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This was a wonderful, silky, rich recipe for boneless short ribs. Lucky for my husband and I, we came across this recipe and had all the ingredients on hand. A couple minor tweaks, include used extra virgin olive oil (instead of canola oil), beef stock (instead of chicken stock), omitted the rosemary, doubled carrots and celery and added 1 tbsp soy sauce. Browned and slow cooked the meat in our dutch oven. Increased the liquid to ensure it covered the meat (1 1/2 cup wine, 2 1/2 + cup of stock). Braised in oven for 2 1/2 hours, fork tender. To ensure a silky gravy, definitely follow the recipe, strain the vegetables and cook down the liquid 'gravy'. Served with mashed potatoes and sautéed broccolini. Beautiful and tasty meal, restaurant worthy. Rebecca, thank you for posting this recipe.
I made this for the first time the other day... I followed the recipe except for the following changes: - I used beef broth instead of chicken stock (don't know why you would use chicken stock with beef?) - I put in 4 whole cloves of clove - I did it in the slow cooker... just followed all the directions and poured everything into the slow cooker for 4-6 hours on low Yuuuuummmyy!! The right savoury flavour, not sweet but really very good, my husband said "You could serve this in a restaurant!!" I'd serve it with mashed potatoes next time and blend the sauce and veggies up to make gravy. Thanks for a great recipe!! Michelle
I also put mine in a slow cooker for 5 hours, after the browning/reducing liquid process. Good stuff. Thank you.
I was really surprised that hubby loved this...I was thinking he would say it was full of greasy fat...but no...I did blend the veggies to make a yummy sauce...(this was another reviewers suggestion)...I served it over some noodles with a side of rye bread...I also prepared this in the crock pot...how easy can it be...darn easy...and full of flavor...I did have to add the dreaded salt to bring all the flavors together...thanks for posting this yummy recipe...:)
Mmm, these turned out great! I used regular short ribs with bones, and the cooking time turned out perfect - almost off the bone but could still serve. Next time I'll use less oil in the pan, since the ribs shed plenty of fat when they're cooking.
Very nice and easy. Thanks.
Tasted very good. I also used beef broth and 4 cloves of garlic per ducky69's suggestion. Served it over jasmine rice; it was a hit.