Reviewed: Mar. 13, 2012

I prepared this in two stages over the course of two days. It was worth the wait. I cooked the short ribs yesterday because I know how much fat they render and I wanted the ease of skimming it off once it had chilled. An hour to an hour and a half of cooking time didn’t seem long enough to me so I let it go for three hours. The aroma while they simmered signaled the deliciousness that was to come the following night, but I wanted them NOW. The assortment of vegetables in this recipe really interested me and it was fun to make this “mash” including them all, especially since I don’t often use turnips or parsnips, and I do believe this was the first time in my life I bought a sweet potato. (I had them one time when I was a kid – don’t remember where - but I remember they were topped with toasted marshmallows and I thought they were perfectly nasty – and I never had them again until now!) The color was beautiful – a brilliant orange; and the flavor was as interesting as the assortment of vegetables hinted it would be. The meat was tender and moist, with a robust, beefy flavor, and a richly flavored sauce to accompany it. Hubs and I really enjoyed this and since this is rather time-consuming I wish I would have thought ahead and made enough for another meal. Note: I did add butter, salt and pepper to the vegetable mash.

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Reviewer:

naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Nov. 8, 2011

This is one of the best short rib recipes. The house smelled wonderful while this was cooking, and it is a good way to get all the root vegetables, I did not use the sweet potatoes because I did not have them but an exceptional recipe thanks for sharing

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3 users found this review helpful

Reviewer:

ellemae3

Cooking Level: Intermediate

Home Town: Brownstown, Michigan, USA

Reviewed: Oct. 21, 2011

Followed the recipe fairly closely . . . outstanding!

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Reviewer:

Brian

Reviewed: Mar. 13, 2011

Very good recipe, cooked ribs in slow cooker , would cut onions smaller next time,but all in all ,would definitely make it again

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3 users found this review helpful

Reviewer:

Gerald

Reviewed: Oct. 8, 2010

i tweaked this recipe with another recipe that i found. instead of preparing the fall veggies later, i brown the meat & remove. then saute the chopped red onions 1st, then add 2 cups 1/2" chop carrots & 2 cups 1/2" chop parsnips & saute for 5 minutes, then i add the chopped garlic - saute another minute and add 1 bottle of red wine & 1 can beef broth. i also cooked it for 2 1/2 hours in a 325 oven - perfect. i take the ribs out, strain the veggies, refrigerate the stock - skim all the fat - thicken with a bit of butter & flour and pour over the ribs. reheat a bit & serve with smashed potatoes. yum yum.

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Reviewer:

piperwings

Reviewed: Sep. 24, 2010

I did not care for the wine in this dish. I was skeptical about using it in the first place but went ahead anyway. I seared the short ribs, then slow cooked everything except the smashed veggies for about 5-6 hours. I cooked the smashed veggies on the stove seperately and served everything together. Two hours into cook time, I could tell by the smell that I might not approve of this dish. The winter veggies were really great and so was the meat as far as tenderness...but the flavor was just...off. Perhaps my error? Definitely maybe. I would consider this recipe again but skip the wine next time.

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Reviewer:

KatAttack

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Feb. 6, 2010

I made this recipe last night. It was WONDERFUL! I served it with mashed potatoes so that we could use the wonderful sauce. I will try the mashed winter vegetables soon! They sound great! Thanks so much for a great recipe

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Reviewer:

gale1234

Cooking Level: Intermediate

Living In: Novelty, Ohio, USA

Reviewed: Jan. 10, 2010

OMG! These short ribs are delicious! I cooked them for 2 hours so they were fork tender and literally falling off the bone. I only did the short ribs without the smashed veggies. I will definitely make this recipe again.

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Reviewer:

Aileen E.

Reviewed: Dec. 23, 2009

This was a simple & easy dish make. I slow cooked on the stovetop for 4 hrs & was tender. Next time I'll slow cook for most of the day so the meat falls apart to the touch.

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Reviewer:

melissa in the kitchen

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Chicago, Illinois, USA

Reviewed: Nov. 22, 2009

2nd time making this dish. Definitely a keeper. I used 1/2 of a bottle of wine in the dish last year and 3/4 of bottle of wine this year. I seared the ribs and added all of the ingredients to my crock pot. I slowed cooked them for 8 hours.

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9 users found this review helpful