8 Reviews

Easy when you prepare the day before. You can enjoy your the company of your dinner guests and wow them with such a gourmet meal. I use a very large roasting pan to braise after searing. After taking out of fridge, I just dump all the stock through a fine strainer and it captures all including the fat and bones that have come apart. I cover the ribs in a metal pan with foil and a small amount of water while reducing the gravy to keep on warm so that the ribs don't have to re-braise in the liquid too long. Thicken the liquid with cornstarch. It won't have that flour flavor. Instead of tomato puree ( wasn't on hand), I used a small amount of ketchup and smoked paprika. Also, used beef broth not veal broth. Garlic mashed is a must for side.

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jackiebear63 May 15, 2016

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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kittelsm November 12, 2012

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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buddy3229 January 24, 2010

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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KLBoyle April 18, 2009

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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CookOneEatToo October 20, 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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Morning Biscotti January 27, 2008

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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Mme M July 06, 2007
Balthazar's Braised Beef Ribs