Scott's Short Ribs

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Made this yesterday - wonderful robust flavor but consumed a large part of the day with the work. Plan on about 5 hrs with prep, cooking, baking, reducing, etc. I agree about some of the other comments. Add Tomato Paste, cut veggies larger, use more carrots, reduce the beef stock and take the veggies out when reducing the sauce at the end. It didn't really reduce down. In my area Burgandy only comes in the big jug so I used Cabernet. We served it with Rice in a bowl, which helped. You might even thicken it up. If you do make it with the full 6 cups of stock, you may need to use your oven liner as it was too big for my pot. I'll strain the left over sauce and freeze it for a Pot Roast next time.

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Carolyn, yes you put it back in the oven. Yes, I know it does read a little confusing. I just finished watching the show after I wrote the recipe down. I have it recorded so I was able to go back and really see what she did.

I did notice from comparing the show to the recipe listed here that they made two mistakes. After you add the garlic and before you add the wine, Ina added two tablespoons of tomato paste. This adds some flavor, thickens it just a bit, and intensifies the flavor. The other mistake was that Ina was specific about having asked her butcher for 9 short ribs, not 6. She added that she uses 2-3 per person as her ratio, and if you remember this episode she ate with two other people. The rest of the ingredients are listed correctly, so I'm not sure why it is listed as 6 short ribs. That would alter the entire thing and may be why some folks haven't found it successful. My husband is excited about this recipe, and loved every bit of it. We had no leftovers!

Tammy

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Have not yet tried this recipe, it looks yummy. Can imagine the flavors so I gave it four stars.Watched the episode, then sought the recipe, read the poor reviews and wondered why.

The transcribed recipe has a couple of major errors which might be cause for the reviewers dilemmas.

? First, on TV Ina used 9 short ribs (30% more meat than the recipe calls for.
? She also added 2 TB of tomato paste (thickener to the veggies before the salt & pepper.

Ina admittedly says this is a lot of stock for this recipe. I am definitely going to try this recipe because it looks so good. However, I will add back the missing items above, and cut back the stock to about 4-5 cups.

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the flavor was good but next time I'd use less salt. Id also leave the vegetables in larger chunks so they didn't get so mushy. The meat came out extremely tender and fell off the bone. I think less liquid is need though as it was very soupy.

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I followed the recipe to the letter. The sauce was too thin; even with the fabulous wine. The meat was extremely tough. The flavor was excellent and rather than waste the leftovers, the ribs will go into the crock pot.

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After simmering the ribs for 20 minutes do you indeed put the dutch oven back in the oven at 300 degrees for 2 hours? The text of the recipe is somewhat confusing...at least I think so.

"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. "

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We followed this recipe to the letter and it was more soup than stew. We ended up cooking the "sauce" twice as long as it called for making the veggies into mush and then had to add a thickening agent. It was very salty and we won't make it again. Sorry

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SUPER EASY....and absolutely fall off the bone...with enough left over to take for lunch the next day! what a great way to take an inexpensive cut and make it FABULOUS!!!