Beef Short Ribs

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This is an expensive dish to prepare but meaty, beef short ribs are so worth it! Whole Foods always has them and they are always super meaty. My modifications: I only needed 1/2 of a bottle of wine & Merlot worked perfectly. I do not like the flavor of fennel so I omitted it completely. I added 8 ounces of halved baby bellas, 2 bay leaves, 1 tablespoon of whole grain mustard, and 1 (heaping because we like spicy teaspoon of sriracha chile sauce for some kick. We served it with roasted fingerlings, bacon roasted brussels & soft rolls for the wonderful sauce. What a cozy, comforting dinner....Thanks Ina :.

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I'm rating this as "good" because of the amazing aroma. Liked: aroma, vegetables Disliked: meat was still tough after cooking in dutch oven for 2 hours, ratio of veggies to meat was wayyyy too high; too much meat broth; kinda sad that I spent 3+ hours on this disappointing dish. Will probably continue to make my short ribs in the crock pot.

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Best Short Ribs I ever had! Seared the ribs on high heat with salt and pepper rather than putting in oven, Only used 3/4 bottle of a good Cabernet and 4 cups of beef broth (Rachel Ray beef stock carton. There was plenty of sauce to serve over mashed potatoes, and the veggies were amazing, especially the fennel I had never cooked with. Did not have leeks but it was fine without. Used rosemary left from summer garden and 1 tsp of dried thyme leaves. The trick was to remove the meat and skim off the fat and then the sauce reduced nicely. Put the mean back in towards the end and ready to serve. This would be great for a dinner party to leave on the stove and serve when you are ready! Great recipe!!!

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OMG... I got to give Ina props on this receipe... the red win & herbs really brought out the flavor that kept this from tasting like regular beef stew.. I went to the Farmers Market got grass fed beef 2.5 pounds for $16. Also ask the butch to cut the fat off, cuts down a lot on the weight of the beef short ribs. I used my 8quart Dutch Oven, I did not use fennel, didn't feel it needed all that. I also altered the recipe, I didn't use a WHOLE bottle of red wine, I did use half. & 4 cup of broth. I also added a beef bouillon, Lipton Onion soup mix , and worchestire sauce. This was delicious and will make it again with grass fed beef, the meat is impeccable. I didn't want it to be soupy so I took about 2 cups of the hot broth out of the pot and mixed it w/ 1 1/2 tablespoons of starch, poured it back to into the pot while on low on top of the stove when I took the short ribs out.. it did the trick.

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My husband and I made the short ribs today and LOVED it. We followed the recipe exactly and it was delicious. We made wide egg noodles as an accompaniment which was perfect. The flavor was so savory and robust. We bought an extra bottle of Cote de Rhone to drink with our dinner...the pairing was perfection. This is a sure recipe to make for guests...you can prepare it ahead of time and when your guests arrive, the aroma is sure to make their mouths water!!

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This was excellent, I made this with a bear roast and served it with fresh pappardelle and another time with creamy mascarpone polenta. Pot roast kicked up a notch!

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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!