Braised Beef Short Ribs Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Feb. 5, 2010
Made the recipe exactly as stated except for three small changes. I used 4 cloves garlic, and a whole 15 ounce can of stewed tomatoes with the juice. I also used half of the veggies because I thought it was too much for the pot I started the ribs in. It turned out delish. Watch your ribs though cooking for that long; I had to turn mine.
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Photo by DarlingDash

Cooking Level: Intermediate

Home Town: San Clemente, California, USA
Living In: San Diego, California, USA
Reviewed: Jan. 25, 2010
My husband LOVED this recipe. I thought it was kind of a basic stew and could have used a touch of something else. I did add thyme, which gave it some extra flavor. The meat and vegetables were very tender. I think this could probably be cooked in a slow cookier, letting the meat simmer on low and then adding the vegetables later and turning up the heat. We'll definitely be having this again, because my husband really did love it.
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Cooking Level: Intermediate

Living In: Herndon, Virginia, USA

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Reviewed: Dec. 18, 2009
Great hearty recipe. Perfect for cold fall/winter nights. The only improvement might be cooking the onions first instead of putting them in at the last step for enhanced flavor.
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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Nov. 9, 2009
They were ok!
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Cooking Level: Beginning

Living In: Kewaunee, Wisconsin, USA

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Photo by Traci's Kitchen
Reviewed: Nov. 3, 2009
This was very good; I didn't add tomatoes, just potatoes, carrots and some celery. Some of the family doesn't care for gravy so I left the gravy as optional! Thanks :)
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Photo by Traci's Kitchen

Cooking Level: Intermediate

Home Town: San Jose, California, USA
Living In: Modesto, California, USA
Reviewed: Oct. 1, 2009
I was hopeful in finding this short ribs that did not include marination. The meat was tender, so in that sense it was a success. I feel the aromatics were overpowered by the prevalent beefyness. The instructions would benefit from adding "silverskin removed" somewhere in the prep.
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Photo by KATYT21

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Reviewed: Jul. 22, 2009
In the end, this just had too much fat for hubby and me. Even cooking the meat partially the first night so I could de-grease it wasn't enough to make it work for us. Also, for us it tasted more like the stew I make with leftover pot roast. So, we'll keep looking.
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Cooking Level: Expert

Home Town: Atlanta, Georgia, USA
Living In: Savannah, Georgia, USA

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Reviewed: Mar. 25, 2009
This was absolutely delicious. It was one of my favorite new finds in the last year.
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Photo by FTBLOSU

Cooking Level: Professional

Home Town: Upper Arlington, Ohio, USA

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Reviewed: Mar. 24, 2009
We really enjoyed this. It tasted like my grandmothers pot roast!
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Photo by Jenny

Cooking Level: Intermediate

Home Town: Valparaiso, Indiana, USA
Reviewed: Feb. 7, 2009
Very Good. Better the next day. I skimmed alot of fat off after being in the fridge. The meat was very tender and flavorful. Thanks
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Cooking Level: Intermediate

Home Town: Norfolk, Nebraska, USA
Living In: Lincoln, Nebraska, USA

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Displaying results 21-30 (of 83) reviews

 
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