Reviewed: Sep. 17, 2009

WOW this was the best meal don't pass this one up it takes time to braise but OH so worth it It does have alot of grease but if you make it a day ahead or drain the juice it is the best.I will be passing this along to anyone who listen it's that good.

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ellemae3

Cooking Level: Intermediate

Home Town: Brownstown, Michigan, USA

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Reviewed: Aug. 9, 2009

Made this for a lazy Sunday dinner tonight, and am so glad I did. It was wonderful. I used 2 lb. boneless short ribs (just cooking for two) and let them simmer for about 2.5 hours. Meat was so tender and the whole dish was incredibly flavorful. I used unsalted beef broth so I could control the salt to taste. Generously seasoned the meat prior to dredging in flour to ensure a nice crust on the meat when searing. This was a very simple dish to make, I'll rely on it going forward for comfort meals and even for company. I really didn't change anything other than to add some hot red pepper flakes in the olive oil when searing to give it a little heat, and also I didn't have any parsley so I left out that ingredient. Didn't miss it.

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Stephanie

Cooking Level: Intermediate

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Reviewed: Jun. 14, 2009

With just a little tweaking this became a 5 star dish. I seasoned a mixture of short ribs and stew meat little heavier to suit our personal taste, browned the meat on the stove top and transfered to a crockpot. I also used just 3 cups of broth and thickened my gravy with one cup of a flour water slurry. Served it with rice, cabbage and insalada caprese. My family raved.

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DEEVA1

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Houston, Texas, USA

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Reviewed: Jun. 4, 2009

I, too, decided to put these in the crockpot, after getting everything ready on the stove. They cooked all day and the house smelled so good! I spooned out some of the broth (which did not thicken) and thickened it on the stove with a cornstarch and water mixture. I did not have canned beef broth, so used boullion cubes to make about five cups of broth. My husband really liked it and is glad we have leftovers for another night. I made mashed potatoes, biscuits and green beans to go with it. Will definitely make this one again!

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luv2cook

Cooking Level: Intermediate

Home Town: Saginaw, Michigan, USA

Living In: Columbus, Montana, USA

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Reviewed: May 26, 2009

So good! Added more veggies before serving it up. Everyone LOVED it!

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Ella

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Reviewed: Apr. 14, 2009

I mistakenly bought boneless beef short ribs from Costco (meant to buy flap meat, and was distracted by an old friend). Instead of taking it back, I made this recipe on a damp, rainy day for my hubby who works outdoors. Well....let me tell you, the compliments went on and on!! Just like some of the other reviewers, my husband could not stop telling me how delicious this dish was. I served it on a bed of garlic yukon mash, with a layer of sauteed spinach and mushrooms, topped it off with the smothered beef, and a star was born!! Like previous reviewers suggested I reduced the amount of beef stock and I used fresh thyme because I happened to have some on hand. I also pureed some of the veggies so my kids wouldn't notice and it made the gravy even more tasty!! Thanks for a keeper of a recipe!!

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Beverly

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Apr. 5, 2009

My family absolutely loved this recipe. I did make a few changes, I decreased the amount of stock and I since I didn't have beef stock, I used chicken. I had purchased a cut of beef I had never heard of, it was something like a country style boneless beef rib?? It was inexpensive so I assumed it was going to be a tough meat. We were all pleasantly surprised when the it came out very tender and moist. Also, I was making this on a busy Sunday, so I followed some of the other suggestions and put everything into the slow cooker (6 hrs on high). It turned out great. I liked the fact that it was not based a can of soup or an instant soup mix. (Not that I don't make those too.) It made a really nice sauce as well.

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Cook It Quick

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Reviewed: Mar. 22, 2009

I have made this recipes twice and plan on making it many more times. The flavors are fantastic and the gravy it makes is wonderful. The meat becomes so tender. This recipe takes an inexpensive type of meat and turns it into a delicacy.

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Liz

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Reviewed: Mar. 10, 2009

These are wonderful. I just made them for dinner and my husband couldn't stop eating it. He said that he would serve this in his restaraunt. (He doesn't actually have one, but he always talks about the restaraunt he would love to own and what would be on his imaginary menu). He kept asking me about the recipe and what was in it because he said there's something in it that he really like. He was sopping up drippings with crusty bread. The only things I changed were adding a splash of Worchstershire (sp?) to the veggies and I didn't have celery so I omitted that. This was a winner.

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CHELLENE

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2009

For now I am going to give this a four star because it wasn't what I expected. Maybe I added too much wine, I used Cabernet sauvigon wine and it may be to powerful for this dish, because it the gravy tasted like beef burgandy. It wasn't bad once I accepted the taste. I really wanted something that was gonna be like roast beef so that I could eat it over rice. But I think I will pair this with egg noodles. But it wasnt bad, my suggestion would be to be careful with how much wine you use

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Organic Nut

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Reviewed: Feb. 23, 2009

Great recipe! I followed others' advice increasing the simmer time to 3 hours and reducing the amount of beef broth. Excellent over mashed potatoes!

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Linda Mayo

Cooking Level: Expert

Home Town: Oakdale, California, USA

Living In: Modesto, California, USA

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Reviewed: Jan. 14, 2009

After searing the ribs on all sides I transferred to the slow cooker and cooked all day per this recipe. The ribs fell off the bone but the flavor was not pleasing to us, thyme and beef just did not marry well for our taste.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Dec. 26, 2008

Delicious and easy recipe. My family loved it and as the other reviews said, serving with mashed potatoes was great. The gravy does need to be thickened with a little cornstarch and water after meat is removed. You can reserve some of the liquid after cooking (but before thickening) and freeze it for future gravy base. It is very good. I would recommend cooking an extra hour as meat would be a little more tender. I would also put less thyme. Even decreasing by 1/3 of the thyme would be good. Make sure to trim fat before cooking as it makes it easier than trying to remove it after.

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Becca

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Reviewed: Nov. 6, 2008

Very good!

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CANDY88

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 20, 2008

I loved this recipe! The house smelled wonderful, it tasted wonderful. I can't wait to make it again!

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ETMEANEY

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Reviewed: Oct. 2, 2008

I used cranberry juice instead of the red wine, and since I didn't have fresh parsley, I added 2 tablespoons dried parsley 30 minutes before serving. Other then that, I followed the recipe exactly and it came out superb! It was a wonderful meal to prepare on a chilly autumn evening, and it smelled sooooo good while it simmered away! My husband raved on and on about it, and I completely agreed and took my bows! Certainly will be putting this recipe into rotation! Thanks for the recipe!

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chow doctor

Cooking Level: Expert

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Reviewed: Sep. 1, 2008

Good recipe. I did use less liquid and had to thicken the sauce with corn starch. My mom is a home EC.teacher so she taught me to improvise. I had no wine so I used cranberry juice.I minced all the veggies so my kids wouldn't complain but I could still get the good flavor. It was mouthwatering.I served with scalloped potatoes and it was yummy but the gravy on mashed potatoes has got to be the best. We had left over gravy so I froze it and threw some store bought meatballs in it to simmer for a few hours. My best meatballs EVER.

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Eve

Cooking Level: Expert

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Reviewed: Jul. 16, 2008

i loved this---but i love fatty recipes. (everyone else hated the amount of fat in the meat.)---it had great aroma and was very rich. used half the liquid and still ended up with a ton of gravy (which i am saving for a base next time i need beef gravy)

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deb

Cooking Level: Expert

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Reviewed: Jun. 29, 2008

These were good. There was definitely too much liquid in it, but I just thickened it up for the gravy. The main thing I didn't like was the amount of thyme. I think it was way too overpowering. 1 t. would have been enough.

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Janice

Cooking Level: Intermediate

Living In: Greer, South Carolina, USA

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Reviewed: Jun. 27, 2008

I made this dish last evening - FANTASTIC! My husband (who is an excellent cook) commented on how good and tender it was. The wonderful aroma throughout the house made us all hungry on this stormy night. Only used 5-cups beef broth and used cornstarch instead of flour for thickening, then served with mashed potatoes. YUMMY! I highly recommend this recipe!

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Jo

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Smothered Beef Short Ribs

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