Scott's short ribs from Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family (page 94) by Ina Garten

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Notes about this recipe

  • Baxter850 on November 11, 2024

    Good recipe. Had to cook for much longer than recipe said to get the rib tender but then the bones fell off.

  • Mlr5 on May 10, 2021

    Followed as written, except for needed to increase time to reduce liquids and added some extra carrots. Really tasty and would make it again for sure!

  • anya_sf on January 13, 2019

    Made a day ahead, which was good because there was a lot of fat, which was easier to remove after chilling. I increased the vegetables. Nice basic recipe - very forgiving, easy technique, good flavor.

  • Breadcrumbs on September 24, 2015

    p. 94 - What appealed to me about this recipe was the use of vegetables that are readily available at local farms at this time of year. What I especially loved about the recipe was Ina’s method of searing off the meat; brilliantly she does it in the oven at high heat! We absolutely adored this dish. I left it braising in the oven while we headed out to a local farm to get apples and some gourds to decorate for fall. There’s simply nothing better than arriving home hungry and having the aromas of an enticing dish embrace you as you walk in the door. This one’s a keeper! Photo here: http://www.chowhound.com/post/october-2010-cotm-barefoot-contessa-sources-737723?commentId=9731049#9731049

  • margaretpeters on November 09, 2011

    Fall of 2011 Have made this several times! Fabulous! Baked with cover for 1 1/2 hours then removed the tinfoil for the last 1 hour, watch carefully that it doesn't dry out, but unbelievable condensed. Also only used 1/2 bottled red wine and worked great.

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