Reviewed: Nov. 22, 2009

2nd time making this dish. Definitely a keeper. I used 1/2 of a bottle of wine in the dish last year and 3/4 of bottle of wine this year. I seared the ribs and added all of the ingredients to my crock pot. I slowed cooked them for 8 hours.

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kraftykidd

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Reviewed: Nov. 17, 2009

Loved this. I replaced the red wine with beef stock because we find it a bit too acidic when cooking with wine. The dish certainly did not lack any flavor with this substitution! Wonderfully tender meat that was complemented by the earthiness of the vegetables. Excellent dish!

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Kellygrrrl

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA

Living In: Los Angeles, California, USA

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Reviewed: Nov. 6, 2009

best braised ribs i've ever eaten! very very tender flavorful meat! I made no changes in the recipe, and everyone loved it! the vegetables were a little had to smash but again the flavors were incredible. I will defiantly make it again! love love love this recipe!

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Hollee.Palot

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Reviewed: Feb. 21, 2009

I made this yesterday, delicious!

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traci

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Reviewed: Feb. 15, 2009

Awesome! But it took 3 hours for the beef to be perfect. We especially liked the fall veggies. Nice comfort food!

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jacko

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Reviewed: Dec. 20, 2008

This recipe was great. Very delicious. The cooking time was to short, I cooked for 3 to 31/2 hours. It was SO tender,just melted in your mouth! I also served with creamy polenta instead. It absorbed the juices very well. It was a real hit with my family. I order this dish at a favorite restaurant in Napa, and it's $30.00 a plate. This is just as good if not better!!!

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Brigette aka Wine Snob

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

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Reviewed: Nov. 15, 2008

My family and I really enjoyed this recipe. I replaced the wine with beef broth and the flavour was excellent. The little ones loved the fall veggies. They are 1 and 2 so the soft texture was perfect for them. I am getting ready to make it again for the best critic in the family, Grandma.

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h.culp

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Reviewed: Mar. 18, 2008

This is a wonderful recipe! The meat is so tender and flavorful that it melts in your mouth! We actually just used carrots and potatoes cut into chunks instead of mashing the vegetables and using the fall vegetables as they don't appeal as much to the kids. Delicious!

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