Reviewed: Mar. 2, 2007

This was GREAT! It was mine first time making short ribs. I used an extra one cup of water with the veggies. Cooked for about an half an hour longer.. Ribs turned out "fall off the bone" good! Will definately make this again!

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PURSEONALITY

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Feb. 14, 2007

This was excellent!! Even if you are not a regular cook you can make this and WOW the heck out of whom you are making it for! I made this lastnight for my family and everyone just loved it. This was my first time ever preparing short ribs. We all felt like we were eating short ribs from a 5 star restaraunt! Try these you will not be sorry!! Hats off to the creator of this meal.

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Danielle

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Reviewed: Nov. 14, 2006

Excellent flavor, but the meat needed to be cooked longer, so it would almost fall off the bone. Flavor great.

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CapeCod

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Reviewed: Jul. 15, 2006

Excellent! Easy!

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SIMPLYSIMPLE

Cooking Level: Intermediate

Home Town: San Rafael, California, USA

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Reviewed: Jan. 19, 2006

I had never cooked short ribs before and I was skeptical when I saw the meat and this recipe, but it was excellent. The meat was juicy and tender (falling off the bone). There was a lot of flavor. The meat has a high fat content, but I think that's OK for an occasional treat like this.

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JJGRAHAM

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Reviewed: Jan. 18, 2006

This is the best short rib recipe. The meat is so tender and the flavor of the dish is exceptional. Thanks Mr. Stern!

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FRAN

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Reviewed: Dec. 2, 2005

This recipe is fantastic!!! I made it a lot easier to cook by using a pressure cooker, and made a couple of small changes. I first browned the ribs in a frying pan. I then put the beef, carrots, onions, tomatoes, garlic and two beef bouillon cubes in the pressure cooker for 25 minutes. I cooked the potatoes separately in water while waiting. I removed the meat from the cooker, and thickened the liquid, (including the carrots and onions) with the flour and water. I served the potatoes and ribs in separate bowls, and the liquid in another. A smash hit, eaten entirely in one sitting by two teenagers!!! They even asked for the same meal the next day!!

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thorky

Cooking Level: Expert

Home Town: Gimli, Manitoba, Canada

Living In: Kingston, Ontario, Canada

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Reviewed: May 24, 2005

Not the best I've seen. Nothing I dislike more than boiled meat. Maybe this is the only way to prepare this cut of meat. if so when I get my meat order this cut will be going to the dogs.

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ROSSBAGLEY

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Reviewed: Feb. 28, 2005

Absolutely wonderful. I shortened the cook time by adding veggies about 1/2 hour into the simmering time thus shortening time by about 1 hour. VERY GOOD THANK YOU

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BESTOFBOTHWORLDS

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Reviewed: Jan. 1, 2005

this was it

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LB1LEEMA

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Reviewed: Aug. 8, 2004

I gave this recipe a 5 Star. I tred it and my family injoyed it. Thank You!

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DOREEN K.

Cooking Level: Intermediate

Living In: Hilo, Hawaii, USA

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Reviewed: Jan. 15, 2004

I was very disappointed with the flavor. Although the meat was tender, there was no flavor. You need to add your own spices. I had to add additional liquid to keep the meat from burning even though I had it on simmer. Sorry will not be trying this recipe again.

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lil' menehune

Cooking Level: Expert

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Reviewed: Jun. 23, 2003

The only thing that stands out in this recipe is I learned how to cook this cut of meat--lots of liquid and long cooking time. It was very tender, but I would definitely doctor it up with herbs next time I make short ribs.

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RACHELM1965

Cooking Level: Intermediate

Home Town: Keene, Texas, USA

Living In: Clifton, North Carolina, USA

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Reviewed: Jan. 19, 2003

I'm not Irish, but a farm girl from Ohio. This was excellent. I did saute my veggies in the bacon grease to give them added flavor. I sauted them before I browned the maat. I added some celery as well. This was very good. You either need to like Irish food or farm/german meals to enjoy this one.

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DKONCELIK

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Reviewed: Jul. 11, 2002

This was quite lovely. Definitely not a low fat meal. Though I like garlic, I thought my "extra" garlic tasted out of place. I think 1 clove is enough. Don't forget to season the gravy!

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DMM104

Cooking Level: Expert

Home Town: Northampton, Pennsylvania, USA

Living In: Philipsburg, Pennsylvania, USA

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Reviewed: May 22, 2002

Enjoyed this recipe. Easy to make and the meat just falls off the bone. The gravy comes out very tasty. Will make this again.

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TEATOOTSIE

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Reviewed: Feb. 21, 2002

My whole family loved this recipe!! Very Very Good!! We had a full meal with this! Just add bread and you have it all! We have a big family and this is perfet for us!! We even had leftovers that went over well, again! Thank you for a wonderful meal for a hearty family!

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FERBONIA

Home Town: Modesto, California, USA

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Reviewed: May 29, 2001

My family and I really enjoyed this receipe. I did extend the cooking time and added more liquid to vegetables as I saw the need. I have no talent for gravies, but this sauce was very easy to make. Leftovers were even better.

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MPOTTER

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Reviewed: May 3, 2001

I too have been searching for a short rib recipe, with no luck. This on is excellent!! I altered it for 2 people and we loved it! I will definitely be making this recipe again. The best part was that is was so simple. I didn't have stewed tomatoes, so I subbed with a small can of tomato sauce and some sun-dried tomatoes. I also added a half cup of red wine.

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C VAN EPPS

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Reviewed: Jan. 29, 2001

the meal was fine, but a little bland (even though i used italian stewed tomatoes), and the meat was not as soft as i expected from long cooking time. i don't know what happened but i had very very little liquid left so i couldn't do step 4. maybe i need to try it again.

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JENI C

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Braised Beef Short Ribs

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