Ina Garten's Short Ribs
Ina Garten's Short Ribs is a medium American recipe that serves 8. 520 calories per serving. Recipe by Food Network on YouTube.
Prep: 25 min | Cook: 3 hrs 6 min | Total: 4 hrs 1 min
Cost: $45.60 total, $5.70 per serving
Ingredients
- 9 pieces Beef Short Ribs (trimmed of excess fat, extra piece for display)
- to taste Kosher Salt (for seasoning ribs and sauce)
- to taste Black Pepper (freshly cracked)
- 0.25 cup Vegetable Oil (high‑heat oil for sautéing)
- 1 Leek (large, white and light green parts only, washed thoroughly)
- 1 Fennel Bulb (core removed, chopped; provides anise flavor)
- 2 Yellow Onion (medium, diced)
- 4 cups Celery (chopped)
- 2 Carrots (peeled and chopped)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato Paste (concentrated, adds depth)
- 1 bottle Red Wine (Burgundy) (750 ml, choose a wine you would drink)
- 1 tablespoon Brown Sugar (helps caramelize vegetables)
- 6 cups Beef Stock (homemade preferred; low‑sodium store‑bought works)
- 2 sprigs Fresh Rosemary (tied with thyme for bouquet garni)
- 2 sprigs Fresh Thyme (tied with rosemary for bouquet garni)
Instructions
Season and Roast Short Ribs
Pat the short ribs dry, sprinkle generously with salt and pepper on all sides, and place them on a roasting pan. Preheat the oven to 400°F and roast for 15 minutes until a deep brown crust forms.
Time: PT15M
Temperature: 400°F
Prepare Vegetables
While the ribs roast, rinse the leek thoroughly, trim off the dark green tops and root, slice lengthwise, remove the tough core and chop. Trim the fennel, cut off the brown stalk, remove the core, and chop. Dice the onions, slice the celery, and chop the carrots.
Time: PT15M
Sauté Aromatics
Heat 1/4 cup vegetable oil in the large stock pot over medium‑high heat. Add the chopped fennel and leek, stirring until they begin to soften and turn fragrant, about 5 minutes.
Time: PT5M
Temperature: medium‑high
Build the Vegetable Base
Add the diced onions, celery, and carrots to the pot. Cook, stirring occasionally, for 15–20 minutes until the vegetables are tender and lightly browned.
Time: PT20M
Temperature: medium
Add Garlic
Stir in the minced garlic and cook for 1 minute, just until fragrant; do not let it burn.
Time: PT1M
Temperature: medium
Incorporate Tomato Paste and Wine
Mix in 2 Tbsp tomato paste and cook 1 minute to caramelize. Pour in the bottle of red wine, increase heat, and reduce by half, about 10 minutes, stirring occasionally.
Time: PT10M
Temperature: medium‑high
Combine Ribs and Braise
Reduce oven temperature to 300°F. Add the roasted short ribs to the pot, pour in 6 cups beef stock, stir in 1 Tbsp brown sugar, and place the rosemary‑thyme bouquet garni into the liquid. Season with additional salt and pepper. Bring to a gentle simmer, then cover and transfer the pot to the oven. Braise for 2 hours until the meat is fork‑tender.
Time: PT2H
Temperature: 300°F
Finish the Sauce
Remove the short ribs and set aside, discarding the herb bundle. Skim excess fat from the surface of the sauce. Return the pot to the stovetop and simmer uncovered for 20 minutes, reducing the sauce to a thick, glossy consistency.
Time: PT20M
Temperature: medium
Serve
Place two short ribs per plate, spoon generous sauce over each, and serve alongside cheddar dill cornbread (recipe not detailed in the video).
Time: PT0M
Nutrition Facts
- Calories
- 520
- Protein
- 30 g
- Carbohydrates
- 12 g
- Fat
- 35 g
- Fiber
- 2 g
Dietary info: Gluten‑Free (short ribs portion), Dairy‑Free (short ribs portion)
Allergens: None (cornbread may contain dairy if prepared)
Ingredient Substitutions
- Instead of Beef Short Ribs: Beef chuck roast, bone‑in
- Instead of Kosher Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Vegetable Oil: Canola oil, grapeseed oil
- Instead of Leek: Yellow onion, shallot
- Instead of Fennel Bulb: Celery root, anise bulb
- Instead of Yellow Onion: white onion, shallot
- Instead of Celery: celery hearts
- Instead of Carrots: parsnip
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Tomato Paste: crushed tomatoes (1/4 cup)
- Instead of Red Wine (Burgundy): Cabernet Sauvignon, dry sherry
- Instead of Brown Sugar: honey (½ tbsp), maple syrup (½ tbsp)
- Instead of Beef Stock: chicken stock, vegetable stock
- Instead of Fresh Rosemary: dried rosemary (½ tsp)
- Instead of Fresh Thyme: dried thyme (½ tsp)
Equipment Needed
- Oven
- Roasting Pan or Baking Sheet
- Large Stock Pot (6‑8 qt)
- Chef's Knife
- Cutting Board
- Measuring Cups
- Wooden Spoon or Spatula
- Kitchen Twine
- Tongs
- Ladle (optional)
Critical Steps — Do Not Skip
- Roasting the short ribs to develop a caramelized crust
- Reducing the wine to concentrate flavor
- Braising the ribs at low temperature for tenderness
- Reducing the final sauce to achieve proper thickness
Chef Tips from the Video
- Use a good quality Burgundy or similar dry red wine for depth of flavor
- Tie rosemary and thyme together with kitchen twine for easy removal
- Skim the fat after braising to keep the sauce silky
Troubleshooting
Ribs are not tender after 2 hours
Continue braising, checking every 30 minutes; ensure the oven stays at 300°F and the liquid remains just barely simmering.
Sauce is too thin
Remove ribs and simmer sauce uncovered longer, or blend a small amount of softened butter to enrich and thicken.
Sauce is overly salty
Stir in a splash of unsalted beef stock or a teaspoon of sugar to balance the flavor.
Storage
Refrigerator: Store ribs and sauce in an airtight container for up to 3 days.
Freezer: Cool completely, then freeze in a freezer‑safe container for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The short ribs can be fully braised a day ahead; reheat gently on the stove or in a 300°F oven
- Sauce thickens further after cooling, so you may need to thin with a splash of stock before serving
Frequently Asked Questions
What is the cultural significance and history of braised short ribs in American Southern cuisine?
Braised short ribs have long been a comfort‑food staple in the American South, where slow‑cooking tough cuts over low heat transforms them into melt‑in‑the‑mouth dishes served at family gatherings and potlucks. The technique reflects European influences, especially French braising, adapted to local beef cuts and hearty flavors.
What are the traditional regional variations of braised short ribs in the United States?
In Texas, short ribs are often smoked before braising with chili spices; in the Midwest, they may be cooked with tomatoes and root vegetables; in the Pacific Northwest, a wine‑based braise like this one is popular, highlighting local vineyards. Each region adds its own herbs and aromatics to reflect local tastes.
How is braised short ribs traditionally served in Southern potluck gatherings?
The ribs are typically pulled off the bone and placed on a serving platter, drizzled with the reduced braising sauce, and accompanied by sides such as cornbread, collard greens, or mashed potatoes. Guests often use a spoon to enjoy the tender meat and sauce together.
What occasions or celebrations is braised short ribs traditionally associated with in American cuisine?
Braised short ribs are a favorite for holidays like Thanksgiving, Christmas, and New Year’s gatherings, as well as casual events like backyard barbecues, church potlucks, and family reunions where a rich, make‑ahead dish is prized.
What makes braised short ribs with a red‑wine vegetable sauce special in American comfort food?
The combination of a deep, caramelized crust from the high‑heat roast, the aromatic vegetable base, and the richness of red wine creates a layered flavor profile that is both luxurious and homey, setting it apart from simpler stews.
What are the most common mistakes to avoid when making braised short ribs from the Food Network video?
Common errors include under‑seasoning the ribs before roasting, not reducing the wine enough, cooking at too high a temperature during the braise (which can toughen the meat), and forgetting to skim excess fat from the finished sauce, which makes it greasy.
Why does this short rib recipe use a high‑heat roast before braising instead of searing on the stovetop?
Roasting at 400°F creates an even, deep caramelization on all sides without the mess of stovetop splatter, and it frees up the stovetop for building the vegetable base, making the process smoother for a busy kitchen.
Can I make the braised short ribs ahead of time and how should I store them?
Yes, the ribs can be fully braised a day ahead. Cool the pot, remove the ribs, and store the meat and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in a 300°F oven before serving.
What texture and appearance should I look for when the short ribs are done?
The meat should be so tender it falls off the bone with a gentle pull, and the sauce should be glossy, thick enough to coat a spoon, and deep mahogany in color. The ribs will have shrunk noticeably from their raw size.
How do I know when the braised short ribs are finished cooking in the oven?
Insert a fork into the meat; it should slide in with little resistance. The internal temperature will be around 190‑200°F, and the bones will easily separate from the meat.
What does the YouTube channel Food Network specialize in?
The YouTube channel Food Network specializes in a wide range of cooking shows, recipe demonstrations, and culinary tips from professional chefs, covering everything from quick weeknight meals to elaborate holiday feasts.
How does the YouTube channel Food Network's approach to American comfort food differ from other cooking channels?
Food Network often pairs high‑production values with accessible, step‑by‑step guidance, emphasizing make‑ahead techniques and travel‑friendly dishes like this braised short rib, whereas many other channels focus on either quick hacks or gourmet plating without the same emphasis on potluck practicality.
Last updated: August 30, 2026
