Beef Short Ribs

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the family loved it! thanks for sharing this recipe! will use it all the time.....

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Never cooked with anise, leeks, or short ribs before! Bought small ribs, then bought bigger ribs too. I doubled the vegetables; probably tripled the short ribs (or more doubled and then cut the liquids by 1/8 ($12 1.5L Merlot only 1T salt but used lots right on meat. Used same good GIANT heavy pot to brown meat in batches and cook whole dish--which overflowed a bit due to so much meat. Served w/rice cooked w/part stock/mushrooms and crusty bread. 2 1/2 hours too long for small ribs(fell off bone but perfect for large ribs. Used pre-cut baby carrots (they'll stay whole and some large red pepper slices for color. Don't expect full vegetables--combo makes the rich gravy--so you need rice or mashed potatoes. Leftovers easy--skim off the cold hardened fat. Lots of prep work, could have used a calculator! Got unexpected RAVE reviews by VERY picky eaters. Reactions were so positive, I'm afraid to take shortcuts next time such as not using leeks or anise.

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The flavor was very good, but I achieve this flavor each time I prepare a pot roast. I agree with a previous reviewer who mentioned the ratio of meat to vegetables was way off. The vegetables that remained in my pan were such a much mess the only thing that was fit to serve were the carrots. Also, this was my first time preparing short ribs. I think my biggest disappointment was due to the amount of grease and that the flavor was the same as my Sunday pot roast.

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Perfect as written...No changes required when using the ingredients and method specified. A new family favorite. Thanks for another awesome recipe Ina!

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Wonderful recipe. Made it with organic grass-fed beef short ribs; added extra onions, celery, carrots, plus mushrooms. I seared the unseasoned ribs in a cast-iron skillet, and when the ribs were done, I set them aside and sautéed the veggies in same skillet. Decreased the amount of salt and used only 4 cups of low sodium organic beef broth. Omitted fennel. Was able to reduce the sauce well enough to get a concentrated rich flavor. Baked in covered Dutch oven at 300 deg for 4 hours. Served them over mashed rosemary sweet potatoes for a "paleo-like" meal. Delish!!

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Excellent taste! Knocked 1 star off as it needed longer than 2 1/2hrs to get the ribs tender and there was too much liquid. I added a roux and the taste of the sauce was good enough that I never even noticed the four taste, but in future I would only add 4C broth at most. I added some Worcestershire sauce, omitted the sugar and celery and added a small turnip and swede (Rutabaga instead - it was really delicious.

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This was wonderful over garlic and herb risotto. Although I did make minor changes, double the carrots and add parsnips, Salt & Pepper the meat, but wait till you taste it when it comes out of the oven fully cooked to add any more. Stock even reduced salt varieties have more than home make. Ina is very liberal on the amount of salt and once added you can't remove it.

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This was delicious! I cut the salt back to one teaspoon of coarse kosher salt, as previous comments made reference to the amount of saltiness in the final product. It was perfect, as the beef stock I used was already loaded with salt. I also used a mix of bone-in and boneless ribs. Both were fork tender. For the future, I will probably use boneless as it would be easier to eat. The sauce, after much reduction, is still more on the liquid side, but it was wonderful sopped up with large chunks of crusty bread! I made cheesy grits for a side, and this became a perfect stick-to-your-ribs (no pun intended cold weather comfort meal!

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Superb!

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This is terrific!! On the salt comments, one of the things I like best about Ina's recipes is that she does include the amount of salt needed in a recipe. It's so much easier than trying to guess! Use the right kind of salt (usually kosher, adjust for whether I bought full sodium or reduced salt beef broth, and it is PERFECT every time. Otherwise, if too little, the dish doesn't taste as good as it could.