Reviews (2) Add Rating & Review 13 Ratings 5 star values: 4 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: 3 stars 05/08/2017 This was tasty enough, but it was nothing that special other than Mom's Sunday pot roast. With all those nice ingredients, it was still just good, but not outstanding. Easy to make, but I would like to warn readers, perhaps cook in a baking bag instead of a casserole. It is SO SO VERY greasy, there was a thick layer of grease over everything in my kitchen later. Short ribs are delicous but so fatty. Martha Stewart Member Rating: 5 stars 09/08/2012 Have been making this since it first aired , my family loves it. Fairly simple to make. Great dish to make in fall and winter . The house smells delicious as the ribs cook. I make this in large batches and freeze the extras.
Back to Riad’s Braised Short Ribs All Reviews for Riad’s Braised Short Ribs - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Recipe Summary Servings: 8
Ingredients Ingredient Checklist 6 pounds short ribs Coarse salt and freshly ground pepper 3 tablespoons vegetable oil 2 carrots, chopped 2 stalks celery, chopped 2 medium onions, chopped 6 shallots, peeled and quartered 1 tablespoon tomato paste 3 tablespoons flour 1/2 cup ruby port wine 4 cups full-bodied red wine, preferably Cabernet Sauvignon 2 sprigs rosemary 10 sprigs parsley 8 sprigs thyme 2 bay leaves 1 head garlic, halved crosswise 4 cups veal stock
Cook’s Notes When preparing this recipe, first brown the short ribs to render the excess fat and build a strong foundation for the dish; the juices and pan scrapings will be used to enrich the cooking liquid. Then, braise the short ribs to yield the most tender, flavorful meat.
Gallery
Recipe Summary Servings: 8
Gallery
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 6 pounds short ribs Coarse salt and freshly ground pepper 3 tablespoons vegetable oil 2 carrots, chopped 2 stalks celery, chopped 2 medium onions, chopped 6 shallots, peeled and quartered 1 tablespoon tomato paste 3 tablespoons flour 1/2 cup ruby port wine 4 cups full-bodied red wine, preferably Cabernet Sauvignon 2 sprigs rosemary 10 sprigs parsley 8 sprigs thyme 2 bay leaves 1 head garlic, halved crosswise 4 cups veal stock
Directions
Heat oven to 375 degrees. Tie each short rib with kitchen string, and season with salt and pepper. Heat oil in a large Dutch oven over medium-high heat, and brown short ribs on each side. Remove short ribs, and cook carrots, celery, onions, and shallots until onions and shallots turn golden brown, 5 to 10 minutes. Add tomato paste and flour, and cook 2 to 3 minutes.
Return short ribs to the pot, and deglaze with port and red wine. Cook until wine is reduced by 2/3. To make the bouquet garni, bunch rosemary, parsley, thyme, and bay leaves together, and tie the bundle with kitchen string. Add bouquet garni, garlic, and stock to pot. Bring to a boil, and cover. Transfer to oven, and cook until meat is fork-tender, about 3 hours.
Transfer short ribs to large platter. Strain sauce through a fine sieve or cheesecloth into a medium-size saucepan. Reduce sauce over medium heat until it thickens to a gravylike consistency. Adjust seasoning to taste, spoon sauce over short ribs, and serve.
Cook’s Notes When preparing this recipe, first brown the short ribs to render the excess fat and build a strong foundation for the dish; the juices and pan scrapings will be used to enrich the cooking liquid. Then, braise the short ribs to yield the most tender, flavorful meat.
Cook’s Notes
When preparing this recipe, first brown the short ribs to render the excess fat and build a strong foundation for the dish; the juices and pan scrapings will be used to enrich the cooking liquid. Then, braise the short ribs to yield the most tender, flavorful meat.
Reviews (2)
Add Rating & Review 13 Ratings 5 star values: 4 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: 3 stars 05/08/2017 This was tasty enough, but it was nothing that special other than Mom's Sunday pot roast. With all those nice ingredients, it was still just good, but not outstanding. Easy to make, but I would like to warn readers, perhaps cook in a baking bag instead of a casserole. It is SO SO VERY greasy, there was a thick layer of grease over everything in my kitchen later. Short ribs are delicous but so fatty. Martha Stewart Member Rating: 5 stars 09/08/2012 Have been making this since it first aired , my family loves it. Fairly simple to make. Great dish to make in fall and winter . The house smells delicious as the ribs cook. I make this in large batches and freeze the extras.
Reviews (2)
Add Rating & Review 13 Ratings 5 star values: 4 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
Add Rating & Review
13 Ratings 5 star values: 4 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
13 Ratings 5 star values: 4 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
13 Ratings 5 star values: 4 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
5 star values: 4 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: 3 stars 05/08/2017 This was tasty enough, but it was nothing that special other than Mom's Sunday pot roast. With all those nice ingredients, it was still just good, but not outstanding. Easy to make, but I would like to warn readers, perhaps cook in a baking bag instead of a casserole. It is SO SO VERY greasy, there was a thick layer of grease over everything in my kitchen later. Short ribs are delicous but so fatty. Martha Stewart Member Rating: 5 stars 09/08/2012 Have been making this since it first aired , my family loves it. Fairly simple to make. Great dish to make in fall and winter . The house smells delicious as the ribs cook. I make this in large batches and freeze the extras.Martha Stewart Member
Rating: 3 stars 05/08/2017
This was tasty enough, but it was nothing that special other than Mom’s Sunday pot roast. With all those nice ingredients, it was still just good, but not outstanding. Easy to make, but I would like to warn readers, perhaps cook in a baking bag instead of a casserole. It is SO SO VERY greasy, there was a thick layer of grease over everything in my kitchen later. Short ribs are delicous but so fatty.
Rating: 3 stars
Rating: 5 stars 09/08/2012
Have been making this since it first aired , my family loves it. Fairly simple to make. Great dish to make in fall and winter . The house smells delicious as the ribs cook. I make this in large batches and freeze the extras.
Rating: 5 stars
All Reviews for Riad’s Braised Short Ribs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Riad’s Braised Short Ribs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
