Reviewed: Jul. 29, 2009

Very tender. Forgot the oregano but that did not make it bad, will remember it next time and make it better. Served it with garlic mashed red potatoes and the gravy it made was nice on them. Will use this recipe again.

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Reviewer:

LISA41070

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Reviewed: Dec. 29, 2007

Doubled the recipe - eliminated oregano. Ribs were very flavorful and tender. Cooking liquid became fatty and would have to be de-greased for use as a gravy, which I did not do (although I am sure it would be delicious)

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Reviewer:

DGUNNER

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Reviewed: Nov. 7, 2004

Flavorful and easy!

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Reviewer:

GASTRINGER

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Sep. 9, 2004

I didn't personally like this recipe. Beef ribs are extremely fatty, and the wine, beef broth and oregano didn't lend that much flavor to the dish. You can't even make gravy from the broth in the pan because of the fattiness of the ribs. The meat was, however, very tender but I had to get it away from the fat!!

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Reviewer:

JTLAUZON

Cooking Level: Beginning

Home Town: Rochester, New York, USA

Living In: Canton, Georgia, USA

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Reviewed: Aug. 2, 2004

Excellent. Also used stew meat which yielded tender flavorful dinner with little or no fat. Cooked potatoes in water and residue from browning meat and added them and carrots about one hour before baking done. Just great.

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