Forktionary

Short Ribs Barefoot Contessa Style Recipe

Indulge in these melt-in-your-mouth short ribs, inspired by Ina Garten's Barefoot Contessa! This recipe delivers rich, deeply flavorful short ribs with a perfectly caramelized exterior. Prepared the day before, the flavors intensify, making this a perfect make-ahead dish for effortless entertaining. The pan-searing step adds an extra layer of deliciousness, creating a stunning caramelization. Enjoy the tender, fall-off-the-bone meat alongside perfectly softened vegetables. This recipe uses convenient tube tomato paste for easy measurement and lasting freshness. A showstopper for any occasion!

Prep Time 25 mins
Cook Time 200 mins
Calories 191 kcal
Protein 6g
Rating 5.0 (1 Reviews)
Short Ribs Barefoot Contessa Style 89

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Short Ribs Barefoot Contessa Style

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How to Make Short Ribs Barefoot Contessa Style

  1. Preheat oven to 400°F (200°C).
  2. Spray a sheet pan with cooking spray. Place short ribs on the pan, season generously with salt and pepper, and roast for 15 minutes.
  3. Remove short ribs from the oven and set aside.
  4. Reduce oven temperature to 300°F (150°C).
  5. While the oven is reducing temperature, heat 2 tablespoons olive oil in a large Dutch oven over medium-low heat. Add 1 large onion (chopped), 2 celery stalks (chopped), and 2 carrots (chopped). Cook for 20 minutes, stirring occasionally, until softened.
  6. Add 4 cloves garlic (minced) and cook for 2 minutes more.
  7. Stir in 3 tablespoons tomato paste (from a tube is recommended).
  8. Pour in 1 cup dry red wine, bring to a boil, and cook until the liquid is reduced by half (about 10 minutes).
  9. Season with 1 tablespoon salt and 1 teaspoon black pepper.
  10. Tie 2 sprigs fresh rosemary and 2 sprigs fresh thyme together with kitchen twine. Add to the Dutch oven.
  11. Place the roasted short ribs on top of the vegetables. Pour in 2 cups beef stock and 2 tablespoons brown sugar.
  12. Bring to a simmer over high heat.
  13. Cover the Dutch oven and bake in the preheated 300°F (150°C) oven for 2 hours, or until the meat is incredibly tender.
  14. Carefully remove the short ribs from the pot and set aside. Remove and discard the herb bundle.
  15. Skim off any excess fat from the sauce.
  16. Remove the vegetables from the sauce and set aside. (Optional: return vegetables to sauce at the end.)
  17. Place the Dutch oven on the stovetop over medium heat. Reduce the beef stock sauce by about 20 minutes, or until slightly thickened.
  18. Return the short ribs to the pot, coating them in the reduced sauce. Heat through before serving.

Nutrition Information (Approximate per serving)

Sodium

25 g

Sugar

25g

Fat

7g

Carbs

4g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Main Ingredient Preparation Beef Meat Beef Ribs 4 Hours Or Less