Red wine-braised short ribs from Cook Like a Pro: Recipes and Tips for Home Cooks (page 119) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Celery root & chickpea puree; Creamy blue cheese grits

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • adellel on December 21, 2025

    Make sure it’s good meat and you cook long enough. Use a good red wine.

  • jackiecat on December 11, 2018

    Recipe on line https://parade.com/700567/parade/red-wine-braised-short-ribs/

  • anya_sf on December 11, 2018

    My short ribs were very fatty, so I didn't add the roasting "juices" (fat) back to the pot. I still skimmed a ton of fat off the surface. Flavor is best if made ahead. Cooked in the oven covered for probably an extra hour so ribs were quite tender. Added peas at the end for extra nutrition, color, and texture, since the other vegetables were very soft. Very good served over mashed potatoes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.