Braised Short Ribs with Egg Noodles

Takes a long time, but it isn't difficult at all. I did use a little corn starch at the end to thicken the sauce a bit. I also used my defatting cup with the cooking liquid before adding it to the mushroom mixture. Great flavors! I did add some cracked black pepper into the mushroom mixture along with the salt. I'd maybe add a little thyme and bay leaf next time.

This dish is delicious! My husband loved it. The short ribs do take a while to cook but since you let them simmer the majority of the time it is a very easy recipe. I did change a few things though. I used chicken broth instead of water, added a bay leaf to the short ribs as they were simmering, and also increased the carrots to one cup.

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.

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.

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 :)

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.

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..

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.

Loved this and would make it again. The meat fell off the bones and it had great flavor.

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!

My first time making short ribs of beef. This was easy and tasty. No leftovers to be had! I made this exactly as printed.