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Luscious Oven-Braised Short Ribs

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Short ribs get a lot of their flavor from their fat; as the meat cooks, the fat melts away and infuses the sauce, making it rich, smooth, and absolutely delicious.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Source: Mad Hungry, November 2010

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138
  • denver barker
    22 JAN, 2013
    First of all, beef short ribs are notoriously fatty. The fat must be rendered before putting all the vegetables in or you will end up with a very unhealthy and greasy dish. Secondly the cooking time is WAY too long. If you use this recipe first cook your meat at 375-400 for 30 minutes on a RACK and then pour off the fat, THEN add the rest of the marinade and the vegetables. This recipe is disgusting without these alternations. The picture does not show the 1/2 inch of rendered beef fat.
    Reply
  • MS10401152
    7 JUN, 2012
    This comfort food short-rib recipe was delish. I hadn't eaten or made shortribs in years. Loved the fact that the recipe called for baking everything.
    Reply
  • hcrossn
    20 MAY, 2011
    This was delish!
    Reply
  • claritygolden
    9 FEB, 2011
    This recipe is quite good and easy to do. I did feel like the sauce could have used a little extra oomph. I might try adding a bit of tomato paste next time--have to play around just a touch. But following the recipe as written you won't go wrong either.
    Reply
  • marileynne
    9 JAN, 2011
    I made this for company and what a hit! I'm the cook in my family and circle of friends and they have come to expect the best. This was one of my best received dishes. But, the recipe is not well written. First of all, this needs to be made in a dutch oven (a la crueset type the best) with a tight fitting lid. Add a bit of beef stock=halfway up the meat. cook for 3 hours. uncover and let sauce reduce for the last half hour. turn the meat. I omitted the potatoes and served with garlic mashed.
    Reply
  • vaiolynn
    2 DEC, 2010
    I LOVE this recipe. I have made it twice in two weeks. I marinated the meat in the fridge overnight, let it sit out for about 2 hours to come to room temp before cooking, and cooked at 400 degrees for an hour then I lowered the temperature to 350 for the remaining 2 hours. I also kept it covered while cooking except for the last 30 minutes. My picky eaters loved it!
    Reply
  • vaiolynn
    2 DEC, 2010
    I LOVE this recipe. I have made it twice in two weeks. I marinated the meat in the fridge overnight, let it sit out for about 2 hours to come to room temp before cooking, and cooked at 400 degrees for an hour then I lowered the temperature to 350 for the remaining 2 hours. I also kept it covered while cooking except for the last 30 minutes. My picky eaters loved it!
    Reply
  • totheanchors
    30 NOV, 2010
    What could I have done wrong? I followed the recipe except I had to leave out the soy sauce and use beef broth instead (soy allergy in the family) but the whole thing turned out tough and watery! Ugh! I covered it for the first hour and then uncovered at 350 for last 1 1/5 hours. Help!
    Reply
  • mooresavage
    14 NOV, 2010
    I"m glad I'm not the only one, the cooking times and uncovered, covered was not clear to me. I cooked covered at 400 for 2.5 hours, then uncovered, added potatoes and cooked at 350 for an hour... I hope I didn't ruin it.. it's still cooking and I have people coming at 12
    Reply
  • claritygolden
    13 NOV, 2010
    This was tasty but the recipe is poorly written. I saw this made on Mad Hungry which clarified for me. For some reason celery's listed at the end of the ingredients but goes in with other veggies. Keep the dish covered with foil or a lid when you put in oven. On tv she kept it covered almost the whole time, just taking it off at end to reduce sauce and brown meat.The sauce could be more complex tasting but it's so easy it's hard to argue!
    Reply

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