Reviewed: Feb. 23, 2008

This was a great recipe. The meat literally fell off of the bone in the slow cooker. I threw some carrots the last 1 hour of cooking. Next time, I will reduce the vinagar just a tad. My family loved this.

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Sue

Cooking Level: Intermediate

Living In: Bristol, Connecticut, USA

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Reviewed: Jan. 21, 2008

The flavors are wonderful in this recipe. I used only 3 pounds of meat and my sauce was very liquid. I added a can of tomato paste during the last hour and it thickened it up. The sauce is good enough to bottle up and use on its own! Thank you for the recipe. Its a keeper.

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DRAGONFLY321

Home Town: Lindenhurst, New York, USA

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Reviewed: Jan. 19, 2008

These were very good! I haven't made short ribs before so for a first effort we were very happy with the result. I did think they were a little strong in the vinegar department, and I should have trimmed more of the fat off the ribs as it did come out pretty greasy. Overall though very good recipe. Thanks!

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MELAINE00

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Reviewed: Dec. 29, 2007

Excellent Recipe!! My friends and family loved it! As other reviewers mentioned, I substituted the chili sauce with BBQ sauce. I tried both boneless and with bone. Flour step and without. I preferred the Short Ribs on the bone without the browning step. It was just as flavorfull without the extra work.

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TFO

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Reviewed: Dec. 21, 2007

I have to admit that I don't care for ribs, but I needed to use up buffalo short ribs in my freezer. I paired the ribs with garlic mashed potatoes (recipe from this site, too) and my whole family had seconds! Even kids aged 1,4,& 11! After supper, my husband said it was probably the best meal I have ever made! So, I guess this gets 5 stars!

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Janelle

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Reviewed: Dec. 6, 2007

Great Recipe! I made a few minor changes. I scaled this recipe to prepare it for 6 people. I used bonless pork rib ends. I prefer pork to be a little sweeter than beef. So I added about 1/2 cup of brown sugar diluted with a little water so the consistency was a little lighter than pancake syrup added it to the sauce. Followed the rest of the recipe excatly. Came out amazing!!!

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snh0884

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Reviewed: Nov. 26, 2007

Awesome! I didn't use short ribs, cause I had back ribs. I also didn't use any of the hot items, chili etc, cause nobody but me likes it. Other than that, I followed the ingredients exactly. When they were done, I felt that it LOOKED like boiled meat, although it tasted fantastic, so I browned it in the oven. When all is said and done, everyone is still raving, and I had a hard time transferring it to the plate because the meat was falling off the bone. I was looking forward to the meat in sandwiches tomorrow like someone suggested. But there's no meat left!! Update: I made these again, this time I strained the sauce and added 1 tbsp. cornstarch with 1/2 c. water and cooked it out. It makes a great sauce!

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Kim T.

Cooking Level: Expert

Home Town: Sarnia, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: Nov. 9, 2007

This is a great tasting recipe! I used apple cidar vinegar for the red wine vinegar called for to make the sauce. Recipe was easy to follow and my family loved it. The next day I reheated the leftover meat, it on deli rolls and made barbaque pork sandwichs.

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traceyrenee

Cooking Level: Expert

Home Town: Pikeville, Kentucky, USA

Living In: Mount Sterling, Kentucky, USA

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Reviewed: Nov. 4, 2007

I followed the recipe exactly as is my custom for first attempts. Very nice, served over jasmine rice with saffron. Lots of grease, but that's what short ribs do. I will definitely make this again, but I will add two tsp. of red pepper flake to the sauce during the boil phase, and a tbsp (or two depending on the intended audience) of tabasco to the crockpot just before serving.

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ironchefweber

Cooking Level: Expert

Home Town: Poulsbo, Washington, USA

Living In: East Hampton, Connecticut, USA

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Reviewed: Nov. 4, 2007

My family really likes this recipe. I've made it twice now - first time I coated and browned the ribs, second time I didn't. We liked it better without the flour coating. I also used about 1/4c vinegar and 1/4c worchester. Both times I used BBQ sauce instead of chili sauce. My sauce comes out nice and thick. This one is definitely a keeper!

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EKERR19

Cooking Level: Expert

Home Town: Arvada, Colorado, USA

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Reviewed: Oct. 30, 2007

I want to thank you so much for this recipe. It was fantastic!! The meat was falling off the bone. This is my first time making ribs and I will definately make this again. I didn't have a few items on hand so instead of chilli sauce, I used hot sauce I didn't have chilli powder. I added Sweet baby Rays bbq sauce also. The only thing I can think of that went wrong maybe it was a little greasy. Even my picky 1 year old at everything on her plate. I also cooked mine for only 4 hours I like medium well meat.Thanks! I

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teiana

Cooking Level: Intermediate

Home Town: Edgewood, Maryland, USA

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Reviewed: Jul. 11, 2007

This was heavy on the vinegar taste. I scaled the recipe to 9 servings because I had a little less than 3 pounds of ribs. I'll make it again but I will not use as much vinegar. Other than that, it was very easy and tasted pretty good.

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So Cal Gal

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Reviewed: Feb. 8, 2007

Delicious!!

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kimberlykav

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Reviewed: Feb. 7, 2007

excellent meat tender and good flavor. didn't brown the meat. Substited chili sauce with BBQ sauce and added 1/2c of corn starch in begining to thicken sauce for end result. Daughter (5) had seconds.

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ann monyak

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Reviewed: Feb. 2, 2007

I made this last night for my husband and I. I personally didn't care for it enough to make again, but my husband raved about it. He really enjoyed it served over rice. I had made something similar to this before that was really good, and I tried this recipe thinking that it was the one. Not to take anythng away from this because it was good, I just remember having better in the past. I'll keep looking, but hubby will probably want this one again!!

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Janine

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2007

I skipped the browning step (and thus, did not add the butter, salt & pepper, 2/3 cup flour) and put all in the crockpot with 1/4 cup Wondra flour. It was terrific. The sauce was thin (even after chilling & degreasing it) but perfect served over rice. I'm going to use the leftover sauce as a base for either soup or chili.

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ZAKKIE

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Laurel, Maryland, USA

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Reviewed: Jan. 15, 2007

This is the 2nd time I have made4 these in the slow cooker and it is easy for a retired guy to do this. My wife loves to come home to a slwo cooked meal after working all day and this is the perfect meal for her. Thanks. Rollie3

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Roland

Cooking Level: Expert

Home Town: Parshall, North Dakota, USA

Living In: Litchfield Park, Arizona, USA

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Reviewed: Nov. 19, 2006

I made these exactly as the recipe stated..they were delicious! This recipe makes a lot of gravy and served with mashed potatoes and corn, this is the perfect fall/winter weekend meal. The gravy comes out a little "fatty", so you can cool it a little in the fridge, then skim it off the top if you want. That's the only reason I gave it 4 stars instead of 5. Make sure you use nice, meaty short ribs, too, and bone-in is the best.

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