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WOW….so tender, flavour rich, definitely the 1st and last recipe I will ever need for beef ribs! Meat, fork tender. Butcher had no veal stock, used his beef stock. Bottle of Cabernet Gamay, less two sips. Loved that you could skim off the fat, once chilled. Sauce was still not as thick as I wanted, mixed some liquid from the pot and flour to a paste and whisked in. Absolutely amazing!
Ok, this was sooooooo freaking good. A couple things I did, add garlic to the veggies and cut the recipe in half some I cooked for myself (leftovers were so appreciated here). I served mine over homemade polenta (corn meal, water, milk, butter, chicken stock) and omg did that come out amazing. I suggest eating the ribs over a side of creamy polenta vs mashed potatoes…enjoy!
I just used a chuck roast I had in freezer..Cut it into pieces..Used the recipe but cooked at 350 for hour and half..turned off oven and let set an hour..also added some Rosemary pesto,I had made.. yummie….
This is the best beef short rib recipe. Any time I need a great meal for company, I make this one.
Thanks Barbara, I’m so glad you like it!
I have a party of 12 for dinner. Do you think it is possible to make this recipe or would it be impossible? What would you recommend?
What pot/pan do you use for this recipe, not sure I have a big enough pot/pan that will work, curious to know what you use and the size, thanks.
Hi Sue, you will need a pan that is at least 6 quarts.
Best beef ribs ever… Excellent! The site should qualify the ribs as -chuck short ribs, enlishish cut.
I used Sea salt and beef stock and a good Zin.
If you don’t drink, it does not matter as alcohol burns off during cooking and there is no good substitute for wine… Period.
Hi thanks for the recipe of Braised beef short ribs, as we do not use alcohol in our food can we replace that ingredient or we have not to prepare it
Hello Zouhair, well this recipe uses an entire bottle of wine, so you might be better off looking for a different recipe. Or you can just use a few cups of water in place of the wine. The sauce won’t be the same, but it should still be good.
Elise – I can’t thank you enough for this recipe. I’ve been using it for years now to impress guests. I recently used it as inspiration to make Bison Short Rib Ragu on Pasta – there’s a post about it on my blog found here: http://prairiekitchendigest.blogspot.ca/2015/01/braised-bison-short-rib-ragu-on-porcini.html (of course giving you due credit).
Hi Elise, Are those Flanken-style short ribs used in this recipe? I usually cook with English-style ribs, but 12 ribs served to 6 people seems like quite a lot. If so, do you mean 4 Flanken ribs each of which contain 3 ribs? Thanks for your wonderful food website. I cook your recipes all the time…it’s my favorite. Cheers, Harold
Hi Harold, great question! I think you could use either. We made this such a long time ago I don’t remember what we used! Regular short ribs are pretty short though, and since the rib is half bone, two ribs per person seems reasonable to me.
I love this recipe, I make it for Christmas. However this year we are going to be visiting family on Christmas eve and I was hoping to try this in a slow cooker. Any suggestions or modifications, would be amazing. Wish me luck!
I made these for a dinner party on New Year’s Eve. They were DELICIOUS. Very tender and flavorful. However, I used veal stock, and followed the recipe exactly, but when I did the final steps of cooking down the liquid, it simply did not cook down to a glaze. On day 2, I cooked it over for medium heat for one hour. It really wasn’t reducing much, so I turned the heat up to high and boiled it for another 1.5 hours. It did reduce considerably, but my guests were so hungry (and by then all the meat had fallen off the bones), so I gave up on the glaze. I would make this again, but would definitely give myself more time for it to cook down.
Made this over the weekend. Used a pinot noir -meat was fork tender; absolutely amazing. Served over mashed potatos along with pea tendrils in a sourcream & onion powder mix. It was at terrific combination.
One recommendation: Before cooking the shortrib, cut excess fat off. I ended up having to do this on Day 2 after refridgeration while skimming the solid fat (lots of it!) off the surface. The meat was just *too* fatty.
The end result was fabulous though!
So I have never braised anything before and I was wondering if I can braise it another way without the oven. Or can I just pour the mixture into a pyrex dish because I don’t have an oven proof pan or use a slow cooker.
I think your best bet is to do step three in a slow cooker. ~Elise
Wow! These are wonderful!!! We don’t drink wine, we homebrew beer instead! So I sub’d 750ml of oatmeal stout beer instead of the wine. I also added 1/4 c brown sugar to the braising liquid. Thanks for the wonderful recipe.
Should I use the whole bottle of wine? I remember my wife made beef stew in a slow cooker with a whole bottle of wine and it did not turn out good. Thanks.
This recipe calls for a whole bottle of wine. You should use a wine that you like to drink. If you don’t like to drink wine, I wouldn’t use this recipe. Just don’t use a bottle of cheap “cooking” wine, that’s almost a guaranty that the recipe won’t turn out well. ~Elise
If you dont have veal stock or cant find any, try substituting Demi Glace Gold, which is a concentrate. Mix 6oz of concentrate to 42oz of water. Will make 6 cups or 48oz of really good veal stock.
I made this dish for dinner last night. Like others mentioned, I could not get the liquid reduced to a syrupy state. We boiled it in a huge saute pan for 2 hours. We eventually gave up and thickened it with cornstarch for gravy.
I couldn’t find veal stock and used beef stock (carton variety) instead. Wish I would have read the comments before cooking.
It was tasty and my guests enjoyed it anyway.
Hi Elise – Made these last night and I’m ready for phase two tonight. Question: do these freeze well?
Hi Paula – good question! I don’t know actually. I assume so. I haven’t frozen them myself. ~Elise
Served this last night for company with Rachael Ray’s Yukon Gold Brie Mashed Potatoes. Between the potatoes and the ribs – very rich dish. Definitely will be preparing this recipe again. Use the beef broth which worked well.