Reviewed: Nov. 17, 2009

The sauce for these ribs is wonderful. I baked in oven to try to remove as much fat before putting in crock pot with sauce. I'm not a big rib eater, but was getting rid of the ribs that came with the purchase of 1/2 a side of beef. There was just too much fat on the ribs for my taste, but that could have been just these ribs. I will definately try again with a better cut of ribs.

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H0neybug

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Reviewed: Nov. 8, 2009

I'm making this now and even though the meat isn't done yet, the sauce is amazing! I love it! Didn't have red pepper flakes or parsley, and I had to add some beef broth because the sauce cooked down, but the flavor is so good!. I'll make this again with different cuts of meat. Thanks!

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DAWNLOG

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Reviewed: Nov. 7, 2009

These melted in my mouth. I did add holy trinity and red wine. And put them in the crockpot for 4 hours. Then broiled them until the fat was crispy. OMG... I will definately make these again.

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Sarah Adams

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 30, 2009

This was really good, although I don't know how to fairly rate it since I changed things quite a bit. I used the tomato sauce, parsley, thyme, and bay leaves, but I added 15 oz chicken stock. I seared the short ribs and then sauteed a mirepoix (carrots, onion, celery) and shitake mushrooms in the drippings. I then put everything in the oven at 300 degrees for 4 hours. The meat just melted in your mouth by then. Yum!

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FruitSaladYummyYummy

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2009

Loved These. Followed directions exactly. This goes in my recipe box! They were tender and flavorful.

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bunnyboots

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Reviewed: Sep. 24, 2009

my husband loves these. i just throw everything into the slow cooker and let it cook for a few hours.

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iloveisaac

Cooking Level: Intermediate

Living In: Moreno Valley, California, USA

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Reviewed: Sep. 22, 2009

FABULOUS!!! These by far are the best short ribs I have ever tasted. I too browned the ribs and deglazed the pan with beef broth (didn't have any wine). Used fire roasted diced tomatoes with garlic and finished in the oven on 300 degress for two hours in the same dutch oven I browned them in. Be sure to check that the sauce doesn't evaporate. Adding some beef broth will help. My family didn't leave one drop. A nice loaf of french bread will help "mop" up the sauce on your plate. Served with buttered potatos. Delicious.

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Christina

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Reviewed: Sep. 19, 2009

Excellent recipe, took advice of a few others and browned ribs and deglazed pan with wine. Made no other changes. Family LOVED them!

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linfons

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Reviewed: Sep. 11, 2009

My whole family really liked this recipe. I didn't have a lot of time so I used my crock-pot and wow was it good. I will make again.

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Vberchem

Living In: San Jose, California, USA

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Reviewed: Sep. 5, 2009

This was great. This is so tender that even my 1 year old grandson stuffed it in his mouth. I had short ribs at a restaurant a couple of weeks ago and tried to find a recipe that was as good. With minor modifications this was it. I added some crushed garlic and a splash of red wine. I will make again.

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Dianne

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Reviewed: Aug. 24, 2009

Well, this went over like gangbusters! I also browned the ribs, sweat the onions, and deglazed with a zinfindel. We're making "Italian" enchiladas with the leftovers! YUM!

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Ssharp

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA

Living In: Orange, California, USA

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Reviewed: Aug. 23, 2009

Amazing!

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A time to eat

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Reviewed: Aug. 20, 2009

My entire family didn't care for this. There was too much tomato sauce, and we just couldn't taste much else.

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Zafo's Mom

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2009

This recipe was not to my liking.

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rotty4

Cooking Level: Intermediate

Home Town: Scranton, Pennsylvania, USA

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Reviewed: Jul. 13, 2009

These ribs were pretty good in the crock. They were tasty, something difficult to pull off with short ribs in my experience. I followed the recipe to the letter except instead of tomato sauce I used organic parmesan pasta sauce and half the salt called for. I'm too inept in the kitchen and too adverse to cleaning up extra pans and utensils to brown meat in advance of crocking. I just tossed the ribs in the slow cooker frozen and poured the mixture on top. I was going to add garlic like another reviewer suggested but forgot. I didn't miss the garlic though so unless you're the type who prefers food with your garlic you can make this without it and be ok. I gave this only four stars because although I liked it I would never reminisce or wake up in the middle of the night with a craving for these. But it was tasty and easy to make. I would make them again.

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JustSomeLady

Cooking Level: Beginning

Home Town: Jamaica Plain, Massachusetts, USA

Living In: Weymouth, Massachusetts, USA

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Reviewed: Jun. 22, 2009

This was very tasty! I browned the meat first and then sauteed the onion in the drippings as per another reviewer. I then added the rest of ingredients as the recipe stated. It definitely went well with rotini and some veggies steamed with garlic and onion spices. (I used a 1 1/2 pound package of meat, so I adjusted the recipe as follows: 16 oz tomato sauce, 2 T lemon juice, 3 t Worcestershire, 1 T parsley, 3/4 t thyme, 2 bay leaves, 1 1/2 T brown sugar, 3/4 t salt, and a couple shakes of red pepper flakes)

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ray

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2009

These turned out really good. I browned them and put everything in the slow cooker.

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stacy32670

Cooking Level: Expert

Home Town: Willis, Texas, USA

Living In: Sparks, Nevada, USA

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Reviewed: May 29, 2009

This recipe is very easy and delicious! I followed the advice and first browned the short ribs in the oven for 1/2 hr. at 475, then added 2 cloves of fresh garlic, and a 15 oz. can of Rotel tomatoes to the sauce, then put it all in the crock pot for 4 hrs. on hi. Meat was very tender and flavorful!

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