Reviewed: Feb. 25, 2013

I made short ribs using this recipe yesterday (2/24/13) and the dish was fantastic! The meat was fork tender and has a fabulous taste. I didn't follow the recipe 100% because I couldn't find some ingredients, but I followed it for the most part. I will definitely put this recipe in my rotation. Thanks for sharing!

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Reviewer:

camijacks

Reviewed: Jan. 15, 2013

Received no feedback from the dinner table on this; made as written. the meat was very tender but i feel there was a lot of waste as far as ingredients go. I couldn't taste the fennel, therefore don't know if it is as imporant of an ingredient. i could not find 'tart' frozen cherries. had to use regular. i couldn't get the sauce to thicken after reducing for quite a long time; had to add a little cornstarch. i guess this just isn't for us, delicious as it was. thanks for the post foodlover83!**edit - just had the leftovers tonight. i have to say the sauce is very good; maybe it's just that my ribs were very, very fatty making this not as enjoyable as they could have been.**

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Reviewer:

njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

Reviewed: Dec. 30, 2012

I made the recipe as is and it turned out great. I served over a garlic and thyme infused mashed potato and roasted sweet carrots on the side.

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Reviewer:

Dustbunny

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

Reviewed: Dec. 2, 2012

This was delicious and the meat was melt in your mouth tender. I made my own demi-glace (much cheaper than buying the stuff) by using a can of beef consomme and a tbsp of butter. I boiled it until it was reduced to about 1/4 cup. Then I mixed 1/2 tsp corn starch with a tbsp of water and added it the reduced consomme and cooked until thickened. I also had to used a can of pitted tart cherries - as they were out of frozen at the store. I did not use rosemary or fennel because I don't like them. I used a Pinot Noir. No reason to spend a bunch of money on Burgundy wine, but spend enough so you want to drink what is leftover :)After browning the first 1/2 of the ribs, it wasn't necessary to add more oil to brown the other 1/2. I also used the fat that remained in the pan to saute the veges. I gave this recipe 4 stars because it only took 2.5 hours. They would have been overcooked had I left them for the 3.5-4 hours as suggested in the recipe. Also, there was just way too much liquid imo. Next time I am going to reduce the chicken broth by 1/2 and see how that turns out.

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Reviewer:

mmyers168

Cooking Level: Intermediate

Reviewed: Jul. 12, 2012

This is excellent. I made quite a few changes but I think I stayed pretty true to the intended flavor profile. Instead of wine and frozen cherries, I used some brandied cherries left over from Christmas. I browned the beef (and then the vegetables) in the beef's own fat. No need for olive oil. I have always found short ribs to be intensely rich and beefy, almost to the point of TOO beefy, so I did not add the demi-glace. Instead of chicken stock I added more cherry cola, but only about 3 cups total. I wanted the liquid to come only about 1/2 of the way up the ribs so they would braise instead of boil. The sauce needed a touch of sherry vinegar and salt and pepper to finish. I served this with lightly carmelized fennel and garlic mashed potatos.

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Reviewer:

hazelnut

Cooking Level: Professional

Reviewed: Mar. 24, 2012

I made these for my boyfriend's birthday and they were AMAZING. The house smelled insane while I was preparing them - I felt like a chef. That being said, I couldn't really detect the cherry-based ingredients in the finished product. Just savory and delectable gourmet short ribs. I think next time I will decrease some of the chicken stock and add the juice from the cherries instead (recipe didn't say to add it and by the time I added the cherries there was already a scary amount of liquid in my French oven). I will DEFINITELY make these again, next time for company. I served mine with caramelized shallot smashed potatoes and a green apple-gorgonzola-walnut salad. Thank you foodlover!!!!

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Reviewer:

Button Love

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Feb. 29, 2012

This was so great! I couldn't find frozen cherries so I used sour cherries in a light syrup and replaced the syrup for the cherry cola. Doubled the recipe and cooked in a covered roasting pan with no problems. We also served the left over veggies instead of discarding. they're not pretty - but oh so tasty. Thank you for an outstanding recipe!

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Reviewer:

sandbreese

Reviewed: Feb. 7, 2012

This is a restaurant quality dish... especially served with roasted garlic mashed potatoes. Rave reviews from all who ate it, and it was my first attempt at short ribs. Awesome!

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Reviewer:

wonder_woman78

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Jan. 5, 2012

I found some discounted short ribs at my favorite supermarket and was looking for a recipe that didn't involve tomatoes. This was fabulous! I followed the advise of another reviewer and used a jar of Trader Joe's morello cherries with their juice instead of the cherry cola and frozen cherries. I also left out the rosemary (I can't stand it) and the fennel. Also beef demi-glace is very difficult to find and when one does find it, it is very expensive. I just used a can of beef consume which I reduced and that seemed to work fine. I couldn't bring myself to discard the vegetable and cherry solids. Why spend the money on the cherries just to throw them away? So I served them on the side. This was an incredible dish and my husband and I finished every scrap. Thank you for the recipe, foodlover83!

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