Hey, y'all! If you're not new around these parts of the Internet, you won't be surprised to hear this: Ina Garten, the Barefoot Contessa, is one of my utmost idols. I respect her elevated, refined, yet simple approach to food. It's one that I aspire to emulate, yet with a southern flair. As such, I greatly enjoy reading her cookbooks (I own each own) and love trying her recipes in my kitchen. I've made a few of them on the blog (learn how to make her caesar dressing here!) and hope to make more in the future. Today I'm excited to feature Ina Garten's Red Wine-Braised Short Ribs! Short ribs are one of my favorite entrées to order out and I had never made them at home prior to this. Her recipe makes restaurant-quality short ribs in a foolproof way -- and I know y'all are going to love them just as much as I do!
Ina Garten's Red Wine-Braised Short Ribs: Barefoot Contessa
JC's note: As mentioned above, this is an original recipe from the Barefoot Contessa. All credit is due to Ina for this creation -- I am merely admiring it and sharing it with y'all today. Ina: thank you for inspiring me through the years!
Enjoy Ina Garten's Red Wine-Braised Short Ribs? Check out my other recipes here!
The Recipe
Ina Garten's Red Wine-Braised Short Ribs
Ingredients
- 5 pounds very meaty bone-in beef short ribs
- 3 cups chopped leeks white and light green parts
- 3 cups chopped celery
- 2 cups chopped yellow onions
- 2 cups chopped unpeeled carrots
- 4 cups beef stock
- 750 ml Burgundy, Cotes du Rhone, Chianti, or other dry red wine
- 1 cup canned crushed tomatoes such as San Marzano
- 1 11.2-ounce bottle Guinness draught stout
- 1 ½ tablespoons minced garlic 5 cloves
- 6 sprigs fresh thyme tied with kitchen string
- Good olive oil
- Kosher salt and freshly ground black pepper
- toasted baguette for serving
Instructions
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Preheat the oven to 425 degrees F. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 ½ tablespoons salt and 1 ½ teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees F.
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Meanwhile, heat ¼ cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 ½ teaspoons pepper.
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Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender.
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Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls, with a toasted baguette and extra sauce on the side.
Nutrition
Enjoy Ina Garten's Red Wine-Braised Short Ribs? Check out my other recipes here!
Very straightforward and immensely delicious -- I just know that y'all are going to adore Ina Garten's Red Wine-Braised Short Ribs!
My best,
JC
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Enjoy Ina Garten's Red Wine-Braised Short Ribs? Check out my other recipes here!
