Reviewed: Apr. 27, 2012

Delicious recipe. Tasted like pot roast to me and we loved it. Thank you!

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Reviewer:

catbrowning

Reviewed: Feb. 23, 2012

Was good

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Reviewer:

Shawnena

Cooking Level: Intermediate

Home Town: Fort Scott, Kansas, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Feb. 13, 2012

This was very good. Next time, I will remove some of the broth at the end of cooking, and refrigerate to bring fat up to top. Then will skim, and reheat in a saucepan, will thicken if necessary. I am sure it will make a killer gravy. As is, broth was very greasy, to be expected with the cut of meat. It has potential!

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Reviewer:

JAMIMOM

Reviewed: Dec. 12, 2011

Oh my gawd! Why this recipe isn't rated higher - I don't know. This was yummy for my tummy! I did make some modifications for example, used a dutch oven, I cooked the garlic and onions first in butter then added the meat and cooked until brown. I also added fresh thyme to the dish and my cook time was a lot less - I believe about 2.5 hrs. This is definately a keeper.

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Reviewer:

Njoy cooking

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Reviewed: Nov. 29, 2011

I used 2 lbs of good quality short ribs. The slow cooker method makes for very tender ribs but this recipe needs a lot of "seasoning" work. I also dredged the ribs in seasoned flour and braised on all sides. Halfway through the cooking process, I tasted the cooking luiquid. Worchester sauce, black pepper and sea salt to the rescue! Adding 1 -2 tbsp of Beef Better Than Boullion helped too. Had to add about 1/3 cup more flour to get the right consistancy for gravy. The cooking time of 9 hours was correct for my ribs. I'll work on my own recipe next time.

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Reviewer:

Cathy Myers

Cooking Level: Intermediate

Home Town: Newport Beach, California, USA

Living In: Crestline, California, USA

Reviewed: Jun. 3, 2011

Did not like the taste of these. They were tender.

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Reviewer:

ladyj

Reviewed: May 24, 2011

I was very disappointed. These were very tender, however, I just did not care for the taste/lack of taste. I went ahead and bought short ribs even though they looked extremely fatty, I should of chose another rib selection. If I make these again I will do something different. No beer, a different cut of ribs, a lot more seasonings.

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Reviewer:

laceyworks

Cooking Level: Intermediate

Reviewed: Apr. 25, 2011

My husband and I loved this recipe. The gravy was some of best that I've had.

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Reviewer:

keystonetreva

Home Town: Keystone Heights, Florida, USA

Reviewed: Apr. 19, 2011

I did not care for this recipe.

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Reviewer:

Stormy Gayle

Cooking Level: Expert

Home Town: Gillette, Wyoming, USA

Reviewed: Mar. 16, 2011

After reading all the other comments, I rubbed "better than boullion-vegetable" on each rib before going into the slow cooker, this improved the flavor tremendously. I really like this recipe, the beer is awsome and also the brown sugar.

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