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Jan 27, 2005 05:24 PM

Thank you GG Mora for the Celestial Braised Shortrib recipe!

  • l

I found this in some old posts and finally got around to making 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.


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

    1. 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

        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.


        1. re: wurstle

          Wurstle, good call! The Alex Stratta short-ribs recipe from Bon Appetit (available on 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

            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: Deenso

                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

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

          3. re: julesrules

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

          4. 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

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