Beef Short Ribs

6 servings

  • 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.

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    125 Reviews
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    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.
    This was real good Ina, sort of like Beef Short Ribs Borganyong! Your sure a good cook, Ina!
    Great Recipe! I recommend cooking 45 mins longer on low heat, the meat and flavor are amazing! Another good one Ina!
    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.
    I would like way more vegetables and the sauce thicker.
    OMG meal was so rich in flavor and the beef fell off the bone. A must to make and definitely a keeper!
    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.
    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
    Was it grass fed beef? If so that will explain the toughness! Take it from one who raises beef.
    Amazing Recipe!! Fall off the bone good! One of my family's favorite meals!!
    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't hurt anything either ; Will definitely do this guy again, with different or more veggies.
    Amazing. Tender. Fall of the bone. Perfection. Ina is a 'Food Goddess' 
    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.
    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 & everyone loved it! A Keeper for sure!!!
    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.
    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
    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.
    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!
    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!
    Very easy recipe and delicious. I made these Short Ribs with Mashed Potatoes and Lima Beans. A Great meal!
    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!
    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!
    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!
    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.
    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.
    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,..
    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!
    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!!
    Wonderful Top of the world.
    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
    Best short ribs ever. Have made this twice, once with beef and once with bison, both were fabulous 
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