Scott's Short Ribs

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The first bite of this dish transported me back to a rustic restaurant in Nappa Valley, where I paid an outrageous price for braised short ribs. The dish then was worth the price! Ina's version is superb, and very easy to make. I followed the recipe pretty closely, including adding the tomato paste called for on the episode. At the end, I pureed about half of the vegetables in the sauce and mixed it back into the reduced sauce. This thickened the sauce nicely, but stll left some texture. I served it with mashed potatoes, but creamy polenta would have been even better.

Brava, Ina.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

You don't have to get the stew cold to skim off the grease. Just take a few paper towels and rip them into 3 or 4 strips from top to bottom. With the fire turned off, gently lay one strip at a time on top of the stew, then quickly pull it off onto a plate. The strips will soak up the grease without taking the gravy. You can skim almost all the grease off the top this way.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was fantastic! But I made a few important changes that I think REALLY made it better. First, like everyone else reviewing this recipe wrote, you need to add the 2 tbsp of tomato paste after the wine. Also, I used 2 cups of stock instead of 6, which turned out great! It was the perfect balance of stock vs. wine. The next change, after cooking, is to put the entire pot in the fridge overnight. All the fat will come up to the top of the pot and solidify. Then the next day, you can just take off that layer of fat (and believe me, there will be A LOT of fat so easily ... a lot easier than skimming the fat off while it's hot. And finally, remove your short ribs from the pot, along with the herb bundle, and puree the broth and veggie mixture all together. This makes a nice thick sauce, while getting rid of the problem of "soggy and soft" veggies. It's terrific. Then just add the sauce and ribs together in a stove top pot and simmer until they are once again tender and hot. About 30 minutes. It's awesome!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this recipe and it was easy and very delicious. Second time I made it put it in the crockpot on low for 7 hours oh so good. Plus I could do shopping.
Just poured juices, etc on stove to reduce. Will make it again and again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is extremely easy to prepare. At first we thought that the recipe was ok, but not necessarily what we call a "do again" ... I didn't notice the reviews to add tomato paste which would have given the gravy a little extra boost but it was still flavorful. We ate the leftovers a couple of nights later and it was amazing! The entire meal was much more flavorful. I think that cutting back on the veggies a bit will prevent having alot of leftovers in that area and if you do this ahead of time and refrigerate to eat later, the fat is much easier to remove. I had to log on to get the recipe again because this is definitely a "do again" recipe and I'm adding it to my recipe collection.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

i have never made short ribs but after seeing ina's segment on them, gave them a whirl. here's what i modified. i used half the vegetables, and after seeing the show on this, and found that ina had left out the tomato paste here, wrote it in my printed recipe. i also used only half a bottle of wine. many of you have suggested making the ribs the day before so you can get rid of the fat. since i wanted to do it all in one day, after baking them in the oven at 285 for 4 hours, yes, slower temp but longer time, i removed the ribs and put the dutch oven with the gravy in an ice bath for about 5 minutes and stirred to cool it down. i then repeated. after only 1 1/2 hours in the refrigerator, the fat had solidified and i took it right off, reheated and reduced the gravy and added ribs back in. i also pulled each section of meat from the bone, along with the back gristle, so all you had to do was simply enjoy the ribs. i prepared mashed potatoes and oven roasted carrots as sides. this recipe is very rich, but well worth it!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've made this recipe a couple of times and when I want comfort food this is the perfect recipe. So easy to make and tasty as well. I added 2 Tablespoons of Tomato Paste to the vegetable and liquid, stirred it thru and then added the short ribs. The tomato paste is key. As a side dish I made some polenta. When I served this dish I put the polenta in the bowl first, then the short ribs and added the gravy. Delicious! Another time I made corn bread and my family soaked up all of the juice with the corn bread. Very tasty.

Thanks Ina for the best comfort food ever.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I cooked this for my boyfriends family and they were very impressed! The only thing I changed was that I added tomato paste to give it a more rich flavor. But other than that this is a fantastic dish to entertain with in the fall!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is such an amazing dish, especially as fall arrives. We use a Pinot Noir instead of the Burgundy. We also use a combination of boneless and bone in ribs. The boneless have more meat but the bone in give it more flavor.
Enjoy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Saw the show and it look so good and not difficult I figured I will try it. It was the best decision I made. It turned out GREAT the first time around, I made it for the office and everybody was saying how good it was. The meat just fell off the bone and the flavors were fantastic. It will not be the last time I make it. Thank you Barefoot Contessa GREAT RECIPE!!!