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Showing 1-5 of 5
on January 31, 2010
This was really yummy! I had never cooked with either short ribs or parsnips, and was very pleased with both. The sauce was heavenly, and smelling it cooking was almost torture during the 2 1/2 hours in the oven- I couldn't wait to try it. Next time, I'll chop my vegetables in larger cubes and add another cup or so, as they really cooked down into the sauce.I only needed one Tablespoon of butter, the ribs gave off more than enough fat to cook the vegetables, enough in fact, that I removed nearly a quarter cup of fat before moving on to step 3. I also didn't use the extra butter for thickening- I just spooned out 1/2 a cup of sauce and whisked it with the flour, then whisked that mixture back into the sauce. Overall, a great dish, and one I plan to make again.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Baby Kato
on August 11, 2009
Thank you for posting this tasty dish. We enjoyed it very much. The meat was tender and oh boy the sauce. It was wonderful, so full of flavor. My parsnip hating dh, fell in love with the parsnips prepared this way. I will be making this again.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 20, 2013
These were very tasty short ribs. Overall they had a nice flavor though I thought the sauce flavor needed more depth compared to a similar recipe I've previously made. I ended up reducing a half cup of wine down to about a tablespoon and then deglazed the pan with some of the suace and then added a couple of TBLS of beef demi glace I get from a local butcher. This added the extra umph that was needed. I really didn't taste much of the rosemary which surprised me since it can be so dominant. Personally I would use carrots over the parsnips next time, they weren't worth the extra expense for me. I used olive oil for browning and sauteing the veggies (I didn't need to add any extra for the veggies). The ribs cooked out nice and tender and we delicious as left overs. I served them with mashed potatoes. Made for PRMRTpeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 15, 2012
What a delightful dish! Great rich flavor and it smelled wonderful while cooking. The meat was so tender and delicious and the flavor of the parsnips was quite nice with the wine as well. Thanks for sharing your recipe!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 09, 2009
Serving Size: 1 (274 g)
Servings Per Recipe: 4
The following items or measurements are not included:
beef short ribs