Good Morning America Recipes

Emeril Lagasse's Braised Ribs

Don't Wait Until Summer for the Mouth-watering Meat

GMA Recipes Dinner
Difficulty: Easy
Cook Time: min

Are you suffering from those post-holiday blahs? Chef Emeril Lagasse offers a recipe that's guaranteed to beat them in the most delicious way. Try Lagasse's recipe for Braised Short Ribs and pair it with his cheddar polenta and cole slaw.


  • 1 rack beef short ribs (2 1/2 pounds), cut into 5-ounce portions
  • 1 tablespoon Emeril's Original Essence
  • 2 quarts water
  • 2 cups yellow onions
  • 5 cloves garlic, peeled and smashed
  • 1 cup Worcestershire sauce
  • 1 cup light brown sugar
  • 1/3 cup kosher salt
  • 3 tablespoons soy sauce
  • 2 dried ancho chili peppers
  • 1 teaspoon red pepper flakes
  • Cooking Directions

    Place the ribs in a baking pan and season both sides with the Essence of Emeril. Wrap tightly in plastic wrap and refrigerate at least 6 hours overnight. Preheat the oven to 350 degrees F.

    Combine the remaining ingredients (except the polenta) in a large, heavy roasting pan or large, heavy pot, and bring to a simmer over medium-high heat. Adjust the seasoning to taste. Remove the plastic wrap from the ribs. Add to the pot, cover, and cook in the oven until the ribs are tender and the meat falls from the bones, 5 to 4 1/2 hours.

    Remove from the oven. To serve divide the polenta among 4 large bowls. Place one rib on top of polenta and top with cooking liquid. Spoon cole slaw over each portion and serve immediately.

    Recipe Summary

    Main Ingredients: ribs, garlic, emeril's essence, ancho chili peppers

    Course: Appetizer/Starter, Dinner, Main Course

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