I have been cooking for 45 years and I absolutely enjoy your recipes and I especially enjoy watching you prepare food on your video's. My cousin told me to watch you prepare a Thanksgiving meal in your tiny kitchen for fun. I was hooked on your slightly irreverent style and methods, but when you said you loved canned cranberry sauce, that was "it" for me! I have always loved canned cranberry sauce over anything my "foodie" relatives would bring over for the Holiday. They scoffed, I never paid attention...just had the canned sauce. Thank you for your recipes, books and that sense of humor you bring to your video's! Great Job! I will make these short ribs for sure.
Watching the video and wishing I had that bubbling on my stove. OMG!!! Now it’s being plated. Blasting with the heat at the end is a terrific tip next time I make them. Again, thanks.
They were delicious.....and for the first time...I actually did what you said, sear 5 minutes on each side, I set the timer....very unusual for me. It was all good. But when you serve and there is still too much fat in the juice/gravy, how do you get rid of it without throwing it in the freezer to bring it to the top, a bit of a difficult process when you are not eating it tomorrow. Thanks
I don’t really eat meat, maybe once a month. And I certainly don’t cook it often at all. But for some reason I saw the home movies on the short ribs and I HAD to cook them. I went to the nicest butcher in SF, had him mansplain to me what to buy because meat scares me and made these for my boyfriend and I. So worth it, so delicious. Will be in food coma for maybe 2 days.
I made this for our passover-ish meal and wow, I was so impressed. So easy and foolproof and truly delicious (a word I hardly use). Ended up leaving out the potatoes because there was kugel involved and the meat came out perfect and tender and perfectly spiced.
I made this tonight for dinner and it was hands-down delicious! I thought it’d be a lot harder than it actually was so that’s as a nice surprise. Also, I substituted potatoes with egg noodles and it was still a 10/10
new subscriber, long-time Alison Roman cooker (is this correct grammar? I guess it's fine cause I'm ESL). only came to say this is (probably) my most cooked NF recipe, maybe one after Brothy Meatballs which most definitely deserves its own place in this (a) newsletter. I cooked it for a crowd, I cooked it just for me and my husband. I made it in the winter, I made it in the summer. it's just the best crowd (and single/couple) pleasure. so, honestly just came to say thank you for creating it.
Fellow cooks! I only have THREE ribs here... Gonna do this recipe, kinda roughly cutting everything... in half? ... QUESTION IS: time in oven.... ALSO CUT BY HALF? Or does the meat still need that full length, even if the pot is not as crowded?
Okay, mama. SO I FINALLY GOT UP THE COURAGE & MADE THIS ! I'm just an okay cook, so I was scared. But it was really so, so flavorful. The gravy... YUM. I was so proud & surprised & pleased & nervous happy. My only question: I'm not sure why, but I somehow felt like I didn't have enough liquid to submerge the ribs for putting in the oven. (Did I maybe 'simmer' the broth & stuff a little too vigorously & cook the liquid down too much?) ... It was still delicious, but wasn't sure what you'd do. Add more broth? Would a bit of water be okay (or would that dilute?). Thanks!
I am going to make these for Thanksgiving this year, I think last time I made them (it was a huge hit btw!!) there was enough for 6 people, I'll need to make more this time. Can I use a larger pot and just use 1.5 measurement of everything? I am concerned there won't be enough liquid for the ribs on top. What do you think?
I have been cooking for 45 years and I absolutely enjoy your recipes and I especially enjoy watching you prepare food on your video's. My cousin told me to watch you prepare a Thanksgiving meal in your tiny kitchen for fun. I was hooked on your slightly irreverent style and methods, but when you said you loved canned cranberry sauce, that was "it" for me! I have always loved canned cranberry sauce over anything my "foodie" relatives would bring over for the Holiday. They scoffed, I never paid attention...just had the canned sauce. Thank you for your recipes, books and that sense of humor you bring to your video's! Great Job! I will make these short ribs for sure.
Watching the video and wishing I had that bubbling on my stove. OMG!!! Now it’s being plated. Blasting with the heat at the end is a terrific tip next time I make them. Again, thanks.
The world always needs another short rib recipe
I wouldn’t kick any version of shawt ribs out of bed! They are like meat butter. I will definitely try this recipe soon!
They were delicious.....and for the first time...I actually did what you said, sear 5 minutes on each side, I set the timer....very unusual for me. It was all good. But when you serve and there is still too much fat in the juice/gravy, how do you get rid of it without throwing it in the freezer to bring it to the top, a bit of a difficult process when you are not eating it tomorrow. Thanks
Question for households of 2 – is it OK to half this recipe? Not that we couldn't attempt to eat it all, but just curious!
Tks....I hear you....or I could give it a big stir to mush it in !! Keep up the great job, it must be a bit exhausting.
I don’t really eat meat, maybe once a month. And I certainly don’t cook it often at all. But for some reason I saw the home movies on the short ribs and I HAD to cook them. I went to the nicest butcher in SF, had him mansplain to me what to buy because meat scares me and made these for my boyfriend and I. So worth it, so delicious. Will be in food coma for maybe 2 days.
I made this for our passover-ish meal and wow, I was so impressed. So easy and foolproof and truly delicious (a word I hardly use). Ended up leaving out the potatoes because there was kugel involved and the meat came out perfect and tender and perfectly spiced.
I made this tonight for dinner and it was hands-down delicious! I thought it’d be a lot harder than it actually was so that’s as a nice surprise. Also, I substituted potatoes with egg noodles and it was still a 10/10
Cooking time Q- if halving the recipe, does it make sense to halve the stove/oven time or am I over thinking this?...
new subscriber, long-time Alison Roman cooker (is this correct grammar? I guess it's fine cause I'm ESL). only came to say this is (probably) my most cooked NF recipe, maybe one after Brothy Meatballs which most definitely deserves its own place in this (a) newsletter. I cooked it for a crowd, I cooked it just for me and my husband. I made it in the winter, I made it in the summer. it's just the best crowd (and single/couple) pleasure. so, honestly just came to say thank you for creating it.
Fellow cooks! I only have THREE ribs here... Gonna do this recipe, kinda roughly cutting everything... in half? ... QUESTION IS: time in oven.... ALSO CUT BY HALF? Or does the meat still need that full length, even if the pot is not as crowded?
Okay, mama. SO I FINALLY GOT UP THE COURAGE & MADE THIS ! I'm just an okay cook, so I was scared. But it was really so, so flavorful. The gravy... YUM. I was so proud & surprised & pleased & nervous happy. My only question: I'm not sure why, but I somehow felt like I didn't have enough liquid to submerge the ribs for putting in the oven. (Did I maybe 'simmer' the broth & stuff a little too vigorously & cook the liquid down too much?) ... It was still delicious, but wasn't sure what you'd do. Add more broth? Would a bit of water be okay (or would that dilute?). Thanks!
I am going to make these for Thanksgiving this year, I think last time I made them (it was a huge hit btw!!) there was enough for 6 people, I'll need to make more this time. Can I use a larger pot and just use 1.5 measurement of everything? I am concerned there won't be enough liquid for the ribs on top. What do you think?
Question! If you make these ahead of time, would you do the high temp oven browning on the day you make them or the day you serve them?