Beef Short Ribs

Ingredients
  • 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
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.


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4.7 140
3 words....Lord have mercy!  I almost hurt myself on these things.  Ok so I didn't have fennel or fresh time and Rosemary so I added mushrooms and dried spices....no biggy.  I also didn't have beef stock so I used beef soup base which tends to be salty so I dialed down the salt on the veggies. To the beef stock I added a tablespoon of Worcestershire and teriyaki sauce.  I also added some red pepper flakes to my veggies.  Hubby couldn't stop eating.  I too cooked them for 2.5 hours.  Winner!   item not reviewed by moderator and published
Thanks Ina! Another great dinner and many compliments too!  Made these Short Ribs last night for a dinner party. I braised the ribs first (did not want to dirty another pan to roast them first), followed the directions and ingredients exactly with a few exceptions including: used 5 garlic cloves, Burgundy wine, 4 cups of beef broth, and instead of adding salt, I added 2 tablespoons of beef base, and added 2 bay leaves.  Of course the veggies melted right into the sauce, so I made green beans and corn separately, and served the meat over cooked egg noodles. I cooked 8 ribs (6 lbs). Baked them at 350 degrees for 3 hours.....although they were probably done at 2-2.5 hrs. DELICIOUS! Will make them again and again and again...... item not reviewed by moderator and published
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! http://huntershealthykitchen.com/2015/02/11/red-wine-braised-beef-short-ribs/ 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
OMG!!!!! I have made some delicious meals in my day, but, this one is one of the best!!!! Followed the recipe to the tee and it came out great. The flavor in the sauce is outstanding. Thank you Ina for another outstanding recipe!!! item not reviewed by moderator and published
Best beef ribs we have ever had!! Tasty, delicious, great! item not reviewed by moderator and published
This was a "hit" with family over for dinner! I bought boneless short ribs with very little fat, no bones. My oven may be different so it did take almost 3 hours to get the meat as tender as I wanted. Reducing the sauce and vegetables took about 30-35 minutes. Delicious!! item not reviewed by moderator and published
Deep, rich delicious flavor. Get the best short ribs....with the most meat. Makes all the difference. They fell off the bone after 2 hrs. When I removed them I trimmed off the tougher cartilage and threw it out. I cooked it longer on the stove after to thicken it to my liking. Added some fresh parsley when I served it! Very good! Would make again. item not reviewed by moderator and published
This was real good Ina, sort of like Beef Short Ribs Borganyong! Your sure a good cook, Ina! item not reviewed by moderator and published
Great Recipe! I recommend cooking 45 mins longer on low heat, the meat and flavor are amazing! Another good one Ina! item not reviewed by moderator and published
Thought it was delicious. Only changes, more vegetables and longer cook time when reducing sauce. item not reviewed by moderator and published
Anyone who said this came out tough or flavorless is high.This dish has so much flavor, it's ridiculous; and if you follow the cooking protocol, it comes out very tender. If you follow the directions, you can make anything, so they obviously didn't follow the recipe. The only thing I did different was adjust the cooking time (longer) because I had larger cuts of short ribs and thickened the sauce myself at the very end, because I happen to like thick sauces. You can thicken the sauce by whisking in a little flour while it's reducing. The only reason I didn't give 5 stars is because I wanted the sauce thicker, so I had to thicken it myself. item not reviewed by moderator and published
I would like way more vegetables and the sauce thicker. item not reviewed by moderator and published
OMG meal was so rich in flavor and the beef fell off the bone. A must to make and definitely a keeper! item not reviewed by moderator and published
I made these for my family about 10 days ago. I followed the recipe to the letter except I threw in a chopped parsnip, it needed to be cooked or lost. The ribs were fantastic and fall off the bone tender as most people have said. There were only 4 ribs left, I doubled the meat for my hungry family, and they were gone the next day. I saved the braising liquid as it was so flavorful, II refrigerated it for a few days, skimmed the hard fat off, brought it up to a good hard boil, added 2/3 of a carton of beef broth, thew in a package of frozen mixed vegetables and 1 1/4 pounds of small cut stew beef and we had the best vegetable beef soup ever. Another winner from Ina, plus you two different meals. item not reviewed by moderator and published
Bah! Followed exact! Came out tough and flavorless! Maybe it was the short ribs I purchased from Whole Foods or too short of cooking time. Really disappointed item not reviewed by moderator and published
Amazing Recipe!! Fall off the bone good! One of my family&amp;#39;s favorite meals!! item not reviewed by moderator and published
I love this recipe! It is easy to follow and mine came out perfectly the first time. I think the roasting of the beef ribs BEFORE putting them in the pan saves a lot of time and strife (no spitting from oil or heat. The bottle of red wine doesn&amp;#39;t hurt anything either ; Will definitely do this guy again, with different or more veggies. item not reviewed by moderator and published
Amazing. Tender. Fall of the bone. Perfection. Ina is a &amp;#39;Food Goddess&amp;#39; I also used two Le Crusette based on the amount of meat I was cooking. I can not wait to share this with my family. Thank you Ina. item not reviewed by moderator and published
Foolproof! item not reviewed by moderator and published
Fabulous! I made this last nite in 2 Le Creusets so the meat would have plenty of room - it turned out tender, easily fork split, and completely had fallen off the bone at the 2 hr mark. I did a little modification as follows: I marinated the meat in the Cotes du Rhone for about 2 hours; I split it up into 2 le cresuets ( dutch ovens to give the meat plenty of room I am so glad I did as it never would have fit with all those veggies - which all cam e out very very tender by the way! It was for a back to college send off dinner &amp; everyone loved it! A Keeper for sure!!! item not reviewed by moderator and published
Made the recipe exactly. The ribs were melt in your mouth tender but the wine just over powered all other flavors. I used a great bottle of cotes du rhone but it was just to strong. I would recommend only using half a bottle. Also would add some potatoes and maybe omit the leeks and fennel. That's just from being in the south. My husband is a meat and potatoes man. I would make it again with those adjustments because the short ribs really were so tender. item not reviewed by moderator and published
Terrific ribs! Anyone who enjoys cooking meat in a veggie-broth mixture...this recipe makes delicious beef ribs. FYI...while the ribs,veggies.and broth were in the oven...I prepared another bunch of each veggie on the stove. When the oven dish was ready, I took out the ribs, then strained the veggies and broth. Put the broth and ribs back in the pan and added all the NEW cooked and crisp veggies. Amazing difference! Regardless, this recipe makes delicious beef ribs and labor is minimal. Annie, Fremont, CA item not reviewed by moderator and published
This turned out amazing - next time I'm just going to use a tad less salt. The beef gets so tender I had to pull out the bones and then it was like a STEW. So yummers. item not reviewed by moderator and published
I LOVE this dish. It takes a little prep and patience but it is worth the time. I feel like I am serving something very special every time I make it. Thank you, Ina! item not reviewed by moderator and published
I'm known as the mom who makes "monkey brains" out of Kraft Mac-n-cheese. Serverely lacking in skills. So, one day my husband, as a joke on his way to work said, "Why don't you make short ribs for dinner". Well, I found this recipe, followed it line by line and OMG - what a dinner!! My husband is the cook in our family and he said it was the best short rib dinner he's ever had. I have to say that THANK GOODNESS Ina had all of the details in the recipe, such as how exactly to cut up the leek and how many carrots and celery to use, etc. I had to ask the man in the produce department what most of these things were (a fennel?, but he was happy to oblige. The ribs were tender and so flavorful. The veggies were outstanding and so tasty. I can't wait to make this recipe again! item not reviewed by moderator and published
Very easy recipe and delicious. I made these Short Ribs with Mashed Potatoes and Lima Beans. A Great meal! item not reviewed by moderator and published
I claim to be a Food Network taught cook. I have made many of Ina's recipes and my family loves them all. The best part about her recipes is that you can tailor them to what your family likes. These ribs are amazing! item not reviewed by moderator and published
I make short ribs frequently and this recipe is similar to what I have done. I loved this recipe as did my guests. I always double the amount as the left overs are welcome by my husband, who like Jeffrey lives away from home during the week!! I did reduce the sauce a bit more and did thicken it slightly with beurre manie, but that was a personal choice---the sauce would have been delicious without doing this. Fennel was a new element for me, which I loved. I served it on the best pappardelle I have ever found: Delverde Pappardelle Nests which are very wide noodles---like noodles I remember from my youth, but I find hard to find except for one small Italian grocery in Wellesley, MA. So when I go from New Hampshire to Wellesley, I buy them out! item not reviewed by moderator and published
Amazing! A definite "Wow" especially if you're entertaining. It was melt in your mouth delicious. I consider myself a beginning cook, but this recipe made it seem as if I am a gourmet cook. Will definitley make again. I used short ribs that were boneless and well as a few with bones in. The boneless had much more meat, so I would use a greater quantity of those next time, but still incorporate a few with bone-in for the added flavor. Easy to make and so worth it once you take a bite! item not reviewed by moderator and published
OMG!!! I just made this today and it is out of this world! The flavors just knock you out. My husband is in heaven. I made exactly, but in the end it too so long for the gravy to reduce, I added a teaspoon of baking soda with water and added it. Then I finished with about 1/3 cup of heavy cream. Outstanding!! Ina don't ever stop. item not reviewed by moderator and published
I followed Ina's recipe exactly and it turned out perfectly! I served this for a dinner party of 5 adults, so I added extra short ribs and unfortunately, it was too much with all of the veggies and liquid to fit into the only enamled cast-iron, stovetop-to-oven pot I have. So, instead I piled everything into a large stock pot and simmered it on low on the stove for about 2 1/2 hours. Perfect! I still followed the instructions at the end to remove the meat, reduce and thicken the sauce, then add the meat back in to warm through. It was a big hit! P.S., I used a bottle of Argentine Malbec. item not reviewed by moderator and published
I have made a very similar short ribs dish for years, sans the fennel. Very nice addition! One thing that really toasts my walnuts though: Comments here from reviewers that change the originally submitted recipe to such an extent that there is very little semblance to the original recipe. And then they trash the original recipe. There is one review here where the reviewer not only omitted most of the original ingredients in the recipe, they added a completely new list of their own. I was almost surprised to see that short ribs were still included. C'mon folks. A tweak here and there that worked for you is fine, but geezzz,.. item not reviewed by moderator and published
I saw Ina's show and was inspired. I didn't find short ribs but used veal osso bucco instead. It was one of the best entrees I've ever made. I braised the veal in a big enameled cast iron pot and then removed it to do the vegetables. It did make a lot of sauce, but I plan to make soup. My daughter-in-law who has been to culinary school was impressed! She told me how to enjoy the roasted bone marrow on bread. Yum! item not reviewed by moderator and published
Very good, easy, one pot dinner! I did follow others' advice, using only half of the wine called for, and since I was concerned that the cooking time was too short, I planned on leaving them in for a lot longer. But after 3 hours, I had to take them out so they didn't disintegrate. There was a lot of liquid though. So I removed everything from the pot, strained the liquid into a measuring cup, spooned out all the fat except about 2 tablespoons, which I returned to the pot to use for a roux. I added about 3 tablespoons of flour, cooked it down, poured the hot liquid back in, and cooked until it thickened to make a gravy. Family loved it!! item not reviewed by moderator and published
Wonderful Top of the world. item not reviewed by moderator and published
Absolutely delicious! Very easy to prepare and the house smelled heavenly. Served the ribs and sauce (which I thickened a bit with a tbls of both butter and flour after reducing over creamy polenta. We loved it and will definitely make again item not reviewed by moderator and published
Best short ribs ever. Have made this twice, once with beef and once with bison, both were fabulous item not reviewed by moderator and published
This was spectacular. I made it exactly to recipe and it was so delicious. The short ribs were so tender that you could cut them with a fork. The sauce is phenomenal. I did add a bit of roux at the end to thicken it up a wee bit. If you are near a Costco, they have a great short rib in their meat dept. I highly recommend this recipe. item not reviewed by moderator and published
This is absolutely delicious. Used a little less red wine than the recipe called for and a little more carrots to balance out the amount of the rest of the veggies. I don't think that really affected the overall flavor though. Really really yummy. item not reviewed by moderator and published
The 1st time I made this recipe I thought this was one of the best dishes I gave ever made. The 1st time I seared the ribs in a cast iron pan. The 2nd time I followed the recipe to tge t and my ribs were not tender. I put it back in the oven and cranked up the heat to 400 and still not tender as the 1st. I left the ribs in for the 20 minute reduction, let you know what happens. Does anybody know what went wrong? item not reviewed by moderator and published
I've been using this recipe, as well as Ina's Scott's Short Ribs recipe for years - pretty much the only difference is tomato paste. My opinion: The cook time is too short. Another couple of hours makes the ribs more tender and the sauce richer. Make this a day before your dinner. Remove the meat from the bones and chill the whole thing. Next day, remove the layer of fat from the surface. Several hours before you want to serve, return the dish to the oven for a couple of hours to heat through, reduce and cook a little more. Whisk up a pot of Giada's basic polenta and serve this over it. It's a rich dish, so a clean, light green salad is the only accompaniment you need. This dish makes a great impression every time, and because everything except the polenta can be done ahead of time, it allows you to enjoy your guests instead of fussing over dinner. One last thing: I remove the meat from the bone and trim it before serving, so I allow two ribs per person. item not reviewed by moderator and published
This is the best short rib recipe I have tried. Ina's idea to brown in the oven is much easier than trying to do it on the stovetop and not near as messy. item not reviewed by moderator and published
This is an expensive dish to prepare but meaty, beef short ribs are so worth it! Whole Foods always has them and they are always super meaty. My modifications: I only needed 1/2 of a bottle of wine &amp; Merlot worked perfectly. I do not like the flavor of fennel so I omitted it completely. I added 8 ounces of halved baby bellas, 2 bay leaves, 1 tablespoon of whole grain mustard, and 1 (heaping because we like spicy teaspoon of sriracha chile sauce for some kick. We served it with roasted fingerlings, bacon roasted brussels &amp; soft rolls for the wonderful sauce. What a cozy, comforting dinner....Thanks Ina :. item not reviewed by moderator and published
I'm rating this as "good" because of the amazing aroma. Liked: aroma, vegetables Disliked: meat was still tough after cooking in dutch oven for 2 hours, ratio of veggies to meat was wayyyy too high; too much meat broth; kinda sad that I spent 3+ hours on this disappointing dish. Will probably continue to make my short ribs in the crock pot. item not reviewed by moderator and published
Best Short Ribs I ever had! Seared the ribs on high heat with salt and pepper rather than putting in oven, Only used 3/4 bottle of a good Cabernet and 4 cups of beef broth (Rachel Ray beef stock carton. There was plenty of sauce to serve over mashed potatoes, and the veggies were amazing, especially the fennel I had never cooked with. Did not have leeks but it was fine without. Used rosemary left from summer garden and 1 tsp of dried thyme leaves. The trick was to remove the meat and skim off the fat and then the sauce reduced nicely. Put the mean back in towards the end and ready to serve. This would be great for a dinner party to leave on the stove and serve when you are ready! Great recipe!!! item not reviewed by moderator and published
OMG... I got to give Ina props on this receipe... the red win &amp; herbs really brought out the flavor that kept this from tasting like regular beef stew.. I went to the Farmers Market got grass fed beef 2.5 pounds for $16. Also ask the butch to cut the fat off, cuts down a lot on the weight of the beef short ribs. I used my 8quart Dutch Oven, I did not use fennel, didn't feel it needed all that. I also altered the recipe, I didn't use a WHOLE bottle of red wine, I did use half. &amp; 4 cup of broth. I also added a beef bouillon, Lipton Onion soup mix , and worchestire sauce. This was delicious and will make it again with grass fed beef, the meat is impeccable. I didn't want it to be soupy so I took about 2 cups of the hot broth out of the pot and mixed it w/ 1 1/2 tablespoons of starch, poured it back to into the pot while on low on top of the stove when I took the short ribs out.. it did the trick. item not reviewed by moderator and published
My husband and I made the short ribs today and LOVED it. We followed the recipe exactly and it was delicious. We made wide egg noodles as an accompaniment which was perfect. The flavor was so savory and robust. We bought an extra bottle of Cote de Rhone to drink with our dinner...the pairing was perfection. This is a sure recipe to make for guests...you can prepare it ahead of time and when your guests arrive, the aroma is sure to make their mouths water!! item not reviewed by moderator and published
This was excellent, I made this with a bear roast and served it with fresh pappardelle and another time with creamy mascarpone polenta. Pot roast kicked up a notch! item not reviewed by moderator and published
the family loved it! thanks for sharing this recipe! will use it all the time..... item not reviewed by moderator and published
Never cooked with anise, leeks, or short ribs before! Bought small ribs, then bought bigger ribs too. I doubled the vegetables; probably tripled the short ribs (or more doubled and then cut the liquids by 1/8 ($12 1.5L Merlot only 1T salt but used lots right on meat. Used same good GIANT heavy pot to brown meat in batches and cook whole dish--which overflowed a bit due to so much meat. Served w/rice cooked w/part stock/mushrooms and crusty bread. 2 1/2 hours too long for small ribs(fell off bone but perfect for large ribs. Used pre-cut baby carrots (they'll stay whole and some large red pepper slices for color. Don't expect full vegetables--combo makes the rich gravy--so you need rice or mashed potatoes. Leftovers easy--skim off the cold hardened fat. Lots of prep work, could have used a calculator! Got unexpected RAVE reviews by VERY picky eaters. Reactions were so positive, I'm afraid to take shortcuts next time such as not using leeks or anise. item not reviewed by moderator and published
The flavor was very good, but I achieve this flavor each time I prepare a pot roast. I agree with a previous reviewer who mentioned the ratio of meat to vegetables was way off. The vegetables that remained in my pan were such a much mess the only thing that was fit to serve were the carrots. Also, this was my first time preparing short ribs. I think my biggest disappointment was due to the amount of grease and that the flavor was the same as my Sunday pot roast. item not reviewed by moderator and published
Perfect as written...No changes required when using the ingredients and method specified. A new family favorite. Thanks for another awesome recipe Ina! item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
This was wonderful over garlic and herb risotto. Although I did make minor changes, double the carrots and add parsnips, Salt &amp; 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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Superb! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
There are no words. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Very good and delicious, stock needs to be reduced. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
esta receta es super rica a mi familia le encanto la salsa lo mejor me encanta item not reviewed by moderator and published
Excellent and very easy to make. I cooked the ribs a bit longer than the 2 hours, it get them more tender. These are the best short ribs we have ever had. I purred the leftover veggies and made a thicker sauce and served it over egg noodles with the left over beef. Will be making this over and over. Thanks Inna! item not reviewed by moderator and published
The best short ribs ever. MMMMM MMMMM Good!! I followed the recipe except for salt at the end of the recipe. The salt in the beginning and in the broth were enough. It was AMAZING. We will Absolutely cook this one again.. Winner Winner Beef rib diner : item not reviewed by moderator and published
i love this recipe. i did it like she said. I put the broth in the fridge overnite so i could skim off the fat. i also took the meat off the bones then added it to the broth and vegetables. i have enough broth left over that i can use it for french dip. i also froze some of the beef so that i can use it for mexican another time. this broth is so good in flavor. Ina i love you! i made chiabata bread for dipping in the sauce. item not reviewed by moderator and published
Are you people serious with your reviews? Perhaps it was the quality of the meet. I'll give you that much. The rest - not worth the 3+ hours it took to prepare. I wasted a $20.00 bottle of wine. Would have been better off to drink it and fix a steak. A tough, souply mess with decent flavor. I give up on Ina and will stick with Ann Burrell. item not reviewed by moderator and published
I doubled the recipe and cooked everything the night before. tripled the fresh herbs. I also fried some diced pancetta for a salad and brushed the browned ribs with the drippings from the pancetta. Extremely flavorful and delicious. The reduced sauce was to die for - it need the extra herbs. Served it over Emerils creamy polenta - a masterpiece! item not reviewed by moderator and published
I am a cooking teacher and caterer and Ina is my favorite professional. The short ribs are sooooo good. I have to respond to the lady who used "lots of cornstarch" to thicken the sauce, added canned potatoes (horrors and served the whole thing over pasta. What were you thinking? Next time follow Ina's recipe exactly and your husband will be blown away. item not reviewed by moderator and published
Typical Ina Garten! Full of flavor. Presents itself as an all-day, difficult dish, but is relatively simple to put together, as is the majority of her great recipes. I will also use this to cook my less-than-tender roasts in the future. Ina, thanks for your wonderful recipes!! A huge fan. item not reviewed by moderator and published
Best Short Rib recipe that I have ever used. A simple recipe and something that could be prepared ahead of time, then assembled and then cooked for two hours. Thank you Ina for making me look good! My husband was thrilled with your menu as we celebrated our 44th anniversary. item not reviewed by moderator and published
YUM! This is a classic Ina Garten dish. A rich sauce with so much flavor. These short ribs were so moist and tender and just incredibly delicious. The short ribs were gone in a day. SInce there was plenty of extra sauce, I made another batch of short ribs. And, yes, those were also all gone in day! Ina, you're a rock star and make us all look like rock stars, too. Thanks! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Very tender and good rich sauce. First time working with fennel. Will make it again! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Too much salt. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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? item not reviewed by moderator and published
This was Great! I used boneless short ribs, only used 1/2 the fennel bulb. The meat was like butter, the sauce was Amazing! item not reviewed by moderator and published
Was it grass fed beef? If so that will explain the toughness! Take it from one who raises beef. item not reviewed by moderator and published
That is interesting about grass fed beef--I agree but I am only a cook. item not reviewed by moderator and published
Did you use wine for the sauce…it is what tenderizes the meat as it cooks. item not reviewed by moderator and published

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