Loved this and would make it again. The meat fell off the bones and it had great flavor.
Braised Short Ribs with Egg Noodles
Laurie18 Posted: 03/28/10
canderson444 Posted: 06/25/10
the meat was really tender but i'm not a fan of this cut- too fatty. there was no flavor in the meat or sauce and was too much effort for nothing special.
nolamom1222 Posted: 03/21/10
This made 5 servings and we were all stuffed. My family is not real fond of the texture of onions, so I used my immersion blender to mix them into the sauce towards the end of thickening. My husband does not believe this was a low-cal recipe!
minaret2001 Posted: 02/27/10
My first time making short ribs of beef. This was easy and tasty. No leftovers to be had! I made this exactly as printed.
mrsseals Posted: 06/24/12
Good flavor but had to do a lot of adjusting on recipe. My carrots were too tough without extra time cooking and my sauce had to be cut with a lot of water to cut the grease from gravy sauce and additional steaming. Overall a good dish and will try it again later..
carolfitz Posted: 12/22/12
We took only steps 2 & 3 from this Mar 2010 recipe, adding the veg to the strained & de-fatted cooking liquid from CL's Feb 2010 "braised beef short ribs." We had to add a bit more broth and simmer longer than 6min, til the carrots were tender. Veg were a very good complement to the short ribs.
khoover505 Posted: 01/05/13
Altered it a bit after reading. 1st I trimmed up the ribs so there was not so much fat on them outside. I threw in 2 beef broth cubes, I would have used stock if I had it. Then the last 45 min I threw in 1/2 and onion large chunk and a Carrot. This I pureed in the reserve liquid. Everything else I stuck to, I did let carrots saute longer to make sure they were cooked. My husband Loved it. Will have with company. (He want Yukon mash instead of noodles) We will see :)
Lrichards797 Posted: 11/01/13
Holy Cow! I cannot believe how good this turned out for me. I followed the recipe almost exactly. I did half it because it's just my boyfriend and myself. But, after searing the beef in a pan i deglazed with some dry red wine. Then, instead of using to simmer the beef I used beef stock. I simmered that for half the time then i sauteed the veggies and added them into the beef for the remaining time. It came out perfect, veggies were tender, the meat was tender and flavorful. I will definitely be making this again.
kimphuong95060 Posted: 10/28/13
I really enjoyed this recipe, but I did doctor it a bit. I added 2 beef bouillons when simmering the short ribs. I also added extra tomato paste and a bit of broth when I sauteed the veggies. When I added the rest of the broth back the veggies, I cooked it a lot longer than the recipe called for, so the veggies were nice and soft. Then I used a bit of cornstarch to thicken the broth a bit more. Then I added the the ribs back to the broth and simmered for another 20 minutes. It was delicious, but it did take a long time.