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Slow-Cooked Short Ribs
Really good recipe. I did brown the meat first. The short ribs I used had quite a bit of fat so I removed the ribs from the slow cooker after they had cooked for about seven hours, strained the sauce to remove any unwanted bits, and skimmed off the fat. I followed the recipe for the sauce exactly and would not change a thing. Everybody loved these ribs served over mashed potatoes.
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Reviewed On:
Dec. 13, 2009
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