Ina Garten's Short Ribs

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

1. 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

2. 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

3. 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

4. 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

5. Add Garlic

   Stir in the minced garlic and cook for 1 minute, just until fragrant; do not let it burn.

   Time: PT1M

   Temperature: medium

6. 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

7. 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

8. 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

9. 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