Braise

Dan Barber's Braised Short Ribs

Name: Dan Barber's Braised Short Ribs
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 5 pounds beef short ribs, bone on; Kosher salt; Freshly ground black pepper (I like a coarse grind); 1 tablespoon vegetable oil; 1 large onion chopped; 1 carrot, peeled and chopped; 1 celery rib, chopped; 2 garlic cloves, skin left on; 2 tablespoons light brown sugar; 1 tablespoon Worcestershire sauce; 1 tablespoon tamarind concentrate (comes in a jar; slightly thicker than ketchup) or paste (comes in a block); 2 fresh (or dry) bay leaves; 1/2 cup Madeira; 1 cup red wine; 2 to 3 cups chicken broth

by: Amanda Hesser

January 25, 2011

4.4

27 Ratings

Serves 4 to 6

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Author Notes

One evening, not long after I was married, my husband Tad and I hosted a dinner party at our apartment. I pulled one of my usual tricks back then, which was to cook five entirely new dishes rather than hedge my bets with a few known winners. This approach to a dinner party has guaranteed results, but not of the sort you wish for. You end up flubbing at least 40% of the menu. You sit with a furrowed brow throughout the meal. You nearly end your marriage before the guests arrive. And if you do this repeatedly, you are sure to live a shorter life.

This time, on top of my novelty menu “strategy,” I layered another fatal tactic: I invited a chef to the dinner. Dan Barber, an owner of Blue Hill at Stone Barns, wrote for me at the Times, and since I knew that chefs’ biggest complaint was that no one ever cooked for them, I thought it would be a good idea to have him over for a dinner party.

The day of the party, I thought I’d “wing” making short ribs, which I’d never cooked before. For reasons I will never understand, I floured the short ribs before browning them, which later created a horridly gooey coating once they were braising. I also failed to add enough liquid to the braising pan and did not allow enough time for the meat to get tender.

By the time the guests arrived, I looked like a nervous and harried rabbit, dashing around my kitchen, awaiting the next disaster. Unsure if dinner would ever be ready, I pulled Dan aside and confessed.

Dan hopped into the kitchen, waved his skilled hand over the short ribs -- at least, that’s how I remember it -- and managed to make them edible.

A few weeks later, I asked him if he’d teach me how to properly braise a short rib. I spent a morning with him in Blue Hill’s kitchen on Washington Place.

Now I know how to braise. But I’m not sure Dan will ever come to one of my parties again. —Amanda Hesser

Test Kitchen-Approved

What You'll Need

Ingredients

5 pounds beef short ribs, bone on
Kosher salt
Freshly ground black pepper (I like a coarse grind)
1 tablespoon vegetable oil
1 large onion chopped
1 carrot, peeled and chopped
1 celery rib, chopped
2 garlic cloves, skin left on
2 tablespoons light brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon tamarind concentrate (comes in a jar; slightly thicker than ketchup) or paste (comes in a block)
2 fresh (or dry) bay leaves
1/2 cup Madeira
1 cup red wine
2 to 3 cups chicken broth

Directions

Heat the oven to 225 degrees. Season the short ribs with salt and pepper. Heat a large heavy Dutch oven over medium high heat. Add the oil, then the short ribs (add them in batches, if necessary) and brown on all sides. Transfer the ribs to a plate as they finish browning. Pour off all but 1 tablespoon fat.
Add the onion, carrot, celery, and garlic to the pot, reduce the heat to medium, and cook until the vegetables are soft and all the browned bits in the base of the pot have been loosened. Put the short ribs (and any juices that have collected on the plate) back in the pot.
Add the light brown sugar, Worcestershire sauce, tamarind paste, and bay leaves. Pour in the Madeira and red wine. Add enough chicken broth to just cover the ribs. Bring the liquid to a boil, then cover the pot and transfer to the oven.
Braise the shortribs until they are very tender when pierced with a fork, about 4 hours (longer if the short ribs are big). Using a slotted spoon, transfer the shortribs to a plate. Let the cooking liquid settle; spoon off as much fat as possible (ideally, you'd do this over the course of two days and would, at this point, put the liquid in the fridge overnight and peel off the layer of fat in the morning). Set the pot on the stove over medium high heat. Bring the cooking liquid to a boil and reduce to a syrupy consistency.
Lay a short rib or two in each of 4 wide shallow bowls. Spoon over a little sauce. Serve proudly.

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Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.

Popular on Food52

130 Reviews

Jen S. February 10, 2024

Great cold weather recipe. Instead of wine, we substitute with Funkwerks Oud Bruin and it's pretty tasty.

Amanda H. February 10, 2024

Sounds like a good variation!

Erin January 23, 2024

I've made this multiple times and it is one of the best things I've ever eaten. Makes me feel like a good cook (which I'm normally not!) I split the cooking into 2 days as Amanda recommends, so I can skim the fat. I also think it goes best with a cheesy polenta. (Mmm...I need to make it again soon!)

Phoebe T. March 3, 2023

This may be one of the best dinner recipes we ever had.
Followed directions but made a day ahead so I could skim the fat and, as suggested by one reviewer, I increased the sauce ingredients.
I may now add tamarind concentrate to any soup or stew recipe.

Amanda H. March 5, 2023

So great to hear you liked the recipe -- and sounds like making it a day ahead is the way to go. Flavor is probably more settled then as well.

Melanie February 13, 2023

Made these per the recipe for early Valentine's dinner to serve with buttery mashed potatoes and garlicky broccolini. So, so good! I started early in the day, separated the meat from the broth to cool the broth to room temp, then stuck in the freezer for just one hour and easily removed the hardened fat on top of the broth. Added a tad bit more salt upon completion. So easy! After that, reduced broth and added meat back in to briefly heat. Highly recommend this recipe!!

Tamara January 26, 2023

This is an absolutely delicious meal. Short ribs from Sam’s worked beautifully. Couldn’t find Madeira locally so just increased the red wine. Still delicious. It was perfect with my Col. Pabst malted Worcestershire sauce. Will give a try again soon with the Madeira.

Gray F. January 18, 2023

This would be a slam dunk for Sous Vide - 140°F for 48 hrs. Prolly skip the chicken stock all together and reduce the red wine and madeira separately before assembling everything in the pouch. Brown the ribs before assembly.

Other additions to consider are dried porcini mushroom powder, marmite and the darkest miso you can find (I generally use Hacho Miso), in some combination.

When done, degrease the juice and reduce, if necessary.

-Gray

Gray

les C. January 18, 2023

I get the same results as sous vide when braising low and slow at 225 in the oven,plus it makes the house smell amazing and there is no need to sear after sous vide.I have owned a immersion circulator for many years.

[email protected] January 18, 2023

On Day 2 - Do the ribs stay in the pot the entire time the sauce is being reduced, or do you add them for the last 30-60 minutes?

Teresa January 18, 2023

Any ideas on subbing for tamarind? Couple of years ago I had similar and fabulous using prunes. We were at winery in Tuscany and obviously a very old well loved prep …are you familiar?

JS January 18, 2023

Hi, Amanda! I'm late to the party, but would love to make this! Do you have any suggestions for a non-alcoholic substitute for madeira? Thanks in advance.

les C. January 18, 2023

I suggest balsamic vinegar.

JS January 18, 2023

Thanks, les C!

Amanda H. January 18, 2023

Or pomegranate juice

les C. January 18, 2023

Sure no problem at all,you may also consider sherry vinegar which probably has similar flavor profile as madeira

JS January 18, 2023

Thanks, Amanda! I have been using a combination of beef broth and pomegranate juice instead of red wine - I'm not as familiar with madeira.

les C. January 18, 2023

Would love to make this dish but the price of short ribs here in norcal is $9.99-$12.99 lb. depending on what type of beef and grade.So 5lbs. of ribs si going to be pricey,maybe I`ll just use chuck instead.Our Costco sells prime grade chuck currently @ $7.99 lb.

Rhonda35 January 18, 2023

I've used chuck in the past - turns out great!

kmforster November 21, 2022

Made exactly as written - absolutely stunning. No "twists," no unexpected flavors - just wonderful, savory-yet-lively sauce and meltingly tender short ribs. For anyone concerned about ingredients like brown sugar, tamarind paste or Madeira: Don't be. It all melds together into a delicious sauce that does not taste sweet or fruity at all. Five stars all the way. This is my new go-to for short ribs. Thank you for posting the recipe!

Jenna M. December 20, 2021

This is the best thing I’ve ever cooked. Absolutely delicious! Thanks for such a great recipe. They’re so good that they are making their way into Christmas dinner this year as the main dish.

salena November 30, 2021

Beyond good. I made this with bison short ribs. The flavors were superb. Added more wine and served it over egg noodles. Amazing gravy and amazing dinner.

Christopher F. January 15, 2021

Quick question as I’m excited to try this recipe, what’s the fruit garnish on top?

Amanda H. January 15, 2021

That’s just onions and carrots from the braising liquid.

Christopher F. January 18, 2021

HA! Now I see it, thank you! Making them now, I will let you know how they turn out. : )

aclincol December 25, 2020

I just made this and it turned out beautifully! Cheers!

Amanda H. December 26, 2020

Thrilled to hear this!

acegal August 13, 2020

Nice, but I'd double or triple the tamarind concentrate and add more worcestershire as well. Needs more tang.

JKF I. February 20, 2020

Amanda, have you adapted this recipe for Instant Pots?
BTW, I'm a longstanding fan. Your article about bringing a delicious meal aboard airplanes has become our default--usually prosciutto, olives, some good bread and a clementine. (We live near Murrays. :-))

Amanda H. February 20, 2020

I haven't tried it in an Instant Pot, though I'm sure it could be adapted easily. Thank you so much for your note and for remembering that article from so long ago! I still bring good food on planes and am thankfully a less anxious traveler now. Your plane menu sounds great.

Eric M. January 18, 2020

Thank you for an amazing recipe. I've been experimenting with short ribs over the last few months and the experiment is OVER! These were the best braised short ribs Ive ever made. The suggestion to braise a day ahead and serve the next day was spot on. I used a 5qt Staub cocette and followed the recipe pretty closely, used about 3 cups of stock to cover the ribs. in the oven for 5 hours... perfection. the liquid reduced in about an hour and a half... thanks again so much!

Amanda H. January 19, 2020

Thanks for sharing your experience with the recipe, and so happy you like it!

beth December 26, 2019

Made this for Christmas Dinner. Followed the recipe as written. prep and cooked day before makes skimming fat the easiest. Reduced braising liquid for one hour, retuned meat to reheat. Served with mashed potatoes and roasted brussel sprouts. Many requested copies of the recipe. Thank you for sharing this was a wonderful and memorable meal. I will be making this again.

Jessica December 27, 2018

This recipe is great! I've made it about 10 times. I think it is really important to make it the day before you plan to eat it because it takes about 5-6 hours for prep, browning the meat, and braising it, and then cooling it enough to go in the fridge. Then the next day, after scraping off the fat, it has taken up to 3 hours to reduce the braising liquid. I have served it mostly with brown buttered egg noodles or hasselback potatoes (the Kenji Lopez-Alt recipe).

Amanda H. December 29, 2018

Very good points and thanks for the serving suggestion!

Amanda H. December 29, 2018

This is a great point -- thanks for the serving suggestion!

Jessica December 30, 2018

Thanks! :)

Amelia January 10, 2017

Absolutely lovely recipe. Made them tonight for dinner and will definitely be making this again soon.

Amanda H. December 29, 2018

Missed your comment -- sorry! -- thanks for weighing in!

Shiloh G. May 27, 2016

So, after the ribs have braised and you remove them from the sauce it "settles" do you reheat the ribs in the sauce while thickening it on the stovetop?

Amanda H. May 31, 2016

If you're serving the ribs and sauce right after you finish the braising, then there's no need to reheat the ribs in the sauce. But if you let them rest (in the fridge) for a day, then I'd reheat the ribs in the sauce while thickening it. Remove the ribs as soon as they're warmed through, then finish cooking the sauce.

Lisamacp January 23, 2016

If I am making them the day before, as recommended, when I put the pot in the refrigerator overnight do I store the short ribs separately or in the pot with the liquid?

Amanda H. January 23, 2016

I'd store them together.

cooking44 January 23, 2016

Fixed this yesterday and substituted Pedro Ximenez Dulce Sherry for the Madeira. Shredded the meat off the bone. Fabulous. Will definitely make again.

Demington January 21, 2016

Has anyone tried it with oxtails? What amendments did you make to the original recipe? I am very interested in trying an oxtail something-or-other...

Bethany W. January 28, 2015

This was my first short ribs recipe, and it was amazing. I served with goat cheese polenta the first night, and with roasted potatoes the second. It is perfect and flavorful, one of the best dishes I've ever made.

Amanda H. January 29, 2015

Happy to hear your first short ribs endeavor worked out so well!

Sue October 20, 2014

Variations on this have become my go to recipe for beef stew and I can say it continues to be great. On different occassions have made it with beef shin and with chuck, have replaced the madeira wih applie cider, increased the amount of onions and carrots, etc. And it continues to be just wonderful. Thanks!

Sue April 16, 2014

Just made these and they were fantastic. My shortribs were quite large and so took closer to 5.5 hours to get really tender and the sauce took a long time to thicken down, but otherwise, this is a recipe to make again and again. The flavors were perfectly balanced between sweet and savory and rich. Thanks!

Toledo K. March 4, 2014

Just made these this weekend. They were delicious and very tender. One of my diners must have said 5 times, "this meat is so tender." This will go in my "tried and true" file.

cliff February 19, 2014

can you use a chuck roast instead of short ribs for this recipe

William B. February 19, 2014

The best way to make short ribs that will melt in your mouth every time is a pressure cooker.

jenny February 16, 2014

I made this last weekend for 10 guests, and it was fairy successful! They were very tasty, but perhaps could have been more tender. Am going to give it another shot for another party, and wanted some more advice - I don't have a dutch oven, so after pan frying I put all the ribs and veg/wine in a shallow baking tray covered with foil. The braising liquid came about 2/3 of the way over the ribs... is it important that the ribs are totally submerged?
Second question is that my ribs seemed cooked after 2 hours at 200 degrees f. I was worried about cooking longer incase they disintegrated. Would it have been better to keep going? Many thanks for anyone who can respond with advice and suggestions! Jenny

Amanda H. February 16, 2014

Hi Jenny! It sounds like they needed more time to loosen up -- the way to tell the ribs are done is to insert a fork into the beef, and it should show no resistance. Sometimes when I make this, the bones do fall out, but I don't mind. I just serve it without the bones then. As far as the liquid goes, ideally they would be submerged but having the amount of cooking liquid you describe should have been fine. I think it's more about the cooking time. Also did you cook them a day in advance? I find that's helpful -- the flavors and textures seem to improve the next day. Thanks for trying out the recipe, and I hope they turn out better next time!

jenny February 18, 2014

Thanks for replying! I didn't have the time to cook the day before the dinner, but this week I def will. And I'll leave them in the oven for much longer this time. Thanks again for your feedback!!

Amanda H. February 18, 2014

Great -- good luck, and let me know how they turn out!

jenny February 18, 2014

just to be 100% sure, is your oven temp in celsius or fahrenheit?!

Amanda H. February 18, 2014

Fahrenheit.

jenny March 8, 2014

I gave the recipe another shot, and this time it worked so much better - a combination of getting them better 'prepped' by the butcher, and longer cooking time. Excellent recipe!

Amanda H. March 8, 2014

Great news! Thanks for letting me know.

GPeaslee February 12, 2014

This was fantastic, even without the tamarind and Madeira and with me eyeballing the measurements. I was inattentive and let the sauce reduce so long that the sugars from the wine caramelized, which, once I'd thinned it with extra chicken stock, turned out to be a delicious mistake.

hj January 31, 2014

When i take out the ribs, should I also take out the veggies? or is that part of what is reduced? thanks!

Amanda H. January 31, 2014

No need to; you can reduce them with the sauce.

I_Fortuna January 28, 2014

I love short ribs but I have a hard time finding them in this small town. I usually make mine this way using a pressure cooker. I chop up a large onion and saute it fairly well, brown the ribs and cover them with cream sherry. You won't believe the sauce that is created this simple way. Your recipe is great and if I have a chance to find the ingredients online I would like to try your method. I bet it is terrific.

riegelhaupt1 January 26, 2014

can I use Oxtails instead of Ribs?

Amanda H. January 26, 2014

I've never done it with oxtails but I don't see why not -- it sounds good. Oxtails are underrated! The cooking time may change slightly so just test them more often.

paula January 6, 2014

I found myself nodding yes, yes, yes to your intro. I've been looking for a (new, untested of course!) recipe for a dinner party on Sunday. A dinner party also featuring a chef. Thanks for the great find!

Amanda H. January 6, 2014

You're welcome -- let me know how it turns out!

Laurelb December 6, 2013

When I make this the bones all fall out before serving. Am I using the wrong kind of ribs?

Amanda H. December 15, 2013

That sometimes happens when I make it as well. I find that when I used smaller short ribs it happens less, but that's just an observation. I just pull out the bones and serve it without.

Ipanema G. December 4, 2013

Thank you, Amanda.

Ipanema G. December 3, 2013

Want to make these this week so don't have time to order tamarind on line (we live in a remote area without close access to a store that would carry it). Can another spice be substituted or would leaving it out ruin it?

Amanda H. December 3, 2013

I recently made them and left out the tamarind, and they turned out just fine!

allison969 January 19, 2014

If you can't find tamarind, a tablespoon or two of lime juice is an OK substitute.

Joe C. March 31, 2018

Or u can just use tomato paste, and I like to use equal amounts of chicken stock and beef broth, nice balance,and I really like some dried porcini mushrooms before placing in the oven,for a nice earthy flavor, and I finish with fresh mushrooms cut rather large,and great over some parm.polenta. Serve Proudly !

ichabod April 5, 2013

Folks, did you use short ribs that were English cut or flanken? When I make short ribs, I normally use flanken. However, this picture looks like the English cut was used.

Amanda H. April 5, 2013

Pretty sure they were English cut. I think of flanken as a lot thinner.

JohnL January 4, 2014

For some reason I've never cared for flanken cut beef ribs, just seems like they're all bone. But for some reason I love the flanken style pork ribs I get at my Asian market. I cut them apart into little individual bitesize riblets and I make either Chinese spicy ribs with cumin hot peppers szechuan peppercorn and cilantro, or I do my old standby, Irene Kuo's 1-2-3-4-5 Spareribs. Its old school Chinese, but I still love it. I think I'll post that recipe on the site. It hits the spot when I'm craving sweet & sour.

MaryDD March 1, 2013

"You end up flubbing at least 40% of the menu. You sit with a furrowed brow throughout the meal. You nearly end your marriage before the guests arrive"
When I read this I laughed out loud because that is exactly what I have done a number of times and if my husband read this he would know exactly what you're talking about as well! He has to put up with my hysteria even though I only have myself to blame. Glad I'm not the only one, thank you.

phyllis February 3, 2013

I cooked these Friday night for dinner last night (Saturday). I made sure the short ribs were well trimmed, and when I finished cooking them, I separated the liquid from the meat and refrigerated overnight. I was able to easily skim off the fat before reheating. I also strained out the vegetables and onions before boiling down. My sauce never became syrupy but the flavors were fused and with mashed potatoes and a salad, it was a delicious meal. Thanks so much for sharing both your story and your recipe, Amanda.

The F. January 17, 2013

What is Madeira?

Tamara January 26, 2023

It is a fortified wine. I didn’t have it, so just increased the wine 1/2 cup. Still delicious.

htan January 17, 2013

made these for christmas - they were delicious! I bought my short ribs from Whole Foods. The only negative comment is that they were REALLY fatty. I don't know if it was just the particular ribs I got but I even braised them the day before and skinned the fat but there was still a lot of fat on the rib itself. Like enough where you can see and taste it. Trust me, I'm all for fatty goodness but it was a little too much. Maybe I should have braised longer, but after 4 hours they were already falling off the bone. Must have been a fatty cow.

Amanda H. January 17, 2013

Not sure what to recommend other than trimming them more next time. Glad you did the day 2 skimming.

JohnL January 4, 2014

Sometimes, when I'm in the mood to fuss over beef short ribs, I chill them overnight. Then I roll up my sleeves and pull out the bones and trim away all the gristle and fat. Then you can enjoy perfect little morsels of short rib heaven. I like a little bit of that short rib fat, but I know sometimes it can be too much.

Foodelf December 3, 2012

Great recipe with an interesting twist ... I would never have thought of adding tamarind! Today I made some pasties with some of the leftover bounty - so savoury and delicious.

Laurelb November 17, 2012

Wow. Loved these. Company worthy for sure. Served with roasted root veg and that's all you really need with this.

GabrielleW2000 November 11, 2012

I love the story behind the recipe!! Very amusing and the recipe looks excellent, also! One question: Where do you find tamarind paste or concentrate?? Help!!

Amanda H. November 11, 2012

You can order it online or find it in Middle Eastern grocery stores.

donna51 November 11, 2012

Hi! If i made this recipe the day before like most people recommend.....how long and at what temp. should i reheat the ribs? This recipe looks amazing!!

Amanda H. November 11, 2012

I usually let the ribs come to room temperature, then reheat in a 200 degree oven for 20 to 30 minutes.

donna51 November 11, 2012

Thank you!!!! I'm going to make it this weekend.....i can't wait!!!!

tracey181 August 15, 2012

Is it silly to make these for a dinner party in August? Short ribs always seem like such a cold weather food but these look great!

Amanda H. August 15, 2012

I think it would be ok, as long as you serve it with lighter salads and a fruit dessert. But I'd also recommend making it again in January!

deanna1001 February 9, 2012

Dan Barber is possibly my favorite all time chef and any recipe of his is guaranteed to rock. This was a perfect Super Bowl meal. I did it over two days and took my time reducing and defatting. Sublime. Thanks Amanda for the story and the recipe. Loved both.

BBQDita November 11, 2012

Could you explain your process before serving the ribs after taking 2 days to reduce? What method/time did you use to re-warm the meat?? Sounds delish, and would love to try!! :-)

Amanda H. November 11, 2012

Sure -- just to be clear, you can make the ribs one day, then lift off the fat the next day before reheating. To reheat the dish, I let it come to room temperature and then warm it in a 200 degree oven for 20 to 30 minutes. Hope you like it!

BBQDita November 11, 2012

Thank you SO much! I got the extra day to let the fats harden, but didn't want to ruin excellent ribs by reheating it wrong! :-)

fitsxarts January 24, 2012

this is spectacular. reducing the sauce took a while but totally worth the wait. beautiful, rich sweet and sour flavor.

ChefJune January 6, 2012

Dear Amanda: I just discovered this recipe! I must have twenty-leven recipes for braised short ribs, because I love them so, and MUST make them at least once a winter. Thank you SO much for posting Dan's recipe. This is definitely the version I'm making for 2012. I've never eaten anything he made that I didn't want to eat again. And again. And again! xoxo, June

Amanda H. January 6, 2012

Glad you found it -- and hope it goes well for you!

Carol S. November 28, 2011

I'm about to post a photo of these gorgeous short ribs sitting on buttery polenta. This is a marvelous dish. Thank you, Dan Barber and food52!

Erin H. November 1, 2011

YUM! I'm going to make these for an intimate dinner party on Saturday - I unfortunately haven't yet learned not to make untested dishes for my guests. Good thing I have Food52!

Amanda H. November 10, 2011

How did it go?

lorigoldsby April 17, 2011

If Dan won't come, you would have a bevy of food52 bloggers knocking themselves out to sit at your table! You are so kind to invite a favorite chef or cook...nothing saddens me more than when someone says, "I couldn't invite you over for dinner, I'd be too intimidated!" great recipe--good tips on the proper braising method. Newer ovens and good cooking equipment can really alter a recipe !! (conversely, dorm kitchens/starter apartment kitchens also require a fearless plunge into an "I'll wing it" philosophy) Now tell us about one of your stellar successes!

Sarah S. April 18, 2011

Will do -- although my memory tends to hang on to the failures!

Amanda H. April 18, 2011

Sorry, that was actually me, Amanda. Was signed in as Sarah so I could upload one of her photos!

Chicago M. March 24, 2011

The first thing I look at for any braised meat dish recipe is the oven temperature. I would say that 99% of the time, the oven temp called for in the recipe is 325+. In my Le Creueset pots, with lid on, 325+ produces a cauldron of bubbling lava that inevitably turns my food tough in no time flat. It was very refreshing to see this recipe call for a much calmer 225.

Amanda H. March 24, 2011

I hear you -- I've had the same issue with oven temperatures.

Jun B. March 14, 2011

Thank you for this recipe. It was a total life-saver! I tweaked the ingredients but the technique was flawless! Thank you once again.

Amanda H. March 14, 2011

Always fun to learn someone has liked your recipe!

asabnis March 9, 2011

Made this with a few twists...yummy!

Lightly coated ribs in oil, seasoned with salt and sichuan pepper, and browned ribs in a 500 F oven on a wire rack for 25 minutes, turning. This is an easy way to be rid of some fat.

Swapped mollasses for brown sugar.
Used dry sherry for want of madeira.
Added a few coins of ginger, 3 star anise, and cinnamon sticks to the liquid.
Added 1/4 cup soy sauce to the liquid.

Over brown rice.

Thanks!

Amanda H. March 9, 2011

Love the detailed follow-up -- thanks!

The M. January 8, 2013

just tried a modification of this with the molasses, ginger and stew beef shanks meat...was amazing. making it a day ahead with long long braise at low low temp was a real plus.

Franca March 5, 2011

Absolutely delicious. Wonderful comfort food for this time of year.

Thanks for posting!

Amanda H. March 14, 2011

Any time!

Denise February 26, 2011

I made them tonight. Fantastic! So so pleased.

Denise February 25, 2011

I've never purchased Madeira and see there are various types. Any suggestions for this recipe?

Amanda H. March 14, 2011

I'm hoping someone with more knowledge will weigh in here! Sorry.

ChefJune January 6, 2012

You'll want a DRY Madeira for this. Sercial or Rainwater. Anything else will be syrupy and dessert-y sweet.

Dawn S. February 13, 2011

Hi Amanda,

Made this for our wine group last night and have been receiving rave reviews ever since. Thank you so much for sharing this recipe!

Amanda H. February 13, 2011

Great to hear -- will be sure to tell Dan!

asabnis March 9, 2011

what wine did you serve?

Annabambina February 10, 2011

Hi Amanda!! I am ordering short ribs from a local grass-fed beef purveyor through my CSA. I want to be able to feed 3 people. Will 2 pounds be too little? Should I go with 3?

Amanda H. February 10, 2011

3 pounds is safer, plus you'll have leftovers!

Annabambina February 10, 2011

How could I forget about leftovers?! If there are any, looks like I'll be hoarding them :P Thanks, Amanda.

familydinners February 9, 2011

Made these tonight for dinner. Everyone said it was one of the best dinners ever. The three year olds said "yummy meat!" I used the boneless ribs from Costco and they were wonderful. I'll definately make this again.

Amanda H. February 9, 2011

So glad to hear it -- and your 3 year olds are clearly off to the races if they're eating short ribs already. Bravo!

Rhonda35 January 26, 2011

Ha! That is exactly what I do when I have a dinner party, catering job, Christmas Eve dinner for 20, etc. Must be in the genes! I've gotten pretty good at choosing the recipes, though, so that I don't have too many last minute scares. Anyway, I'm going to make these for tonight. It's cold, rainy and later turning to ice/snow...perfect short ribs weather, don't you agree?

Amanda H. January 26, 2011

Yes!

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Ingredients

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Recipe by: Amanda Hesser

Popular on Food52

130 Reviews