Short ribs, the simplest way from Poole's: Recipes and Stories from a Modern Diner (page 213) by Ashley Christensen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Steves_food on August 23, 2025

    I replace the water with beef stock and slightly reduce the qty of wine . After resting the ribs I reduce the liquid down considerably and monte butter in for a great sauce. Check seasoning.

  • Leo on September 15, 2024

    Quick to prepare. The meat was beautifully tender but as a dish it doesn't work. The liquid was thin and needs seasoning/thickening before serving. I finished pasta in some of it. The author suggests options for using the meat in other dishes which I think is the intention..

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