We’re getting down to the last pounds of our 1/4 grass-fed beef we bought last year, and all the bits with most obvious uses have been used. So now I have to be a bit more creative.

So when I pulled out these short ribs to thaw (and wanted to try something new), I googled to find some other recipes. Ina Garten’s recipe sounded pretty awesome. So I started there, and altered the recipe to fit what I had and the quantities of what I had, and also to accommodate my laziness (cutting down on a few steps).


Brilliant Beef Short Ribs


  • Beef short ribs (I had 3), trimmed of fat
  • Sea salt and black pepper
  • 1/4 cup olive oil
  • 3 onions, chopped
  • 2-3 carrots, chopped
  • 3 cloves of garlic, peeled and minced
  • 1 – 14.5 oz can diced tomatoes
  • 2 cups red wine
  • thyme
  • rosemary
  • 2 cups homemade beef stock


  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Salt and pepper your ribs, and place on a baking sheet in the oven for about 20 minutes, while you prepare the sauce.
  3. In an oven-safe pan or dutch oven, heat the olive oil, then add onions, carrots, and garlic.
  4. Saute until onions are translucent and carrots are softening.
  5. Add the tomatoes, wine, thyme, and rosemary. Bring to a boil.
  6. Pour in the stock.
  7. Reduce until the sauce becomes thicker and richer.
  8. Reduce the oven temperature to 350 degrees Fahrenheit.
  9. Add the beef ribs to the sauce (pouring sauce over them too), and place the whole thing in the oven.
  10. Bake for 2 hours. The beef will be tender, literally falling off the bones.


8 Comments on Sorta Ina’s Beef Short Ribs

  1. I made this for my dad this past week…he was outdone with it! He proclaimed that it was as good as, if not better than, any short ribs he’d had in any restaurant! He asked me to make these again for the Valentines Day!

  2. Hannah Hodge says:

    This looks great. Just so you know, the actual recipe is typed in like size 4 so I couldn’t read it until I copied and pasted it into my office and made it bigger:)

  3. Amber says:

    I am going to try these next week and was wondering how many 3 ribs fed (or maybe how much they weighed?) I have a family of 6 and want to make sure I prepare enough. Thanks!!! 🙂

    • Joyful Abode says:

      3 ribs was enough for me and my DH for dinner, plus soup the next day. So maybe 3-4 servings?
      I’d get at least a rib per person, but I think you wouldn’t have to double the other ingredients… just don’t reduce the sauce as much as I did and you’ll be good to go.

      • Amber says:

        Thanks for your reply, really looking forward to them. Your recipe looks so much better than Ina’s (no offense to her!!!) Also, as a side note, I have made your vampire chicken twice in the last 2 weeks. My kids LOVE it. And I love that its soooo easy. I just throw it in my dutch oven to cook then go play with the kids. Thanks so much. 🙂

        • Joyful Abode says:

          You’re so welcome. And I’m really glad you’ve enjoyed the chicken too!

          • Amber says:

            Well, I made these and myself and the kids loved em! I will make sure to do a better job on trimming the fat next time, as my husband found them too fatty, but other than that all the flavors were great. Thanks for all the recipes! 😀

  4. Kat says:

    Mmmmm, sounds like a good one to try. Thanks Em!

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