Ina Garten has come up with another good recipe. This was the first time I have attempted to make any kind of ribs and I must say, they were good. Now this wasn’t a quick recipe but the meat does need to cook slowly to ensure it is tender. Next time I’ll make sure to add fresh thyme and reduce the amount of rosemary sprigs.
Scotts Short Ribs (Recipe adapted from Ina Garten)
6 beef short ribs, trimmed of fat
Kosher salt and freshly ground black pepper
2 Tbsp olive oil
1/2 cups chopped onion
2 cups large-diced celery
4 carrots, peeled and large-diced
2 tsp minced garlic
2 cups red wine
Fresh rosemary sprigs
3 cups beef stock
1 tablespoon brown sugar
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.
Meanwhile, heat the olive oil in a large Dutch oven and add the onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Pour the wine over the vegetables, 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. Add the rosemary to the pot.
Place the roasted ribs on top of the vegetables in the Dutch oven and add the beef stock and brown sugar. 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.