Beef Short Ribs

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Thank you so much! I am 60 years old and never knew what to do with beef short ribs! I did make your recipe a day ahead and skimmed the beef fat off after it had congealed in the fridge over night then I made the cornbread in my iron skillet. The dill cornbread was perfect. The meal smelled fantastic as I wrapped Christmas presents and didn't disappoint. It was so good. I just had to join this site and let you know that I will be doing this recipe again. Thank you for making me a better cook than I am!

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I absolutely loved the flavor. The red wine adds so much depth! The vegetables added tremendous flavor too, but it was a bit much.The ratio of vegetables to meat was 5:1. I was was so disappointed with short ribs. This was my first time to cook them and I couldn't get over the lack of meat. The ribs are surrounded by a connective tissue that turns into rubber after braising. Next time I make this, I will definitely use an arm roast and let it cook for a couple more hours.

I was just a little upset because I assumed it was going to be this wonderful, fantastic meal (over mashed potatoes but was so turned off by the short ribs.I gave it 4 stars, because it wasn't Ina's fault I don't like to eat rubber on my short ribs! I will love it next time I use an arm roast. So, in summary, I will use an arm roast next time and cook it a few more hours, and strain out about half of the vegetables after the braising is finished.

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This was very good - I served it over parsnip puree and it was awesome. I think it needs longer than 2 hours to cook though for it to be falling off the bone (I cooked it about 2 1/2 hours and I know Ina loves fennel and I've tried several times, but I think I would skip the fennel. Also, the liquid took much longer to cook down, so I would just plan on more time for everything. Although I don't have a dutch oven so perhaps that changes all the cooking times. Also, I think I would put part ed wine and part port next time.

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As with any short rib, they must be cooked for around 3 hours. If someone doesn't want to wait for three hours, than I would suggest not cooking short ribs. This recipe is fantastic and classic. I can't imagine how it wouldn't be delicious! After reading other reviews I have to figure that people must be taking salt and pepper too literally. This is merely a suggestion. Also remember that Ina uses Kosher salt. This means that if you use iodized salt then perhaps you should half the amount of salt being that iodized salt is different (and most often more salty. Anything that is homemade will always be better than something in a jar, but that's just my opinion. I hope the salt tip helps!

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These were fantastic! I have never made short ribs before and made this for my monthly dinner club, so delicious! Followed the recipe, doubled everything, skipped the salt, and cooked it about 3 hours, the meat was so tender, falling off the bone. I served it over mashed sweet potatos and everyone loved it. Highly recommend it, worth the prep and cooking time.

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fabulous!! Can't wait to serve this to my daughter when she returns from college as well as teach her to make it for her house next year.

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I really didn't think I was going to like this because I don't like shortribs. We buy a 1/2 beef so there were short ribs to use up. This recipe was great! Lots of prep,but the flavor was excellant! Not greasy tasting at all(my major objection to short ribs. I'll definatley make this again.

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Very good and delicious, stock needs to be reduced.

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The beef and sauce were succulent - I will make this dish again and again - so delicious and comforting, and full of wonderful flavors. My changes would be to reduce the amount of liquid by 2-3 cups, and I did cook the beef about 30-45 min longer to be sure it would be fall-off-the-bone tender. I would make this dish a day ahead or early in the day to degrease easier, and then puree the veggies to thicken the sauce. Served over mashed potatoes along side a salad and crusty bread to mop up the fabulous sauce.

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To die for. Very delicious, very tender and lots of flavor. I used only 4 cups of beef stock, and was still very soupy at the end, next time I will reduce the stock to 1 to 2 cups. Another great recipe of Ina!!