Braised Short Ribs

Can anyone recommend a good wine to use in this recipe?

Restaurant quality so long as you heed some advice: - use 1 stick butter and 2 tbsp brown sugar - add 1 cup beef broth when adding wine - put in garlic and thyme sprigs just before putting in oven - don't strain anything at the end. serve the vegetables & juices over penne as a aside

IMPORTANT **The cup of sugar ruins the dish- skip it or limit down to 1 tbsp.**

Yes this was too sweet. Will modify next time cutting out sugar, tomato paste. Cutting wine to 1/2 bottle and adding beef broth. I will also make sure to season the short-ribs before seasoning. I also think we will cut carrots larger.

Followed the recipe almost exactly as prescribed and wow - it turned out great. I was worried it was going to end up too sweet based on other commentators but the brown sugar cuts the robustness of the tomato and the wine reduction sauce well. Indeed, the whole bottle of wine was necessary if you want these to end up tender. And I added an extra tbsp of tomato paste - moist perfection. Feel free to cook at 350 instead of 300 if you want to shave off 30 mins.

After reading the reviews, I skipped the sugar and the butter and it was plenty sweet. the meat was fabulous.

I make this recipe for the potstickers, I use the leftovers over risotto with some of the gravy. It's amazing!!!!!

Sublime. Heed some of the suggestions in the notes. I used 1 stick of butter, 1/4 c. sugar, 1 c. beef stock (plus the reduced wine). Didn't strain, just gobbled up the yummiest stew I've ever tasted. Served next to yellow mashed potatoes with a side of green beans. An hour and a half ago my wife was attacking me over our competing child-rearing philosophies and now she's sitting in my lap kissing me because of this meal.

This was better than any restaurant meal we've had lately, with modifications. - use boneless short ribs, tossed in flour (skip step 3 flour.) - cut brown sugar to 2 tablespoons, plenty - don't waste a whole bottle of wine. Use 2 cups of wine, don't reduce it. - cut carrots 1/2" thick, they'll stay whole and they are delicious. - 1/2 stick of butter is enough - the braise is very dry at the end--toss with tagliatelle and pasta water, add parsley and parmigiano and you won't be sorry!!

Could you please rename this Dessert Beef? One cup of sugar and two sticks of butter? This is so sweet we made minced meat pie with it. I can't believe I fell for all the sugar. We had it in multiple leftovers and I needed to find a sweet Rhine wince to "go with it." I am not opposed to lots of butter, per se, but this really ruined 4 pounds of short ribs

Be careful of burning with only 1 T oil over high heat. This recipe does not call for salt. The vegetables, tomato paste and brown sugar make it sweet. I did salt & pepper the meat before searing but result was still too sweet for me. Unless you want a sweet dish, add salt somewhere in process or try another recipe.

I thought this recipe was very good and easy to follow. I followed it exactly and didn’t find it overly sweet or fatty. I used a very dry Cabernet and served w finishing salt. We ate it a day after I prepared it- don’t know if that helped mellow the sweetness.

Truly horrible. I am devastated that I wasted such good meat on this recipe. Everyone else who said it was a sweet mess is absolutely correct.

I have been making this for a couple of years and we just Loooovvveeee! And guests rave about it and hope to be invited again and request I make this. I do however omit brown sugar of using carrots as they add enough sweetness and I replace the flour with corn starch due to hubby with Celiac. And half the time I use boneless. My Costco doesn’t usually sell with bone. We serve over mushroom Risotto or creamy polenta. A rich and satisfying fish in every way!

1. 1/2 cup red wine in braising pot-reduce to 1/2- add 1 tbs olive oil and short ribs until seared. 2. used sauce pan with butter for chopped onions and garlic ( sliced)- 2 min. 3. oven preheated to 300 deg. 4. onions and garlic added to short in braising pot- then cover pot and braise in oven x 1 1/2 hrs. 5. cover beef with sauce.