Reviewed: Nov. 18, 2009

YUM! We only had Coors Light to use and it worked perfectly! Big hit!

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Jen

Home Town: Meadville, Pennsylvania, USA

Living In: Bozeman, Montana, USA

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Reviewed: Nov. 3, 2009

My sister-inlaw loves these so I make them when she visits. We had a crowd playing darts and we let them cook covered at 350. for 4hrs They were not over cooked! I also sliced the onions and put them in the bottom of the casserole and put some more on top and covered tight. hope you will try these I don't think you will be disapponted

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leftoverQueen

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

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Reviewed: Nov. 2, 2009

I doubled recipe, only to find liquid much too juicy and thin (tried to thicken it, but guess I did not use enough flour). I browned ribs first and then finished in crock pot. I might have used a bad batch of ribs as well - no flavor and not much beef.

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lulu

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Reviewed: Oct. 22, 2009

Maybe I used the wrong type of stout, but we didn't like it at all. The gravy had a bitter taste. Normally we fight over the onions, but this time I threw them all away. Also, the meat was rather bland tasting. I'll go back to my tomato paste based recipe. I won't make this again.

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rocknjo

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Reviewed: Oct. 4, 2009

Quite nice followed recipe as listed except a little extra onion and garlic.

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inounvme

Cooking Level: Expert

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Reviewed: Aug. 29, 2009

Used Provo girl beer and paste type bouillon. Didn't have an onion on hand but onion powder to my taste worked well. There were no leftovers.

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kaleinani

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Reviewed: Aug. 20, 2009

I used boneless short ribs, 1 can of Campbells Beef Broth, and a Coors beer. I browned the ribs very well and followed the recipe. I did put them in my crockpot. This is the best short rib recipe I have made and I have made several. It is so easy and every one loved them. I did thicken the juice with some flour mixed with water to make gravy. Oh my yes! Served with Brown rice and was highly praised. Thanks CooperCook for this great recipe.

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clmitchell

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Reviewed: Jun. 12, 2009

good stuff, I even used light beer. Next time I would be a little heavier handed on the salt and pepper. Thanks!

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jennymama

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Reviewed: Apr. 15, 2009

delicious...but sauce/gravy was thin...so i had to thicken it with quite a bit of flour and reduce it...otherwise i would have given it 5 stars...

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joan k

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 29, 2009

We've tried dozens of short rib recipes this one is easy and delish if you ever watch cooking shows the chefs always say keep it fresh and simple this reciepe fits the bill! and my husband always does the cooking bonus!!

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CDISBROWE

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Reviewed: Mar. 24, 2009

I had some beef ribs marinating in some leftover coffee and used this recipe. I had friends coming over and informed them that I was serving an experiment because the leftover coffee was raspberry/vanilla that the ribs had been marinating in. I used this recipe accordingly and got rave reviews. Thank you for sharing a very easy but delicious recipe!

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Melody

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Reviewed: Feb. 24, 2009

Terrific,easy .added lots of fresh thyme and rosemary and louisianna hot sauce@ 15 minutes before serving.My 7 year old loved it.Great with a light beer(for me,not my son).

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Jay-Eff D

Cooking Level: Professional

Home Town: Ottawa, Ontario, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Feb. 7, 2009

These were easy to make. We wanted something w/o barbeque sauce on them, and this fit the bill. Changed the method of preparation a bit by doubling the amount of pepper & flour with the same amount of salt and putting it into a plastic bag and coating the pieces of short ribs inside the plastic bag before cooking the ribs. Didn't use the beer. After deglazing the pan with water & 2 beef bouillon cubes (we were out of beef stock), everything was put into a roasting pan. Baked the ribs in the oven with the cover on at 325 for almost 2 hours. ( Watch so that the liquid doesn't run dry in the roaster ). They turned out very tender and tasty. May use a crock pot the next time these are made as others have suggested. Thank You for posting. It's a keeper.

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Mrs. W

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Reviewed: Feb. 2, 2009

The flavor of this was really good. Meat was very tender. Next time I'll try it in the crockpot. This would also be good with other cuts of beef.

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JOHNSONBONUS

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Reviewed: Jan. 18, 2009

Excellent recipe! I followed it exactly and served them over egg noodles. Full of flavor and really easy to make. This one will be handed down for sure! Thank you!

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Tamara Grimes Lemasters

Cooking Level: Expert

Home Town: Plant City, Florida, USA

Living In: Tampa, Florida, USA

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Reviewed: Jan. 15, 2009

Excellent recipe! So easy and tastes just like the ribs Nana used to make when I was growing up! I served the ribs over wide egg noodles. There weren't any leftovers so next time I will double the recipe!

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one_yelo_roz

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Reviewed: Jan. 14, 2009

Loved this recipe! It was simple! I made the ribs in my crockpot. I added a couple of extra cloves of garlic cause that's what we like. The juice from the ribs made an outstanding gravy for potatoes! Yummy!!!

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skboardman

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Reviewed: Oct. 6, 2008

Used a combination of chicken broth (odd I know, but had no beef brother) and HP Sauce. They came out tender and flavorful, and a breeze to make. Thanks!

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CRIMSONANDCLOVER

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 27, 2008

This is a good basic recipe that's not hard to make. The short ribs came out really tender. I didn't do it, but you probably could make a good gravy from the broth to serve on mashed potatoes.

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