Herb-braised short ribs of beef from The Herbfarm Cookbook by Jerry Traunfeld

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

  • DFarnham on January 01, 2021

    I've had this book for years, and finally got around to trying these ribs. Oh my gosh! This will now be my go-to short rib recipe! Outstanding, easy and so flavorful. Served on top of the baked herb polenta--wow!

  • Foodelf on December 23, 2015

    Fantastic recipe with a lovely array of herbs showcasing and enhancing the short ribs. I've returned to it many times. I've loved everything I've made from this book, including the preceding recipe for Grilled Flank Steak.

  • Laura on January 12, 2013

    Pg. 220. Fantastic! This is very easy to prep and doesn't take a lot of hands-on prep time, but it still needs to cook for about 3 hours. Very nice flavors and the beef was falling off the bone -- used grass-fed beef purchased directly from the farmer. Served with Italian Roast Potatoes from the NYT Cookbook and some sauteed kale. Lovely winter meal.

  • bwehner on January 02, 2013

    This has now become my go to recipe for short ribs. Serve with Baked Herb Polenta from the same cookbook. Match made in heaven!

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