The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Photo by AllieGeekPi
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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Photo by AllieGeekPi

Cooking Level: Expert

Home Town: New Haven, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Photo by Lightedway
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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Photo by Lightedway

Cooking Level: Intermediate

Living In: Niantic, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
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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Photo by Kim

Cooking Level: Intermediate

Home Town: Paris, Texas, USA
Living In: Honey Grove, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 15, 2011
This was good. I added Garlic and seasoned pepper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 2, 2011
Husband couldn't stop complimenting these ribs and said the recipe was a keeper. Very good!
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Cooking Level: Intermediate

Living In: Live Oak, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
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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Photo by Cathie

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Independence, Kentucky, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 23, 2010
Just OK. I don't think that I would make this again. Sorry.
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Cooking Level: Expert

Home Town: Western Springs, Illinois, USA
Living In: Sister Bay, Wisconsin, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.2 star rating.
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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Cooking Level: Intermediate

Home Town: Anaheim, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
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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Cooking Level: Intermediate

Home Town: Springfield, Ohio, USA
Living In: Leesburg, Ohio, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.2 star rating.
Photo by ~TxCin~ILove2Ck
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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Photo by ~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA

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