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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Charlene G

Cooking Level: Intermediate

Living In: Fenwick Island, Delaware, USA

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Reviewed: May 15, 2009

This is really delicious. I followed advice and browned the short ribs first. I loved the sauce....

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Toni

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

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Reviewed: May 9, 2009

This is the best beef rib recipe I have discovered. Tasty stuff!!

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SQUIRLADY

Cooking Level: Expert

Home Town: Somis, California, USA

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Reviewed: May 3, 2009

We enjoyed this recipe. It's a simple preparation and yields a nice slow cooked taste. I needed to simmer it for closer to 3 hours to get the tenderness I desired. The only issue is inherent to any recipe using short ribs. It's a very fatty piece of meat. But we were very pleased with the recipe.

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Inkbrain

Cooking Level: Intermediate

Home Town: Fairborn, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Apr. 23, 2009

Great recipe. I found it best to use the boneless short ribs sold at Costco. They also have much less fat. The suggestions to sear the short ribs first is a good one and also addinbg garlic is a must. Also if desired adding mushrooms and some root veggies add to the dish.

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stanbldr

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Reviewed: Apr. 21, 2009

the only negative thing that i have to say about this recipe is that it's probably horrible for you, BUT it is so delicious that i'll overlook that for an evening!

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LadyNewt

Cooking Level: Intermediate

Home Town: Thomasville, North Carolina, USA

Living In: High Point, North Carolina, USA

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Reviewed: Apr. 19, 2009

We loved this. Bought a 4lb pack of short ribs from Sam's Club and scaled to recipe up to 8 portions. Was falling off the bone in 2 1/2 hours and made a wonderful gravy. We served with mashed potatoes. This is a keeper for sure. Only wish our ribs would've been meatier. Wonder if you could use another cut of meat? Thanks!!

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Eating Indy

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Apr. 9, 2009

This is the first short rib recipe I've tried with a red sauce, and it turned out great! The only thing I did differently was to add fresh chopped garlic and fresh ground pepper. We also thought it would have been even better with one more onion. Overall a keeper!

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kimberjoih

Cooking Level: Expert

Home Town: North East, Maryland, USA

Living In: Lafayette, Georgia, USA

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Reviewed: Mar. 27, 2009

Instead of using tomato sauce, I used fresh tomatoes. I roasted the tomatoes (I used 5) at 350 for 30 minutes, this will put some "flavor" in the tomatoes. Then, you put the tomatoes in the blender and add a splash of Worcestershire sauce (in addition to what is already in the recipe). This was delicious! Of course, this greatly increases the "prep" time.

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RetiredFA

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2009

These were a great hit. I have now used the sauce to make a london broil in a crock pot.

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KayKay

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Reviewed: Mar. 1, 2009

This one just didnt work out for me...I didnt care for the sauce.

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kimr

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Reviewed: Feb. 22, 2009

just made this tonight -- truly amazing! baked at high heat (450) for 20 mins, then added sauce, covered, lowered heat to 325 for 2.5 hrs. absolutely delish! Rave reviews from kids and adults!! definitely a keeper!!!

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B

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Reviewed: Feb. 17, 2009

This rib recipe was yummy. My 6 year old asked me to make it again-that's a winner in my book. I did take the advice of other reviewers and bake the ribs for about 1/2 hour at 450 to brown them, then into the oven at 325 for 2 1/2 hours and the meat fell right off the bone. Thanks!

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Funlovinmom

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Reviewed: Feb. 17, 2009

"Restaurant quality" was my husband's response. These are a bit spicy and very tangy. I first cooked the ribs in a 375 oven for about an hour, then drained the fat. Added the sauce next, covered and baked at 300 for 2 1/2 hours. I had to thin the sauce a bit with water. I served with garlic mashed potato and extra pan juices. Yummy!

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AMillhollin

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Reviewed: Feb. 15, 2009

These short ribs were a winner! I'll make them again for sure. Next time, I will trim off some of the fat so it won't be so fatty. Loved them!

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Teresa

Cooking Level: Intermediate

Home Town: Alice, Texas, USA

Living In: Round Rock, Texas, USA

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Reviewed: Feb. 6, 2009

Good recipe, easy and full of flavor. I agree with other reviewers this cut of meat is too fatty; would have been better with country style ribs. I did brown the ribs beforehand and deglazed with red wine, I also slow cooked on low.

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Chef In Training

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Reviewed: Feb. 6, 2009

This was weird. I followed the recipe but I guess the tomato sauce flavor we didn't care for. The cooking method did make it tender. Ended up ordering pizza :-(

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galewind76

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Reviewed: Feb. 4, 2009

These were so good! I admit I was a little leery at first because I am a Southern girl and like my ribs with bbq sauce but this was a nice change. I browned my ribs, deglazed with a little red wine, sauteed the onions, and then finished preparing the sauce in the same skillet. The only other thing I added was some garlic. I put my ribs in a crock pot and then covered them in this sauce. I cooked them for 3 hours. I also made some rigatoni and added the extra sauce from the ribs to them. It was the perfect side to these ribs. I also did some roasted potatoes that I quartered and sprinkled with the same dry seasonings that were used in the sauce. Very good!

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desiree2245

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Reviewed: Jan. 30, 2009

Although DH really liked this recipe, I feel that there was something missing, and I normally really like shortribs. I would make it again but I'd have to check out other recipes to see what's different.

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