Beef Short Ribs

Short ribs weren’t on the menu when I was growing up. No, I had to wait until I was well past my youth, living here in Chicago, to discover them and even then it was purely coincidental. I had just moved into an apartment on The Lake and was checking out the neighborhood one Saturday when I “discovered” a Hungarian restaurant. Having looked at the menu, I was ready to order the paprikash when my waitress announced that the day’s luncheon special was short ribs. I opted for the special and that split-second decision became a life-altering event. For well over a year afterward, I dined there frequently and never sampled the paprikash, but I did order the short ribs every time. I introduced friends to my “discovery” and urged each to try the short ribs. You see, I was in heaven and was happy to share my good fortune with everyone — until  that  day.

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Beef short ribs served over polenta, with grilled asparagus & horseradish sauce

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I was having lunch with a good friend and we were marveling about — you guessed it — the short ribs when the check came. My friend was surprised to see how little our lunch cost and I mouthed the words that I would soon come to regret, “I don’t know how they do it?” During my very next visit to this little gem of a restaurant, we overheard a patron at a neighboring table question the waitress about the restaurant’s future. She replied, assuring them that the restaurant wasn’t going anywhere. At the end of our meal, one of my lunch party, a friend who had come to love the place as much as I, asked the waitress whether the place was closing. Again she said, “No way!”

The following Saturday the place was closed, never to re-open.

In the years since, more than a few of my favorite restaurants have closed, each after I uttered the fateful incantation. Once I realized the power of those words, I did my very best to avoid mouthing them but if you’re going to serve potent margaritas or top-shelf sake at below market prices, well, I can hardly be held responsible. Anyway, through the years, I’ve seen my favorite Chinese, Mexican, and Sushi restaurants all close, not to mention great little diners and hamburger joints. Perhaps the most painful closing of them all was my neighborhood Thai restaurant, which served the best Pad Thai on the planet. I was known as “Mr. John.” Since its closing 8 years ago, I’ve never repeated those powerful words in reference to any restaurant that I’ve liked. (Interesting to note that I have tried to use the magic on restaurants that should be closed as a service to my fellow diners. The fact that these businesses have continued, uninterrupted, mocks me to this very day.) So, aside from ruining the businesses —  and dreams — of a number of immigrant families, just what does any of this have to with short ribs?

Well, once my Hungarian restaurant closed, I took it upon myself to learn how to prepare beef short ribs. Mom, my first resource in such matters, suggested making them like a beef stew. So, my first attempts were cooked in a slow cooker and pretty much looked like a stew. Looking back, my experiences preparing short ribs pretty much mirrors my growth as a cook, such as it was. Over the years, I learned to brown the meat first, make a roux and a sauce, use the vegetables for the braise only, added wine, moved the braise from the slow cooker to a Dutch oven, and, finally, added some balsamic vinegar to the pot. The spices, also,  changed and, somewhere along the way, I began making horseradish sauce. The recipes I share today are the last of a long series.

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Beef Short Ribs Recipe

Ingredients

  • 3 – 4 lbs (approx. 1.8kgs) beef short ribs — 6 to 8 rib pieces
  • 2 tbsp olive oil
  • 1 large onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 3 cloves garlic, smashed
  • 3 tbsp all-purpose flour
  • 1½ cups red wine
  • 1½ cups low-sodium beef broth
  • ¾ cup balsamic vinegar
  • 3 tbsp tomato paste
  • 3 or 4 fresh thyme stems
  • 2 fresh rosemary stems
  • 1 bay leaf
  • salt & pepper, to taste

Horseradish Sauce – recipe follows

Directions

  1. Pre-heat oven to 325˚F (160˚C).
  2. Heat oil in a Dutch oven or heavy-bottomed pot with a lid over med-high heat.
  3. Meanwhile, use paper towels to pat dry the short ribs, season liberally with salt & pepper, and place into the now hot oil. DO NOT CROWD. You will probably need to brown them in 2 batches. Once the meat has been placed into the pot, do not disturb for about 3 minutes. Check one to see if it has browned. If so, turn each piece to brown another side, If not, continue cooking for another 2 minutes before checking again.
  4. Brown all sides of each rib before removing them to a platter and repeating the process with the rest of the ribs.
  5. Pour off excess grease, leaving 3 tbsp in the pot. Add the celery, carrots, and onion to the pot and begin sautéing. Season with salt & pepper.
  6. When the onion is translucent and the vegetables have softened, add the garlic and continue sautéing for about a minute.
  7. Add the flour to the pot, stir, and cook for two minutes.
  8. Use the red wine to deglaze the pot. Once finished, add the balsamic, beef stock and tomato paste. Season with salt and pepper and stir well.
  9. Add the thyme, rosemary, and bay leaves. Return the ribs to the pot, bring to a boil, cover, and place in pre-heated oven.
  10. Continue to cook for 2½ to 3 hours or until meat is fork tender and falling off of the bones. Carefully remove the ribs to a platter and cover with foil to keep warm.
  11. Pour the braising liquid through a strainer and place resultant liquid into a grease separator.  Wait a few minutes to allow the grease to rise and then pour off the sauce.
  12. Depending upon your preference, you can
    1. Serve the sauce as is.
    2. Place the sauce into a small pan so that it can be further reduced and thickened.
    3. Add more wine or beef broth and then reduce.
  13. No matter the choice, be sure to taste the sauce to see if additional seasoning is needed.
  14. The sauce may be used to cover the ribs before serving or left on the side.
  15. Serve immediately with mashed potatoes, buttered broad noodles, or polenta, as pictured.

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Horseradish Sauce

Combine equal amounts of plain yogurt (Greek pref.) and sour cream. Add horseradish to taste, some brown, whole grain or Dijon mustard, a dash or two of Worcestershire Sauce, and salt & pepper to taste. Mix well and refrigerate until needed. Be sure to make extra for the cole slaw.

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Pulled rib sammich with horseradish slaw & corn relish

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Notes

I always try to make extra ribs, gravy, and horseradish sauce. Not only are the ribs even tastier the next day, the meat can be pulled apart, similar to what is done with pork, and used with the extra gravy to make sandwiches. The extra horseradish sauce can be used as a dressing for cole slaw to top off the sandwich, as pictured, or as a condiment. If used to dress slaw, you may wish to add more yogurt, sour cream, or a little mayonnaise, to suit your tastes.

Be sure to come back next Wednesday when, as promised, I’ll show you how to make mascarpone.

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121 thoughts on “Beef Short Ribs

  1. oh my… That picture is making me drool. I love polenta and I love love love beef short ribs! I think you did a good job replicating it! :D It’s sad when your favourite restaurants close. There’s just a nostalgia that is irreplaceable no matter what. :(

    • Thank you and I, too, love short ribs! It is sad to see a favorite restaurant close because with it goes so many wonderful memories. Sadly, especially in these economic times, it happens far too frequently. Better to learn to cook and invite friends to your place for dinner. My kitchen won’t be closing for a very long time! :)

    • It’s probably a sign of the times but I hate to see the small, neighborhood places close. Once shuttered, they’re gone forever and you’re much more likely to see a chain restaurant of some kind move in. Hardly an even trade.

  2. John, this is the most appealing meal I have seen the whole year! DELICIOUS!!! Not to mention your recipe is out of this world!
    So sad about all the restaurants – always seems to be the good ones too! :-) Mandy

    • You are too kind, Mandy, thank you! It never ceases to amaze how many good restaurants may close but the mediocre seem to hang on forever. It just doesn’t make sense.

  3. That looks so delicious. I don’t cook ribs much but I would love to try these. And yes, they would be perfect with a horseradish slaw. It’s so sad when a favourite restaurant closes down, never to re-open or be replaced. Great meal John – looks delicious! xx

    • Thank you, Charlie Louie. I do not make these ribs nearly as much as I’d like. I just dont think of them, to be honest. That’s a good thing because they are so much more enjoyable when I do think to prepare them, like seeing a good friend after a year’s absence. :)

  4. I agree with what you say about the restaurants – it´s such a shame indeed when the bad ones stay open and the ones that offer great food at great value go under. Loved the way you described the excitement of ordering the ribs for the first time – it´s great when you´re the one that has ordered the best thing on the menu and everyone wishes they´d ordered what you had! Finally, another lovely recipe. I´d have to do it with pork ribs, but I´m sure it would be just as tasty. Love the polenta and asparagus with it too and I´d have to hang around until the next day for the elftovers ;)

    • I so agree, Tanya. Many of these restaurants are small, family-owned businesses. When they close, a family is put into distress. I truly hate to see it. As for this recipe, I bet pork would be great cooked like this! After all, it’s just a simple braise and pork ribs, with their fat content, should work very well.You know, I just might try that myself. And you’re more than welcome to stay for leftovers anytime!

  5. This recipe with all it’s combination of ingredients looks absolutely divine, and brings back a few memories…I just had a flashback talking with my sister after seeing your post…of how we would dip pieces of crusty bread into the (umido) or (tocio – veneziano) and never leave enough for on top of the polenta..ha ha,your finished dish just made me think of this and I thank you.
    Now way would there be any ribs left for that sandwich! x

    • Oh, Yvette! Say what you will, I believe God created crusty bread for dipping. As a boy, Mom was forever after me for “tasting” this or that with a hunk of bread. Even today, I can’t resist dipping a piece into a pot of tomato sauce simmering on the stove. Thanks for sharing your memory and triggering my own. :)

  6. I am so glad I started following your blog. I love the recipes above and will making them pretty soon. The presentation of them is excellent. Thank you so much for sharing.

    BE ENCOURAGED! BE BLESSED!

  7. I’ve never made short ribs and it’s one of JTs favourites. We’re a bit off meat this week, but my nephew is over next Tuesday, perhaps this is gonna be our dinner! I’ll have to check how pricey it is (he’s quite the eater, but fortunately he is in great shape!)
    I like that your experience with Short Ribs was in a Hungarian restaurant! :)

    • You were on my mind, Eva, the entire time I wrote this post. I wish I could comment upon the rest of the menu but, honestly, I only ate the short ribs. I do know that in all of the times I went there, with any number of friends, not one person was served a bad meal or complained. Sadly, running a successful restaurant is so much more than being able to cook. Still, if they had remained open, there would have been no incentive to learn to make my own. Today’s blog entry could easily have been for a bologna sandwich! :)

  8. Your photo of the plated short ribs on the polenta looks like GOURMET magazine. Nice.
    I have never made short ribs but your detailed recipe makes it a possibility for me.
    For now, I will forward it on to my son’s FIL and to my son as they are into the meaty portions and would devour short ribs with gusto. Being into their Paleo thing they will have to skip the polenta so that’s a shame.
    Restaurant closings are a true loss. Even with the one I adored reopened, it is farther away and downtown which impacts convenience and parking etc but worth making the extra effort, the food is so delicious.
    I also am enjoying the addition of the flag counter on my blogs so thanks to your detailed ins ructions on how to get it on the blogs. Your willingness to assist your fellow bloggers is greatly appreciated and makes me realize how good it is to be part of this blogging community.
    Looking forward to the mascarpone next week.

    • Thank you, Ruth, and you’re right, this is a very special community that we belong to, and, if I can help someone, I’ll gladly do what I can. After trying unsuccessfully to install the flag counter on my own blog, once I succeeded, I wanted to try and spare others the frustration.
      Minus the polenta, this dish is cater-made for the paleo diet. I hope your Son and his FIL make and enjoy it. :)

    • I agree, Greg, these can be pricey. I refuse to pay full-price and only buy them when on sale. Then, I stock up on them and if you saw my cart in the check-out lane, you’d swear I owned a catering company. I don’t care. I get to eat short ribs and still pay the mortgage. :)

    • You can have as much as you wish, Claire! Writing this post I realized how much things have changed for me in the kitchen. Today, I consider this to be a simple braise but, 25 years ago at the start of this journey, it was a complicated formula that I never thought I’d master. Experience is a great teacher. :)

  9. These shortribs look absolutely decadent! And over polenta?! That took it to a whole new level. It is terribly disappointing when our favorite gems close. So sad what the economy has been doing to small businesses.

    What temp do you cook your ribs at in the oven? Maybe it’s here somewhere and I just missed it. I’m kind of famous for asking for help at the grocery store because an item I want is missing but is actually staring right in front of me as the grocer reaches for the item in front front of my nose.

    • Thanks, Geni. I’ve mentioned before that polenta is the Bartolini kryptonite! I’ll use it whenever I can. I braise the ribs in a pre-heated 325˚F oven for 2½ to 3 hours or until the meat is falling off the bone. it’s really a simple braise and the key, for my tastes, is the balsamic. It add a great depth to the final dish.

    • It was a sad thing to lose but, had it not closed, I never would have tried to make my own short ribs. They’re sacrifice means I eat pretty well some days. :)

    • Thanks, David. That’s the one downside in this great weather we’re having. It marks the end of my braising until the Fall. Without a/c, it’s just too warm to keep the oven going for a few hours in the afternoon.

  10. I share your love of beef ribs as well as the feelings when a favorite restaurant closes. We had a case were the restaurant didn’t close, but the food quality started to wane. Our favorite bowl of gumbo (hard to find in Colorado) went flat and pasty. This last weekend we found out why–while dining at a new favorite restaurant we discover the GM was the former chef who had been making our beloved gumbo. We let him know how much we missed his culinary wiles and he offered to make us a pot of gumbo. Nice guy. Moral to this story, sometimes you have to follow the cook! Ha! :) Fabulous rib recipe you have here, I’ll have to try the balsamic in my next batch.

    • Thanks, Judy. My Dad was in the restaurant business and all too often a place may have a great kitchen but no knowledge of managing a business. Sometimes, the reverse is true. Add to that a myriad of possible problems from food supply to personnel issues and it’s a wonder any restaurants are successful. I think you’ll find that adding balsamic brings a nice background flavor to the dish. I hope you like it.

  11. Oh my word, John. This looks amazing! I love short ribs and seeing them over the polenta made my mouth water; what a gorgeous meal!

    This is definitely going to be worked into my meal plan over the next couple of weeks. :)

    Have a wonderful day ~ April

    • Thanks, MD. My love of horseradish with beef came from my Father. I knew I was growing up by the amount of horseradish I was allowed with my meal. I’ve never had ox heart but wouldn’t mind trying it at all. I doubt that the large supermarkets will carry it but my much smaller, ethnic grocers may. I need to ask around.

    • Thanks, Karen, that was kind of you to say. I don’t recall them every being a popular menu item either. Now though, thanks to the plethora of cooking shows, short ribs are quite popular, like you mentioned. Unfortunately, that fame comes with a price and they’re no longer the bargain they once were. Still, I buy them on sale and enjoy them whenever I like.

  12. I was never served short ribs growing up either…actually, I rarely eat/cook them much now either. But I absolutely love them, so I’m not sure why that’s the case! That plate of food looks incredible, John. Just look at the sauce dripping down the polenta. Oh my! If only that was my lunch today. :)

    • Caroline, you really must make these. With your skill in the kitchen, I bet yours would taste delicious! Do make them and share your recipe with us. A salivating World awaits!

  13. Thank you for sharing a recipe you have perfected over the years with us John.
    It is really sad when little buisnesses close, and you can never replace the care and devotion the owners of these little restaurants put into their dishes.

    • Thank you, Sawsan. It really troubles me when these restaurants are family-owned. Very often everything they’ve saved has been put into the business. These families must really suffer as a consequence.

    • Thanks, Sharyn. I must admit that although the dinner itself was good, those sandwiches were unbelievable! There’s certainly nothing wrong with these leftovers!

  14. Oh, wow, those look amazing! And I’m sorry all your favorite restaurants closed – that seems to happen to me, too. That sandwich looks like a perfect left-overs meal if I ever saw one!

    • It’s a sign of the times, Courtney, that so many fine places are going under. You’re right, too, about the sandwich. This is one case where the leftovers are every bit as good as the original meal — if not better! :)

  15. Dammit John…I was planning on having an ad hoc leftover dinner thing tonight, but after seeing your short ribs I feel compelled to make something more substantial. Too bad our short ribs are frozen right now. Perhaps I need to calm down and drink a few more leftover Guinness’, then I’ll just be craving food, not glorious food like this.

    Btw….completely know what you mean about places closing and missing out on great dishes. Ever since moving from Virginia, I have been unable to find Pad Thai like the one I used to enjoy in Arlington.

    Time for a refill….

    • Salut’!

      I usually have a few short ribs in my freezer, as well. I refuse to pay full price for them and stock up when they’re on sale. Now, with Winter ending, my supplies are gone and I won’t restock until the Fall. As much as I love them, I’m not about to cook a 3 hour braise in the middle of Summer.

      I completely understand your missing that Thai restaurant. Mine was run by a young couple who had recently immigrated from Thailand. When they learned I had visited Bangkok, they fixed me a “special” Pad Thai. It was better than any I’d ever had and became my standard order. And then they closed!

      Now I need a drink!

  16. Let me just say this to you Karen… this dish is GREAT!! I love a short rib and the way you cooked it is making me drool profusely right now lol. And then when I saw the sandwich, my mouth dropped even more. I love this, I love this, I love this (no exaggeration either).

    • Thank you! I do love a good sammich and this short rib meat was meant to be served in a bun or between 2 slices of bread. This is one dish that I purposely make more than needed just for the sammiches to follow. :)

    • Thank, Colline, I hope you enjoy these as much as I do. I was just at your blog and will be leaving in a while to buy some smoothie fixins. The recipe you shared is too good to pass up!

  17. These sound good even at 4:30 in the morning! In the last year or two I seem to have become an informal Bed & Breakfast, and we have weekend guests at least once a month. I have a few friends who I refer to as my “foodie” friends…I know they dine out a lot and appreciate a meal! This recipe is going into my file for one of those occasions. It just seems special! I really feel for you with the restaurant closings, too. We, have “lost” some of our favorites in the last couple of years, but funny thing is that it never once occurred to me to try to mirror some of the favorite dishes! You are very adventurous, and I’m sure glad! :-) Debra

    • Thanks, Debra, and you’re right. There’s just something about serving short ribs that’s special. It’s just a simple braise, really, but mention that you’ll be serving short ribs and watch your dinner guests’ eyes light up. I do hope you & your guests enjoy these. I don’t know whether I’m adventurous or plain stubborn and didn’t want to give up eating short ribs when that place closed. The place closed so long ago that, to be honest, I’ve no idea how mine would compare to the “originals” but, at this point, I don’t care anymore. This recipe works for me! :)

  18. These look so delicious John! It’s amazing how much cooking can progress over time. Mike and I were just talking about that last night. When we look back to a little over a year ago at the things we were cooking (and how we were cooking them) it’s such a stark contrast to how we do things today. We’re definitely going to be making this recipe. It will no doubt be a 4 spooner from each of us. And I can’t wait for the mascarpone recipe!!! Yummy!

    • Thanks, Kristy! I think you’d have to be pretty dense to read as many recipe blogs as we do and not have it impact our cooking. My spice shelf alone has expanded to include spices that I never knew existed before I started this blog. Now, not only do I have them but I use them in a number of recipes. It really has been rewarding, hasn’t it? I hope you and your fellow Chef and Sous Chefs enjoy the ribs when you make them and I hope you’ll enjoy the mascarpone recipe, too. It’s very easy to make and your Sous Chefs can easily get involved. Best of all, it’s great knowing that you can have a steady supply of mascarpone at your disposal. :)

  19. You had me at the recipe.. but when I read that bit about pulling the meat off the bone and making a sandwich with the gravy… you could have heard me all the way from Calgary to where you are (didn’t you?) I’m sitting here staring at a snowy landscape (yup, I ask for rain and get snow… how did you acquire your magical powers??) so am going to make this tonight. The only shortribs I’ve seen here don’t have a bone in them? Is this a different cut?? I’m going to find a butcher who sells these.. This is one of those recipes when I’m glad my son’s home, he’ll love them!

    • Thank you so much, Barb. I’ve seen short ribs with and without the bone. I always buy meat, bone-in, whenever possible because I remember my Dad lecturing us kids that meats cooked with the bone taste better. (Don’t tell Dad but I’ve made this with boneless short ribs and still enjoyed it very much.) I hope you and your son enjoy this dish as much as I do. This is definitely a “meat lover’s” dish. :)

  20. Every time i cook some of the beef ribs I have in the freezer, john is like: well i am not a fan. But apparently i have been doing them WRONG. i was doing them like pork ribs but WRONG! So thank you very much darlink! NOw I know how to do them right.. and we are planting horseradish this year so making my own horseradish will be another challenge! then onto the horse radish sauce. Do horses eat these do you think? the horse radish? c

    • I believe, Celi, the key to these ribs is in creating a good braising liquid and just letting them go for a couple hours in a med-low oven. Being somewhat tough & fatty, only braising will break down the fat & marbling, eventually making a very tender piece of meat. And once you filter out the grease and braising vegetables, you’re left with a great sauce that’s a combination of wine, beef, and balsamic. I love ‘em, Celi, and I hope you and Your John will feel the same way.

      I’ve a relative whose family grew horse radish and made their own condiment from it. I’ll see if I can get you the recipe before you harvest yours. As I recall, it was one, hot condiment! And I’ve no idea whether horses eat horse radish. The only thing I know about horses, besides the Mr. Ed theme, is that I can pick a loser each and every time at the track. Anyone can pick a winner but it takes real skill to always pick a loser. And I do mean always!

    • Welcome, BAM! I had a devil of a time trying to fetch the ribs out of the dutch oven and placed, bone in place, on top of the polenta. In a prior plating, a bone slipped out and fell, splattering polenta all over. With the right kind of camera, that would have made one great photo. As it was, all it made was a mess. :) Thanks for taking the time to comment … John

  21. John I have a question…I want to make limoncello…do you suggest I make it with Everclear or with vodka? Have you ever made it? I know I can count on you for and authentic Italian answer to my question…ciao Maria

    • Hi, Maria! I made limoncello a number of years ago, just to see what it would be like. My recipe called for grain alcohol and I used Everclear. Although I didn’t use vodka, there are a number of recipes by respected Italian cooks/chefs that use it. I have to believe it’s just as good as limoncello made with grain alcohol. Personally, I’d steer clear of a recipe that says either vodka or grain alcohol is OK to use. I would use a recipe that calls specifically for grain alcohol or that specifically calls for 80 proof or 100 proof vodka. To me, there’s a big difference in strength: grain alcohol is 150 proof whereas the strongest vodka is 100 proof. That, to me, is just too big a difference to substitute one for the other.

      I hope this helps, Maria. I’ll gladly answer any other questions that you may have.

  22. So… to follow up on my post earlier.. I picked-up three packages of short-ribs and made 1 1/2 times the recipe because I plan to have lots of left-overs tomorrow:) I have to say this is the best new recipe I tried in a very, very long while. I followed the steps exactly as written.. I felt like I was in an Italian kitchen!! I ended up with meat falling off the bone, amazing deliciousness. And that was just the meat… the gravy only needed to be strained, it had melted down into a wonderfully thick gravy ready to pour over the mashed potatoes. I’m definitely trying the polenta next time around. And the horseradish sauce.. so much more refreshing than I had expected, my daughter commented that she loves it… I can’t wait to turn these into sandwiches tomorrow. (That’s if my son doesn’t finish them off when he gets home from work later tonight.) The whole dinner looked like something from one of the best restaurants in town.. it’s on my list for the next time I have company.. Thanks so much and sorry for gushing… it really was fantastic!! xo Smidge

    • That is just great! I am so happy that you made and enjoyed them. I feel the same way about your trout recipe. I’d gladly serve it to company. See? Wonderful things happen when blogs collide!

      I still cannot believe that we chose to cook each other’s dish on the same night! It turned out so well that we really must try to do this again some time! :)

      Have a good night … John

    • Thanks, Kathryn, and I hope you do try them. For me, the balsamic really makes the gravy something special. It’s great having a dish like this in my arsenal when entertaining. You can pretty much forget about it once it’s in the oven and with the exception of my vegetarian friends, everyone loves short ribs.

  23. Pingback: Borrowing Bartolini’s Bone-In Braised Beef Short Ribs | just a smidgen

  24. Without question I’m saving this recipe. The next beef dish I make with definitely be this. It looks and sounds incredible. Your photo makes me salivate. Thank you for sharing this wonderful recipe!

    • And thank you for dropping by and taking the time to leave such a nice comment. I hope you do prepare these ribs and enjoy them as much as I have. They make a wonderful meal.

  25. I’m so glad you work so hard to create the perfect recipe! I always feel confident it will taste just right!! Like your family, short ribs were not on our dinner table but through the years I have tasted them at friend’s homes and have seen several recipes. I know my son will love this; he’s such a meat and potatoes guy! I hear you on the restaurant closings too. I’ve sadly seen some of my favorites disappear! It’s funny those I really love, I try to get there often to support them and hope and pray they stick around!!

    • Hey, Linda! If your son is a meat-eater, he’ll love these. It may have taken me a while to get here, but I’m finally pleased with this recipe. Like you, I do try to offer as much support as possible to my favorite restaurants, even ordering take-out or delivery when I can. Still, it’s a tough business and there are a dozen ways that it can go south. Too bad. Now, turn off your PC and get some rest. I bet you need it, given all that’s going on. WordPress will wait patiently for you. Honest! :)

  26. Fantastic! Love the beef short rib and horseradish sauce combination! I will be bookmarking this recipe for the fall, when the hot oven will help to heat the apartment.

  27. Hi John, these short ribs are in the oven and I plan to put them on my blog tonight linking back to you and letting my readers know that if they’d like the recipe they just have to hop over to you. Just wondering if you would mind updating the recipe with some conversions from Imperial to Metric? 4lbs of ribs is 1.8kgs and a 325F oven is 160C. That would be really helpful if you don’t mind. Many thanks and I am SO looking forward to my dinner tonight. Will be serving with polenta and some steamed greens xx

    • I’m thrilled to hear that you’re trying the short ribs recipe, Charlie. I hope you enjoy them as much as we have. Thanks for the heads-up and for providing the metric equivalents where needed. I’ve made the changes and will try to keep y’all in mind when writing future posts. :)

      Your dinner sounds delicious. Now I’m getting hungry and it’s bedtime! Buon appetito!

  28. I followed Charlie Louie’s advice and I’m here to get this recipe. It sounds fantastic and both your photos and hers have me drooling. :) I love your blog John. It’s filled with food memories and to me there’s nothing better.

    • Thank you, Maureen, for not just stopping by but for also leaving such a nice comment. I hope you do enjoy the ribs when you make them and feel free to drop by whenever you like.

  29. Thanks for this gorgeous recipe! I followed Charlie’s lead here, and made this last Friday with uncut ribs (long ribs?), and served it with celeriac and potato mash. It was a perfect winter’s feast. I’ve just posted a photo of our finished dish on my blog. Thanks again! :)

    • Hello, Celia. Nice to meet you! I’m thrilled that you tried my recipe and very happy that you enjoyed it. It certainly will take the sting out of one day in Winter, the aroma in the kitchen alone giving meaning to the term “comfort food.”

  30. Hi John, so true about the good restaurants closing. I guess the larger chains may be taking over. Sad really. There is nothing like a quaint and delicious small restaurant that you become a patron of and you are part of their family. And then they close.

    I am glad you prepared this fabulous plate of short beef ribs. I have never seen a recipe over polenta. With or without it I love the recipe. I am glad you add a lot of wine too! Cook until the meat falls off the bone.., over the top delicious John!!

    • The restaurant business is a tough one, with so many areas that could cause a problem. Sadly, just knowing how to cook is only a small part of the equation.
      I just made this short ribs dinner about 2 weeks ago. I really do love it! The combination of the wine and balsamic creates an incredible gravy. Do give it a try sometime. You won’t be disappointed.
      Thanks, Judy, for being so encouraging with your comments. I do appreciate them.

  31. Pingback: Engineering the Standing Rib Roast | from the Bartolini kitchens

  32. Gosh, short ribs have such tremendous flavor! I haven’t made them in ages. Actually as I write this I’m thinking I haven’t cooked that much beef over the last couple of years — not deliberate on my part, it just happened that way. Definitely something I need to correct! Anyway, I know I’ve done short ribs in a similar manner in the past, although I definitely didn’t pair them with a horseradish sauce. Great idea! I often do that with roast beef, but it’d be perfect with this, too. Thanks for a great post.

    • Coincidentally — and despite what you’ve read here today — I mentioned to another blogging friend that my red meat consumption has been reduced, too. Like you, it’s not that I’ve been consciously trying to cut back. It just worked out this way. I do enjoy this recipe. The mix of wine with balsamic makes for a very tasty sauce. There are few reasons for me, as Chicagoan, to look forward to Winter. This dish is one of them.
      Thanks, John, for always leaving great comments. I do appreciate them.

  33. Knew I could come on Pinterest and not only find a great recipe for short ribs but a fun personality to pair with it! Looking forward to making these, have never made short ribs, but do cook a lot. I’ll get back to you about how they came out!

    • Thank you, so much. As you can see, I’ve been away from the blog for a spell and am far behind. I do hope you try and enjoy these short ribs, Teresa. They’re a big hit around here.

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