Wow! The short ribs were perfectly tender, falling off the bone and the salsa verde complimented it so wonderfully. Definitely a dish worth making again.
We love beef short ribs and have made many fabulous recipes. We weren't able to do the Salsa Verde as we unexpectedly had company that wouldn't try anything that adventurous. However, we prepared the short ribs as per the directions and they were the BEST we've ever had - the sauce is marvelous. We had the leftovers the next day as pulled BBQ beef rolls - wonderful!
I used smaller ribs and half the recipe. It was simply fantastic. The salsa absolutely makes the dish. Perfection.
Absolutely delish! The sauce is devine, smooth and full of flavour. Made this exactly as written but only had smaller sized beef short ribs. The Salsa Verde is a must. Our dinner guests loved it. Served it over a creamy polenta. Break out a full bodied red, and celebrate with this gorgeous winter dish. A keeper recipe.
Outstanding! I only cooked 4 short ribs, so I reduced the liquids by 1/3 - could have reduced them more. However, I have enough of the lovely cooking juice left to freeze and use for Au Jus for French Dip sandwiches in the future. Didn't make the salsa verde as I had already planned to serve the short ribs with some leftover polenta - absolutely delish. A little horseradish was also good with the beef.
Since I decided to make & serve the ribs the same day, I didn't do the overnight step with thyme. Instead I tossed the short ribs with the thyme and let them sit at room temp while I prepared the vegs and measured the liquids. Turned out fine. Will make again!
I made this for friends at a casual fun dinner, it was a great success. Easy to do, delicious, the salsa verde with Feta made this dish even better.
I made this last night for a dinner party and it was delicious! I couldn't find large short ribs but bought 6 pounds of short ribs for 6 adults. I had only 2 small short ribs left over! Everyone raved about this dish. I didn't leave the thyme on the ribs overnight because I wanted to make the dish 1 day ahead of time. I put the thyme on the short ribs for 30 minutes and then proceeded with the recipe. I followed the recipe almost exactly, just made some changes to the sauce. After I strained the vegetables from the sauce, I put the sauce in the freezer for 30 minutes to an hour so the fat would rise to the top. I scraped off the fat then brought the sauce to a simmer. I thought the sauce was a little strong tasting so I added about 1 cup of sour cream which made a velvety, delicious sauce for the short ribs. I made this dish the day before and I was fabulous the next day when I warmed it up in the oven before my dinner party. Yum!