Scott's Short Ribs

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"Ina great receipe, but on your show you add 2 tablespoons of tomatoe paste but it is not mention in the receipe". What's up with that?

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I love Ina's recipes and with all the five star reviews, I thought this would be another winner a usual. Boy, was I blind-sighted. Cooking the vegetables for 20 min, then another 2 min, then reduced for another 10 min, then baked for another 2 hours, then reduced for ANOTHER 20 minutes!!!! The picture depicted these beautiful brown ribs, golden sauce and white vegetables. WRONG!! What you end up with is sickening looking dark purple mushy vegetables, and dark purple short ribs. None of my family wanted to even try the veges. I figured that at least I could salvage the ribs, but to only find out that the sauce wasn't tasty at all. This entire meal was a total waste of time and money. I can see now why Ina didn't put her name on this recipe, she credited this disaster to Scott somebody.

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I had to prepare this dish with " Beef country Style boneless ribs" as short ribs were not readily available at my local grocers. This was by far the best I have ever served to my family. I added mushrooms to the vegetables because we love the flavor in stew dishes and it didn't take away from this recipe at all. I served with a side of mashed potatoes and homemade biscuits and it was just the thing to chase away the cold winter weather. Thanks Ina and Scott for this wonderful dish that I will always use for Country style ribs.

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Just served this at a dinner party. They were wonderful. Didn't have to change a thing. Thanks Ina

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I'd all but given up on preparing beef short ribs as I've never produced anything but a chew toy. My 'final' effort was over eight years ago. Watched Dame Ina prepare Scott's Short Ribs, took good notes and stopped by the market on the way home. Well, I made a double-batch according to the TV Recipe and my dish turned out PERFECTLY. I am amazed---meat very tender, rich 'sauce.' I did tweak here & there w/the veggies and seasonings because 6 ribs can vary in size so.

Thank you, Ina.

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I've made more of Ina's recipes than I can count and have loved every one of them. I've never felt the need to make one of her recipes in advance to be sure it would be great because every one of them was fantastic. Sadly, I didn't try this one out before our Sunday dinner and it was such a disappointment. I used the best ingredients and have the same dutch oven she used on the episode so I can't really blame either of those. Everything came out purple and quite unappetizing. We spent a whole Sunday afternoon anticipating this dinner and it was really a let down. Also, the cooking time on the recipe is incorrect-it isn't 50 minutes-it's more like 3-31/2 hours. It seems that many people who have commented here either love it or dislike it...I'm sorry to say that I dislike it. Hopefully, it will turn out better for you!

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First try for short ribs and my oh my what a wonderful recipe. It is easy, quick, fragrance was sensational and made me very hungry. I cooked mine in a gas oven and turned down the heat to 250 after the first hr as I found it was cooking too quickly. I also added fresh mushrooms and eliminated the sugar. I am going to have this again for Christmas day.

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I followed the directions exactly. But I left it in the oven a lot longer an extra two hours. It is delious. Am making it ten days in advance for christmas eve. I am having a party but I will be out of town til that afternoon. So going to freeze it. The fat will protect it and I will remove before reheating. I tasted it with out the tomatoe paste and it is good but then I remember she used it on the show so I added it in after and it taste even better. Much richer and deeper in flavor. such a small amount does make a big diffrence. My pot could not hold the full 6 cups of broth so I added 4. But since it reduced so much I added in the rest. Veggies are unbelievable. I used a whole bottle of $12 bordeaux. Any dry red wine should do. You can taste it all. Going to serve it over herbed cheesy polenta.

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I thought that the bottle of wine over powered the dish, but other than that it was ok.

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Ina,
It was simple, delicious, tender and nothing was left and if we didn't run out of bread, I would have wiped the bowl clean. We invited friends and drank read wine and it was just enough