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Braised Short Ribs
My husband, who is a rather selective eater, devoured these tender beef ribs in their tangy herb sauce. It's a special main dish for two.—Maureen DeGarmo, Martinez, California
Braised Short Ribs Recipe photo by Taste of Home
Reviews
These were just so so but the Pecan Green Beans were wonderful.
My experience was exactly the opposite of ggleon's. When I checked the boneless short ribs after the 1.5 hours, the meat was nice and tender. However, we didn't care for the sauce. I added some marsala wine to counter the tang from the mustard and vinegar. I wouldn't make it again.
I tried this for dinner as I am always looking for a different way to make short ribs for my husband. Very nice recipe but needs a bit of tweeking.As is, the flavor was very good but the meat was a bit tough. I'd definitely cook longer next time, maybe 2 to 2.5 hrs. Seasonings very actually good, though I would reduce the amount of rosemary to 2 tsp (I over did it a bit and put in the same amount for all the herbs) and add garlic! :) maybe some chopped onions and add a bit of red wine. Otherwise, good and easy! Enjoy!