Reviewed: Apr. 23, 2012

These were awesome! Thanks for the recipe. There no was need for the flouring and browning process. I put them in a dutch oven with beef broth, stewed tomatoes and chopped onions at 325 for 2 hours then added carrots for and additional hour. They brown themselves. This was absolutely delicious. When it was done cooking I skimmed off fat and added flour water in the pan over the stove, it made the best gravy ever! Served with mashed potates. Soooo easy to make! I will make these over and over, good comfort food!!!

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Reviewer:

Tara

Cooking Level: Expert

Home Town: Western Springs, Illinois, USA

Living In: Cambria, California, USA

Reviewed: Apr. 2, 2012

I'd never done beef short ribs before. Didn't like this recipe and am still looking....

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Reviewer:

Kilcoo

Home Town: Hamilton, Ontario, Canada

Reviewed: Jan. 25, 2012

These were pretty good, added 1/2 cup Chianti red wine and the gravy was excellent. I only make short ribs once in awhile, easier just to do a roast. Going to try broth mixture over a roast next time, made a great gravy. Short ribs just have way to much fat and then you have to cool and skim off the fat, too much effort!! Good recipe! thanks for sharing. One of the better short rib recipes

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Reviewer:

Perri Pender

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Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Kansas City, Missouri, USA

Reviewed: Jan. 3, 2012

The meat was very tender but the dish in whole was very bland. Next time I will use beef broth instead of water and add lots more salt/herbs.

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3 users found this review helpful

Reviewer:

SaraLee

Cooking Level: Expert

Home Town: Castle Rock, Washington, USA

Living In: Longview, Washington, USA

Reviewed: Nov. 12, 2011

We LOVE this recipe!! I've made this several times and realized I didn't leave a review..As others have mentioned flouring the beef before browning really isn't necessary. My Alterations: I use 1/2 cup of beef broth, 1/2 cup of water and about a 1/3 cup of cabernet (I highly recommend adding the red wine). I also include chopped celery. GREAT recipe, meat comes out sooo tender and falls right off the bone.

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Reviewer:

KROB1

Cooking Level: Intermediate

Reviewed: Oct. 15, 2011

As I am not a big fan of short ribs as they can be very tough and chewy, I fixed them in my pressure cooker. They were pretty tender and not too bad.

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3 users found this review helpful

Reviewer:

COOKINGQUEEN75

Cooking Level: Expert

Home Town: Greenville, Ohio, USA

Living In: Cranberry Township, Pennsylvania, USA

Reviewed: Sep. 10, 2011

This was delicous! I tweaked the recipe slightly after reading other reviews. I browned the meat without flour, used beef broth instead of water and added 1 large can (28 oz) of Italian stew tomatoes. After browning, I put the ribs and sauce in a Dutch oven at baked it at 350 detrees for a total of 3 hours. I added in carrots and onions in the last hour. The meat was fall-off-the-bone tender!

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Reviewer:

cookingfool

Reviewed: Jun. 3, 2011

This recipe is great but i tried to skip a step and messed up. Still delicious though. Cook on stove before adding vegetables just like the recipe states!!!! I then put in dutch oven and baked at 320 for about 4 hours. so tender and yummy and veggies perfect. i added more seasonings such as Italian season, Mrs dash garlic, pepper, basil, and dash orchestration sauce. EXCELLENT and friends devoured it!!!

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Reviewer:

st4god

Reviewed: May 10, 2011

Very good basic recipe. We have a local store that sells boneless and trimmed short ribs. I have found that these are the best. Sometimes the short ribs can just be too fatty and it makes everything a little too greasy. We added a cup of wine and a bay leaf for some extra flavor. If you're having trouble with the potatoes falling apart, use red potatoes they tend to cook better in this type of a recipe.

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6 users found this review helpful

Reviewer:

dirty grey goose

Cooking Level: Expert

Home Town: Akron, Ohio, USA

Reviewed: Mar. 15, 2011

This is a great basic recipe for braised short ribs. However, I did change a lot of stuff so maybe my 5 star rating is a little skewed. I followed the advice of some of the other reviewers and chose not to flour the ribs before searing them in the pan. I used about 1.5lbs of short ribs and added the following: extra garlic - 2 cloves, 2 bay leaves, about 1/2 cup red wine, basil, oregano, and sage. I also used A LOT more stewed tomatoes than recipe calls for - 28 oz can of them plus a half cup of water, adding more water over the course of the cooking process as it reduced. I think the extra tomatoes thickened the sauce enough as it reduced so that there was no need to mix in any flour or cornstarch at the end. I left out the potatoes and threw in some frozen peas in the last 5 min of cooking. It came out insanely good! This dish is hard to mess up, even if you change as much stuff as I did.

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10 users found this review helpful