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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 81-90 of 148

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  • on September 06, 2009

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    Saw this made on TV and had to try it. It was absolutely delicious. I followed the recipe to the letter....I did not find it too salty. It was extremely flavorful and yes, the smell of everything stewing together is heavenly. I found I needed to give the ribs a little more time to become tender. For those of you who say you don't normally like the recipes on her show, this one will definitely make you take notice. I have to admit since making these delicious ribs, I have paid close attention to the Contessa's recipes and have found several that are wonderful. This was a great find. You won't be sorry.

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  • on August 28, 2009

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    Fantastic- My hub gave me (or ina the best compliment in that he would be thrilled if he ordered it in a restaurant. Ina did it again. I actually don't have a dutch oven (will have to try stovetop like poster below so I did all the steps in a stock pot and let the wine reduce, etc and then finished for 2.5 hours in a slow cooker. Didn't even need that long as it was so tender, it lost most of its' shape. It was fantastic. I definitely need to do a better job a trimming the fat next time (and letting the broth reduce a little more before i put it in the cooker, as it was very liquidy but a fantastic recipe!

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  • on August 23, 2009

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    I adore fennel and use it almost every week, but had never thought to use it in a beef recipe. I lowered the salt a lot and used porcini stock cubes instead.
    I also cooked it ON TOP of the stove, not in the oven, as I like to save the electricity, and it came out fantastic.

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  • on August 22, 2009

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    The recipe turned out wonderfully the first time I made it. I purchased aged short ribs from Fresh Market. Very little fat. Required little trimming. No fat to remove later. The meat was tender. The entire family loved it. I put in 10 ribs- some thick and fat, some not so much. I've tried several of Ina's recipes and have always been pleased.

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  • on August 21, 2009

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    Ina has done it again and I think my husband is falling in love with her. My only disappointment is that I should have waited till winter because it really isn't a summer dish but we loved it anyway. The flavors were amazing . I had a normal size serving and my tall, skinny husband almost finished the rest, leaving just one rib and some veggies for his lunch when he come home today. Next time I will make it a day ahead to make it easier to remove the fat as Sandra suggested. Thank you again Ina and I won't get too jealous bacause we have been together a bit longer than you and Jeffrey.

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  • on August 11, 2009

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    The ribs were very tender!

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  • on August 08, 2009

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    I usually do not like the recipes from Barefoot Contessa show however this is an exception. It will actually make me pay closer attention in the future to some of her recipes.
    I made it for my husband, and he loved it. Later that night my kids came home from college and finished the leftovers. They asked me to give them the recipe (even though they probably will not cook it ,
    I am having 12 people for dinner tomorrow and my husband asked that I repeat this meal.
    Absolutely delicious

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  • on August 04, 2009

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    Whenever Ina has a lot of steps I usually say..oh well.. another one I wont try. There was something about this one that made my mouth water and gave me the courage to go forth and try and I am so glad that I did. I am not like most of the people who give reviews on this website. I cannot tell you about the prep time, what you can subsitute, or what you can do to enhance the dish. I just follow the directions and cook. If you want a new twist on short ribs and you want your family to go wow I suggest that you try this dish. I found it to be good, hearty and the meat does just fall off the bone. I have to say its one of those meals that you can make the day before and it taste better the next day. So for you beginners like me who are trying to find your inner chef don't be afraid!!! Go for it you will be satisfied. I just have one concern, on the show Ina mentioned two tablespoons of tomato paste but I dont see it on the recipe. I added the tomato paste to the vegtables and I believe that is what made the stew so hearty.

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  • on August 03, 2009

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    I found the "sauce" too saucy and fatty and couldn't eat it as a side. The beef ribs turned were delicious - very flavorful and tender.

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  • on August 02, 2009

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    My family loved it and so did I. I left out the fennel and leek, because no stores in my area carried it and so I substituted green onions and half a red onion and extra celery. I used 8 short ribs instead of 6. I also used my own homemade wine. I served over rice cooked with beef stock. This was a very filling meal with wonderful flavor. Thanks Ina.

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