Scott's Short Ribs

Show: Barefoot ContessaEpisode: Pot Luck Dinner

Rated: 5 stars out of 5Rate itRead users' reviews (77)

RECIPE
COMMENTS & REVIEWS(77)

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
Colin Brooklyn, NY 11-15-2009
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Amazing! But you need to make a few changes
Rated: 5 stars out of 5

This recipe was fantastic! But I made a few important changes that I think REALLY made it better. First, like everyone else... reviewing this recipe wrote, you need to add the 2 tbsp of tomato paste after the wine. Also, I used 2 cups of stock instead of 6, which turned out great! It was the perfect balance of stock vs. wine. The next change, after cooking, is to put the entire pot in the fridge overnight. All the fat will come up to the top of the pot and solidify. Then the next day, you can just take off that layer of fat (and believe me, there will be A LOT of fat) so easily ... a lot easier than skimming the fat off while it's hot. And finally, remove your short ribs from the pot, along with the herb bundle, and puree the broth and veggie mixture all together. This makes a nice thick sauce, while getting rid of the problem of "soggy and soft" veggies. It's terrific. Then just add the sauce and ribs together in a stove top pot and simmer until they are once again tender and hot. About 30 minutes. It's awesome!!!Read more
recipe Scott's Short Ribs
kate Haw River, NC 10-27-2009
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WOW GREAT COMFORT FOOD
Rated: 5 stars out of 5

I made this recipe and it was easy and very delicious. Second time I made it put it in the crockpot on low for 7 hours oh... so good. Plus I could do shopping. Just poured juices, etc on stove to reduce. Will make it again and again.Read more
recipe Scott's Short Ribs
Leslie Truckee, CA 10-25-2009
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Better the next day!
Rated: 5 stars out of 5

This recipe is extremely easy to prepare. At first we thought that the recipe was ok, but not necessarily what we call a "do... again" ... I didn't notice the reviews to add tomato paste which would have given the gravy a little extra boost but it was still flavorful. We ate the leftovers a couple of nights later and it was amazing! The entire meal was much more flavorful. I think that cutting back on the veggies a bit will prevent having alot of leftovers in that area and if you do this ahead of time and refrigerate to eat later, the fat is much easier to remove. I had to log on to get the recipe again because this is definitely a "do again" recipe and I'm adding it to my recipe collection.Read more
recipe Scott's Short Ribs
null null, null 10-19-2009
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my first short ribs at 52
Rated: 5 stars out of 5

i have never made short ribs but after seeing ina's segment on them, gave them a whirl. here's what i modified. i used half... the vegetables, and after seeing the show on this, and found that ina had left out the tomato paste here, wrote it in my printed recipe. i also used only half a bottle of wine. many of you have suggested making the ribs the day before so you can get rid of the fat. since i wanted to do it all in one day, after baking them in the oven at 285 for 4 hours, yes, slower temp but longer time, i removed the ribs and put the dutch oven with the gravy in an ice bath for about 5 minutes and stirred to cool it down. i then repeated. after only 1 1/2 hours in the refrigerator, the fat had solidified and i took it right off, reheated and reduced the gravy and added ribs back in. i also pulled each section of meat from the bone, along with the back gristle, so all you had to do was simply enjoy the ribs. i prepared mashed potatoes and oven roasted carrots as sides. this recipe is very rich, but well worth it!Read more
recipe Scott's Short Ribs
Sue San Jose, CA 10-18-2009
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Pure Comfort Food
Rated: 5 stars out of 5

I've made this recipe a couple of times and when I want comfort food this is the perfect recipe. So easy to make and tasty... as well. I added 2 Tablespoons of Tomato Paste to the vegetable and liquid, stirred it thru and then added the short ribs. The tomato paste is key. As a side dish I made some polenta. When I served this dish I put the polenta in the bowl first, then the short ribs and added the gravy. Delicious! Another time I made corn bread and my family soaked up all of the juice with the corn bread. Very tasty. Thanks Ina for the best comfort food ever.Read more
recipe Scott's Short Ribs
Allison Mammoth Lakes, CA 10-15-2009
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Impressive
Rated: 5 stars out of 5

I cooked this for my boyfriends family and they were very impressed! The only thing I changed was that I added tomato paste... to give it a more rich flavor. But other than that this is a fantastic dish to entertain with in the fall!!!!Read more