Comments on: Wine-Braised Short Ribs

By: Sarah, Maison Cupcake

Sarah, Maison Cupcake — Mon, 19 Mar 2012 20:58:39 +0000

I’m so used to having ribs with barbecue sauce it never occurred to me how well they’d work in a wine-y stew with meat dropping off the bone in the fashion of a lamb shank. Would love to try this!

By: Susan

Susan — Sat, 17 Mar 2012 22:33:23 +0000

Short ribs are something I have yet to make myself! They look gorgeous and I can imagine how delicious they taste.

By: Stephanie

Stephanie — Sat, 17 Mar 2012 05:56:58 +0000

Thanks for the recipe! I absolutely adore short ribs – they are such a treat.

Stephanie Wong

By: Katie {Epicurean Mom}

Katie {Epicurean Mom} — Sat, 17 Mar 2012 04:16:48 +0000

I’ve never braised before, looks like I need to get to it! These ribs are perfect! Love the flavors!!

By: Carol aka PoisonIve

Carol aka PoisonIve — Sat, 17 Mar 2012 01:31:03 +0000

So glad you enjoyed the challenge – your finished dish looks fabulous! And try the gremolata with orange zest – it, too, is yummy:)

By: Sue

Sue — Wed, 14 Mar 2012 22:50:36 +0000

Those ribs look amazing, especially with the gremolata. It really makes the dish pop!

By: Cookin' Canuck

Cookin' Canuck — Wed, 14 Mar 2012 16:49:56 +0000

Braising is such a wonderful way to bring extra flavor and moisture to meat. The gremolata sounds like it would add a really nice pop of flavor.

By: Jenni

Jenni — Wed, 14 Mar 2012 16:30:46 +0000

Delicious!!! I have been wanting to try braised short ribs for a long time now, and I want to make them even more after this! Beautiful job, as always!! 🙂

By: Deb

Deb — Wed, 14 Mar 2012 16:16:01 +0000

We are a big fan of short ribs, although I only prepare them a few times a year. I really like the idea of preparing the day prior to serving to remove the accumulated fat. Such a great idea!

By: Audax Artifex

Audax Artifex — Wed, 14 Mar 2012 10:50:54 +0000

What a gorgeous ribs you have there the colour of the wine really adds such a wonderful hue to the meat. A fabulous result and so glad it compared well with the other recipe you tried a while ago. Cheers from Audax in Sydney Australia. And I agree totally with you the germolata is a great addition to any braised dish.