5 Reviews of Balthazar's Braised Beef Ribs

From: Mme Melissa

On Jul 6, 2007

Outstanding! This was fun to make; I enjoyed using the preparation method in this recipe in making the excellent sauce. The sauce was plentiful and the flavorful meat was super tender. Everyone at my table, young and old really tucked into it,saying "mmmmmmm" and "oh my God, this is SO gooood", and so forth! Great recipe, thanks!

From: Morning Biscotti

On Jan 27, 2008

OMG. This is too die for. I cooked it the day before and put it in the fridge overnight. It's easer to remove the fats the next day. Everybody liked it and I will make it again in the future. Thanks!!

From: CookOneEatToo

On Oct 20, 2008

The wine based braise is delicious — very rich and flavorful. Note that the total amount of liquid is more than 10 cups. Add that to the space taken up by all those ribs and the vegetables and you really need a mega sized dutch oven. My #24 LeCrueset Dutch Oven (I think it's 4 1/2 quarts) wasn't big enough. I had neither homemade beef or veal stock. I substituted a good quality beef stock and made sure to use an outstanding red wine and ruby port. I'm sure the homemade beef stock would have put this recipe over the top, but even with the canned stuff it was mighty fine.

From: KLBoyle

On Apr 18, 2009

Absolutely delicious! This was my first attempt at short ribs and they were fantastic. Definitely deserving of more than 5 stars. Thanks for posting!

From: Chef #1407704

On Nov 13, 2009