I made these for Christmas dinner and received rave reviews. Super tender and flavorful.
I first made this recipe as a trial run before preparing it for company and it was wonderful! My husband actually said it was "restaurant quality"! I served it with creamy goat cheese rosemary polenta. Very nice combination. I made it again last night to serve for company today. Serving it again with the goat cheese polenta and sauteed green beans. I love the fact I can prepare it the night before so I'm not in the kitchen the day of! It also plates very well for a nice presentation.
I made this from the magazine, which "made" me to choose ingredients instead of giving the red wine version. Outstanding! Read my full review and what I chose at: http://themomchef.blogspot.com/2010/03/braised-short-ribs-from-fine-cooking.html
I made this with lean stew beef and it was fantastic. I only browned half the beef to save time and that worked out well. Excellent recipe; will definitely make again.
I have made this twice and it is excellent. I did need to give the sauce a little 'body' with a beurre manie. I made it a day ahead of time, and was able to really get all the fat off. Great flavor and the meat just fell off of the bone. Will try the other renditions after my cholesterol count recovers!
This is an excellent recipe. I substituted a few ingredients to keep it local and it was really delicious. I made it for the Dark Days Eat Local Challenge meal of the week. If you're interested, I posted about it on Late Bloomers Farm, my local food blog (http://www.latebloomersfarm.com/index.php/2010/02/local-meal-of-the-week-ddelc0910-11/).
Husband and I loved it!! Really good with mashed potatoes. My only complaint is the recipe in the actual magazine is a bit vague on the ingredient amounts - which makes it fun to play with - but may yield inconsistent results.
The day that that I saw this recipe, we were in the middle of a major snow event and going out to get short ribs was not an option. However, that recipe really got a hold on me and so I cut up a chuck roast in pieces approximating short ribs and applied your method. I made it with beer as the braising medium and finished it with a touch of balsamic vinegar. Best beef braise that I had ever made. Taking the time to really layer the flavors adds such dimension to the outcome. I served it with horseraddish mashed potatoes and it was a hit. Hardly any leftovers...
we were such little piggies. I have since made it with the real thing. This recipe is a keeper!