Reviewed: May 21, 2012

My butcher was out of short ribs, so I used brisket (which made me nervous, because it's significantly more expensive). No need to worry; this receipe is awesome. I did not flour/brown the meat. I simply put the meat in the slow cooker (with the remaining ingredients) for 10 hours on low. Yum, yum, yum. The liquid/broth was divine (makes a great dipping sauce), and the meat was tender. This receipe does not disappoint.

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Reviewer:

Sharyn

Cooking Level: Intermediate

Living In: West Sacramento, California, USA

Reviewed: May 4, 2012

These ribs were so tender you could cut them with a feather. Once they were cooked I took them out of the cooker and skimmed off the fat. Then I popped them back in and kept it on warm till we ate. Served with scalloped corn. No leftovers with this dish. YUM!

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Reviewer:

Lightedway

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Cooking Level: Intermediate

Living In: Niantic, Connecticut, USA

Reviewed: Apr. 7, 2012

Delicious! Made this recipe for my husband and he loved it. Simple and easy to make with ingredients on hand. Place all ingredients in slow cooker and turn it on, comes out perfectly moist and tender with loads of flavour. Thanks for sharing the recipe.

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Reviewer:

ROSANNA3

Cooking Level: Expert

Living In: Streetsville, Ontario, Canada

Reviewed: Apr. 2, 2012

Very tasty! Thank you!

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Reviewer:

Lynne

Cooking Level: Intermediate

Reviewed: Apr. 1, 2012

Sickeningly sweet. After 5-1/2 hrs. on low it was mush. Why 1/2 cup of sugar? Complete waste of good ingredients unless you like candied beef!

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Reviewer:

deplane

Cooking Level: Intermediate

Reviewed: Mar. 28, 2012

I love this Recipe!! Made exactly like the recipe calls for they are wonderful. I have also made changes due to whats on sale and what I maybe out of. I have used both bone in and boneless Short Ribs. The Sauce is also very forgiving. If you are short on an ingredient or two you can subsitute, IE: I have used water and bullion when I was out of broth, bbq sauce when the kids used all the ketchup without me knowing, half red wine half white vinegar when I was out of red wine vinegar, I even used teriaky sauce once when I was out of Worcestershire. I have kicked up the heat by adding some cayene pepper to the sauce, etc. We love short ribs and they are a treat for us since they run $4-$5 a lb around here. and 4 lbs just barely feeds my family of 5 (of course 3 of the 5 are boys/men 6'3" and up all 200lbs and up they eat alot) so anytime I find them on sale this is the only way I make them.

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Reviewer:

honeyboo

Cooking Level: Expert

Reviewed: Mar. 8, 2012

Followed recipe exactly as written and didn't care for it. Won't be making this again..

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Reviewer:

SNOWBUNNII

Cooking Level: Expert

Living In: Oakville, Ontario, Canada

Reviewed: Feb. 24, 2012

I'm not sure why but this turned out to be the best Short Ribs I have ever made. I did not change a thing this time. Will be making them again tomorrow.

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