Beef Short Ribs

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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.

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Very good, but Ina over-salts everything. Someone below says that Kosher salt is less salty than regular salt. That's wrong. In fact a page on this site says that the sodium levels in Kosher, Iodized and Sea salt differ very little.

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I made this for my dad this past Father's Day...he was outdone with it! He proclaimed that it was as good as, if not better than, any short ribs he'd had in any restaurant! Ina never disappoints! I'm going to make these again for Christmas this week!!!

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I made this delicious dish last night and the flavors were absolutely outstanding. (not to mention the aroma while it was cooking. I could hardly wait for the finished product. I am not new to short ribs but this is by far at the top of my list. I am making a recipe journal for my daughter and daughter-in-law for Christmas and be sure this will be one marked as "Must Try". I loved it! By the way I didn't find it necessary to alter or change anything. If you have high blood pressure make sure you use the kosher salt as noted in the recipe as it is less salty than standard salt. Ina you never disappoint. Bravo!!!

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