Braised Short Ribs

by Kathy Strahs on June 21, 2010 · 14 comments

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Once, a few years ago, my sisters and I ran into Wolfgang Puck in Vegas. Or at least we saw him. We were having a late lunch at one of his restaurants, Trattoria del Lupo, at Mandalay Bay, and I noticed him from afar. He was just sitting by himself, at a table right in the front section of the dining room. In fact, he was seated so prominently that I doubted for a moment whether it was really him. But it definitely was. I must have been staring (in fact, I know I was) because as we were leaving the restaurant, he acknowledged me with a warm smile.

The recipe for these Braised Short Ribs was the first of Wolfgang Puck’s that I’d ever tried. It came from the back of his packaged beef stock and was uncommonly good. The short ribs, braised for 2-1/2 hours in the stock and Cabernet Sauvignon, were fall-off-the-bone succulent and full of flavor. Don’t get me started about the intoxicating, earthy aromas that wafted throughout my house all afternoon.

Chef Puck recommends serving these short ribs over noodles or mashed potatoes. I, of course, turned mine into Braised Short Rib Panini on my other blog, Panini Happy.

 



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Christine @ Fresh Local and Best June 22, 2010 at 7:36 PM

I made this recipe recently, and loved it! The meat was so succulent and tender.

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kellypea July 4, 2010 at 10:13 AM

Drooling. And yes, I can smell the aroma that must have wafted through your house. Oh, my.
kellypea´s last blog post ..Mixed Berry Shortcakes with Lemon Mascarpone Cream

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Stephanie July 5, 2010 at 2:05 PM

This is one of my favorite short ribs recipes, hands down!
Stephanie´s last blog post ..Chocolate Pudding Pie Recipe

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Geena October 8, 2010 at 11:27 AM

I just made this recipe today, and it’s super delicious! I loved it, thanks for the recipe

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Rhonda February 1, 2011 at 4:23 PM

We are preparing this tonight!

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Kathy February 1, 2011 at 4:29 PM

I hope you love it!

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Janice March 17, 2011 at 10:31 AM

This is my second time making it because my family loved it so much. Great recipe with lots of flavor. Thanks

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Kristine December 25, 2012 at 7:25 PM

I made this as a non-traditional Christmas dinner.. What a hit!! Sooo delicious.. However next time I will season the beef with salt as well, and do equal parts wine and beef stock for braising.. Also a few extra sprigs of thyme would be lovely.. =D

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Tia January 29, 2014 at 3:40 PM

Hello! I am about to make this dish for a weekend dinner party and am confused about the cut of short rib. I have seen ‘flanken style’ (a Tom Collicchio recipe) which are longer strips cut across the bone, and kind of thin – and I have seen chunks of semi-square short ribs that are about 2″ x 3″. What do you recommend?
Thank you so much!

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Kathy Strahs January 29, 2014 at 4:11 PM

Hi Tia — I used the chunky kind for this recipe. :-) Kathy

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bob February 16, 2014 at 9:40 AM

i tried this recipe 2x once bone in other boneless and have too this recipe is just fantastic served it over garlic masked with saute onions . the second time i tried it served a little gremolata on top of each short rib

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Kathy Strahs February 16, 2014 at 9:43 AM

That sounds wonderful, Bob!

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bob February 16, 2014 at 10:00 AM

thank you
hope you try

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