5 Reviews

This is very much like a recipe of mine. (One I am known for). The only difference is that I start by panfrying the shortribs rather than baking them,;I don't use the tomatoes; and I often cook these longer or even overnight, though overnight is really too long. These things probably don't make much difference. The one thing that I do that I think really adds to the dish is putting in about a cup of those dried sweetened cranberries. It makes the beef broth really special.

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kristina25 August 26, 2009

I have made this several times now and enjoyed it very much. Only difference is using oregano and also the last couple of times used only half to three quarters of the wine, and just enough water to cover, adding when necessary. I recommend this recipe to everyone also used Bone in ribs....or bone in short rib roasts.

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andypandy May 13, 2008

Wow, this was amazing! So easy to make and so good to eat. I had it for 2 days in a row, then used the left over meat in taco's the third night with home made salsa. I followed the recipe word for word and woulden't change a thing! What a warm home cooking kind of meal and made the house smell great while cooking. Thank you for sharing!

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veruca salt March 15, 2008

Excellent recipe! I made this twice already and it's worth every second slaved in the kitchen! A+

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AngelaSept March 27, 2007

All together, it took a long time to cook this but it was well worth it. Because it was a last minute (so to speak) meal, I did not refrigerate it overnight. Also, for lack of fresh ingredients, I used dried parsley and garlic. It still turned out wonderfully!!! I would definitely use this recipe again. I strongly recommend this. . .

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Patricia J. January 21, 2007
Braised Short Ribs with Red Wine Sauce