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Feb 12, 2014 01:46 PM

Best Braised Short Ribs Recipe?

Hi All,

I'm trying to decide on a Braised Short Ribs recipe for some grass fed short ribs I just bought from a local farm.

I am really just unsure which one to use. I've looked at the Goin, Balthazar as well as this epicurious recipe -

I'm open to other recipes too but these seem to be some of the board's favorites... just not sure what to go with?

Anyone have any suggestions as to your favorite recipe? I just want tender, flavorful meat.

Thanks so much

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  1. I checked the epicurious recipe and would try that one as it seems fairly classic. You can see how it goes and next time vary from there. I'm sure the super chefs have a twist on the classic but for a first go at it just go with a traditional approach. You really can't go wrong if you cook it long and slow, but do develop the flavors in the braising broth. Also nice for company dinners and can be made ahead and warmed again with no diminish and perhaps even more flavor. Those creme Fraiche potatoes are overboard and out of date. Don't make those, low cal mashed potatoes are fine since the meat dish is so rich.

    1 Reply
    1. re: chewbacca

      I agree I would go classic. I recently made short ribs for the first time and there are a lot of threads on here with good recommendations. I also was confused but the Balthazar and the John Besh recipes seemed pretty straightforward.

    2. While I am not a fan, Pioneer Woman's website has a few recipes that I have tried and liked. The one with tomato sauce I have made a few times and probably like the best.

        1. I like the America's Test Kitchen version. I usually make it a day ahead and then reduce/thicken the sauce the day it's served. I also sauté mushrooms and pearl onions that go in ala boeuf bourguignon. I serve it with either mashed potatoes or polenta.

          1. Look on this site for "jfood Mar 8, 2009 04:11 AM"

            Excellent recipe; also cited and discussed in later threads.

            1 Reply
            1. re: jns7

              Great recommendation. I think jfood's recipe is a spin on the John Besh recipe. I tried it recently and it was great.