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Thank you GG Mora for the Celestial Braised Shortrib recipe!

Liv Huang Jan 27, 2005 05:24 PM

I found this in some old posts and finally got around to making it...it is fantastic and so easy to make. Hub has already requested that I make it again. Reducing the sauce to the right consistency makes such a difference in the intensity of the flavor! Thanks again for posting...I've linked it below if anyone is interested - makes a great wintertime dish.

Link: http://www.chowhound.com/topics/show/...

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  1. e
    emdb RE: Liv Huang Jan 27, 2005 07:46 PM

    I second this recipe-- I made it last winter and it's wonderful.

    1. j
      julesrules RE: Liv Huang Jan 28, 2005 10:04 AM

      Now I'm torn as to which oft-praised CH short rib recipe I should make (respected hound GG Mora's or some dude Daniel Boulud!). Having never had Short Ribs before, whichever I choose will set the standard! Whaddaya say chowhounds? The ribs (from local Mennonite farmers) are in my freezer already.

      7 Replies
      1. re: julesrules
        wurstle RE: julesrules Jan 28, 2005 10:36 AM

        may not be oft-praised on this board (it gets 4 forks on epicurious), but I'd like to throw another one in the mix. I made the one on the link below twice in the last month and it has become one of our favorites.

        Link: http://www.epicurious.com/recipes/rec...

        1. re: wurstle
          Deenso RE: wurstle Jan 28, 2005 10:53 AM

          Wurstle, good call! The Alex Stratta short-ribs recipe from Bon Appetit (available on epicurious.com) is the only one I ever make, often requested and always appreciated by family and friends. It is so delicious, we see no need to ever try another.

          1. re: Deenso
            AJ RE: Deenso Jan 28, 2005 01:27 PM

            Just went to epicurious to find the recipe and found 35 short rib recipes, many of which are from Bon Apetit. Could you narrow it down for me. Thanks

            1. re: AJ
              Deenso RE: AJ Jan 28, 2005 01:48 PM

              Here's the link...

              Link: http://www.epicurious.com/recipes/rec...

              1. re: Deenso
                AJ RE: Deenso Jan 31, 2005 02:58 PM

                Thanks for the recipe.
                I made the celestial ones last night, but didn't get round ot eating them, so they'll be dinner tonight.
                I guess, I'll try this recipe another time.

          2. re: wurstle
            julesrules RE: wurstle Jan 28, 2005 11:07 AM

            All that AND an excuse to buy port! Will add it to the list for consideration.

          3. re: julesrules
            Funwithfood RE: julesrules Jan 28, 2005 11:18 AM

            With either, make Boulud's Celeriac mashed potatoes--really, really good!

          4. r
            Renata RE: Liv Huang Jan 28, 2005 10:25 AM

            These sound wonderful and remind me of a lamb shank recipe from Patricia Worthington's American Bistro. Pretty much the same idea, but sub shanks for the ribs, prunes for the dates, and 2 cups of wine for some of the stock.

            Wonderful over a celeriac and potato mash.

            1 Reply
            1. re: Renata
              Pepper Ann RE: Renata Jan 28, 2005 11:24 AM

              why do you change the dates to prunes? Would either, or other various fruits, work as well ?
              sounds good.

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