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Amber Kroff: "these short ribs are amazing. I've used other si…" Read More
13Ingredients
3Hours
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 whole beef short ribs
- kosher salt
- pepper
- 1/4 cup all purpose flour
- 6 pieces pancetta (Diced)
- 2 Tbsp. olive oil
- 1 whole medium onion (Diced)
- 3 whole carrots (Diced)
- 2 whole shallots (Peeled And Finely Minced)
- 2 cups white wine (Red Or)
- 2 cups beef broth (enough To Almost Cover Ribs)
- 2 sprigs thyme
- 2 sprigs rosemary
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories230Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium630mg26% |
Potassium380mg11% |
Protein3g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate18g6% |
Dietary Fiber2g8% |
Sugars3g |
Vitamin A160% |
Vitamin C8% |
Calcium6% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(40)
Amber Kroff 8 months ago
these short ribs are amazing. I've used other similar recipes but this is my favorite. the sauce was delicious, the meat fell of the bones and was juice and tender. hands down the best short rib recipe. I would definitely the red wine, instead of white. in my opinion beef is always better with red. I think thickening the sauce would be nice but it'd be better to cut the onions and carrots bigger if you do that.
Edwardo a year ago
First time making short ribs and was very pleased by the depth of flavor. The red wi e comes through nicely, the meat was very tender.
First time making polenta as well. Directions said to wait until it separates from the side cleanly…I never recognized this and ended up cooking it too long. Was edible but too long equaled a rubbery result!
Steve 3 years ago
I’ve made this 3 times with slight modifications based upon availability of ingredients and it always comes out very tender and tasty
Borum 4 years ago
Easy to execute, you just have to start early to get them done in time. I'd add a little extra liquid. Mine reduced to almost nothing. Very flavorful, but impossible to skim off the fat.
Danyetta 4 years ago
First attempt at braised meat and this turned out incredible! I’ve been craving it ever since and really want to share with the rest of the family because it’s that good!!
Carolyn Bove 4 years ago
This is definitely a keeper, as is. The family drools as i prepare it, anticipating the final result, I always serve it over cheesy polenta....’nuf said
Ken 4 years ago
It was absolutely amazing I made gravy from the liquid it baked in and had mashed potatoes with them very tender fell right off the bone
Devin O'Neal 4 years ago
Fun read. Great, simple French style short ribs! Comes out perfect every time!
Teeter 5 years ago
This rating just on my personal preference. I am not a big fan of beef ribs or roast beef. Tasted like roast beef, but if you like that you will like this recipe.
Yoshie Johnson 5 years ago
If you’re reading this review stop what you’re doing and make this immediately Its delicious Next time would love to try with potatoes and stew meat instead. So good!
nbcamp1 . 5 years ago
A great recipe to memorize to make again. Its so simple but very delicious. Definitely use extra vegetables, I added garlic and celery as others suggested on the second time making it and it was a welcome addition to the recipe. Bacon or Pancetta works and both are tasty, and neither changes the flavor noticeably.
Marjorie Osmer 5 years ago
This turned out wonderful. I ended up pulling all the meat after I finished cooking and making a stew and using all the liquid from cooking. Rave reviews from friends.
Meghan Sundblad 5 years ago
Pretty good. Added some extra vegetables and used salt pork instead of bacon.
Nathan Mckenney 5 years ago
The only thing I added was a stock of celery. I used red wine for this, and thought an extra cup of wine and broth would have left more liquid at the end. A delicious meal everyone enjoyed.
Rachel C. 5 years ago
Excellent!!! Large ribs took every bit of 2 hours and 45 minutes. Changes: Added garlic and celery. Used 3 cups of wine & 1 cup.
Stern 5 years ago
Delicious! You need patience but worth waiting for. I served it with scalloped potatoes and the whole family loved it.