend of ingredients that created the perfect dish. But when I brand this again, I'll exercise it a solar day in advance and merely reheat it the next 24-hour interval, especially if I make this for guests. All the prep and clean-up will have been taken care of. Also, ix cups of liquid takes a long time to reduce--much longer than ii hours. Fifty-fifty at 2-1/2 hours I withal had to thicken information technology up with a chip of cornstarch. Finally, no matter how lean the ribs are, there is however a lot of rendered fat. Making these the day before volition allow me to refrigerate them overnight and and so remove all the solidified fatty. The extra work involved and the long cooking time, however, is SO worth the effort. The ribs are full of beefy flavor and fork tender. The gravy just can't be beat--intensely rich, brown and full-flavored. I served this over polenta and it brought me right back to Grandma's house in my childhood. Mom came for dinner and she happily took what little leftovers in that location were dwelling!
02/14/2007
This was excellent!! I accidently gave this review to the incorrect recipe. Oops! Well this is the one. I made this lastnight for my family and they loved it!! This is so easy even if yous are not a regular cook yous tin do this and wow whomever y'all are cooking information technology for. We felt similar 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 ever for me trying to make short ribs and I am not sorry that I did!! MM MM....proficient! Hats off to the creator of this repast. To thicken the sauce at the end 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. Delight practice try this over buttery mashed potatoes information technology gives it that added heaven not to mention it makes it that much more filling. Don't pass this ane upward endeavour it you will not be sorry.
02/17/2006
This recipe is amazing, my 2d time! My married man said I became possessed by a NY chef. I did follow another review and use top of the line meat from Gelsons so at that place was less fatty. I didn't call up the fatty was an issue at all. The broth barely had whatsoever fatty floating at the top. I altered the recipe for iii servings, and added more than veggies ane hr in. I made the mistake of cutting veggies too small and they just disappeared after two hrs of cooking. My son who doesn't similar 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 at that place isn't "then much liquid" every bit other reviewers noted. Yous could probably 1/2 the broth portion if y'all were using less meat, basically have enough goop to cover over and cook the meat for 2 hrs and that should be enough.
06/23/2007
I followed all instructions until information technology was time to simmer for 2 hours. Instead I poured everything into a slow cooker for 4 hours on low. This may be besides much work for some, but I enjoy my slow cooker. Came out keen.
03/16/2006
I cooked this in the crockpot and I added a packet of dry out onion soup mix to it for extra flavor. Was excellent, anybody loved it and would make once again.
xi/18/2005
A very expert recipe.. A keeper.. I would apply less liquid next time. 6 cups of stock instead of 8
01/28/2006
My family unit loves this recipe! I made it once with brusque ribs, but switched to making it with pre-cut stew meat. The sauce is delicious--a cantankerous between pot roast season and beef burgandy. I chop my veggies up very pocket-sized then they melt into the sauce, and then I add some bigger chunks of carrots, onions, and celery to stew with the meat. I serve it in bowls of mashed potatoes. A huge hit every time!
01/09/2003
BEST E'er SHORT RIBS: I MADE THESE LAST Dark AND MY HUSBAND DID Not Finish TELLING HOW GOOD 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 Simply A Bit AFTER THE RIBS WERE READY TO SERVE. Nosotros Too HAD THEM OVER MASHED POTATOS Along WITH A SALAD.
01/29/2012
DEAR. LORD.
08/05/2011
This was an amazing dish for the amount of try you put into it! I added a lot more carrots and cut them into a larger chunks. I used the total corporeality of minced garlic chosen for in the recipe thou I was only serving ii people with ii.5 lbs of beef short ribs. I used enough beef broth to comprehend the ribs while simmering, uncovered. The ribs were set in 3 hours time. Well-nigh 2 i/2 hours into the cooking, I noticed there was still a lot of beef broth, so I thickened it up with cornstarch. The beef ribs were so soft it Roughshod off the bone as 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 then rich and tasty! I served this over rice and "green beans with hazelnuts and lemon", also from this website. I was asked to make this AGAIN. The extra work involved is worth the effort for a truly satisfying and succulent repast!
08/08/2003
Very good. The only change I fabricated was to add together a iv oz can of tomato paste and a 14.5 oz tin of lycopersicon esculentum sauce. Then in the end I thickened it a fiddling by mixing in three teaspoons of cornstarch disolved in water. It gave the sauce a slightly tomato gravy gustatory modality that went well with the mashed potatoes that I also served with it at Michele's suggestion. It all went over very well. Thank you!
11/16/2010
Years ago I fabricated beefiness short ribs for the first and last time (I thought) – style besides fat and greasy. Merely recently we were at a friend's house for dinner and she served curt ribs. I silently cringed, but they were wonderful! So, I thought I needed to effort again. I bought boneless short ribs, equally she had used, and selected this recipe. Absolutely, I changed the process quite a bit, but still 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 straight to sautéing the garlic for a minute and then deglazing with the scarlet wine. I added the stock, browned curt ribs, bay leaf and thyme and cooked uncovered over a low simmer for nearly 90 minutes. Because I thought my liquid was reducing too much, I covered my pan for another xxx minutes. I wanted my vegetables to be crisp tender and maintain their color, so I continued to melt covered, calculation the carrots for another 40 minutes, the celery for the last xxx minutes and the onion for the final 20 minutes. The carrots and celery were perfect; 20 minutes for the onion was 5-10 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 exercise short ribs over again!!!
09/05/2007
This was very tasty. I would melt information technology longer side by side time as I prefer the meat to fall apart without a knife. Maybe an extra hour. Tasted great over egg noodles with garlic toast!
06/xix/2012
made this every bit a father's 24-hour interval dinner. easy to make had to substitute pink wine for ruddy wine and added a few pocket-size hot peppers. still came out crawly.
09/01/2008
Good recipe. I did utilise less liquid and had to thicken the sauce with corn starch. My mom is a home EC.teacher and then she taught me to improvise. I had no vino so I used cranberry juice.I minced all the veggies so my kids wouldn't mutter but I could still become the good flavor. It was mouthwatering.I served with scalloped potatoes and it was yummy but the gravy on mashed potatoes has got to be the all-time. We had left over gravy and then I froze it and threw some store bought meatballs in it to simmer for a few hours. My best meatballs E'er.
09/27/2012
The most delectable tasting recipe I have always made or even tasted! Wish I could give information technology a hundred stars.... Yep... Information technology's that good!
10/15/2007
Very flavorful recipe for brusk ribs. Followed the recipe as given with only one modify: used half of the beefiness broth (1 box/32 oz./4 cups). Simmered this covered and then uncovered the last 45 minutes or and so. Sauce turned out great - didn't need to thicken it, although if you similar a thick gravy you may want to do then. Served with mashed potatoes. If you are worried about as well much fat, check your short ribs. The butcher hand trimmed mine, and so they were OK. A grocery store might not do that, so you'll have to trim some (not all) of the fatty. Perfect comfort food for a absurd, fall day!!
07/02/2012
I made the recipe as information technology'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 high for v hours. I added a few tablespoons of cornstarch nearly the end to thicken the gravy upwards a scrap. The flavor of this was very good!
08/12/2011
Wow. The flavour of these ribs and the gravy was sooo good! Even my picky 4 year old who cried when I made him gustation them hummed merrily while he finished everything on his plate. I made the recipe exactly as directed but added additional carrots which I am glad of considering of how succulent they were. I used boneless short ribs and trimmed off the fat as much as possible. Not something to help you lose weight, only I didn't think my gravy turned out also greasy. I'll make this over again next fourth dimension I buy short ribs.
02/25/2011
This was my get-go venture with curt ribs and information technology was incredible. The season is sooo practiced and it is perfect on elevation of mashed potatoes. The perfect Sunday night dinner when y'all don't accept much to do. Though it takes a while, most of it is just sitting and trying to hold yourself back from attacking the pot when it really starts to simmer and the olfactory property fills the house. Endeavour to buy boneless shortribs if y'all can - less fat to deal with later.
04/xi/2010
I did non change a thing. The short ribs came out tasting a lot like my roasts do except it was but so moist! I just couldn't get over how much flavour was packed in and it was non dry out at all! I really liked that. It was worth all the work. Thank you for submitting this!
12/21/2009
Excellent! My house smells then wonderful simmering this rich flavorful goop uncovered. Cooked for 2 and 1/2 hours and beefiness was so tender and succulent. I used near 6 cups of broth instead of 8 and didn't have enough beefiness broth and so used two cups of chicken broth. Still amazing. Served over mashed potatoes and my husband will NOT stay away from the leftovers! A new family favorite.
12/29/2010
Fabricated just every bit directed and these are very expert. I concord it would exist best to make them ahead of time and so the excess fatty tin easily be removed.
05/03/2008
Very skilful recipe. My entire family loved it. My only change was that I didn't need to apply equally much liquid. I ended up using about 5-6 cups of stock, forth with the wine. An added bonus: the house smells Neat while information technology cooks!
03/29/2008
This beefiness was and so tender, my children had no issues eating it. It was absolutely delicious, even stone cold! I didn't have ruby-red vino on paw, so I deglazed with extra goop. I cut the amount of goop downward, as other reviewers suggested, so thickened it with cornstarch and served information technology as stew the next day. I refrigerated it overnight and so removed the solid fatty from the surface.
11/06/2002
This is a very proficient recipe. It's easy and very taste. It'southward even better the next twenty-four hour period. Definitely a keeper.
05/17/2006
This is the first time I have made short ribs and what a corking recipe. I didn't have beef stock, and then used boullion cubes. Also used roasted garlic. Excellent meal, even my picky husband loved it!
02/24/2007
Since it was a rainy, gloomy, chilly, and downright nasty day, I decided to take some "condolement nutrient." Brusk ribs are only that! I followed this recipe pretty closely, and I have to hold with some other reviewers that this did not have enough "nothing" for me, and I even added spices due to the number of folks who said that! All the same, that was the but negative in this whole recipe; I used 1 loving cup red vino, and 1 qt beef stock, just plenty to comprehend the short ribs. Covered the first hour, no lid the 2d, the ribs were washed to perfection in EXACTLY two hours, a pleasant surprise. I thickened the broth with a roux that I had made before in the week, and kept in the refrigerator for but such a demand. 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 great... I chopped the veges small, they melted in with the sauce. I did have to thicken the sauce. I used only 1/two the broth. I likewise cooked in a slow cooker. melt in your oral cavity goodness.
10/25/2011
Married man says "KEEPER!" Tweaked it a little: 6 cups of liquid (four cups of water with 3 beef bullion cubes, 1 tin can beef broth, ii 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/three cup cold water and 3 Tbsp flour, shaken together) and added to boiling stock to thicken. Added veggies and beef back to pot and served over mashed potatoes.
11/xv/2010
This is very good, the only dissimilar affair I did, was used i whole bunch of fresh thyme (tied with kitchen string) and i big bay leaf ( cause bay is strong to me) I used iv bone in ribs and the rest were boneless/fatless beef ribs...turned out neat, fifty-fifty my pickest of pickest nephew ate seconds!!! So thank yous!!
12/26/2008
Delicious and easy recipe. My family loved information technology and as the other reviews said, serving with mashed potatoes was nifty. The gravy does need to be thickened with a petty cornstarch and h2o afterwards meat is removed. Y'all can reserve some of the liquid afterwards cooking (but before thickening) and freeze it for future gravy base of operations. Information technology is very good. I would recommend cooking an actress hour equally meat would be a little more than tender. I would also put less thyme. Fifty-fifty decreasing by 1/3 of the thyme would be good. Make sure to trim fat before cooking equally it makes it easier than trying to remove information technology after.
01/22/2011
The best short ribs we accept e'er had! I did cut the stock downwardly to 4c.,covered and baked in the oven till tender. I so just poured the sauce over some rice (this is the way my mother in law used to practise information technology and then my husband says) and served with the ribs- my family unit couldn't stop raving- cheers for the recipe!!!
09/11/2006
I fabricated this with the brusque ribs. If you make it with a "better quality of meat" you will be making runny beef stew. If the fat is a big trouble for yous, let the dish sit overnight in the fridge and so skim the fatty off the next day. I practice agree with other reviewers, there was way too much liquid. I would simply add together four cups of broth, not eight. Served the dish over Trader Joe'southward Garlic Mashed Potatoes. All-in-all, something I made once and enjoyed, only will probably never brand again.
01/21/2008
This was very tasty, simply a chip on the greasy side. Would trim off more fat next time. I didn't take celery, only used celery salt and added more than onion. Information technology worked well.
02/xv/2012
Wonderful my family really loved it I followed the recipe but instead of using four lbs of ribs I used vi since the recipe called for so much liquid. I also added 1 packet of onion soup mix for flavor.
01/28/2005
The sauce areoung the meat was to dice for! I did not selection the best cutting of meat and this spoiled it for the family. There was a lot of grissle and fatty and it took abroad from the repast. Pick a practiced cut of meat..and you will dear it! It brand a ridiculous amount of sauce though. I cook have had half the amount and it would have nonetheless been smothered!
03/28/2011
The was a skilful recipe... I didn't accept Ruddy Vino, carrots or celery but everything else worked just GREAT.... Will try again with everything!!!!!
05/24/2011
This was a delicious meal, we but didn't realize how much piece of work they take.
01/17/2012
This didn't come out well.... After doing the browning of the ribs & sauteeing the veggies, I threw everything in a crockpot. After putting in the 1 cup of wine, I could only fit in four cups of goop. I let it all melt on low for around 8 hours. Tried straining the goop out & making a sauce with it using a roux, on the stovetop in a small pan. Nosotros weren't thrilled with this, granted I did modify it a little just who has 2 hours to sit effectually while dinner cooks & that is in add-on to prep & make clean upwardly time. I wouldn't make this once more, it was too much piece of work for something mediocre.
07/22/2016
Peachy flavour from this combo My modify is: brown ribs as is then sauté a mire paux( the celery, onion, & carrot finely chopped) add together the garlic for last 5 minutes or so of this step. Add the broth and spice Etc. to crock pot and crock on depression 4-v hours or loftier for two whenever meat is falling off bone though not disintegrating. Remove meat put broth in frig. Next day defat broth, put in pot on stove and cook veges (seize with teeth sized chunks) by themselves until tender and perfect. Add meat in last 10 minutes of vege cook 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 recall I will try information technology with lamb shanks. The sauce is excellent.
08/31/2006
I was skeptical at 1st...eating ribs in a non-barbequed mode! But if you like a meat & potatoes repast that is really tasty, this is information technology. Married man loved information technology!
01/01/2005
Made it in the boring cooker. Used half the broth. Quintessential comfort food! Served over egg noodles for casual diner with company. LOVE these delicious and Piece of cake recipes!! I keep selling my cookbooks at garage sales, don't use them since I constitute Allrecipes.
12/08/2011
Well, I wish I would have read reviews before making this. My poor hubby had to eat leftovers because this was not ready in fourth dimension. I will follow the advise of others and put in crockpot for the solar day. We have not tried this yet. I stuck it in the fridge before bed time. I will effort this recipe once more however.
09/25/2010
Very expert as is, although I idea there was as well much liquid. Second time around I inverse it to my tastes...substituted iv slices of bacon, chopped, for the olive oil and crisped that upwardly earlier searing the short ribs (half-dozen lbs trimmed instead of 4 lbs) in the bacon grease. Strained the excess grease then continued with the recipe as is. After returning curt ribs to pot also added 6 potatoes, quartered; half-dozen carrots peeled and quartered; half dozen stalks celery, peeled and quartered, to make a hearty 1 pot repast for six.
02/22/2005
As others, I cut the amount of beef broth in half, and cooked this in my slow-cooker. Very flavorful! I don't unremarkably like a bunch of veggies cooked with the meat, simply these added to the flavor of the sauce. Information technology did demand to be thickened at the end, though.
05/25/2011
After having "melt in your mouth" beefiness short ribs at a restaurant, I idea I'd try making some for my family. I can't fault the recipe, but I was so bummed that after all of the effort and time spent, there was not much flavour to what little meat I could get from the ribs. (I recall I bought quality meat - from a local specialty market). Mine was more often than not fat or fatty meat. The aroma coming from the stovetop was wonderful, simply unfortunately, the meal was not. I might effort this same recipe with a pot roast and put in my slow cooker.
10/28/2010
All I can say is Crawly~I had family in from out of town when I attempted this recipe and information technology was a hitting. Not a drop left over. This will at present exist my go-to recipe. I've also used a pot roast cut into large chunks and slow cooked all day, following the same ingredients. That was yummy besides.
02/ten/2010
First time I ever fabricated beefiness curt ribs. My guys really liked them.
03/02/2006
This one goes over great with everyone!
05/22/2006
Great!!! Meat so tender information technology fell off the bone. I placed my in the oven at 300 and let it do its thing. At dinner it was perfect.
10/24/2006
I didn't come up out as expected.
12/twenty/2004
I've made this recipe a few times and each time got rave reviews from my unabridged family (including my x year old). This is neat and a family keeper. Didn't add the bay leaves merely tasted skilful merely as well.
07/16/2006
Wonderful flavour!!! Will probably try with a unlike kind of meat.
06/09/2004
I made this recipe for my family and everyone loved it including my 3 year onetime granddaughter who had 3 helpings. My son-in-law couldn't end raving about the flavor of this dish.
01/13/2002
THIS RECIPE WAS A HIT IN OUR HOUSEHOLD. THE BEEF WAS TENDER, TASTY AND MY HUSBAND LOVED It. WHILE THE BEEF WAS COOKING YOU Take AMPLE TIME TO Ready VEGGIES, STARCH AND DESSERT.
09/06/2011
My husband LOVED this and keeps asking me to make information technology again.
12/xviii/2010
used vi ribs, 1/2 cup flour, iii carrots, 3 parsnips, creole flavor
04/20/2010
My beau really liked this. I still adopt the Korean style short ribs (sliced thin), but 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. Served over brown rice cooked in chicken goop.
10/20/2008
I loved this recipe! The house smelled wonderful, information technology tasted wonderful. I tin't wait to brand information technology once again!
06/28/2010
I had never cooked brusque ribs, this was piece of cake and was delicious. Will add together more veggies side by side 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 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 broth instead of 8. and used Masala cooking vino by mistake and information technology was fantastic. I volition definitely use this recipe over again
02/03/2011
First time for Beef Brusk Ribs..this is a wonderful recipe. loved the flavor or the ribs. This is my new habit. Thank you and so much for such a nifty introduction to Short Ribs
12/27/2006
This has become my husbands favorite repast!
09/19/2003
I cutting this recipe in one-half. I used iii lbs country fashion beefiness ribs, 1 heaping loving cup of each of the vegies and added 8 oz love apple sauce as recommended by others. I likewise did have to thicken the sauce. It turned out like beef stew but lacked the needed vegetables at the cease. I wish I had left my baby carrots whole and added more, not chopped my clery and onions and so modest, and added potatoes and a couple handfuls of peas and beans during the last 60 minutes. The meat was very tender and tasty. Side by side time I'm craving the perfect pot of stew I will use this recipe as a base.
02/fifteen/2010
baked short ribs for second one-half of cooking time. stock makes fantabulous french onion soup base of operations-- simply add together more than onions to leftovers.
03/xiii/2011
Wow! This was so yummy! My husband is always asking me to make information technology. I fabricated it without the red wine and it was succulent!
10/02/2008
I used cranberry juice instead of the red wine, and since I didn't have fresh parsley, I added 2 tablespoons dried parsley 30 minutes before serving. Other then that, I followed the recipe exactly and it came out superb! It was a wonderful meal to prepare on a chilly autumn evening, and it smelled sooooo good while information technology simmered away! My husband raved on and on nigh it, and I completely agreed and took my bows! Certainly will exist putting this recipe into rotation! Thanks for the recipe!
02/24/2006
I was not impressed with this. Part of it may have been the cut of meet, but the sauce just did not take enough flavor to cover the greese of the meet cut. This is non something I would try again.
02/24/2013
I made this for my Lord's day Dinner rather than grilling short ribs similar I usually practice. I must say I will definitely make this again! I follow the recipe to the teeth except I thicken my gravy with a footling flour and water mix. I served them with black centre peas and xanthous rice.My huband loved it. Volition have the leftovers with mashed potatoes similar the other reviewers. Endeavor information technology I know you will dearest it besides!
03/22/2009
I have made this recipes twice and plan on making it many more times. The flavors are fantastic and the gravy information technology makes is wonderful. The meat becomes so tender. This recipe takes an inexpensive type of meat and turns information technology into a effeminateness.
04/14/2009
I mistakenly bought boneless beefiness short ribs from Costco (meant to buy flap meat, and was distracted by an sometime friend). Instead of taking it back, I made this recipe on a damp, rainy 24-hour interval for my hubby 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 terminate telling me how delicious this dish was. I served it on a bed of garlic yukon brew, 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 corporeality of beefiness stock and I used fresh thyme because I happened to have some on manus. I likewise pureed some of the veggies so my kids wouldn't observe and it made the gravy even more tasty!! Thanks for a keeper of a recipe!!
09/28/2004
This was a great recipe. Very tasty and easy to make. I scaled it downward to 2 servings and added a can of diced tomatoes and but one tin broth. I might have added to much oil, so I had to thicken information technology up with some cornstarch, simply I believe that was my own fault. This is a great recipe and I will brand it again. Anybody loved it.
x/03/2007
Nosotros thought this recipe was very good. Information technology'south wonderful comfort nutrient on a cold dreary day. I left out the wine, added potatoes and more carrots for a consummate repast, also ditched the bay leafs,,,that is not i of our favorite herbs. Be Creative!! Will practise again. Karen
07/22/2016
This is simply succulent .. thank you lot and so much for this recipe.
02/26/2017
This is the best meal of braised short ribs I take ever made or tasted, anywhere. I cut down the amount of beef broth so it just covered the ribs in the Dutch Oven. I cook, covered in the oven for 2 hrs at 300 degrees. All else the aforementioned equally written. The key to this recipe is to make sure you lot brown the ribs to a night crusty surface on all sides. This will increase the browning time a couple minutes on each side. We didn't fifty-fifty demand a knife. It separated from the bones with just a fork into bite size pieces. All I can say is double WOW!
ten/22/2017
This was then good! Gravy was superb. I chopped the onions, celery and carrots very fine to hibernate them from my children...and it worked!! Skilful quondam fashioned cooking with a bear upon of flair! Definitely would recommend!!
08/28/2017
this was fantastic! i followed the recipe exactly except i forgot to deglaze with the cerise wine. i just added it to the pan after. Then and so practiced!
09/eleven/2006
I agree with others in that you should employ less broth or just plan on using a thickening amanuensis. My family loved this dish. I removed the meat than blended the veggies to brand a peachy gravy for the mashed potatoes.
01/19/2012
Mmmm, this was so skillful, I added dried onion soup mix, my picky eater son said the flavors were so good.
01/06/2017
After braising meat, and then onions & vegetables all went into crock pot. Added turmeric & tarragon to herbs. Added chopped portabella mushrooms 30 minutes earlier completion. Used Cabernet wine. Served over boiled potatoes. Set in iv hours. It was wonderful
x/17/2017
These turned out not bad: I used ii lbs boneless curt ribs(they were on sale). 1/2 all the ingredients. Will brand this again.
02/04/2014
My married man gave me a foot massage and cleaned the kitchen after eating this! Needless to say I'll be making this one once again :)
01/ten/2010
Fabulous recipe!! I followed the recipe reasonably closely (I rarely really measure for dishes similar this), and it came out wonderfully flavorful. I will be using the aforementioned recipe again adjacent week for a pot roast. This is every bit good as it gets for wintertime comfort nutrient.
01/04/2015
The dish came out delicious! Side by side fourth dimension I won't chop the carrots as much. I used babe carrots and I should have simply cut them in one-half. A rough chop on the onions is skillful enough also. I followed the recipe exactly. At the cease, I removed the beef short ribs from the pot and I strained the remaining veggies from the liquid and gear up the veggies bated. I poured the liquid in my OXO Fatty Separater and drew off at least a loving cup and a half of pure fatty. I would suggest getting 1 if you don't want to take a lot of time trying to skim off all the fat. Most of it is difficult to skim out. I tried but information technology was so mixed into the liquid I got out my fat separator. I was amazed how much fat 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 upwardly to a salubrious simmer and put the beefiness ribs back in the pot. I allow it cook about five minutes more and and then it was all done. We all actually enjoyed this recipe.
03/05/2008
This was ok. Information technology only wasn't spectacular. I made it in a slow cooker, so I omitted one box of broth and in that location was still a ton of liquid. I served it over noodles. No other changes. Good, just non neat and I volition be looking for other short rib recipes.
07/29/2017
Can NEVER accept likewise much garlic and onions so doubled or more the amount of those. Made some Yukon Gilded 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 os!
07/12/2017
Cooked it in my bandage fe pot and YUM!!!. I did thicken the sauce at the end. meat barbarous off the bone and the sauce was swell.
03/10/2009
These are wonderful. I merely fabricated them for dinner and my husband couldn't cease eating it. He said that he would serve this in his restaraunt. (He doesn't really have one, but he ever talks about the restaraunt he would dearest to ain and what would be on his imaginary menu). He kept asking me about the recipe and what was in it considering he said there's something in it that he really like. He was sopping up drippings with crusty breadstuff. The simply things I changed were adding a splash of Worchstershire (sp?) to the veggies and I didn't have celery so I omitted that. This was a winner.
06/27/2008
I fabricated this dish final evening - FANTASTIC! My husband (who is an first-class melt) commented on how good and tender information technology was. The wonderful aroma throughout the house fabricated usa all hungry on this stormy night. Only used five-cups beef broth and used cornstarch instead of flour for thickening, and then served with mashed potatoes. YUMMY! I highly recommend this recipe!
07/13/2006
I put these in the crockpot. They tasted like miniature individual pot roasts. They were good, but I was looking for something that has a footling more nil to it.
08/02/2019
I added mushrooms and cooked information technology for four hours on depression. Turned out neat. Plenty to freeze and swallow at a after engagement.
05/05/2015
Holy moo-cow, I'm a brusk rib convert. Michele, thank you for this amazing recipe. I never purchase short ribs because I always thought it was a lot of money to spend on a chunk of bone and fat. After ten years of listening to how much my guy loved his mother'due south short ribs, I decided to requite information technology a try when I saw some particularly meaty ribs in the shop. **Some folks have complained nigh the time and mess involved with this, non and so. If yous have the patience to read to the bottom, I'll explain how I only used i pot and a measuring cup to brand this easy, cutting the cleanup downward to zippo. I halved the recipe considering there are simply 2 of usa, only that was a error. I should have doubled the recipe and locked him out of the house. But a couple of changes... I trimmed some of the backlog fat, used vegetable stock considering that's what I e'er have on hand and added extra garlic. I too 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 tin of goop and put in some mixed baby potatoes, mushrooms and carrots. That went back to the oven for another 30 minutes and I may have passed the time eating one tiny rib and gnawing on the bone. The adjacent footstep was to remove the veggies and pour the broth in a grease separator before I poured information technology back in the pot and thickened information technology for gravey. I would have posted a moving-picture show, but tha
04/15/2013
Fantastic. Use less thyme, more wine, more carrots.
08/27/2012
Delicious short ribs! This was my first time making them and I stuck to the recipe given. Next time, I would use less liquid and also plan on them taking longer to cook than stated. I never got a thick gravy so I would change that upwardly a petty also. They came out very tender and flavorful. I made a beef and barley soup with the leftover goop. Cheers, I will definitely make this again.
08/09/2009
Made this for a lazy Dominicus dinner tonight, and am then glad I did. It was wonderful. I used 2 lb. boneless short ribs (just cooking for 2) and let them simmer for about 2.5 hours. Meat was and so tender and the whole dish was incredibly flavorful. I used unsalted beef goop so I could control the salt to taste. Generously seasoned the meat prior to dredging in flour to ensure a nice crust on the meat when searing. This was a very elementary dish to make, I'll rely on it going forward for comfort meals and even for company. I really didn't change anything other than to add together some hot red pepper flakes in the olive oil when searing to requite it a little estrus, and also I didn't have any parsley so I left out that ingredient. Didn't miss it.
Source: https://www.allrecipes.com/recipe/16218/smothered-beef-short-ribs/
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