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    You are in: Home / Recipes / Balthazar's Braised Beef Ribs Recipe
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    Balthazar's Braised Beef Ribs

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on November 12, 2012

      Delicious with fine restaurant quality deepness of flavor. My guests raved about this recipe. The recipe is so rich that 2 small (following cooking) short ribs per guest was very satisfying. I braised for 4 hours instead of 3. Since purchasing veal stock was so expensive, I used 1/2 veal and 1/2 beef. Making the day before and refrigerating allowed for time to remove the bones/membrane and skim the fat from the sauce. Definitely the best braised short ribs recipe I have made so far.

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    • on January 24, 2010

      Awesome! I made them the day before we had a wine tasting party and warmed up after removing the fat on top. They were hot and ready when we were and I didn't have to leave the party to cook. I will make again and again.

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    • on November 13, 2009

    • on April 18, 2009

      Absolutely delicious! This was my first attempt at short ribs and they were fantastic. Definitely deserving of more than 5 stars. Thanks for posting!

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    • on October 20, 2008

      The wine based braise is delicious -- very rich and flavorful. Note that the total amount of liquid is more than 10 cups. Add that to the space taken up by all those ribs and the vegetables and you really need a mega sized dutch oven. My #24 LeCrueset Dutch Oven (I think it's 4 1/2 quarts) wasn't big enough. I had neither homemade beef or veal stock. I substituted a good quality beef stock and made sure to use an outstanding red wine and ruby port. I'm sure the homemade beef stock would have put this recipe over the top, but even with the canned stuff it was mighty fine.

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    • on January 27, 2008

      OMG. This is too die for. I cooked it the day before and put it in the fridge overnight. It's easer to remove the fats the next day. Everybody liked it and I will make it again in the future. Thanks!!

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    • on July 06, 2007

      Outstanding! This was fun to make; I enjoyed using the preparation method in this recipe in making the excellent sauce. The sauce was plentiful and the flavorful meat was super tender. Everyone at my table, young and old really tucked into it,saying "mmmmmmm" and "oh my God, this is SO gooood", and so forth! Great recipe, thanks!

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    Nutritional Facts for Balthazar's Braised Beef Ribs

    Serving Size: 1 (270 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 417.8
     
    Calories from Fat 94
    22%
    Total Fat 10.5 g
    16%
    Saturated Fat 1.4 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 1461.7 mg
    60%
    Total Carbohydrate 29.6 g
    9%
    Dietary Fiber 2.9 g
    11%
    Sugars 9.2 g
    36%
    Protein 2.9 g
    5%

    The following items or measurements are not included:

    short rib of beef

    rosemary

    thyme

    veal stock

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