| Yield: | 6 servings |
Ingredients
- Fresh thyme sprigs
- 1 tablespoon brown sugar
- 6 cups beef stock
- 6 beef short ribs, trimmed of fat
- Kosher salt
- Freshly ground black pepper
- 1/4 cup good olive oil
- 1 small fennel, fronds, stems, and core removed, large-diced
- 1 leek, cleaned and large-diced, white part only
- 1 1/2 cups chopped onion (2 onions)
- 4 cups large-diced celery (6 large stalks)
- 2 carrots, peeled and large-diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (750-ml) bottle Cotes du Rhone or other dry red wine
- Fresh rosemary sprigs
Instructions
- Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.
- Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
- Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
- Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.
Reviews
I have made this recipe several times, and it is fantastic. The directions are easy to follow and as all Ina Garten recipes are, it is a tried and true winner
Ive made short ribs everyway known to man (and woman now) and for what I paid for these ingredients I could have had filet mignon and lobster tails. And it would have been a 5 star dinner. I have never had short ribs where I thought they were worth the money. Its stew beef with cartlidge and fat. Not worth the time, the effort, the energy or the money. I just dont get it. I think a chuck roast with the same ingredients would have been delicious and I have basically done just that before and it was called Italian pot roast and was great.
My husband loved. I cooked just as recommended but used a pressure cooker for 45m. It was perfect!
I followed this recipe as written and it was delicious! The only thing I did differently was add a slurry of water and cornstarch (4 tablespoons of cornstarch mixed with 4 tablespoons of water) to make a thicker gravy.
This is my favorite short rib recipe and my nephew requests I make it .
My husband is a short ribs aficionado. He loved this recipe! The meat was very tender. I used an immersion blender for the sauce and it thickened up nicely. Served over pappardelle pasta. Delicious!
Love this recipe never fails, don’t use te brown sugar or the fennel but making it again this week and may use fennel. I put it al in the slow cooker.
Dinner for 10: I made this dish last night. Outstanding. I omitted the fennel but followed the recipe exactly. Wonderful taste, meat was tender and the reviews were great (plates were cleared). Will keep and make again.
I wanted to like this ( cause you know: ” it’s Ina’s recipe”. The only change I made was to use half of a small fennel.- kept everything else as per recipe. The family really didn’t like it.( surprisingly I didn’t either!)- I always make Chef Tyler’s, and wanted to try something different. I found this too sweet( too much brown sugar and didn’t care for the fennel). – at least I can say I tried it- but won’t make again, – back to chef Tyler’s.
How can I make the meat more tender?? I followed the recipe exactly as stated, but the meat was a bit tough….