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Braised Short Ribs with Carrots and Cumin

This is the kind of homey French foodmeaty short ribs and carrot chunks slowly simmered with only a handful of other ingredientsthat the average Parisian, often too busy to cook, is happy to discover is the plat du jour in his or her neighborhood bistro. The generous measure of cumin, a reflection of the influence of North African immigration on Parisian cuisine, heightens the natural sweetness of the carrots, workhorses of the French kitchen. Serve the short ribs and vegetables in shallow soup plates, with the rich sauce ladled over the top.The dish is even better if served the next day. Let cool to room temperature, then cover and refrigerate overnight. The next day, lift the solidified fat from the surface and discard. Rewarm the ribs, carrots and sauce over medium heat and serve.
Average Customer Rating:
4 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Braised Short Ribs with Carrots and Cumin
Review 1 for Braised Short Ribs with Carrots and Cumin
4 out of 5
4 out of 5
September 10, 2015
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
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Great, whether you tweak it or not ...
September 10, 2015
Everything about this recipe is excellent and never fails to draw raves from guests and family. On the other hand, I'm not sure that my "tweaks" don't enhance the effort. Specifically, I spend about 2 days producing my own combination beef and vegetable stock that, as far as I'm concerned, is too flavorful to dilute with added water. I also set the ribs aside in a warm oven while (a) skimming off excess fat, and (b) reducing the stock by about 1/3, then recombining. I usually serve over mushroom & marscapone polenta, or risotto with porcini mushrooms. Awesome.
Pros: Impressive, Will Make Again, Yield, Appearance
Cons: Lengthy