Scott's Short Ribs

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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.

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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.

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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.

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this is the first ina recipe that i am not crazy about. i was tempted to add tomato to the recipe but figured i would follow it the first time. big mistake. i felt it was missing something - tomato paste would have bettered the taste. also, needs more salt. my biggest problem was i thought it was very heavy and oily. i am going to use the left over rib meat to make a pot of vegetable beef barley soup.

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i made it with more ribs so i had leftovers

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It was good, not great. The meat was perfect, but I didn't love the brothy vegetable stuff that came with it. I wish the sauce were thicker. I'm glad I made it (and my husband liked it, but it wasn't worth 2.5 hours (2 hours in the oven and 30 minutes chopping, roasting, and sautéing. Does anyone have any suggestions on how to make this a 4 or 5 star recipe that I'll want to make again?

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Very good as are all of Ms Gartens recipes. But I do question the amount of liquid. If I made it again I would reduce wine/stock by 1/4 to 1/3. Have much stock left over but no meat and few veggies (might treat myself to a bowl of noodles for lunch tomorrow and put sauce on top-yummy

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I love watching ina and love most of her recipes, i used red wine the first time and all the other ingredients..added the tomato paste, and every veggie she said..Turned out fantastic, i think i probably cooked a bit longer until ribs were falling-off-the-bone tender. To the other reviewers who rated less than 5 stars i would say to taste as you go along and if ribs aren't tender yet..put back into oven! am making again tonite and do not have wine on hand, am using lots of beef and veggie stock, have tasted and it is already yummy!

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this is the short rib recipe I've been searching for!! I omitted the fennel, don't care for it, but the depth of flavor in this recipe is outstanding. I had short ribs at my favorite restaurant and have been trying to duplicate the flavor ever since...this recipe nails it. I will make this forever

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WE enjoyed this meal very much. I would recomment that the receipe indicates the size of the dutch oven to use. The one I used was to small.