Reviewed: Jan. 7, 2011

This recipe took some time but it was WELL worth it. I made it exactly how it was written and I'm so glad I did. Great tasting, tender, the gravy was awesome on potatos. LOVED it!

Was this review helpful? [ YES ]
37 users found this review helpful

Reviewer:

Chelsey

Reviewed: Apr. 15, 2011

VERY good! It does take a little time, but it is worth it. My hubby couldn't get enough. Great recipe.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

earwigsmom

Cooking Level: Intermediate

Home Town: Vallejo, California, USA

Reviewed: Jul. 4, 2011

Let me start out by saying this: We rarely eat beef at our house, maybe 6 times a year tops. This recipe was so delicious, my husband ranked it as one if the best things I've ever made AND he was looking for more when we were finished! I made it exactly as written, with the exception of discarding the veggies and cherries after taking the ribs out of the oven. When you work hard at it, why throw away the delicious flavor from those ingredients? Just pick out the bay leaves and herb stems, and serve with the ribs. Divine! Worthy of company, worthy of family dinner, and worthy of a 10 star review. Thanks so much for a delicious dinner!

Was this review helpful? [ YES ]
31 users found this review helpful

Reviewer:

jrbaker

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

Reviewed: Jul. 14, 2011

I don't usually write reviews but this was sooo good I had to. I had never made short ribs before, only ordered them in restaurants. It was easy; although a little time consuming it was worth it. All my children loved them and even my brother said VERY good (when usually "okay" is his response). There was more than enough sauce, so I saved some in the freezer and served with turkey for another meal. YUM! I'm going to make these for X-Mas this year.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Kar

Reviewed: Sep. 30, 2011

Did not have fennel or celery, used freshly ground dried herbs, used strawberry soda. The ribs still turned out great. I would agree with jrbaker- the carrots and cherries were a nice flavorful side to the meat. We served it over quinoa.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

brown_eyed_girl

Home Town: Reardan, Washington, USA

Living In: Ritzville, Washington, USA

Reviewed: Oct. 6, 2011

These ribs are well worth the effort. Such depth of flavor. The house smelled divine when cooking. I made a cherry cola using regular cola and adding a splash of Maraschino cherry juice. The meat you could cut with a feather, the sauce magnificent. Buttered egg noodles paired nicely. Thanks Jrbaker for the recommendation.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Lightedway

Cooking Level: Intermediate

Living In: Niantic, Connecticut, USA

Reviewed: Nov. 5, 2011

Very good!! Will make again. I used 2 cans cherries, then used juice from the can in addition to the wine in deglazing. I used my pancake griddle to brown everything--best way to do it, everything is spread apart so it doesn't lose juice, only nicely brown. I really browned the veg to give flavor to the stew, used no fennel, can't stand the stuff! I dbld the bay, and used beef consomme instead of demiglace. Also used beef broth instead of chicken, not sure why you would use chicken in this dish. 2.5-3h was more than enough, the meat was way over done at 4h.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

lauren

Cooking Level: Expert

Living In: Concord, Massachusetts, USA

Reviewed: Nov. 28, 2011

Excellent recipe. I substituted 1 (24) oz jar of Trader Joes dark Morello cherries in light syrup for frozen cherries and cherry soda with superb results. I cooked this a day ahead and skimmed the fat off the sauce before reheating. It would make an excellent dish during the holidays when you want to have as much as possible prepared in advance. Serve with yams, green beans, rosemary bread and a Pinot Noir wine. Enjoy!

Was this review helpful? [ YES ]
27 users found this review helpful

Reviewer:

LaurelAnn

Cooking Level: Expert

Home Town: Newport Beach, California, USA

Living In: Snohomish, Washington, USA

Reviewed: Nov. 29, 2011

This was so delicious! I made it exactly as the recipes says and was great. Really not difficult just some prep work involved. I saved the sauce and have put it on everything!! My husband doesn't even like cherries but LOVED this. Planning this for Christmas dinner now!!!!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

cryan

Reviewed: Dec. 5, 2011

Excellent recipe! I followed the recipe except for omitting the fennel ( I'm scared of it) and the rosemary. It came out a rich dark mahogany color and the taste was out of this world good. I was driving him crazy with the smell of it cooking all afternoon he kept asking when's dinner! I served it with buttered egg noodles and hubby can't wait for the leftovers. A must try if you like short ribs.

Was this review helpful? [ YES ]
8 users found this review helpful