Chef John's recipe is excellent! It is "Julia Child-esque" in its simple elegance and richness.
Two firsts for me:
This recipe compelled me to write my first ever review (can't believe this recipe doesn't have one!) And...
This was my first time eating short ribs let alone cooking them. I am a chronic, habitual recipe tweaker, but this time I refrained. The only changes I made were the serving size--I cook for 2 and these are rather expensive--and I did do them in the crock pot. Otherwise I followed the recipe as written and thickened the gravy a bit at the end with a flour slurry. The gravy is rich and delicious and had so much of it left over I froze for later. Served with scratch made mashed potatoes and steamed baby carrots in a lemon chive butter.
Next time I plan to do them on a weekend and use the Dutch oven. I bet they'll be even better! (Also plan to use this recipe for a roast) Thanks Chef John!
If I could rate this 10 stars I would. Followed recipe exactly with the exception of the cooking time. I added an extra hour in the dutch oven. These were melt in your mouth divine tasting and a huge hit at the dinner table. Will definitely make again.
This is one of many of Chef John's recipes that I have tried and every time they are a winner. This recipe is no different. Bacon, onion and beef - what's not to love?! I had never cooked with dry sherry before (usually use regular wine) so that was new to me but the short ribs turned out perfect and very tasty. Will be putting this one in my "keeper" recipe rotation. Thanks again Chef John! Keep the recipes coming!
I made this the other night and it was a big hit. Really, really goooood. I will mention that I learned braising meant cooking the meat in broth that only covers 1/2 way up the ribs. Otherwise, covering the ribs to the top or over is actually boiling it. 4 quarts of broth was too much. 2 quarts was perfect. But towards the end I did put the rest of the broth in because I threw in carrots and Yukon gold potatoes. I'm no expert but it worked well for me. The meat fell off the bones when I was transferring it. This recipe takes a long time but it was great.
I decided to make this too late in the day to have for dinner that night so after cooking for close to two hours I took the short ribs out and put them on a platter and the braising liquid in a bowl and refrigerated. The next day all the fat came to the surface and I was easily able to de-fat and discard, then resumed braising til totally fork tender, maybe another half hour. Served them with mashed potatoes and roasted carrot rounds and my family RAVED about them. I highly recommend this two day process if you're trying to limit the fat in your diet. This recipe is a keeper!
This recipe sounded so delicious that I went out immediately and got the ingredients to make it for Sunday dinner. It wasn't cheap but the flavour and the way it made our house smell was reminiscent of Sunday family dinners when I was growing up. I made it exactly as laid out in the recipe except I forgot to "bring ribs mixture to a simmer" before putting it in the oven. For us, I think Chef John's timing worked better. I left it in for the extra hour as several reviewers stated and it was fall off the bone delicious but we prefer ours still on the bone like he has it in the video. We served it over homemade mashed potatoes with thyme roasted beets. It was simple, straightforward, tasted unbelievable and SO worthy of company. As Chef John says "Enjoy"......you will!
This is excellent. My husband gave it 10 stars. I live in Mexico and did not want my oven on that long so I put them in a crock pot and they turned out excellent. I did not use all the broth as I did not want them to get like stew. I covered the meat about 1/2 way with broth. I saved the additional broth and added it to the additional juices from cooking that I skimmed off during cooking and put it in the refrigerator to let the grease harden. Just before serving I brought all the juices to a boil and it was perfect.
Best short ribs ever! I followed the recipe exactly and could not imagine changing a single thing. Will certainly use this recipe to impress guests.
This is another of Chef John's winning recipes, but please don't limit yourself to short ribs. I have made this many times now with a chuck roast, tri-tip, and even a pork shoulder. Always awesome!
Did everything exactly as stated and was very disappointed. It tastes like pot roast! I was expecting something that was salty sweet and with flavor-this isn't it.
