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Scott's Short Ribs Recipe

Scott's Short Ribs

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (148)

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Average Rating:

Total Reviews: 148

Showing 21-30 of 148

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  • on April 18, 2011

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    This was a lovely sauce. I did not veer from the recipe. It was so good that my husband passed the recipe to his coworkers. I think that it would work very well with any bone-in bee suited to braising. We shredded the leftovers, reheated with some more red wine. Along with chopped lettuce and cheese, it made a GREAT taco filling.

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  • on March 12, 2011

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    This was a great meal. My husband said it was fabulous. I followed the recipe, but didn't have leeks or fennel. Added about a tsp each of fennel seeds, rosemary and dried tarragon. When the veggies were being heated for the last time, I added the ribs for the entire 20 minutes and made a mixture of 2 tsps of whole wheat flour and cold water to thicken the gravy. Served with smashed yukon gold garlic potatoes and made the leftover potatoes and veggies into a vegetable beef soup for tomorrow's lunch. Usually I would have added the tomato paste, but didn't want to ruin the beefy flavor. Ina did it again.

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  • on February 26, 2011

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    mmmm amazing. THank you Ina! Made it for the hubby for valentines and it was a sure hit!

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  • on February 11, 2011

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    No matter how many times we make this it turns out great every time!

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  • on February 05, 2011

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    I love all of Ina's dishes, but this one was not the greatest. While the flavor was very good, I wish I had let it cook longer - closer to 3 hours. Also, I think it would have been nice if the sauce was a bit thicker.

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  • on February 05, 2011

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    My husband and I just finished dabbing our hot rolls into the wonderful juice of these fabulous short ribs in order to get every morsel. Made them exactly as the recipe, minus the fennel. Couldn't have been better, more tender, or tasty, and we're looking forward to the leftovers made into sandwiches for tomorrow's Super Bowl! Anytime my husband tells me I'm an "amazing cook" that dish goes into my repeat file! Loved the dish and the compliment it brought. Served overtop buttered noodles...Yummy!

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  • on February 05, 2011

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    i have made this recipe many times and it is always gets lots of complements. I serve it over creamy grits--a southern thing. I am going to try something different next time. I have found boneless chuck short ribs. I am going to mix some in with the regular short ribs next time.

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  • on February 05, 2011

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    Loved It... Will definatley make it again !

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  • on January 25, 2011

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    Loved this and the leftovers were great shredded, and served hot in warmed buns. Kind of like BBQ pork only this great new spin. The veggies were nice in the sandwich, too.

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  • on January 23, 2011

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    I read most of the comments, and they were very helpful. I did add tomato paste, used only three cups of broth, and only a cup and a half of the wine. (I used the rest of the bottle to serve with the meal. I also made pasta for those that wanted it.
    ]
    One question for Food Network. When so many people point out that the recipe isn't what was used on the show (tomato paste why isn't it changed?

    With those slight changes, this was undoubtedly the best short rib recipe I've ever made. The flavor was amazing and the ribs were extremely tender. This has to be one of Ina's best. I'm looking forward to the leftovers tomorrow.

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