Braised Short Ribs

It was fantastic and worth every minute of prep. If this didn’t turn out well for a couple of people, they probably just had some bad ribs. Raves all around.

I followed the recipe, using flanken cut ribs as written and this came out amazing! Tender fall off the bone meat. The only changes I made were to add the 2 tablespoons of tomato paste with the broth, and I used beef stock instead of chicken. I'd absolutely make this again.

Fix the photo!! Don’t trust this recipe!

Why does the recipe call for flanked style short ribs when the pictures and video CLEARLY show it is English cut short ribs being used????

I have made this dish a number of times with a few modifications. I use boneless short ribs. Easier to get very tender. You can also easily trim off the excess fat so it is not so fatty when done. I dredge the short ribs in flour before browning - helps to make the gravy thicker. I just use the same vegetables for braising that I use for marinating. I don't broil at the end and I leave the pot covered the whole time. Delicious!

有点工作考虑你基本上是cooking this dish twice over the course of two evenings but I will say ... it came out absolutely delicious. A couple of points .... I decided I wanted to add a bit of tomato paste to the recipe. During the step where it notes to add the chicken stock and bring the entire mixture to a boil, I first warmed up the chicken stock separately and whisked in a couple of tablespoons of tomato paste THEN added in the meat and marinade.I used non-salted stock only because I forgot to buy regular stock. The end result was there was plenty of salt flavor in the dish so I would probably suggest that. When the dish was completely finished and ready to serve with mashed potatoes, I noticed the gravy was quite thin ..... easily remedied by whisking in a flour/water slurry. This may not be the greatest flavor profile for kids as there is most definitely a red wine undertone to it. Keep that in mind. Perhaps a separate batch of regular beef gravy for the kids solves that issue.

DELICIOUS!!!!!!!!!!! Worth the wait. Will make again!

Tomto paste is an excellent idea for an addition, but my issue was that the header claims that Tom Calicchio - " He marinates the short ribs along with vegetables in wine, then discards those vegetables and braises the ribs with fresh vegetables",- yet no mention is made of this in the recipe instructions. Kind of an important detail no ???

EPIC FAIL. I am not a confident cook and I followed this recipe TO THE LETTER to prepare a sit down dinner for ten. I trusted Food & Wine and thought the bulk of the prep the night before would be perfect. The short ribs and vegetables (fresh ones added as the initial paragraph suggests) were big on flavor but were firm and dense in texture and we needed a knife to cut the meat off the bone, veggies very undercooked and hard. I was so disappointed! not to mention embarrassed at the failed main course. The good news is I was surrounded by good friends who were lovely and gracious. The bad news is that I may never host another dinner party as my confidence is shattered. Side note: we placed the remaining short ribs and vegetables in the crock pot for twelve hours and they were ok for leftovers. Shame on Food & Wine. I will never try another one of their recipes.

Fabulous recipe ! Crusty on the outside and tender and very flavorable on the inside. I served it over celery root and apple purée. I will definitely make this again!

This recipe stinks. Lack of flavor. Wouldnt be a bad idea to add a couple tables spoons of tomato paste.

Tom, let's have a little more. Does the "marinade" include the carrots, celery, garlic, or is it simply the liquid?

My flanked short ribs were thin, but still turned out delicious. It fell off the bone and had so much flavor. Can't wait to make it again.

This was a delicious meal family love, love loved it. I suggest be sure to marinate for the 24 hours if not it'll taste better the next day-assuming you have something leftover lol !

I wish I could read the reviews