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
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.
Wonderful meal. I prepared all the vegetables the day before and this made it very easy when I was ready to cook. The only changes I made was adding one can of chicken broth and one can of beef broth for extra gravy. I also added extra carrots and did not strain the gravy because the veggies are so delicious. This is such a great recipe for company. Served over mashed potatoes to really enjoy the gravy.
Simple easy. I used beef stock, extra garlic, an assortment of mushrooms, and shallots instead of onions, fresh rosemary and thyme, crushed red pepper. I also trimmed the fat caps on the boneless short ribs. When all was cooked, I strained the sauce (kept the veggies, VERY minimal fat) and first made a roux in the same pan. Added back in the sauce from the veggies until all thickened (and a little more beef stock) added back in the veggies and meat and served with leftover jasmati rice from the previous nights dinner. Next time I will add some tomatoes and more paste and maybe a little whole grain mustard or Dijon mustard for a little extra something.
Really tender!!! Only change I made was to substitute Bar-B-Que sauce for the tomato paste. I may use Bar-B-Que sauce and tomato paste the next time just to change it up a little. This had a bold flavor we really liked!!
These were delicious. for the sauce I removed the beef and bay leaf then simply blended everything else in the pot with my hand blender - simple goodness.
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.