Wonderful Short Ribs Recipe

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Most Helpful Positive Review

Jan 12, 2007

I have made this recipe four times and I think I have finally perfected it I brown the ribs really well first and then saute the onions in the drippings for a bit. I add everything to the crock pot with two additional ingredients--minced garlic and parmesan cheese. I also cut down on the sugar and add a bit more crushed red perpper. It takes 3-4 hours on low in the crock pot. My husband likes it served with mashed potatoes but I prefer rigatoni--tonight I will serve it with both!

—Liz

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Most Helpful Critical Review

Sep 15, 2008

Just so-so. I had to do too much doctoring to this recipe to get a flavorful sauce. Certainly not a memorable dish.

—naples34102

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264 Ratings

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Apr 24, 2007

I am a Culinary School graduate and have been in fine dining for a long time. And I have to tell you that this is one of the best Short Rib recipes I have ever made or tasted. It is simple and delicious! It is even better the next day. The the only thing I do different is add Shiitake mushrooms to the mix. And I serve the ribs over garlic mash. Jeremy Melusky AKA KEGCHEF

—KEGCHEF

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Apr 08, 2008

We like short ribs and I prepare them several times each winter so I am always looking for new. This is an excellent recipe. I have found the best way to reduce the fat content is to oven-brown the short ribs prior to adding to the sauce. Place bone side down in a pan, sesaon with pepper & salt roast for 45 minutes at 450. Drain off fat. If ribs are large return to oven for 15 minutes more. I was reluctant to try this the first time but it's the only way I pre-pare them now. I got over 1/2 cup of fat from the 2 1/2 lbs ribs I used for this recipe. I browned the onions in a dutch oven, added a a couple minced garlic cloves, and about 1/2 broth to the sauce ingredients and then the browned ribs. Baked covered at 325 for 2 1/2 hours. Served with parmesan mashed potatoes. They were moist and succulent. Received rave reviews with request for promise to repeat.

—DrLJL

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Dec 23, 2006

This is a great meal!. The only thing I did different was to roast the ribs at 350 for an hour while I made the sauce and let it cook on the stove top. Then I poured off the grease in the roasting pan, poured on the sauce and let it bake in the oven at 325 for 2 more hours and it was wonderful. Will use the left over sauce tonight on meatloaf.

—jillp

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Aug 29, 2005

This recipe was sooo tasty and tender, and easy. I threw in about a cup of dry red wine and 1 chopped celery rib(from another recipe). I would definitely make this again. I used 'no salt' tomato sauce and 1 tsp salt to lower the sodium content some. I also chilled it overnight to skim off the large amount of fat it produces.

—TropicLuv

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Feb 22, 2006

I followed the advice of others who have reviewed this recipe and browned the short ribs fist. I also added 1/2 cup of red wine to deglaze the pan before adding the sauce ingr. Try this one. You won't be disappointed.

—SAK

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Mar 19, 2006

I made these last night in my slow cooker for my family and they absolutely loved them. I added 3 cloves of garlic as I put it in everything. Thanks for the great recipe, I will definitely make this again and again.

—Lynnie

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Nutrition

Calories
531 kcal
27%

Carbohydrates
15.3 g
5%

Cholesterol
93 mg
31%

Fat
42 g
65%

Fiber
2.6 g
10%

Protein
23.5 g
47%

Sodium
1551 mg
62%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Wonderful Short Ribs

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 531
Calories from Fat: 378

% Daily Value *
Total Fat 42g 65 %
Saturated Fat 17.7g 89 %
Cholesterol 93mg 31 %
Sodium 1551mg 62 %
Potassium 757mg 21 %
Total Carbohydrates 15.3g 5 %
Dietary Fiber 2.6g 10 %
Protein 23.5g 47 %
** Sugars 11g
Vitamin A 15 %
Vitamin C 26 %
Calcium 7 %
Iron 47 %
** Thiamin 15 %
Niacin 50 %
Vitamin B6 24 %
Magnesium 15 %
Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.