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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Reviewer:

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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Reviewer:

KASUE

Cooking Level: Intermediate

Living In: Herndon, Virginia, USA

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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5 users found this review helpful

Reviewer:

Paige

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: Nov. 9, 2009

They were ok!

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4 users found this review helpful

Reviewer:

Jodi

Cooking Level: Beginning

Living In: Kewaunee, Wisconsin, USA

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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Reviewer:

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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Reviewer:

KATYT21

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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4 users found this review helpful