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Scott's Short Ribs Recipe

Scott's Short Ribs

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (148)

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Average Rating:

Total Reviews: 148

Showing 11-20 of 148

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  • on December 12, 2011

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    This was so very good. I served it with the cheddar-dill cornbread as suggested n the episode and it was delicious together. I think the fennel and the red wine make this so very good! Great recipe that I'm glad to fit into our rotation in winter months. :

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  • on December 07, 2011

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    There is another short rib recipe under "Beef Short Ribs" by Ina from 2010 that does include the tomato paste. And it states a much longer cooking time. It is almost identical to this one and I recommend that one as it wonderful.

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  • on November 17, 2011

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    This is the best short rib recipe I've ever tried. By far. I've done it twice before and am doing it again for a dinner party this weekend. These are fall-of-the-bone delicious and I think the mix of vegetables, with the fennel, makes it so. Don't go cheap on the wine. Just as a good wine can make the sauce, a bad wine can break it. Thanks for the recipe...

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  • on September 30, 2011

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    Very tasty dish, I omitted the fennel and was still outstanding. A little time consuming but definitely worth it!

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  • on August 29, 2011

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    Although this is a very good dish - it is very time consuming with all of the chopping, then simmering, then baking, then simmering...just allow your self a complete afternoon to make this dish. Also - when choosing your short ribs, try to find ones without a lot of fat. Oh - one additional thing - it says 1 hour+ - yet you have to roast the ribs for 2 hours - the recipe needs some correction.

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  • on July 10, 2011

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    meat came out really bland and tough.... very disappointed

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  • on May 23, 2011

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    This came out extra yummy! I love this recipe! Thanks Ina

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  • on May 21, 2011

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    I've made this recipe several times and will make it again today for my brother's birthday. The only slight prep change I have made is to blend half of the sauce with an emulsion blender, which really thickens the sauce nicely. Love the recipe Ina - thanks again for a tasty recipe!

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  • on May 20, 2011

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    To jratliff of San Antonio. You sir or madam, are an unmitigated whiner and certifiable idiot. You grouse that the accomplished author "ruined" the recipe with too much salt, but if you actually read the directions, she does not specify the amount of salt and spice. That was YOU who ruined your dish, and evidently you make a habit of this from your last missive. Why don't you eliminate salt from your kitchen and stick to the bland conglomerations you know so well. And avoid negative postings, they embarrass you. This dish was wonderful: easy; tasty; simple.

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  • on May 20, 2011

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    Ina has done it again. TO MUCH SALT. How can she use SO MUCH SALT. iT RUINED THE DISH.

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