The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 15, 2009
A very satisfying recipe. I made it just as described and thought the flavors were very good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 14, 2009
Yummy! I only used half of the chili sauce and added some bbq sauce instead. It had just the right amount of heat.
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Home Town: Holland, Michigan, USA
Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 10, 2009
Very good overall. Doubled the sauce. Used half sweet chili sauce and half ketchup. Added 1 diced carrot, 1 diced red bell pepper 1 can chicken stock and 2 extra Tablespoons cider vinegar. Salted and peppered then dusted w/ flour. Sauteed the veggies in the stockpot used to brown the meat and deglazed w/ the wine and stock. Cooked in heavy pot in 325 degree oven for 3 hours. Removed meat, blended remianing stock w/ immersion blender and reduced by half. Returned meat to coat.
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Photo by Ken from CA

Cooking Level: Expert

Living In: Camarillo, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 3, 2009
I'm torn on this review. I enjoyed the recipe after I got used to how very spicy-hot it was. IF I cook it again, I would cut the chili sauce in half & maybe add ketchup for the other half.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 1, 2009
While I liked the flavor of the sauce (it was great over mashed potatoes), the ribs were too over cooked for my taste. After stewing for 8 hours, it was difficult to tell the good meat from the fatty stuff. Might make again with a different kind of rib, and cook for less time.
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Cooking Level: Intermediate

Home Town: Victoria, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 29, 2009
We liked the flavor of this recipe. Not a fan of the short ribs, they were fatty and greasy. Next time we will use maybe beef tips or country style ribs with the fat trimmed off. I would also double the sauce next time. Used ketchup because we didn't have chili sauce. Mixed the flour with cold water and whisked it in the sauce and it thickened up right away. Served over mashed potatoes but think it would have been better over rice.
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Photo by Allrecipes

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 21, 2009
This is about the best short rib recipe on this site ... I've tried many and loved most of them but this one is the very best ... thanx for sharing it!
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Cooking Level: Expert

Home Town: Lachute, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 19, 2009
This was ok for us. Not sure I would make this again. I think I prefer it in the oven over the slow cooker.
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Photo by SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 17, 2009
The sauce was very good even though I did add a few extra spices. The ribs were too greasy for my taste though which leaked into the sauce but the meat turned out nice and tender. Would make again but use a less fatty meat.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 28, 2009
very tasty!! I didn't have chile sauce and so I just used ketchup!! Everyone loved it - from my 2 year old to my 75 year old father in law!!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 26, 2009
We had this the other night. It has been a long while since I had short ribs. These were quite good. They were tender and flavorful. We had to thicken the sauce for a more gravy like consistency.
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Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA
Living In: Fort Myers, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 20, 2009
This came out excellent, hubby commented twice how good it was. I put it over egg noodles. Sauce is delicous! Thanks for the great recipe.
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TIE
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: May 3, 2009
Gosh these were good!! the sauce was very flavorful, and hubby, who doesn't like sauce, said it was the best. Will keep this recipe in my box. Thanks for the recipe!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 16, 2009
The sauce is excellent!!! The cooking method is tender. These ribs are a little fatty so remove as much as you can before eating. Leftovers were great!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 10, 2009
My husband and I think this recipe is wonderful. It goes great over some egg noodles.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 26, 2009
Excellant recipe. My family loved it. I'd recommend serving with mashed potatoes or rice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 19, 2009
This is wonderful. The sauce is tasty and the ribs melt in your mouth. My husband and I decided we will double the batch next time because we ate all of them and wanted more!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 19, 2009
Didnt cook this in the crockpot and didn't use beef and it was still 5 stars! Used boneless county pork ribs in a Dutch Oven and it cooked in 60 minutes! Glad others suggested doubling the sauce because it needed the volume to cover the meat pieces and it was delicious!Added cut up parsnips and simmered aditional 30 minutes - a real keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 19, 2009
Since my grocery store did not have short ribs, I used Pot Roast. I also threw in a can of Rotel diced tomatoes and green Chiles. Great flavors...loved it and will definitely make again. Thanks!
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Photo by Deborah

Cooking Level: Intermediate

Living In: Sarasota, Florida, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 14, 2009
As a working mother, I am always looking for good crock pot recipes. I didn't know if the ribs should have bone in or out? Both were expensive. I bought them bone in and they were very fatty.
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Cooking Level: Intermediate

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