recipes

Short ribs

One of the best kinds of cooked meat is the kind that just falls off the bones. When meat is that tender and full of flavor, there’s nothing more satisfying. My mom and I recently made a recipe for short ribs by Ina Garten, and it was amazing. My mom always says it’s good to change recipes a little to tailor them to your taste. The ingredients we used and the method we used to cook the short ribs are slightly different from Ina Garten’s recipe. Below are the ingredients we used:

  • 6 beef short ribs, trimmed of fat
  • Kosher salt and freshly ground black pepper
  • 1/4 cup good olive oil
  • 1 1/2 cups chopped onion (2 onions)
  • 4 cups large-diced celery (6 large stalks)
  • 2 carrots, peeled and large-diced
  • 1 leek, cleaned and large-diced, white part only
  • 3 garlic cloves, finely chopped
  • 1/2 bottle of Chianti and 1/2 bottle of Chardonnay
  • Fresh rosemary sprigs
  • Fresh thyme sprigs
  • 4 cups beef stock
  • 1 tablespoon brown sugar

The only change we made to Ina Garten’s recipe method was that we didn’t cook the sauce down after the meat was done. I love the recipe because it’s so full of flavor from the wine and the meat. It has a hearty flavor that makes any day better. The meat just fell off the bones, and we all took second and third helpings. Although this meal looks impressive, it’s not difficult to make. Below is the recipe by Ina Garten, but without the instruction to cook the sauce down after the meat was finished cooking. Make this for yourself and enjoy!

Preheat the oven to 400 degrees Fahrenheit. 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 Fahrenheit.

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Meanwhile, heat the olive oil in a large Dutch oven and add the onion, celery, carrots, fennel, and leek 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. Tie the rosemary and thyme together with kitchen twine and add to the pot.

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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. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.


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