Very yummy! We'll definitely have again, but will try for a better cut of meat. We cut the recipe in 1/2 and originally thought we didn't have enough sauce but it turned out great!

These ribs are fabulous - the sauce is so flavorful. I was out of brown sugar, so I used white sugar and it still tasted great. I cut the recipe and used 1 lb of ribs for just my husband and me, but wish I had left overs! Also I added red potatoes cut in half for the last 25 min. of cooking, and they were delicious with the sauce.

My husband and I LOVED these! I used stewed tomatoes blended slightly in the blender instead of tomato sauce since I didn't have any on hand. Very delicious and easy! :) thank you!

My family really enjoyed this recipe my husband loved it so much he chose it for his Fathers Day dinner yum

This is one GOOD rib recipe !! I served them with egg noodles and wowie. BIG HIT. Thanks !

Great recipe but not for beef ribs. Might as well just do it with stew beef and start with a roux. NOT good over pasta, had to add tomato paste, way too fatty, a real waste of the ribs. Sauce is just liquid with a real thick layer of fat. Tasty though..... Do it with stew beef or a shopped up London Broil, don't waste your good ribs.

This was really good and easy!! I've made it a few times now, always a hit!!!

My husband and I tried this, but think its terrible. too spicy and does nothing to compliment the meat.

I didn't have 28 ozs. of tomato sauce, only a 15 oz. can so I added 13 ozs. beef broth to make up the diff. I used 2 lbs. boneless beef short ribs, browned them first in a little olive oil, added 1 tsp. minced garlic and used seasoned salt in place of table salt. Simmered for about 2 hrs. Was very tender and very flavorful! Husband loved this! (He doesn't care about fat!) Next day, skimmed off the solidified fat and was much much better. This is a definately a keeper, and next time will either skim more or refrigerate before serving. I will also try the crock pot version.

WOW! This recipe is perefection and so simple. I dished these up, with the sauce, over white rice. I served them with a nice green salad, and the meal was absolutely DELISH! I just want to say... THANK YOU for the simple and delicious post!

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.

Flavor was really good. I used some beef broth, garlic, and some red wine along with the other ingredients. Meat was tender, but a little greasy (not the fault of the recipe's author!) Next time I may refrigerate it and remove the solidified fat and then reheat. I am sure the flavors would be even better!! Meat was tender. My grandmother loved it and she normally only eats two things: corn and shrimp!

I've made this twice now. The biggest issue is that short ribs have a LOT of fat. The second time I browned them and soaked the fat off with paper towels before proceeding with the recipe. It really helped cut the grease. Other than that, the flavor is delicious, the beef just falls apart, and it's a good recipe.

my friends and family are totally in *love* with this dish. it's super easy. dump all the ingredients in and let it go. of note, you will be skimming a decent amt of fat off, so be sure to make regular 'check-ins' to take another layer off the top.

I gave 4 stars because of the excess fat and grease. The flavor was very good but ended the meal still hungry. I will adapt the recipe to a different cut of beef - probably a roast of some kind. I,too, added the shiitake mushrooms, browned the meat in advance, and reduced the sugar. More waste than meal. Alot of work for an OK meal.