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Barefoot Contessa's Red Wine-Braised Short Ribs | Barefoot Contessa: Cook Like a Pro | Food Network

Ina Garten’s Red Wine-Braised Short Ribs will change your dinner game forever.

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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.

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Red Wine-Braised Short Ribs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr 15 min
Active: 40 min
Yield: 6 servings

Ingredients

5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunks
Good olive oil
Kosher salt and freshly ground black pepper
3 cups chopped leeks, white and light green parts (3 leeks)
3 cups chopped celery (5 to 6 ribs)
2 cups chopped yellow onions (2 onions)
2 cups chopped unpeeled carrots (6 carrots)
1 1/2 tablespoons minced garlic (5 cloves)
1 (750-milliliter) bottle Burgundy, Cotes du Rhone, Chianti, or other dry red wine
4 cups beef stock, preferably homemade or College Inn
1 cup canned crushed tomatoes, such as San Marzano
1 (11.2-ounce) bottle Guinness draught stout
6 sprigs fresh thyme, tied with kitchen string
Toasted baguette, for serving

Directions

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 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees F.

Meanwhile, heat 1/4 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 1/2 teaspoons pepper.

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.

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.

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Barefoot Contessa’s Red Wine-Braised Short Ribs | Barefoot Contessa: Cook Like a Pro | Food Network
https://youtu.be/w0BBIA404Gw

22 Replies to “Barefoot Contessa's Red Wine-Braised Short Ribs | Barefoot Contessa: Cook Like a Pro | Food Network”

  2. Just looks absolutely delicious. Can't wait to make it. Have to go buy a bottle of that beer

  6. When touching raw chicken, wash your hands. Very wise. But don't touch the water tap to open it, wash your hands and close water tap at the end. The water tip is contaminated. So use your elbow or tissue (I'm a nurse…).

  8. I have made this too and no one's face came out of the bowl for a little while! With grits.

  10. This recipe looks great, except for the wine. I’d omit it. Ditto the beer. It’s hard to find short ribs in my area.

  13. So this is similar to her other short rib recipe which included fennel and didnt include the beer

  15. I love Ina and everything that she makes. Doing the ribs in the oven is brilliant. My only comment about her recipes is that I find that there is too much salt. I would cut the salt by half and adjust according to taste at the end. Her chicken pot pies are to die for but they are not for four, more like eight or ten people. Again, pay attention to the salt.

  19. I have tried this and I tell you, it’s really heavenly!

    Thanks for sharing!

  22. It’s nice that you add wine, and or beer, or cognac into your crockpot for cooking. And I know that the liquor burns off, but I am unable to have any liquor at all. What would you recommend to use instead of adding liquor? If you use beef broth, or chicken broth, how much do you add to replace 1 bottle of wine. Plus you are also adding the stock during cooking.

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