Love this recipe. The cabernet aromas smell amazing as they cook. Easy to make and very impressive.
Cabernet-Braised Beef Short Ribs
Nattles Posted: 11/11/08
KahuKenny Posted: 12/24/08
Simply put...INCREDIBLE! If you want to impress someone with your culinary abilities you will easily accomplish the task with this dish...as well enjoy one of the best dinners you have had in a while for yourself. Nothing to add or take away, just one suggestion...Make This Soon!
twoloves Posted: 05/21/09
This was an outstanding dish - just excellent!
Mikala Posted: 04/07/10
Wonderful meal. I wouldn't change a thing and would make this dish over and over again. The house smelled wonderful!!! Highly recommend and enjoy.
mtngrl37 Posted: 12/21/09
This was very good. Used leftover random red wine and more liquid than recipe calls for. Also pulled apart meat from fat and short-rib weirdness and mixed meat in with gravy and noodles. I would make this again and my husband would be super glad!
evemarie Posted: 11/28/09
This recipe was delicious. Made as directed, however let the short ribs cook an extra 15-20 minutes. The sauce was very light and fresh -- a perfect complement to the rich meat. Served it for Thanksgiving and it was a hit! For a crowd, I might double the recipe -- 2lbs of short ribs only yielded 4 meaty and 2 lean ribs in a package -- probably good for a 4-person dinner if serving lots of other sides.
steponme Posted: 02/03/11
These were very tender in delicious. I served with brown rice, small baked yam and blanched/sauteed green beans.
MLDenver Posted: 12/21/10
Great, we're always looking for good rib recipes and this one made the list! I doubled the sauce and used buffalo short ribs. Would definitely reommend for a great weeknight meal!
Belladonna714 Posted: 06/22/11
These are incredible. I used boneless short ribs and whole wheat pasta. I cut the recipe in thirds because there's only 2 of us. A couple things I'd recommend if you plan to do the same...don't reduce the amount of liquids, mine evaporated, and if your using a convection oven make sure you reduce the cook time I forgot and think that may have contributed to some of the loss of liquid. I used 4oz of dried noodles for the two of us. I will definitely make these again and would likely serve to company!
Becky54 Posted: 02/22/12
Very nice and flavorful. Hard to believe this is a light recipe. I would also advise adding a little more liquid when cooking.
BeckiAlgeri Posted: 02/11/12
Really delicious! My husband and I really enjoyed this, and it makes great leftovers. Made in the slow cooker. Next time, I'll double the liquid - nearly all of it evaporated cooking for 9 hours on low.
src1164 Posted: 04/15/12
I have been preparing this recipe since it first appeared it the magazine. Everyone loves it. It is easy to prepare and tastes richly elegant. I have also served it with mashed potatoes and would like to try it with polenta.
Snpvolmer Posted: 02/21/13
Great make. Very easy to do for my first attempt at braising short ribs. I added an extra 3/4 cup of beef stock to the juices when I made the gravy. I made this dish with mashed potatoes instead of the noodles. The meat fell right off the bones at 3.5 hours, so tender and flavorful. Everyone loved it, including my 4 year old.