Beef Short Ribs

  • 6 beef short ribs, trimmed of fat
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup good olive oil
  • 1 small fennel, fronds, stems, and core removed, large-diced
  • 1 leek, cleaned and large-diced, white part only
  • 1 1/2 cups chopped onion (2 onions)
  • 4 cups large-diced celery (6 large stalks)
  • 2 carrots, peeled and large-diced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 (750-ml) bottle Cotes du Rhone or other dry red wine
  • Fresh rosemary sprigs
  • Fresh thyme sprigs
  • 1 tablespoon brown sugar
  • 6 cups beef stock

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.

View All

Cooking Tips
More Recipes and Ideas
4.7 138
Ina never disappoints. I followed the recipe exactly and they were fabulous..<br /> item not reviewed by moderator and published
My Husband made these last night for me. He is not fan of beef Ribs.. I am.   He said he would have these again.. They were wonderful.! The best I have ever had!   Only change he had was fennel seed instead of fresh.. could not get it.. Still was fantastic!!  item not reviewed by moderator and published
I made these and they were delicious. Probably cooked it a little longer than the recipe said like most people. There was also a lot of liquid at the end I might reduce the beef broth. Check it out on my blog! item not reviewed by moderator and published
Loved it item not reviewed by moderator and published
Fantastic! Served it over the creamy parmesan polenta. Ina your recipes are soooo delicious! Love your show and your cooking! item not reviewed by moderator and published
My husband purchased one enormous beef short rib, a little over 2 pounds and I didn't know how I was going to cook it. Came across this recipe and it worked perfectly. Very simple (a lot of chopping) and very tasty. I will use this recipe again. item not reviewed by moderator and published
Made this last night for dinner. I followed the recipe with the exception of cooking it in the oven for 2 1/2 hours after reading the reviews. I thought the taste of the dish was very good. However, I did think the wine overpowered the veggies. The appearance of the dish was not very good. My veggies were very mushy (even though I used a very large dice) and they took on the color from the wine. The short ribs were fairly pricey and I think I could have made something similar, maybe a pot roast, for a lot less money. I probably will not make this again. I'm giving this 3 stars because the flavor was good. item not reviewed by moderator and published
Delicious!!! Super tender beef…fell off the bone. Great flavor! item not reviewed by moderator and published
I disagree with the majority of the other comments. I made this dish according to the recipe and it turned out poorly. Short ribs need much longer to cook then just 2 hours. I ended up having to simmer the meat in the pot on low for 5 hours. Short ribs are very fatty and the dish was oily and not very flavorful. I love Ina's dishes, but this one falls short. (Pun intended!) Also, don't waste the bottle of wine on it because once it was all done cooking the wine flavor was completely gone. item not reviewed by moderator and published
i would love to make this but i do not like the taste of wine in my food ... any suggestions for a substitutoin... thanks item not reviewed by moderator and published

This recipe is featured in:

The Best Main Dish Recipes