These ribs were pretty good in the crock. They were tasty, something difficult to pull off with short ribs in my experience. I followed the recipe to the letter except instead of tomato sauce I used organic parmesan pasta sauce and half the salt called for. I'm too inept in the kitchen and too adverse to cleaning up extra pans and utensils to brown meat in advance of crocking. I just tossed the ribs in the slow cooker frozen and poured the mixture on top. I was going to add garlic like another reviewer suggested but forgot. I didn't miss the garlic though so unless you're the type who prefers food with your garlic you can make this without it and be ok. I gave this only four stars because although I liked it I would never reminisce or wake up in the middle of the night with a craving for these. But it was tasty and easy to make. I would make them again.

Reviewed On: Jul. 13, 2009

I made this "spanakopita" as the previous reviewer called it. I added a whole bunch of other stuff and found it to be way too rich with my ingredients. I used Pilsbury butterflake crescent rolls. I sauted red onion, fresh spinach, garlic, sliced black olives, parmesane cheese and feta cheese in extra vergin olive oil before spooning the mix into the center of the crescent dough and sealing them in to little pods. Baked for 15 minutes and it was yum yum yum but very heavy/rich. I would make again but next time I might not be so heavy handed with the ingredients.

Reviewed On: Apr. 6, 2009

This recipe was good but it could have used a little something. I followed it to the letter except I used low salt cream of mushroom soup and I added a little black pepper for snap. I worried that there would not be enough liquid in this mixture but it made its own broth very nicely without adding anything extra. I will make it again but in the future I will add carrots and in the last hour some frozen peas. Also this recipe could use some seasonings to make it more interesting. I'm still an absolute beginner so I couldn't give you any advice there. If you know what you're doing though don't be afraid to add your own flair to it. Just DON'T add salt. If you do you'll be sorry, it was plenty salty the way it was.

Reviewed On: Mar. 30, 2009