Can't go wrong with any of Chef John"s recipes! This is delicious the next day. I made one change and that was to add a chopped carrot in with the onions. Just do it all in your dutch oven on the stovetop no need to use a skillet too. Keep the great recipes coming Chef John;-)
I sort of combo'd this recipe with Chef John's Sherry Braised Beef Short Ribs and the dish came out AMAZING! I was not able to find bone in beef ribs in any of 4 local grocery stores. I settled on a 2 pound package of boneless ribs. Following Chef John's recommendation on the Sherry ribs, I browned them very well in some bacon fat. I drained and reserved the bacon, then set the ribs aside to drain on some paper towels. I diced 2 medium onions and sauteed them with some minced garlic. I added the 2 TBSP flour called for in the Sherry recipe as well as the bay leaf, cayenne and rosemary from the mushroom recipe. I de-glazed the pan with about a cup of port rather than the sherry. Followed that with about 2 cups of beef broth and a can (14 oz) of tomato puree. I added back the bacon and ribs and brought to a low boil. Rather than putting in the oven, I simmered on top of the stove in a cast iron dutch oven with a tight lid for around 2- 2 1/2 hours. I let it cool down and refrigerated over night. The next day, I skimmed the fat that had solidified then simmered for another 2 hours or so on the stove. I left the pot only about half covered to let the sauce reduce. Served with mashed potatoes and butter braised brussels sprouts. It was SOOOO good! Since there are only 2 of us, we had plenty of lefties. Even better left over with some candied carrots and white rice!
This is a very nice and simple braised short rib recipe. Chef John is correct when he advised chilling and then serving the next dsy to develop flavor. The only problem I had was the braising time. After two hours my short ribs were still a bit tough. I braised them for two more hours (total of four hours) to get a much more tender result. Thanks Chef John!
This was the bomb! The only spice I added in addition to what was listed in the recipe was a teaspoon of smoked paprika. I agree to cook the day before, grease rose to the top of the dish and then easily removed. Reheat in low oven. Will make again and again, melt in your mouth delish!
Like all Chef John's recipes, this one is a winner. I've made this several times to rave reviews by guests. I use boneless short ribs and trim a bit of fat, but not all, from them. He says any tomato product works for the sauce, but using San Marzano crushed tomatoes from Italy adds a wonderful depth of flavor. Straining the porcini liquid through a coffee filter prevents any grit in the mix. Served over mashed potatoes or polenta is a must for these. Baby green peas as a side dish completes the presentation.
SO GOOD!! I will make this regularly!! I served the short ribs and ragu over polenta; it was fabulous!! Equally as good (if not better because it was homemade!!) as the short ribs over polenta at Lugo's!!
Chef John doesn't disappoint with this excellent yet simple recipe. I added some fresh shiitake mushrooms to the porcini since my wife and I are mushroom lovers. Served over soft polenta with some butter and mixed Italian cheeses. Wonderful dish!
Delicious! Fresh sliced white mushrooms worked okay. Also in bottom of Dutch oven I placed a layer of lightly sautéed, chopped small, carrot and celery. I glazed the pan with a little red wine. Placed meat, then sauce, as directions indicated, in the pan. Definitely a keeper.
I added fine dice of celery and carrot. Fresh rosemary and thyme.
Good not great. Found the recipe a bit bland despite use of one of our favorites - Porcini mushrooms. May try the Sherry Braised next time out - or a hybrid as many of the earlier reviewers mentioned..
