Beef Short Ribs

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I LOVE this dish. It takes a little prep and patience but it is worth the time. I feel like I am serving something very special every time I make it. Thank you, Ina!

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I'm known as the mom who makes "monkey brains" out of Kraft Mac-n-cheese. Serverely lacking in skills. So, one day my husband, as a joke on his way to work said, "Why don't you make short ribs for dinner". Well, I found this recipe, followed it line by line and OMG - what a dinner!! My husband is the cook in our family and he said it was the best short rib dinner he's ever had. I have to say that THANK GOODNESS Ina had all of the details in the recipe, such as how exactly to cut up the leek and how many carrots and celery to use, etc. I had to ask the man in the produce department what most of these things were (a fennel?, but he was happy to oblige. The ribs were tender and so flavorful. The veggies were outstanding and so tasty. I can't wait to make this recipe again!

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Very easy recipe and delicious. I made these Short Ribs with Mashed Potatoes and Lima Beans. A Great meal!

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I claim to be a Food Network taught cook. I have made many of Ina's recipes and my family loves them all. The best part about her recipes is that you can tailor them to what your family likes. These ribs are amazing!

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I make short ribs frequently and this recipe is similar to what I have done. I loved this recipe as did my guests. I always double the amount as the left overs are welcome by my husband, who like Jeffrey lives away from home during the week!! I did reduce the sauce a bit more and did thicken it slightly with beurre manie, but that was a personal choice---the sauce would have been delicious without doing this. Fennel was a new element for me, which I loved. I served it on the best pappardelle I have ever found: Delverde Pappardelle Nests which are very wide noodles---like noodles I remember from my youth, but I find hard to find except for one small Italian grocery in Wellesley, MA. So when I go from New Hampshire to Wellesley, I buy them out!

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Amazing! A definite "Wow" especially if you're entertaining. It was melt in your mouth delicious. I consider myself a beginning cook, but this recipe made it seem as if I am a gourmet cook. Will definitley make again. I used short ribs that were boneless and well as a few with bones in. The boneless had much more meat, so I would use a greater quantity of those next time, but still incorporate a few with bone-in for the added flavor. Easy to make and so worth it once you take a bite!

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OMG!!! I just made this today and it is out of this world! The flavors just knock you out. My husband is in heaven. I made exactly, but in the end it too so long for the gravy to reduce, I added a teaspoon of baking soda with water and added it. Then I finished with about 1/3 cup of heavy cream. Outstanding!! Ina don't ever stop.

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I followed Ina's recipe exactly and it turned out perfectly! I served this for a dinner party of 5 adults, so I added extra short ribs and unfortunately, it was too much with all of the veggies and liquid to fit into the only enamled cast-iron, stovetop-to-oven pot I have. So, instead I piled everything into a large stock pot and simmered it on low on the stove for about 2 1/2 hours. Perfect! I still followed the instructions at the end to remove the meat, reduce and thicken the sauce, then add the meat back in to warm through. It was a big hit! P.S., I used a bottle of Argentine Malbec.

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I have made a very similar short ribs dish for years, sans the fennel. Very nice addition! One thing that really toasts my walnuts though: Comments here from reviewers that change the originally submitted recipe to such an extent that there is very little semblance to the original recipe. And then they trash the original recipe. There is one review here where the reviewer not only omitted most of the original ingredients in the recipe, they added a completely new list of their own. I was almost surprised to see that short ribs were still included. C'mon folks. A tweak here and there that worked for you is fine, but geezzz,..

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I saw Ina's show and was inspired. I didn't find short ribs but used veal osso bucco instead. It was one of the best entrees I've ever made. I braised the veal in a big enameled cast iron pot and then removed it to do the vegetables. It did make a lot of sauce, but I plan to make soup. My daughter-in-law who has been to culinary school was impressed! She told me how to enjoy the roasted bone marrow on bread. Yum!