Beef Short Ribs

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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!

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Very good, easy, one pot dinner! I did follow others' advice, using only half of the wine called for, and since I was concerned that the cooking time was too short, I planned on leaving them in for a lot longer. But after 3 hours, I had to take them out so they didn't disintegrate. There was a lot of liquid though. So I removed everything from the pot, strained the liquid into a measuring cup, spooned out all the fat except about 2 tablespoons, which I returned to the pot to use for a roux. I added about 3 tablespoons of flour, cooked it down, poured the hot liquid back in, and cooked until it thickened to make a gravy. Family loved it!!

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Wonderful Top of the world.

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Absolutely delicious! Very easy to prepare and the house smelled heavenly. Served the ribs and sauce (which I thickened a bit with a tbls of both butter and flour after reducing over creamy polenta. We loved it and will definitely make again

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Best short ribs ever. Have made this twice, once with beef and once with bison, both were fabulous

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This was spectacular. I made it exactly to recipe and it was so delicious. The short ribs were so tender that you could cut them with a fork. The sauce is phenomenal. I did add a bit of roux at the end to thicken it up a wee bit. If you are near a Costco, they have a great short rib in their meat dept. I highly recommend this recipe.

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This is absolutely delicious. Used a little less red wine than the recipe called for and a little more carrots to balance out the amount of the rest of the veggies. I don't think that really affected the overall flavor though. Really really yummy.

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The 1st time I made this recipe I thought this was one of the best dishes I gave ever made. The 1st time I seared the ribs in a cast iron pan. The 2nd time I followed the recipe to tge t and my ribs were not tender. I put it back in the oven and cranked up the heat to 400 and still not tender as the 1st. I left the ribs in for the 20 minute reduction, let you know what happens. Does anybody know what went wrong?

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I've been using this recipe, as well as Ina's Scott's Short Ribs recipe for years - pretty much the only difference is tomato paste. My opinion:

The cook time is too short. Another couple of hours makes the ribs more tender and the sauce richer.

Make this a day before your dinner. Remove the meat from the bones and chill the whole thing. Next day, remove the layer of fat from the surface. Several hours before you want to serve, return the dish to the oven for a couple of hours to heat through, reduce and cook a little more. Whisk up a pot of Giada's basic polenta and serve this over it.

It's a rich dish, so a clean, light green salad is the only accompaniment you need.

This dish makes a great impression every time, and because everything except the polenta can be done ahead of time, it allows you to enjoy your guests instead of fussing over dinner.

One last thing: I remove the meat from the bone and trim it before serving, so I allow two ribs per person.

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This is the best short rib recipe I have tried. Ina's idea to brown in the oven is much easier than trying to do it on the stovetop and not near as messy.