Scott's Short Ribs

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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.

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This was so very good. I served it with the cheddar-dill cornbread as suggested n the episode and it was delicious together. I think the fennel and the red wine make this so very good! Great recipe that I'm glad to fit into our rotation in winter months. :

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There is another short rib recipe under "Beef Short Ribs" by Ina from 2010 that does include the tomato paste. And it states a much longer cooking time. It is almost identical to this one and I recommend that one as it wonderful.

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This is the best short rib recipe I've ever tried. By far. I've done it twice before and am doing it again for a dinner party this weekend. These are fall-of-the-bone delicious and I think the mix of vegetables, with the fennel, makes it so. Don't go cheap on the wine. Just as a good wine can make the sauce, a bad wine can break it. Thanks for the recipe...

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Very tasty dish, I omitted the fennel and was still outstanding. A little time consuming but definitely worth it!

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Although this is a very good dish - it is very time consuming with all of the chopping, then simmering, then baking, then simmering...just allow your self a complete afternoon to make this dish. Also - when choosing your short ribs, try to find ones without a lot of fat. Oh - one additional thing - it says 1 hour+ - yet you have to roast the ribs for 2 hours - the recipe needs some correction.

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meat came out really bland and tough.... very disappointed

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This came out extra yummy! I love this recipe! Thanks Ina

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I've made this recipe several times and will make it again today for my brother's birthday. The only slight prep change I have made is to blend half of the sauce with an emulsion blender, which really thickens the sauce nicely. Love the recipe Ina - thanks again for a tasty recipe!