Recipe courtesy of Ina Garten
Save Recipe Print
Yield:
6 servings
Level:
None
Yield:
6 servings
Level:
None

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.

Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.

Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.

Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Prime Rib with Beef Gravy

Recipe courtesy of Katie Lee

Beef Stew

Recipe courtesy of Food Network Kitchen

All American Beef Taco

Recipe courtesy of Alton Brown

Standing Rib Roast

Recipe courtesy of Anne Burrell

Oven-Roasted Pulled Pork Sandwiches

Recipe courtesy of Tyler Florence

Coffee Rubbed Rib-Eye

Recipe courtesy of Bobby Flay

Pat's Roast Beef

Recipe courtesy of The Neelys

Corned Beef Hash Brown Casserole

Recipe courtesy of Food Network Kitchen

Pizza Dough

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword