Scott's Short Ribs

Show: Barefoot ContessaEpisode: Pot Luck Dinner

Rated: 4 stars out of 5Rate itRead users' reviews (94)

RECIPE
COMMENTS & REVIEWS(94)

Cook Time:
50 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 50 min
Total:: 1 hr 10 min

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Ingredients

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

Directions

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 onion, celery, carrots, fennel, and leek and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Pour the wine over the vegetables, 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 beef stock and brown sugar. 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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Comments & Reviews

recipe Scott's Short Ribs
Sandy St. Charles, MO 02-09-2010
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Another good dinner thanks to Ina
Rated: 4 stars out of 5

I'm new to short ribs so I didn't know what to expect. Next time I might shop around a little more for leaner cuts and less... expensive (Wow! I had no idea they'd be that expensive!) Since I was a little hesitant to add a whole bottle of wine, I only used about half and ended up cooking the meat in the sauce for 3 hrs. rather than 2. I also go out the emulsifier at the end & blended all the vegetables into the sauce and continued to cook the meat (after refrigerating overnight to eliminate all the fat). The result was a very tasty sauce that I served with the meat and mashed potatoes. It was a perfect meal on a cold, snowy winter evening.Read more
recipe Scott's Short Ribs
DEBBIE huntingtown, MD 02-06-2010
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Delicious
Rated: 5 stars out of 5

This was my first attempt at making beef short ribs and looked to Ina to get me through. They were tender and delicious. ... Yes, it is a time consuming recipe but great for a weekend meal. I highly recommend this recipe. Yummy.Read more
recipe Scott's Short Ribs
Maria Traverse City, MI 01-16-2010
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Amazing!
Rated: 5 stars out of 5

I was really nervous about this recipe after reading the reviews. But, I bought the short ribs and forged ahead, following... Ina's recipe exactly without the many suggested modifications. I did however add 2 tablespoons of tomato paste--it was not in the recipe on line or in the cookbook but she did add it on TV. Be very brave and follow the recipe, do not worry about "purple sauce", (it disappears after adding the beef broth), the vegetables and sauce are just marvelous.Read more
recipe Scott's Short Ribs
Melinda Bear, DE 01-14-2010
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Great Receipe
Rated: 4 stars out of 5

I enjoyed these ribs.
recipe Scott's Short Ribs
Corinne Hollywood, FL 01-10-2010
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Great dish after some tweeking.
Rated: 4 stars out of 5

Luckily, I read the reviews first before attempting to make this dish...very time consuming. My attempt came out great and... was a hit. As others pointed out, you must add some tomato paste (3tblsps). I also cut the beef stock in half and added some of the carrots close to the end so all my veges wouldn't be cooked out totally. I usually have to tweek most recipes to my taste anyway. Will be making it again. Read more
recipe Scott's Short Ribs
james chicago, IL 01-10-2010
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It was just OK
Rated: 3 stars out of 5

I made this recipe tonight. I was expecting more. The overall appearance of the dish was not appetizing. Like some others... have stated, it was just a pot of purple. The meat was good and turned out soft and tender enough to break apart with a fork. The celery, carrots, fennel and onions came out a bit mushy for my taste. The overall effort for this dish was not worth the result. I will not be making this again. Read more