Reviewed: Mar. 22, 2012

This is an excellent way to prepare beef short ribs abpnd have them come out tender. Incorrect cooking of short ribs yields very tough ribs so carefully following cooking instructions is a must. ThanksDave the Chef!

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Reviewer:

AllieGeekPi

Cooking Level: Expert

Home Town: New Haven, Connecticut, USA

Reviewed: Feb. 11, 2012

These fell off the bone, so good. Very tender. I seasoned my ribs with S&P and then seared all sides in a dutch oven in two Tbs of vegetable oil. Added Sweet Baby Ray's and threw it all in the slow cooker on low for 8 hours. Very tasty.

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Reviewer:

Lightedway

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Cooking Level: Intermediate

Living In: Niantic, Connecticut, USA

Reviewed: Nov. 8, 2011

Great Recipe!!! I made it today & the meat was just falling off the bone. I only made two changes: I didn't have apple cider vinegar so I used regular vinegar & I didn't have celery so I just used some celery salt. I covered it with foil & baked for 3 hours. YUM!

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Reviewer:

Kim

Cooking Level: Intermediate

Home Town: Paris, Texas, USA

Living In: Honey Grove, Texas, USA

Reviewed: Aug. 15, 2011

This was good. I added Garlic and seasoned pepper.

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Reviewer:

Scott Kohsel

Reviewed: Apr. 2, 2011

Husband couldn't stop complimenting these ribs and said the recipe was a keeper. Very good!

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Reviewer:

mhoward9289

Cooking Level: Intermediate

Living In: Live Oak, Florida, USA

Reviewed: Mar. 19, 2011

These ribs really are FANTASTIC! The sauce was incredibly flavorful. I love simple, yet scrumptious recipes like this. If you try this recipe, DO NOT change any of the ingredients, try it just as is first. I did change the temperature to 350 and reduced the time to 2 1/2 hours since we had to leave. I refrigerated overnight, skimmed the fat off and reheated.

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Reviewer:

Cathie

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Independence, Kentucky, USA

Reviewed: Jan. 23, 2010

Just OK. I don't think that I would make this again. Sorry.

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Reviewer:

KONWAL

Cooking Level: Expert

Home Town: Western Springs, Illinois, USA

Living In: Sister Bay, Wisconsin, USA

Reviewed: Jan. 7, 2010

oh dear .... I'm so sorry, but ... sauce was okay - maybe it was just the shortribs and all that fat (shudder). So so sorry.

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Reviewer:

Litegal1

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Reviewed: Oct. 7, 2009

These were very good. I cut the recipe in half - not a wise choice for the sauce ingrediaents. The time to bake was too long with reduced sauce to cover. I would make again - hubby enjoyed it!

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Reviewer:

LKF99

Cooking Level: Intermediate

Home Town: Springfield, Ohio, USA

Living In: Leesburg, Ohio, USA

Reviewed: Jun. 18, 2009

The meat turned out very tender, but we didn't care for the sauce. It was thin and watery and my son thought it tasted weird, so he covered this in bottled sauce from the fridge instead. I only cooked this 1.5 hrs. due to time limitations and glad I stopped it when I did as they would have been burnt to a crisp if I had left these in the oven for the full 3 hrs!!! I probably won't try this again.

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