Comments on: braised beef short ribs

By: MJ

MJ — Mon, 15 Feb 2010 14:20:36 +0000

I finally got around to making this yesterday, and it was wonderful. I used red Swiss chard and it was fine. It would be lovely to have estimated prep and cooking times at the beginning of your recipes, although I realize that would be a lot of work. For those of you who are wondering, it took me about an hour of prep time, maybe a little more, at the beginning, then 3 hours of cooking and then another half hour at the end.
Deb: do you have any good way of getting thyme leaves off the stems? I grab the stem at the top and slide my fingers against the grain of the leaves, which works, but it takes a long time to get a tablespoon.

By: Danny

Danny — Sat, 13 Feb 2010 00:27:34 +0000

This is AMAZING. We cooked this for my girlfriend’s birthday party and it is quite possibly the best thing I have ever tasted. Thank you!

By: Cuocere

Cuocere — Mon, 11 Jan 2010 12:59:10 +0000

Oh golly, I made this last night and it was divine! I used two extra large and disproportionately fatty short ribs and a big piece of lean shank. So rich and wonderful. I didn’t strain the sauce because I like the soft veggies as part of it, but I know that is unorthodox. I have leftover sauce, though, to serve over rice tonight for dinner, with the much less than appropriate leftover meat. Thanks!

By: KimP

KimP — Sat, 09 Jan 2010 13:56:15 +0000

Wow. Ok. That was amazing! Made for guests, was told it was restaurant quality. Couple of things: don’t use red swiss chard. That was all they had at my market, and the taste is fine, but it makes everything turn pink. And go for 3 bunches instead of 2 if serving more than 3 people, it really does cook down. In the end I was left with all onions. I did use frozen pearl onions, as I did not have the time or patience to do the fresh! I think they were just fine. I cut back on the butter and cream for the potatoes (by about half) and used a hand mixer instead of a ricer, and they were absolutely amazing. I made the horseradish cream with Fage 0% instead of creme fraiche and added a dollop of dijon to it. However, none of my guests even tried it! The meat was so good on its own (and with that yummy broth) that they weren’t the least bit interested in the sauce.

By: heatherkh

heatherkh — Mon, 04 Jan 2010 03:59:07 +0000

uh, woah. just woah. (obviously the ruby port worked out juuuust fiiiiine).

By: heatherkh

heatherkh — Mon, 04 Jan 2010 01:08:41 +0000

ribs are braising right now! one question for next time – what type of port? ruby or tawny? i bought and used ruby, and i’m sure either would work, but i was wondering if you had a preference? thanks so much – hope you all have a happy and healthy 2010!

By: Justine

Justine — Sat, 02 Jan 2010 23:25:53 +0000

I made this whole menu last night for a New Year’s Day dinner party and it was a big success. I made the short ribs a bit ahead of time, they were done at 6 and we ate at 8. I just let them sit on the range and they didn’t loose too much heat. Finishing in the oven not only gave them a nice outside texture, but worked to raise the heat right before we ate them. The swiss chard really shrank, so I would recommend three bunches instead of 2 if you are serving 6 people. Thanks once again for the great website – the first place I go when I want to try making something new.

By: Eileen

Eileen — Fri, 01 Jan 2010 21:36:15 +0000

These looked SOOOO good I revamped my New Year’s Eve dinner party menu. They did not disappoint. I cannot wait to make them again.

By: Olivia

Olivia — Mon, 21 Dec 2009 22:02:51 +0000

I made this recipe for a Christmas party this weekend and everyone loved it! It was so yummy even though I accidentally put the pearl onion in the braising liquid and completely forgot to serve the horseradish cream. Oh, and I made your onion tart as an appetizer and everyone loved that too! I hadn’t made either recipe before (so basically all my friends we guinea pigs) but your instructions are so detailed and clear. Thanks Deb!!!

By: Larry

Larry — Sun, 20 Dec 2009 02:35:11 +0000

Just made this tonight. Completely wowed my friends. Might try this again, but use a roast or other large cut of meat. Amazing! Thanks again!!!