Braised Short Ribs

oops- also added about 1 tbsp tomato paste to sautéed veg then added wine to deglaze

• Anonymous

• 1/24/2016

excellent- made 1/2 recipe but kept same amount of garlic, added small sprig of rosemary, 2 small carrots and one large scallion all finely chopped. floured and browned the meat first, removed from pan and sautéed veg for few minutes, then put in crock pot. turned up from low to high last 1.5 hrs. served with mashed potatoes.

• jenbennick

• CT

• 1/24/2016

This is probably the worst thing I have ever made from Epicurious. Sad, because I used really great grass-fed short ribs. The meat is salvageable, the sauce is awful.

• Ailene

• Hoboken, NJ

• 2/10/2015

I made this recipe recently and cannot wait to make it again since it was so easy to make and so good. The meat fell off the bones and the wine and mushroom sauce was fragrant and flavorful. I only pressed 2 garlic cloves not 6 and should have thickened the sauce to make a gravy to pour over the meat.

• JoyLynn1102

• Chicago, IL

• 2/3/2015

Good, but not great. Ideal to make the day before to get some of the fat off.

• sljoseph

• Charlotte, NC

• 1/26/2015

This was great. I added 2 chipotle chilies and at the end I mixed in 1/4 cup of flour and brought back to simmer to thicken the gravy.

• scott58

• East Liberty, Oh

• 5/17/2014

I have always loved braised short ribs and this is the best I have ever had. Wish I could give it 5 forks. The sauce is rich and beautifully flavored by the wine. I agree that browning the ribs and using additional onion and garlic add the the finished dish.

• karencwynne

• Dunnellon, FL

• 2/27/2014

Followed the recipe as printed and found it bland and fatty, too much liquid. I should have seared the meat first (won't make that mistake again).

• ellen1159

• Connecticut

• 1/20/2014

Very good flavor and SO easy to make. Left it in the slow cooker for the full 8 hours and was ready to fall off the bone! Extra garlic is a good call. Will make this one again.

• NYgrillmaster

• 1/12/2014

The taste of this recipe was ok. The problem that I found was I really did not like how it looked with clumps of meat mixed with bare bones showing up and not much sauce. In this respect it certainly did not meet expectations. I would not make it again.

• wwalker

• Montreal Canada

• 11/4/2013

I used shallots instead of onions. Used 1 whole head of garlic and doubled the amount of shallots. Sauted garlic and onion first then added the meat followed by the rest of the ingredients. Added a piece of Bacon and a small can of tomato paste in addition to the prescribed can of diced tomatoes. Used Malbec wine. DELICIOUS & Tasty!

• Bbsnyc

• NYC

• 7/18/2013

Disappointed. Seared the meat, etc. but found the final result rather bland. There are better recipes.

• Ottawasmoker

• Ottawa

• 10/31/2012

Seared the meat, doubled the garlic, onions, and mushrooms, and added about 2 tbsps of tomato paste. Used diced San Marzanos. You will most definitely need to spoon off a considerable amount of fat. Served this with mashed rutabaga and green beans. Wonderful.

• colleentabasko

• Morristown, NJ

• 9/29/2012

this is excellent. But...you should definitely sear the meat for a minute on all sides before putting in crock pot. It's a must for crock pot cooking.

• Anonymous

• 1/21/2012

We followed recommendations to brown the meat and saute the onions and double garlic, deglazing pan with red wine before putting into slow cooker. (America's Test Kitchen recommends doing this with all meats in a slow cooker.) About 5 hours into cooking we used a gravy separator to reduce the fat in the sauce. This was AMAZING and restaurant quality!!!! We are definitely adding to our rotation and can't wait to make for others.

• rashal

• 11/28/2011