Scott's Short Ribs

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To Madeline: the recipe she made on a show recently was her "Beef Short Ribs." This one is "Scott's Short Ribs." The recipes are identical except for the 2 tablespoons of tomato paste which is added with the wine. Fantastic recipe!

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On a show I thought you added tomato paste, but, it is not in the recipe in the book. Can you tell me which way to go! Thanks

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Ingredients are too expensive, the taste was not great and beef too chewy.

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I can't say how much I'm in love with this recipe! I made some modifications, just from my own experience with braising. Instead of putting a whole bottle of wine, I just used enough to cover the vegetables. That turned about to about a quarter of a bottle. I also used a really wonderful zinfandel from Amador. After putting the short ribs back in the Dutch Oven, I put just enough beef stock to cover the short ribs.

I also bought some short ribs with the bone-out (separate from the 400 degree oven for the ribs-bone-in, and seared in the Dutch oven before sauteing the vegetables. This got some of the nice brown bits on the bottom of the pan that I think adds more flavor. I also used just a shot of brandy to the veggies to take some of the brown bits off the pan. The end result was a pot of tender, flavorful, and delicious meal!

The veggies for me are for the flavor and to think the sauce. I accompanied this with a simple salad dressed in lemon olive oil, sea salt, balsamic vinegar, tomatoes and basil. A perfect complement!

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Took about 4 hours total but was delicious!

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Ina commented that the short ribs shrink during cooking, and that 3 per person is a good serving size. So, instead of 6 short ribs as noted in the recipe, you should have 9 (for three people. I think that this is basic beef bourguignon recipe, so I think you could also use a roast and cut into large serving pieces. I plan to repare the short ribs but will buy more than 6 to feed my family that include 2 grown men!

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These are the absolute best I ribs ever tasted this is a 5. Ina you are just an increadible cook and teacher. Can't wait for your next book. I have them all.

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This recipe is quite tasty, but it definitely falls into the category of a Sunday evening dinner as you need most of the afternoon to prep and cook. Many other reviewers say that the liquid is too much, or that the vegetables are too mushy at the end. If I may offer some advice to those who are going to try this recipe so that they do not make those mistakes: First, you need a large dutch oven, as the larger surface area allows for greater reduction of the liquid. Second, be sure your oven is at the right temperature. Braising is a delicate procedure. If your oven is too hot, you will boil the meat and the vegetables instead of simmering. You need to check to see how the liquid is doing after approximately 30 mins in the oven. If you follow those instructions, I guarantee success! And if all else fails, read a braising cookbook to bone up on how the basics of the process work!

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I cannot toast water. My husband is an outstanding and accomplished chef. I made this rib dish and he for the first time loved my dinner. I know because he ate the leftovers the next day. If you have a problem making this dish then I suggest you stick to peanut butter and jelly toast.

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I have a lot of questions about this recipe. First of all, the times are inaccurate. There is at least 45 minutes of work before putting the ribs in the oven -- chopping the vegetables (no time estimated, 22 minutes to cook the veggies, bringing the wine to a boil (3-5 minutes then an additional 10 minutes to reduce. THEN, 2 hours or so of inactive cooking time (ribs in the oven. THEN, an additional 20 minutes to cook the vegetables (more and reduce the stock. In all, this meal was at least 3:45 to prepare. Second, the amount of liquid seems way too much. A 750-ml bottle of wine plus 6 cups of beef stock drowned the ingredients, and nearly filled up my Creuset Dutch Oven. In fact, I only added half the stock in the beginning and the rest after about an hour, when some of liquid in the pot had cooked down. Thirdly, the vegetables were so exhausted by the end of all the cooking that they really could not be part of the meal. They were a mushy mess, not an appetizing accompaniment to the beef. Please, somebody at Food Network, proofread this recipe!