Scott's Short Ribs

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I have made this countless times and it always impresses. It is also a great starting point for putting your own spin on a recipe - for instance, I have changed the vegetables to suit the occasion. The reviewer who thought this was greasy did not correctly remove the fat! Paper towels are not a substitute for a spoon and a patient hand.

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I had never made short ribs before and was intrigued when I saw this on "The Barefoot Contessa." So easy, a lot of fun and my friends die over it. We always get the short ribs from Whole Foods or our local butcher and this recipe just enhances the beauty of the beef. I have made this at least a dozen times and people actually request it from me....Thanks Ina and Scott!!!!

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Baking the ribs rather than searing them in a pan is brilliant!! No mess and you can get everything else ready while they are in the oven. I have even put them in the crock pot after and they turn out tender and moist. Love this recipe. Thanks Ina.

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I love all the recipes I have made by Ina. This is the first ever post, and all I can say is that I will never make this again. To much grease even though I let it cool and tried to remove the grease with paper towels, no flavor with the veggies, rather mussy and it took forever to make this dish. I was so disappointed. My husband thought it was okay and my son didn't care for it. I read the reviews prior to making the dish, so I added the tomato paste and left the carrots out until I put it in the oven to cook. All around messy and remind me of a bland beef stew without the substance.

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I'm new to short ribs so I didn't know what to expect. Next time I might shop around a little more for leaner cuts and less expensive (Wow! I had no idea they'd be that expensive! Since I was a little hesitant to add a whole bottle of wine, I only used about half and ended up cooking the meat in the sauce for 3 hrs. rather than 2. I also go out the emulsifier at the end & blended all the vegetables into the sauce and continued to cook the meat (after refrigerating overnight to eliminate all the fat. The result was a very tasty sauce that I served with the meat and mashed potatoes. It was a perfect meal on a cold, snowy winter evening.

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This was my first attempt at making beef short ribs and looked to Ina to get me through. They were tender and delicious. Yes, it is a time consuming recipe but great for a weekend meal. I highly recommend this recipe. Yummy.

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I was really nervous about this recipe after reading the reviews. But, I bought the short ribs and forged ahead, following Ina's recipe exactly without the many suggested modifications. I did however add 2 tablespoons of tomato paste--it was not in the recipe on line or in the cookbook but she did add it on TV. Be very brave and follow the recipe, do not worry about "purple sauce", (it disappears after adding the beef broth, the vegetables and sauce are just marvelous.

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I enjoyed these ribs.

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Luckily, I read the reviews first before attempting to make this dish...very time consuming. My attempt came out great and was a hit.
As others pointed out, you must add some tomato paste (3tblsps. I also cut the beef stock in half and added some of the carrots close to the end so all my veges wouldn't be cooked out totally. I usually have to tweek most recipes to my taste anyway. Will be making it again.

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I made this recipe tonight. I was expecting more. The overall appearance of the dish was not appetizing. Like some others have stated, it was just a pot of purple. The meat was good and turned out soft and tender enough to break apart with a fork. The celery, carrots, fennel and onions came out a bit mushy for my taste. The overall effort for this dish was not worth the result. I will not be making this again.