Braised short ribs of beef from The Silver Palate Cookbook (page 129) by Julee Rosso and Sheila Lukins

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Notes about this recipe

  • MarciK on January 11, 2022

    I had lots of choices for short ribs, and I selected this because it seemed like something I could put together over my lunch hour. I ended up with two different cuts of short ribs, not exactly the size in the recipe. This didn’t present a problem. I ended up using 4 cups of beef stock instead of 3 to cover per the instructions. I also added a slurry of flour and cold water about 20 minutes before taking it out because I wanted a thicker gravy. This was delicious, easy to make, and a great option for those who don’t cook with alcohol. This is a dinner party-worthy dish to impress guests, and I’m already thinking about when to plan one so I can cook it for guests.

  • Laura on November 14, 2009

    Pg. 129. Made this last night and it was quite good, although I expect it will be even better as leftovers tonight as the flavors will have had more time to deepen.

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