Very tasty recipe! My family still cooks in the old Southern tradition and although we haven't had short ribs in years, I decided to give this a try during one of our many large family dinners. I made the following few changes to the recipe: added a can and 1/2 of beef stock for a "soupier" sauce, simmered a few extra minutes for additional tenderness. I like when the meat barely clings to the bones and there is a need for a minimum of chewing. Everyone loved the dish. It was one of two meats served and was the first to go. We had a lot of sauce left over that was great over rice the next day! Next time I believe I'll try broiling it in the oven as another reviewer suggested.

Reviewed On: Nov. 26, 2008

I followed the recipe and made the crisp according to the suggestions made previously to add extra brown sugar and NOT melt the butter. It came out great, nice and crumbly. Unfortunately, my only complaint is that the apple raspberry filling was tasty, but runny. I don't remember reading where any one else experienced this, so I guess that it was something I did. The dish, however, tasted wonderful. I'll certainly try it again. Note: I mixed a little corn starch with the excess liquid and baked an extra 5 minutes. This "thickened up" the filling a bit. It still was a real hit!

Reviewed On: May 11, 2008