Reviewed: Jul. 13, 2008

Excellent recipe for making the most of a very economical cut of meat. I added some celery root and used two fresh tomatoes since I do not keep canned ones in the pantry. The next time I make this I will be adding some more seasoning to it though! The meat is flavourful, but the sauce bland. I'm thinking a bay leaf and some red wine would help matters immensely.

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Chromis

Cooking Level: Expert

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Reviewed: May 21, 2008

I made a few alterations to this,instead of a can of tomato's I used a bottle of BBQ sauce and diced 4 plum tomato's which I added to the other veggies. The ribs were very tender.. this is a keeper.

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DSKIPPY2

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Riverside, Rhode Island, USA

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Reviewed: Mar. 30, 2008

Just tried this recipe and my family loved it! It was easy to make and delicious tasting.

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JMICHALA

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Reviewed: Feb. 29, 2008

great recipe. my family really liked this recipe. the ribs were very tender

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mel

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Reviewed: Feb. 25, 2008

I'm neutral on this one. I have to admit I made the recipe exactly as it is here and I also thought it was very bland and not what I expected when you look at the picture. If I make this again, I'll use beef stock instead of water and I'll add some fresh herbs like parsley and thyme. It also needs a lot more salt. The ribs do turn out very tender, however, as with any recipe for braising. You need to use a cast iron dutch oven for the best outcome.

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Lori P.

Cooking Level: Expert

Home Town: Yukon, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 23, 2008

This recipe was a "keeper"! I added yam, parsnip, and rutabaga to make the vegetables more interesting. A really nice change to stew.

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altaam

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Dec. 26, 2007

This was good, but I wouldn't do the extra work it took to prepare this again because it ended up tasting like a basic pot roast which is easier to make.

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Luv2Cook

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Dec. 5, 2007

This was pretty good. I had to switch things up a bit. The grocery store I went to had a small selection of ribs so I was unable to get short ribs. Instead I used boneless country style. I substituted green peppers for onions because my husband refuses to eat onions. You really have to add A LOT more water as you go! The meat came out nice and tender. But it doesn't look at all like the picture shown. The gravy comes out more red then brown due to the tomatoes.

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Marbais

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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Reviewed: Oct. 3, 2007

Sorry, but I am gonna be severe here: I am shocked that so many liked this recipe. I really did follow it to the letter and found it bland, with no depth and a total waste of good meat! I will need to do some serious doctoring to help make this servable to my family. No herbs, wine, nothing? wow, a big bummer.

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sue

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Reviewed: Sep. 30, 2007

This was OK but not something I will make again.

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Lisa H

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Sep. 22, 2007

This recipe was excellent, but I will make a few changes next time. I will add enough water/stewed tomatoes to cover the ribs while they cook for 1 1/2. The liquid only went up about 1/2 way on the ribs and it took a long time for them to break down. I added a bay leaf when I added the vegetables and that gave it a great flavor. I also added quite a bit of water when cooking the vegetables. This was a great meal with fresh bread, good wine and great friends. Thanks.

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mbbdirks

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Reviewed: Aug. 26, 2007

Excellent! I'm so glad that you added this recipe to the site. I have hundreds of recipes but none for Short Ribs of Beef. The meal was tasty and it did not require a lot of time or attention. I used my slow cooker and was able to do other things while it cooked. My family enjoyed this dinner and I will make again.

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MZINDI

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Reviewed: Aug. 25, 2007

I've been meaning to review this recipe. It is absolutely great! My husband came home and wanted to just dive into it. I served it along w/ the Onion Rice recipe on this website. Meat was so incredibly tender. Meal in total was very flavorful. It is definitely a time consuming recipe...but it's sooo worth it- yum!

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S.Thomas

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Reviewed: Jul. 18, 2007

It was a bit on the bland side though the short ribs had their own beefy taste, which is always tasty. But otherwise if I ever make it again I'd add some salt to the actual sauce.

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Ellen C.

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Reviewed: Jul. 16, 2007

Mmmmmmm, Mmm! Very few changes, I used 1/2 the broth it calls for, and used one pkg of onion soup mix. in addition.I also used cornstarch to thicken the sauce a little. The last time I made this, I chopped up a couple of Aneheim peppers and added it for a little more zip, (BAM, in Emeril's terms.) For those of you who are afraid of the word 'chili peppers' Aneheims are not hot at all, however, you may discard the seeds if you wish. My grand daughter loves them, and she's only eleven. (not latin either.) If you've never tried this recipe before, read the reviews first and pay attention to the repeated changes, it will make it worth all your time and effort.

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WOLF

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Reviewed: Jun. 24, 2007

This was the first time I have ever prepared beef ribs. I followed this recipe exactly and the product was quite good. I did refrigerate the meal overnight and then I scooped off the fat and reheated. So, technically I served the beef ribs on day 2, which was better, because the ribs are very fatty and probably would not have been as good the first day. I would make this recipe again.

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BrewCrew

Cooking Level: Expert

Home Town: Harvard, Illinois, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 5, 2007

We love this and have made this many times now! I don't flour the ribs, it actually hinders the meat browning and developing its flavor to the fullest. I have found that the flavor is best if you cook it the day before and reheat in the oven at 350 for 20-25 minutes. This also lets you degrease the dish fully since short ribs can release alot of grease.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Apr. 1, 2007

Delicious! My whole family loved them, and we finished the whole thing. The only thing I changed was adding a bit longer on the cooking time, per other reviewers and the ribs came out so tender.

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Missy H

Cooking Level: Intermediate

Home Town: Brookline, Massachusetts, USA

Living In: Kapaa, Hawaii, USA

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Reviewed: Mar. 6, 2007

This has become a staple in my household since I first tried it. I do add seasoning to finish it off and I always skim off the oil before I serve it as it can be a heavy dish. I've made it at least 6 or 7 times in the crockpot and its always very tender. Thanks!

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Jamesandjulieb

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Reviewed: Mar. 5, 2007

A decent recipe for braising meat. I couldnt find short ribs at the grocery store, or good veal with bones so I used a similar cut of lamb instead. The recipe was easy (except for the long cooking time!) and the meat came out extremely tender. I agree with other reviewers that it could use more flavor, although short ribs are often rather flavorfull. Leftovers heated up the next day in a microwave were still good. And to those that dont know what to do with beef ribs - just BBQ them! Rare or medium rare with some spices according to taste. Its not the most tender cut, but it isnt tough either, and like all meat near the bone is quite flavorful!

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J Vlietstra

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Braised Beef Short Ribs

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