Beef Short Ribs

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I have made many a reciepe from Ina Garten and always enjoy the food. But one thing I have learned with her, cut down on the salt no matter what. I wonder if she smokes and that is why she needs so much salt. Well anyway; others wise great food to be had.

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Excellent!! My wife and I really enjoyed it. Didn't add any salt (enough in the beef stock because we are on low sodium diet. Can't say it needed any regardless. Would be a great cold winter dish (we made it in the summer in Tenn. I will make this many many more times.

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This was amazing. The vegetables had such great flavor and really set the dish apart. I added more beef than 6 pieces and you could have added about 10-12 pieces if you want to feed a few more folks. I used boneless beef. I agree with others to bake the full 2 hours. We took it out at 1.5 hours and while it was tender, could have used that last 30 minutes. I too would cut back a little on the salt. Easy to make and I will definitely make this again. It was great with garlic mashed potatoes and sauteed spinach.

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Very tender and good rich sauce. First time working with fennel. Will make it again!

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This recipe is wonderful and so good. I always do Ina's recipes exactly as written the 1st time ... and then take a little liberty the next time. I substituted 1 1/2 shots of cognac instead of the wine and didn't add the sugar.

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Too much salt.

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Made this last night, it was very good. I used a quality bottle of wine, a Shiraz/Cab from Australia (No California wines. Don't use the two buck chuck. The only change I would make is to add whole mushrooms (love them with beef and gravy. For the cook from Lakeside who said that hers came out tough; first you used boneless ribs, and you cooked them for 3+ hours. Anytime you cook beef to long it will come out tough. Follow the recipe time and the meat will fall off the bone and melt in your mouth. Plus the bone will add some flavor. I served mine with homemade mashed potatos...yummy!! Definate do over.

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It was a stressful day at work, and I'm treating myself to this wonderful dish. I used 8 ribs and a leftover bottle of red wine. I plan to refrigerate overnight, reheat, and serve over homemade polenta. Why pay big $$ for this dish at a fancy restaurant when you can make it yourself?

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This was Great! I used boneless short ribs, only used 1/2 the fennel bulb. The meat was like butter, the sauce was Amazing!

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So tasty and easy to make. Just be sure to cook for at least two hours for really tender short ribs.