Ina Garten's Braised Short Ribs

Ina Garten's braised short ribs are the perfect meal for Sunday dinner, special occasions, or when having company over. They include beef short ribs that are braised in a mixture of tomatoes, Guinness, and vegetables until they are perfectly tender and fall apart. If you adore the rich flavor of beef ribs, this will be a perfect recipe for you!

What are Ina Garten's Braised Short Ribs?

Ina Garten's braised short ribs don't look or taste like the common ribs you’re used to; they look like very small-sized rectangular little roasts and are usually sold two to a package. Each package is around 1.5 pounds, so if you are making this recipe for your family, I suggest picking up two packages so that you can make approximately 3 pounds of ribs. If you have any leftovers, you can store them in the freezer for later use.

What is Braising?

The common way of braising is by browning or searing your meat at a high temperature, and then simmering it in liquid at a lower temperature for a longer period of time, which will allow your short ribs to become very tender.

The same goes for this Ina Garten's braised short ribs recipe. However, instead of the ribs being seared, they are roasted before being simmered in a flavorful braising liquid in a Dutch oven.

Making this Ina Garten's braised short ribs recipe in the winter will make your house smell amazing and you will end up with a nice big pot of something delicious.

Ingredients That You'll Need

• Short Ribs: Short ribs are a tough cut of meat that will become extremely tender after braising.
• Carrots: Making Ina Garten's braised short ribs with carrots will add an earthy sweetness, another dimension of texture, and the benefit of having a healthy veggie.
• Vegetable & Beef Stock: Both of these stocks will create the most complex, fully-flavored braising liquid. Feel free to use either beef stock or chicken stock.
• Celery: Celery adds freshness and crunch, and is a staple in creating sauces.
• Onion: Ina Garten recommends using yellow onion instead of the commonly-used leek, as it’s more widely available and easier to clean.
• Crushed Tomatoes: Adding crushed tomatoes is an easy way to achieve a deep flavor in these short ribs.
• Herbs: I used some fresh thyme in order to add herby flavor to the broth.

How to Make Ina Garten's Braised Short Ribs

1. Preheat the oven to 425 F.

2. Place the short ribs on a baking sheet and brush them with olive oil. Season the ribs with ½ tablespoon of salt and ½ teaspoon of pepper.

3. Roast the short ribs for about 20 minutes. Then, remove them from the oven and reduce the temperature to 325 F.

4. In a large Dutch oven, such as Le Creuset, heat 3 tablespoons of olive oil over medium heat.

5. Next, add the leeks, celery, onions, and carrots, and allow them to cook over medium to medium-high heat for about 20 minutes, making sure to stir them occasionally.

6. Add the garlic and cook everything for another minute.

7. Add the vegetable stock, bring it to a boil, lower the heat, and simmer it over medium heat for about 10 minutes until the liquid is reduced.

8. Add the beef stock alongside tomatoes, Guinness, thyme, ½ tablespoon of salt, and ½ teaspoon of pepper.

9. Add the ribs to the pot along with their juices from the baking sheet.

10. Bring the mixture to a boil, cover it, and allow it to cook in the oven for 1 hour.

11. Once the time has elapsed, uncover the Dutch oven and cook the ribs until the meat is very tender.

12. Remove the short ribs to a plate with a slotted spoon, and make sure to discard the thyme bundle alongside any bones that have separated from the meat. Allow the sauce to simmer on the stove for 20 minutes until reduced.

13. Skim the fat off the sauce and discard it; return the ribs to the pot, heat them for 5 minutes, and taste for seasonings.

14. Finally, serve Ina Garten’s braised short ribs in shallow bowls with a toasted baguette and a generous amount of sauce on the side.

Where Can I Buy Short Ribs?

Short ribs can be found at your local grocery store or online at meat shops.

When buying short ribs at the grocery store you should look for:

• Boneless vs bone-in ribs: I prefer following Ina Garten's steps and using bone-in short ribs as they are more flavorful and will cook more evenly than boneless ribs. However, you can also use boneless short ribs for this braised short ribs recipe and cook them just the same.
• Check the color: Avoid meat that is turning grey in some areas; always go for bright red meat.
• Check for marbling: Short ribs can be a little fatty, so look for a package that has some marbling but isn’t excessively fatty. These ribs might be small in size but the more meat on the bone, the better!

Storing and Reheating Ina Garten's Braised Short Ribs

Ina Garten's braised short ribs will require several hours of cooking before serving, which means you can prepare other dishes while the ribs are cooking. However, if you are thinking of making it ahead of time or you have some leftovers, you can store the ribs in the fridge or the freezer until you are ready to reheat and eat them.

Can I Make Ina Garten's Braised Short Ribs in Advance?

Yes, you can! Here's what you should do to make Ina Garten's braised short ribs in advance:

1. Follow the instructions up to just before braising Ina Garten's braised short ribs in the oven.
2. Then, place the ingredients in a freezer-safe container or bag. Then, put it in the freezer for 4 to 5 months or in the fridge for up to 3 days.
3. When ready to cook the ribs, allow them to thaw overnight in the refrigerator and then cook as instructed.

How to Store Ina Garten's Braised Short Ribs in the Fridge

1. Allow the braised short ribs to cool to room temperature.
2. Next, place the leftovers in an airtight storage container and then put them into the fridge.
3. Properly stored, Ina Garten's braised short ribs should last for up to 3 to 4 days in the fridge.

How to Store Ina Garten's Braised Short Ribs in the Freezer

1. Allow Ina Garten's braised short ribs to cool to room temperature.
2. Place the ribs in an airtight container and then in the freezer.
3. Properly stored, Ina Garten's braised short ribs should last for up to 3 months in the freezer.

How to Reheat Ina Garten's Braised Short Ribs

1. If reheating frozen short ribs, allow them to thaw overnight in the fridge.
2. Next, reheat the ribs in a Dutch oven on the stovetop over medium-low heat for 12 to 15 minutes.

How to Serve Ina Garten braised short ribs?

You can serve Ina Garten's braised beef short ribs with:

• Mashed Potatoes
• Asparagus or fresh roasted vegetables like Brussels Sprouts
• Polenta
• Homemade Rolls
• Torchetti Pasta
• Greek Salad
• French Potato Salad

Recommended Tools to Make this Recipe

• Dutch Oven: One of my most-used kitchen tools.
• Extra Large Cutting Board: The extra space is wonderful when you’re chopping lots of ingredients at once.
• Slotted Spoon: Perfect for removing ingredients without the liquid.

Recipe Tips

• Ina Garten's braised short ribs recipe is a rustic and hearty dish. As a result, don't worry if the vegetables are cut unevenly as they will all cook slowly while you are braising the ribs.
• Feel free to freeze any leftover sauce and serve it over another roast or even grilled steak.
• Use fresh herbs rather than dried ones, as they have a brighter flavor.
• Ina Garten's braised beef short ribs can be made the day before serving; all you need to do is store them and reheat them just before serving them. Then, simply cover them and reheat them on the stove over medium-low heat or in the oven until they are hot and the sauce is just bubbling, about 15 to 20 minutes.

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Ina Garten’s Braised Short Ribs

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 2 hours 45 minutes

Total Time: 3 hours 15 minutes

Ina Garten’s braised short ribs are the perfect meal for Sunday dinner, special occasions, or when having company over. They include beef short ribs that are braised in a mixture of tomatoes, Guinness, and vegetables
until they are perfectly tender and fall apart. If you adore the rich flavor of beef ribs, this will be a perfect recipe for you!

Print

Ingredients

• 3 pounds meaty bone-in beef short ribs, cut into 2-inch chunks
• Olive oil, to taste
• Kosher salt and freshly ground black pepper, to taste
• 1.5 cups chopped leeks, white and light green parts
• 1.5 cups chopped celery
• 1.5 cups chopped yellow onions (1 onion)
• 1.5 cups chopped, unpeeled carrots (3 carrots)
• ½ tablespoon minced garlic (1 clove)
• 12-ounce vegetable stock
• 2 cups beef stock, preferably homemade
• ½ cup canned crushed tomatoes
• ½ bottle Guinness draught stout
• 3 sprigs of fresh thyme, tied with kitchen string
• Toasted baguette, for serving

Instructions

1. Preheat the oven to 425 F.
2. Place the short ribs on a baking sheet and brush them with olive oil. Season the ribs with ½ tablespoon of salt and ½ teaspoon of pepper.
3. Roast the short ribs for about 20 minutes. Then, remove them from the oven and reduce the temperature to 325 F.
4. In a large Dutch oven, such as Le Creuset, heat 3 tablespoons of olive oil over medium heat.
5. Next, add the leeks, celery, onions, and carrots, and allow them to cook over medium to medium-high heat for about 20 minutes, making sure to stir them occasionally.
6. Add the garlic and cook everything for another minute.
7. Add the vegetable stock, bring it to a boil, lower the heat, and simmer it over medium heat for about 10 minutes until the liquid is reduced.
8. Add the beef stock alongside tomatoes, Guinness, thyme, ½ tablespoon of salt, and ½ teaspoon of pepper.
9. Add the ribs to the pot along with their juices from the baking sheet.
10. Bring the mixture to a boil, cover it, and allow it to cook in the oven for 1 hour.
11. Once the time has elapsed, uncover the Dutch oven and cook the ribs until the meat is very tender.
12. Remove the short ribs to a plate with a slotted spoon, and make sure to discard the thyme bundle alongside any bones that have separated from the meat. Allow the sauce to simmer on the stove for 20 minutes until reduced.
13. Skim the fat off the sauce and discard it; return the ribs to the pot, heat them for 5 minutes, and taste for seasonings.
14. Finally, serve Ina Garten’s braised short ribs in shallow bowls with a toasted baguette and a generous amount of sauce on the side.

Notes

• Ina Garten’s braised short ribs recipe is a rustic and hearty dish. As a result, don’t worry if the vegetables are cut unevenly as they will all cook slowly while you are braising the ribs.
• Feel free to freeze any leftover sauce and serve it over another roast or even grilled steak.
• Use fresh herbs rather than dried ones, as they have a brighter flavor.
• Ina Garten’s braised beef short ribs can be made the day before serving; all you need to do is store them and reheat them just before serving them. Then, simply cover them and reheat them on the stove over medium-low heat or in the oven until they are hot and the sauce is just bubbling, about 15 to 20 minutes.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 1227Total Fat: 81gSaturated Fat: 35gTrans Fat: 5gUnsaturated Fat: 45gCholesterol: 340mgSodium: 1009mgCarbohydrates: 29gFiber: 5gSugar: 11gProtein: 93g