Scott's Short Ribs

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This recipe does take forever, but I found that due to the 2 hours in the over, it was the perfect opportunity to take care of other dishes as well as relaxation time. I made these ribs for a family dinner and they were great and I got lots of complements. I would not change a thing about this recipe, I just have to remember to be patient and let the liquids reduce like they are supposed to. If you just trust Ina and follow the recipe, you can't fail on this one!

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This was fantastic!! I usually just look at recipe and create my own. This one I actually followed to the T. There is nothing I would change. It is definately one for a weekend, from start to finish it was 4 hours (I kept in oven longer because I went out for a bit, be sure to reduce the broth with the veggies down quite a bit at end. Served with mashed potatoes... did 8 ribs, have enough for dinner tomorrow: OMG good!!!! This is a keeper. Not sure why anyone would ruin it by adding tomatoe paste... just wouldn't be the same.

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I am SO grateful I read the reviews so I could learn two essential things - one, this recipe TAKES CLOSE TO 3 HOURS to make. There are a few shortcuts one can take, but it's still hugely time consuming. The second was adding the 2 tbsp. of tomato paste, which really enhanced the richness of the dish and made the wine flavor less intense.

That said, this was delicious, and I'm not even a big beef fan. The vegetables can be much more briefly sauteed at the beginning, but no matter what, they're diced large like they would be for a soup - they're not supposed to be crisp and side-dish-like, they're part of the sauce. We served it over noodles and ate the chunks of meat, soft veggies and rich sauce over the pasta with a spoon, and it was one of the richest, most velvet-in-the-mouth dishes I have ever tasted. If you have the time and the ingredients, I recommend this recipe, but it's much more time-intensive than it seemed on the show or in the recipe itself.

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I have been making this recipe several times for over a year now and I must say it is the best short rib recipe I have ever made or tasted. And I have been cooking for over 40 years and started with good old Julia and her 2 fabulous volumes. I have added more beef stock since I like it a bit more juicy and another leek. This is what you call a KILlER recipe.

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heavenly!!!!!!!!!!!

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The short ribs cooked this way were tender and succulent. The sauce however was too sweet with the addition of brown sugar. I had to add a bit of lemon to balance the sweetness. Next time, I will omit all the brown sugar.

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I used 8 boneless ribs, a very good Cote de Rhone wine,4 c. beef stock, 6 sprigs thyme, 4 rosemary. Add the 2 T tomato paste with the lg. cloves garlic. Reduce well before putting in oven and let sit before skimming well. Reduce well again. Served with smashed yukon golds,steamed asparagus and a baguette. Excellent!

1 rib is plenty for one person with sides. Very flavorful, tender dish. Lots of prep time but would make again.

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This was a lot of work for something less than good. Apparently an ingredient was missing from the cookbook recipe - tomato paste but I don't think that would have helped. I actually cooked it for 3 hrs instead of two and it still wasn't all that tender. Too much wine I think. The veggies were too few, too small and too dark. Yuck!

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Recipe is missing the tomato paste. I'm so glad I read the reviews before making. On the show she used 2 Tab of tomato paste, but I used the entire 6oz can, after adding the garlic. I also used a bottle of wine, minus 2 glasses, and only added 1 cup beef broth. The ribs turned out pretty good, but I would use less brown sugar next time as it was a tad too sweet.

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I am Ina's biggest fan but I do not know what went wrong with this recipe. I followed it to the tee and it came out OK. The beef was overcooked and the sauce way to runny. I waited and waited for the wine to reduce down but to no avail, it never did. Then after adding the stock...there was no resolution. It was very runny. Even the veggies got stained from the wine and did not look nice. I used the exact amount of salt and it was bland after the fact. The only recourse I can think of is Ina is endorsing this "Scott" for one reason or another. B/c I make her recipes all of the time and they all are no fail. This one?....not a winner.