Photo: Scott's Short Ribs Recipe
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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By Kachelle99
Tennessee
on February 19, 2013
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My entire family thinks this is delish!! I reduce the sauce double the recommended time both after the wine is added, for 20 mins, and then at the end, for 40 mins. That thickens the sauce much more so it's not so soupy but we still enjoy it in a bowl like a stew. I add a ton more carrots, 8 instead of 2, which again helps with the consistency of the sauce. Also, make sure the veggies are in large chucks as the recipe says because if they are too small they will turn into a mush instead of holding together. One more thing... be sure to drain off all the fat before adding the meat back, which is a lot so crucial step.
By abc1149
Oakland,Ca
on February 03, 2013
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I printed the short rib recipe and used it to make these ribs. Something told me to check back with the show that showed how to make the ribs and that's when I discovered that the printed recipe left off the 2 Tab. of tomato paste. I think it is very important that who ever posts recipes makes sure that it is exactly as Ina has taught on the show. I agree with the reviewer who wrote that this recipe yields too much "sauce" for the amount of meat and I even used more meat than was suggested. I did save the remaining sauce and will use it somehow today. Next time I would use half a bottle of wine and 3-4 cups of beef broth instead of 6. I served it with roasted potatoes and a mixed green salad with apples, pomegranates, mandarin oranges, sliced almonds with a bright dressing. Both sides added a pleasant contrast to the richness and softness of the short ribs.
By Erica414
on February 02, 2013
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I loved this! I didn't really follow the recipe but I used it as a guide since I didn't have alot of the ingredients. I put the meat in oven as directed... and thats when I changed it quite a bit. I used onion, carrots, celery, mushrooms and a roma tomato for the veggies. I also left out the herbs... I loved it, my husband loved it and will make again and again. I served it with cornbread and garlic mashed potatoes.
Read all 148 reviews