Reviewed: Nov. 14, 2009

These short ribs were great! Suggest low sodium beef stock (bloody mary mix is loaded), 4 clove minced/crushed garlic, 8 oz mushrooms (you can add the stems in also separately) and thicken at the end with 2-3 Tbs corn starch dissolved in water. Serve with/over thin egg noodles.

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Reviewer:

LARRYPB

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Reviewed: Oct. 28, 2009

This was good if you're into short ribs (they are a little fatty for my liking). I like another reviewer's idea of using a roast, or maybe I'll try it with beef stew meat next time. Also, in order to fit into my 5 liter Corningware dutch oven, I needed to cut back on the liquids (only used 2 C of bloody mary mix and would also cut back a bit on the wine and beef stock) Also, yield is more like 6 servings.

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Reviewer:

Jaja's daughter

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Oct. 6, 2009

Excellent recipe.

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Reviewer:

suemcb

Cooking Level: Expert

Home Town: Bethany, Illinois, USA

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Reviewed: Sep. 26, 2009

Easy and excellent. The onion, leeks, tomatoes and broth braise the ribs perfectly!

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Reviewer:

LakeStevensWA

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Reviewed: Feb. 3, 2009

Loved this recipe! Didn't have any ribs on hand so I put a roast in the crockpot and threw all of the other ingredients on top. The aroma was wonderful all day and the whole family enjoyed. Thanks for a great tasting recipe!

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