Braised Beef Short Ribs

I substituted herbs de provence for the juniper berries & scallions for the leeks, also beef better than boullion for the demi glace. The beef I had was strips of beef loin flap. Other than that I followed directions to a T- Yes, the veggies cooked down, but everything was still moist (I did not peek). After the 2.5 hrs. I shredded the beef w/ two forks & let sit on top of the veggies for 10 min. then I stirred everything together- delish! it is great on it's own w/ sides or on a roll as a beef sandwich w/ peppers & the like. I wil definitely make many more times. The flavor is outstanding.

Made yesterday and dinner was great. We also lifted the idea of having some veg in the finished sauce from CL's "braised short ribs with egg noodles." BUT two stars because we can see where someone might have really yucky results following this recipe: there's no instruction to remove the beef fat. After you strain the cooking liquid you can either put it in a fat separator and let the fat rise -or- you can put the liquid in the freezer and after awhile lift off the fat from the top -or- make the ribs one day ahead, refrigerate, and then lift off the congealed fat from the top before re-warming.

Loved this and it was even better the next day....the one and only change I made was instead of cooking it in the oven I used the crock pot which eliminated the problem with the liquid totally evaporating...I then took the left over flour from dredging the short ribs and mixed it with a little cold water for a fantastic gravy for over the marscapone mashed potatoes from the same issue

This is one FAAABulous meal! I used the demi-glace found at Whole Foods, and the Juniper Berries found at Wegmans, which I think made the recipe that much better! I also used the Screw Kappa Nappa Cab Sauv for my red wine selection - a very drinkable red wine! I definitely recommend adding more red wine either at the beginning or about 1/2 way into the cooking time, otherwise you'll have a dried out mess! But wow - these were DELISH!

Used Gin instead of juniper berries & used concentrated beef stock gel instead of veal demi glace. I found this a bit greasy but the flavor is incredible--next time I will make with a pot roast or chuck steak.

Love this recipe. I have made it many times. Always delish.

I followed the recipe exactly as written, and while nothing burned or stuck to the pan, the short ribs came out really fatty and greasy. Especially given all of the expensive/specialty ingredients for this, I have had much better luck with other short rib recipes so I will not make this one again.

thought with all of the ingredients it would be deficult but it wasn't at all! I didn't use the juniper berries and used beef stock instead of veal demi-glaze and it was amazing!So easy to make and worthy of a special occasion!

Had the same problem as 3 other reviewers. I followed the recipe to the letter and after 2.5 hours, I had a sticky burnt mess floating in beef fat. I think I might try Williams Sonoma's recipe next time. Has great potential, but I'm not sure how to fix this one.

This is one of our new favorites. Instead of juniper berries (hard to find), I used fresh rosemary. Instead of the demi-glace, I use low-sodium beef broth. Then I serve with a parsnip & potato puree--wonderful! Have even served to company (and my MIL to boot!), and got raves. Will make it again and again.

This is such a great dish that I make it once a month.

Followed the recipe exactly and it turned out fantastic. I am making it again for a special dinner this weekend.

I did not read reviews before I made this but I wish I had! Followed instructions to the letter. Checked before time was up & my expensive Herfordshire beef short ribs & demi-glace were glued to the bottom of the Dutch oven. What a mess & waste of quality ingredients!

I followed the directions to the letter and the meal was outstanding. I do think the demi glace (from Williams Sonoma) and juniper berries (from Nugget, a local grocer) made a difference. My short ribs were too fatty so next time I think I'll try this with beef chuck or brisket.

Simply delicious. Easy to make and well worth the prep time. I did lower the temperature to 325, as advised by other raters, and checked that the liquid did not reduce too much every hour. No problem what so ever. I will make it again. I was able to find the demi-glace and the juniper bays at Whole Foods.

I had to make substitutions for the "exotic" ingredients: I used a sprig of rosemary instead of juniper berries. I also used Better than Boullian beef base instead of demi-glace. Could not bring myself to spend $3 for a bunch of leeks so I left those out. At the halfway point I flipped the ribs over & added about a cup of water because things were looking dry. End product was delicious. I served them with Buttermilk-Parmesan Mashed Potatoes from the November 2009 issue. Would definitely make again.

I did not have the demi-glace or the juniper berries for this recipe, so I omitted the juniper berries and used better than boullion (beef flavor) for the demi-glace. Definitely add an additional cup of water before putting in the oven and check it several times. Great for Sunday evening when you have the time. Served with garlic mashed potatoes and haricot vert, perfect!

I never review recipes but had to with this one. I searched for the juniper berries and the demi-glace to make this because it sounded so good. I was a little unsure about the higher heat for 2 hours but went with it because I trust CL. But now I'm just hoping my dutch over isn't completely ruined. Everything was a burnt mess.

I was really looking forward to enjoying these short ribs but when I went to check them for tenderness, 2 hours into their 2 1/2 hour cooking time, all of the liquid had cooked out and the chopped vegetables were a sticky glob on the bottom of my le creuset dutch oven. It looked like Julie Powell's failed attempt at beouf bourguignon in Julie & Julia, despite my following the instructions to the letter. While I didn't have cooking liquid to serve with them, the short ribs were tender and tasty. If I made these again, I'd probably reduce the heat to 300 or 325.