Scott's Short Ribs

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I modified this recipe a lot, but it was EXCELLENT. I always know a new recipe is good when my boyfriend has seconds and with this recipe, he eagerly had seconds and even did the dishes afterwards!!! First modification, I used Back Ribs instead of Short Ribs. I left out the leeks, fennel and tomato paste (even though I didn't realize Ida used tomato paste. I used about 6 whole garlic cloves and cut down the amount of celery, onion, and carrots. However, I added red bell pepper. I made a rub for the meat using several classic rib spices like paprika and cayenne and I added cumin. I rubbed the meat with the spices and let it marinate for about 2 hours before cooking. Instead of whole thyme and rosemary, I used dried versions. I also added a bay leaf. I used only a half bottle of wine and about 2-3 cups of beef broth. it reduced down to almost no liquid, which is what I wanted. It was so good that I can't wait to serve this recipe at my next dinner party!

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I saw the show, but can not remeber when the tomato paste comes in??? Is it before the liquid?

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I wish I had!! I don't know what happened here but FN needs to fix it! The ratio of celery to other veggies was way too high even though I cut it in half & there was WAY too much liquid even when I added a roux to thicken it at the end. It looked way too watery after I poured in the first quart of beef stock but I thought "Ina knows what she's doing." Also missed the tomato paste since I didn't watch the show. Argh.

Lesson learned. Next time, like the other reviewers, I'll modify the amounts. Equal parts celery to other veggies, maybe half a bottle of wine and about 3 cups beef stock, and when I try a new recipe, I'll read the reviews first!!!

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I read all these reviews before making this. The ones that say it takes 5 hrs and that it is hard, don't listen! If you are remotely comfortable and efficient in a kitchen, you will have no problem at all with this recipe, it's VERY good. I cut down on quantity as I was cooking it for two. So I cut the wine/broth in half and made less ribs, therefore less veggies. I used about 1/2 c. carrots and 1/2 c. celery and then 1 whole onion chopped, 2 garlic cloves (no leek or fennel as I didn't have them in the house. I also put in 12 whole garlic cloves for them to roast in the sauce and then I pulled them out at the end, mashed them with a little EVOO and spread them on french bread and grilled it on my cast iron grilled pan til crusty. Finish with a little salt/pepper and it's the best bread ever to go with this recipe. The whole meal takes about 2 hrs 45 minutes and that's with prep and cooking. Put your ribs in the oven for the first 15 minutes of cooking and while they are cooking, chop your veggies and saute them. Measure out your other ingred. like brown sugar and tomato paste (yes she used it in the show and so did I and have them ready. If you are prepared and ready, no recipe should ever be hard!! This one is fantastic and the meat falls off the bone - so DO NOT be afraid of it. Served with roasted garlic mashed potatoes, salad and the crusty grilled roasted garlic bread and it's one of the best meals we've had in a LONG LONG TIME.

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I agree that there is far too much liquid for the amount of short ribs used in this recipe. I could have easily doubled the ribs or reduced the wine and stock. The vegetables were a bit mushy for my taste so next time I plan to discard the veggies after the first hour or so of cooking and replace them with large dice carrots, celery and onion. I also added whole sauteed mushrooms at the end of cooking and they were a welcome addition.

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First, I couldn't get short ribs; I had to buy a chuck roast and cut it into large chunks. The butcher told me that some markets call these "boneless short ribs" or "western- style boneless ribs." She said that I needed to be aware that it would take more cooking to get these "boneless ribs" tender.
Second, My family won't eat leeks or fennel. Regardless, I followed this recipe exactly (except my beef stock already had salt, so I omitted the salt in the recipe and I added 2 TBSP of tomato paste from the TV show to the point where I took the dish out of the oven after 2 hours. I let it cool and put the whole dutch oven into the refrigerator overnight. The next day, I easily removed the fat that had gathered on the top and pulled out the meat to a separate plate. I strained the vegetables and juice and discarded the vegetables. I put the juice, the meat, and 3 pints of sliced mushrooms which had been sauteed in only 1 TBSP of olive oil into a large skillet and brought everything to a quick boil. I lowered the heat to medium low and let it simmer uncovered for 15 to 20 minutes. Then, I added about 2 tablespoons of water to which about 2 tablespoons of corn starch had been added and let it continue to simmer until the sauce was thickened, about 10-15 more minutes. I served it on top of multi-colored pasta. My words are rambling, but this was actually an easy do-ahead dish. My family loved it far more than any other pot roast that I have fixed!

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Yes this is a time consuming recipe, but on a snowy, freezing winter day, I like nothing more than spending time cooking in my kitchen, ESPECIALLY when the result is as wonderful as this. I too forgot that Ina used tomato paste, and will use it next time, but didn't think it lost anything flavor-wise. I myself like a thicker sauce so I whipped up a quick roux and added it at the end and served it over Ina's cornbreadand it was FANTASTIC, I'm not a big fan of dill, so since this recipe included rosemary, I made a Cheddar Rosemary Cornbread and it was as moist as can be. I highly recommend both of these recipes to everyone, as I would ANY of Ina's recipes.

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When I finished making this recipe (did not change a thing, my daughter said it tasted just like Brisket and I had to agree with her. I do remember Ina adding tomato paste on the show but it's not included in the recipe. Also, all of the vegetables, except for the carrots and celery reduced down to almost nothing. I think there was too much liquid with an entire bottle of wine and all of the beef stock. I will make it again but add more veggies, less liquid and try to get bigger short ribs. I put in 12 and it still seemed like hardly any meat. Also, every single bone fell off (which I guess is a good thing.

Food Network needs to change the recipe so that it matches what Ina did on TV. I wish I had taped it.

I

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I made this recipe today. The meat was fantastic but the sauce was not thick at all! It was flavorful but not what I expected. After reading the other reviews, I do remember in the show where Ina added tomato paste. AAGGHH! I can't believe they left that out! I will give this receipe one more try using tomato paste and maybe a little less wine (save me a couple of glasses and four cups of stock. This is the first time one of the BC's creations fell short for me.

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I made this yesterday for my family and everyone loved it!! Even my six year old...surprise surprise. I followed the recipe exactly until the very end. Everything cooked together and reduced down nicely but the flavor was really strong so I thinned it out a little with water, served it over pasta and everyone gobbled it up. My husband was watching the show today and asked me about the tomato paste. I didn't realize it should have been there. Next time I'll add it. We are considering adding a bit a bittersweet chocolate at the end to really make it exciting. If you've never added chocolate to short rib dishes you're really missing out.