Reviewed: Jan. 28, 2012

I just made these for the Allrecipes Allstar challenge and they were exceptional. Both my hubby and I gave them 5 stars. The meat was tender and juicy, the sauce delicious. I did make a couple of small changes. I thickened the sauce a little and I added onions at the beginning of the cooking time. Will definitely make these again. Thank you for posting the recipe.

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3 users found this review helpful

Reviewer:

pelicangal

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Brookings, Oregon, USA

Reviewed: Feb. 5, 2010

excellent!

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3 users found this review helpful

Reviewer:

leeann311

Cooking Level: Expert

Home Town: Oakley, California, USA

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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4 users found this review helpful

Reviewer:

LISA41070

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Jacksonville, Florida, USA

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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11 users found this review helpful

Reviewer:

DGUNNER

Reviewed: Nov. 7, 2004

Flavorful and easy!

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5 users found this review helpful

Reviewer:

geezboyz

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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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10 users found this review helpful

Reviewer:

JTLAUZON

Cooking Level: Beginning

Home Town: Rochester, New York, USA

Living In: Canton, Georgia, USA

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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13 users found this review helpful