Reviewed: Nov. 1, 2009

The best beef rib recipes I have ever had. I typically smoke them and my wife was never a total fan of beef ribs. After this recipe we will be having ribs more often. Great flavor and tender.

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jwideman

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Reviewed: Oct. 14, 2009

This wasn't bad! I used boneless short ribs. Instead of using cond. french onion soup, I used beef bouillon in 2 cups water, and added dry onion soup mix. I added extra garlic and about 1/2 tsp onion powder. I also tossed in some baby portabella mushrooms at the start and toward the end added some sauteed onions. Served over mashed potatoes. One of my sons, my husband and my mom all went NUTS for it! The other son doesn't care for meat in a crock pot. But said it was tasty. I cooked mine about 7 hours on low and I thickened the sauce at the end.

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Judy Jones

Cooking Level: Intermediate

Living In: Saint Cloud, Florida, USA

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Reviewed: Aug. 3, 2009

I'm not a short rib fan (hence 4 stars) but my husband is. I'm a sauce fan and the recipe was a hit for both my husband and I, although the next time I will cut back the brown sugar to 1 tbsp as it was a tad sweet for our tastes. I'll also try the browned shallots. I had the sauce on egg noodles while my husband ate just the meat.

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Dessert Diva

Cooking Level: Expert

Living In: Reston, Virginia, USA

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Reviewed: Jul. 22, 2009

I made this for our dinner last night, 7/21/09 and we loved it! I did brown shallots and added a tablespoon of garlic as someone suggested. I also used brown rice to put it over, and added baby corn, carrots, pea pods and water chestnuts for crunch. I used Blue Moon Ale. Great flavor, easy to put together and definately a keeper.

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mbj

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Jul. 15, 2009

Made this for dinner guests & family and you know what guests are like. I'm never sure if they are being honest or polite when they say something is good. - I found it very mild in flavor. The ribs were fall of the bone tender but something was missing. Will try again.

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Ev's Corner

Cooking Level: Intermediate

Living In: Point Edward, Ontario, Canada

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Reviewed: Jul. 12, 2009

very tasty and tender. My husband found it too sweet so I will try again with less brown sugar? Needed something else - cnan't figure it out,any suggestions would be appreciated.

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LORI JAY

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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Reviewed: Jul. 9, 2009

I needed a little more seasoning. The dark beer works very well. Try to buy ribs with with less amount of fat.

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Kenneth

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Reviewed: Jul. 9, 2009

Totally tasty dish. My ribs were very fatty so almost at the end of the cooking I took my meat baster and removed the fat from the top. I also used Onion soup as I could not find condensed French Onion soup.

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pirkko

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Reviewed: Jul. 8, 2009

The short ribs at my grocery were very fat so I substituted a couple of beef shanks at half the price. Each shank has a big marrow bone which lends a lot of flavor. We really enjoyed these.

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MerryMemaw

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Reviewed: Jul. 8, 2009

DEEELICIOUS!!!!! Definitly use a darker beer tho...you get LOTS of flavor from these ribs, and don't worry about the alcohol part-it cooks away leaving a wonderful taste sensation for your tongue ; ) These ribs wil absolutly melt in your mouth!!! Everyone who tastes these will rave about all of the flavor, you can tweek with extra garlic etc. according to your tastes, but the original recipe here is a VERY good one!!

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purplestardust101

Cooking Level: Professional

Home Town: Atlantic, Pennsylvania, USA

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Reviewed: May 12, 2009

I made these and they were delicious! I used Amber Bach beer (it's a dark beer) and it gave them such a wonderful flavor. I even used the liquid they cooked in to make gravy for the mashed potatoes. My boyfriend loved these and I will definitely make them again.

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katie128504

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Reviewed: Mar. 16, 2009

I looked this up for our daughter, then thought well OK I'd give them a try, OMG! I couldn't believe how good they were. I'm a pretty darn good cook and I usually take HOURS with my short ribs, smoking, then brasing, then blah blah blah. These were AWESOME. I picked all the meat off the bones at the end, meanwhile I added Red Wine and a little thickener to the gravey. I served them over mashed potatoes. We had a big Shiraz from Austalia. I would serve these to my gourmet club in a martini glass over mashed potatoes as an appetizer. Just enough to have them begging for more. They are VERY RICH, so you don't need a lot. ENJOY and Thanks

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Kathy

Cooking Level: Expert

Home Town: Wood River, Illinois, USA

Living In: Crete, Illinois, USA

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Reviewed: Feb. 20, 2009

I usually only try recipes that have been reviewed many times and have a good average rating. But, when I saw this recipe I knew I would love it. I was not put off by 2 out of 4 people that did not like it. Neither should you be. If you like the taste of meat cooked in beer (which is a little bit different, if you've never had it you may not expect what it will taste like) you will love this recipe. There is only one thing I would change (very small) in the whole thing: Chop up a couple of shallots and saute them with the garlic in a very small amount of oil or butter before you add them to the slow cooker. The shallots give it that extra umph and browning the garlic a little bit improves the flavor of the entire dish. Also, make sure you choose a nice dark beer, and one that you like. You will taste it. Enjoy! Its worth it!

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JustinaKay

Cooking Level: Intermediate

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Reviewed: Jan. 22, 2009

No, very dissapointed

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Cindy

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Reviewed: Jan. 12, 2009

I used regular onion soup mix with 1 cup of water, and 1 cup of beer (Alexander Keiths) and the taste was amazing. The meat was so tender that I found the bones sitting in the bottom of the crock pot, and the sauce mixture was delicious. The sauce was so good that I baked bread so we could have hot roast beef sandwiches the following day. I will definitely make this again, but may slightly reduce the thyme from 1 tsp to 1/2 or 3/4 tsp.

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Cathy C.

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2009

I did not like these ribs. They had little to no taste. Wife was mad.

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mikep

Cooking Level: Intermediate

Home Town: North Haven, Connecticut, USA

Living In: Branford, Connecticut, USA

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Reviewed: Dec. 27, 2008

this is an amazing recipe. my kids who range from 4 to 10 just ate these up and they usually don't eat anything new. the ribs were done in about 6 -7 hours on low heat but i kept cooking them another hour or so and i could not pull a piece of meat out by the bone. they just slid right out and the flavor was amazing. i love guiness so i did not hesitate to use it in the sauce.

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sean in yuma

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Melt-In-Your-Mouth Short Ribs

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