Ina Garten Braised Short Ribs

These Ina Garten Braised Short Ribs are the perfect meal for Sunday dinner, special occasions, or when having company over, you will love the flavors and I'm sure your family or friends will be impressed by how delicious these ribs are when cooked.

I'm really excited to share with you this Ina Garten Braised Short Ribs recipe, some of you can be intimidated by this recipe that's why I'm here to prove how actually really it is to make it, just follow the instructions below alongside the tips and tricks that I will be providing and I'm sure that you get the result that you are seeking.

What are Ina Garten Braised Short Ribs?

These Ina Garten 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 4 packages which come out to approximately 6 pounds.

If you end up with some Braised Short Ribs leftovers from this Ina Garten recipe, they can be stored for later use in the freezer and they are almost better than when it’s originally served, however, storing instructions can be found below.

What is braising?

The common way of braising is by browning or searing your meat first at a high temperature, 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 Braised Short Ribs recipe, but instead, we will roast the meat first then simmer it in a dutch oven in a liquid that has been already seasoned.

Making this Ina Garten 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: The tougher this cut of beef will be in the beginning the softer and tender it will become after being braised.
• Carrots: Making this Ina Garten Braised Short Ribs recipe with the use of carrots will add that earthy sweetness, another dimension of texture, and healthy veggie benefits.
• 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: Adds freshness, 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 available to me and easier to clean.
• Crushed Tomatoes: An easy way to achieve deep, simmered all-day flavor.
• Herbs: I used some fresh thyme in order to add herby flavor to the broth.

When can I buy short Ribs?

Thankfully these short ribs that we will be using in the Ina Garten recipe have become increasingly, short ribs can be found at your local grocery store or online at meat shops.

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

• Boneless vs bone-in ribs: I prefer following Ina Garten steps and using Bone-in short ribs as they are more flavorful and will cook more evenly, however, you can also use boneless short ribs for this Braised Short Ribs recipe and cook them just the same.
• Check the color: You want to avoid meat that is turning grey in some of its areas, always go for bright red meat.
• Check for marbling: by nature, these short ribs can be a little fatty, so you want to look for a package that has some marbling but isn’t excessively fatty, these ribs are might be small in size but the more meat on the bone, the better!

Storing and Reheating Ina Garten Braised Short Ribs

This Ina Garten Braised Short Ribs recipe will be made several hours before serving, which means it will allow you to work on any other dish you are preparing while it cooking, however, if you are thinking of making it ahead of time or you just end up with some leftovers, this meal is store friendly which means you can either store it in the fridge or the freezer, for more details check the instructions below.

Can I make Ina Garten Braised Short Ribs In advance?

Yes, and here's what you should do to make Ina Garten Braised Short Ribs in advance:

1. Start by following the instructions just before cooking your Ina Garten Braised Short Ribs in the oven.
2. Now, you want to place the ingredients in a freezer-safe container or bag then into the freezer for 4 to 5 months or in the fridge for up to 3 days.
3. When ready to cook it, allow everything to thaw overnight in the refrigerator and then cook as instructed.

How to store Ina Garten Braised Short Ribs in the fridge?

1. Allow your Braised Short Ribs to cool to room temperature before going any further.
2. Next, you want to place the leftovers in an airtight storage container then into the fridge.
3. Properly stored, your Ina Garten Braised Short Ribs can last for up to 3-4 days in the fridge.

How to store Ina Garten Braised Short Ribs in the freezer?

1. Start by cooling down your Ina Garten Braised Short Ribs to room temperature.
2. Place everything in a freezer-safe container in the freezer.
3. Properly stored, your Ina Garten Braised Short Ribs can last for up to 3 months in the freezer.

How to reheat Ina Garten Braised Short Ribs?

1. If reheating frozen Ina Garten Braised Short Ribs, allow them to thaw overnight in the fridge.
2. Next, reheat your Ina Garten Braised Short Ribs in a Dutch oven on the stovetop over medium-low heat for 15 to 12 minutes.

How to Serve Ina Garten braised short ribs?

You can try your Ina Garten braised beef short ribs with:

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

Ina Garten Braised Short Ribs Ingredients

• 5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunks
• olive oil
• Kosher salt and freshly ground black pepper
• 3 cups chopped leeks, white and light green parts
• 3 cups chopped celery
• 2 cups chopped yellow onions (2 onions)
• 2 cups chopped unpeeled carrots (6 carrots)
• 1 ½ tablespoons minced garlic (5 cloves)
• 25-ounce vegetable stock
• 4 cups beef stock, preferably homemade
• 1 cup canned crushed tomatoes
• 1 bottle Guinness draught stout
• 6 sprigs of fresh thyme, tied with kitchen string
• Toasted baguette, for serving

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.

Ina Garten Braised Short Ribs Instructions

1. Start by preheating your oven to 425 degrees F.
2. Meanwhile, on a sheet pan, you want to place the short ribs and brush the tops of them with olive oil then sprinkle with 1 ½ tablespoons salt and 1 ½ teaspoons of pepper.
3. Roast your short ribs for about 20 minutes, then remove them from the oven and reduce the temperature to 325 degrees F.
4. In a large Dutch oven, such as Le Creuset, you want to heat ¼ cup 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, make sure to stir occasionally.
6. Now, add the garlic and cook everything for another minute, then add the vegetable stock, bring to a boil, lower the heat, and simmer over medium heat for about 10 minutes, until the liquid is reduced.
7. Add the beef stock alongside tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 ½ teaspoons of pepper.
8. Then, place your ribs in the pot, don't forget about the juices and seasonings from the sheet pan.
9. Bring to a boil, then cover and allow it to cook in the oven for 1 hour.
10. When the time is up, Uncover and cook for another until the meat is very tender.
11. Now, remove your 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 then allow the sauce to simmer on the stove for 20 minutes until reduced.
12. You will notice some fat on the top of the sauce, make sure to skim it and discard it, then return your ribs to the pot, heat for 5 minutes, and taste for seasonings.
13. Finally, serve your Ina Garten Braised Short Ribs hot in shallow bowls, with a toasted baguette and a generous amount of sauce on the side.

Recipe Tips

• This Ina Garten Braised Short ribs recipe is one of the recipes that you don't really care about if your vegetables are all cut to the same size, normally this will be crucial as they won't cook evenly, but here they will be slow cooking which means that all of them will eventually cook.
• Feel free to freeze any leftover sauce and serve it over another roast or even grilled steak.
• I've used a few herbs here, but don't be tempted to use other dried herbs, as these fresh herbs will really make a big difference in this Ina Garten Braised Beef Short Ribs recipe.
• This Ina Garten Braised Beef Short Ribs recipe can be made the day before serving, all you need to do is store it and reheat it just before serving, reheat on the stove over medium-low heat or in the oven, covered until they’re hot and the sauce is just bubbling about 15-20 minutes.

Ina Garten Braised Short Ribs Nutrition Facts

Amount Per 100g

• Calories 276.81
• Total Fat 24.4g
• Saturated Fat g
• Cholesterol 60.64mg
• Sodium 69.47mg
• Potassium 215.63mg
• Total Carbohydrate 1.61g
• Dietary Fiber 0.19g
• Sugars 0.41g
• Protein 13.1g
• Vitamin C 21%
• Calcium 23%
• Iron 183%

Ina Garten Braised Short Ribs

Author: Emily Hill Courses:Main

Difficulty:BeginnerPrep time: 30 minutesCook time:2 hours 45 minutesRest time: minutesTotal time:3 hours 15 minutesServings:6 servingsCalories:276.81 kcal Best Season:Available

Description

Ina Garten Braised Short Ribs

Ingredients

• 5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunks
  
• olive oil
  
• Kosher salt and freshly ground black pepper
  
• 3 cups chopped leeks, white and light green parts
  
• 3 cups chopped celery
  
• 2 cups chopped yellow onions (2 onions)
  
• 2 cups chopped unpeeled carrots (6 carrots)
  
• 1 ½ tablespoons minced garlic (5 cloves)
  
• 25-ounce vegetable stock
  
• 4 cups beef stock, preferably homemade
  
• 1 cup canned crushed tomatoes
  
• 1 bottle Guinness draught stout
  
• 6 sprigs of fresh thyme, tied with kitchen string
  
• Toasted baguette, for serving

Instructions

1. Start by preheating your oven to 425 degrees F.
   
2. Meanwhile, on a sheet pan, you want to place the short ribs and brush the tops of them with olive oil then sprinkle with 1 ½ tablespoons salt and 1 ½ teaspoons of pepper.
   
3. Roast your short ribs for about 20 minutes, then remove them from the oven and reduce the temperature to 325 degrees F.
   
4. In a large Dutch oven, such as Le Creuset, you want to heat ¼ cup 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, make sure to stir occasionally.
   
6. Now, add the garlic and cook everything for another minute, then add the vegetable stock, bring to a boil, lower the heat, and simmer over medium heat for about 10 minutes, until the liquid is reduced.
   
7. Add the beef stock alongside tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 ½ teaspoons of pepper.
   
8. Then, place your ribs in the pot, don't forget about the juices and seasonings from the sheet pan.
   Bring to a boil, then cover and allow it to cook in the oven for 1 hour.
   
9. When the time is up, Uncover and cook for another until the meat is very tender.
   
10. Now, remove your 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 then allow the sauce to simmer on the stove for 20 minutes until reduced.
    
11. You will notice some fat on the top of the sauce, make sure to skim it and discard it, then return your ribs to the pot, heat for 5 minutes, and taste for seasonings.
    
12. Finally, serve your Ina Garten Braised Short Ribs hot in shallow bowls, with a toasted baguette and a generous amount of sauce on the side.

Notes

• This Ina Garten Braised Short ribs recipe is one of the recipes that you don't really care about if your vegetables are all cut to the same size, normally this will be crucial as they won't cook evenly, but here they will be slow cooking which means that all of them will eventually cook.
• Feel free to freeze any leftover sauce and serve it over another roast or even grilled steak.
• I've used a few herbs here, but don't be tempted to use other dried herbs, as these fresh herbs will really make a big difference in this Ina Garten Braised Beef Short Ribs recipe.
• This Ina Garten Braised Beef Short Ribs recipe can be made the day before serving, all you need to do is store it and reheat it just before serving, reheat on the stove over medium-low heat or in the oven, covered until they’re hot and the sauce is just bubbling about 15-20 minutes.