Reviewed: Jan. 19, 2009

Excellent with a few minor changes. I used a slow cooker - 6 hours on low. I also browned the ribs first and sauteed the onions in the drippings. For the suace, I substibuted 28 oz can of diced tomato and cut the suace to 12 oz. I also added a cup of fresh mushrooms during the last 90 minutes in the slow cooker. Excellent over noodles.

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WendyWhite

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Reviewed: Jan. 10, 2009

Very good; my husband loved it. Made a few changes to fit what I had on hand: used boneless short ribs; browning them in saute pan before beginning the sauce. Used can diced tomato instead of sauce. Did not use thyme, bay leaf or crushed red pepper as we do not care for them. Increased brown sugar by 1 tablespoon; added 1 tsp red wine vinegar, 1/4 cup catsup and 2 cloves of garlic. Brought to a boil and simmered for 5 minutes. Transferred to a baking dish w/ tight fitting lid; tossed in a handful of baby carrots, and baked for 3 hours in a 300 oven.

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sophie

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Reviewed: Dec. 30, 2008

I have never had short ribs before, let alone cook them. They really do have a great flavor. I put all of the ingredients in a slow cooker and cooked on low for about 8-9 hours (during work). Can't wait to make again!

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Kristin

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2008

I just made this tonight and it turned out really good. My 5 year asked for a second helping. I browned the meat and baked it in the oven at 400 degrees for 1 hour. I used one large jar of Prego organic tomato sauce and cut up 2 small tomatoes to make it more chunky. I used 3 tbsp of brown sugar. I cooked it all on the stove for 1.5 hours. I impressed myself because I've never made ribs before. Yum!!

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claireh

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Reviewed: Dec. 4, 2008

Followed recipe exactly. Didn't smell appetizing when I first put it all together, but after 3 hrs. of cooking on low heat, it tasted fabulous. I could have eaten 3 ribs until I read the "fat content" on the recipe. Oh well, you have to splurge sometimes. Excellent rib recipe.

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Michelle

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Reviewed: Dec. 1, 2008

Easy, simple & good!

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ecobailey

Cooking Level: Beginning

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Reviewed: Nov. 26, 2008

Very tasty recipe! My family still cooks in the old Southern tradition and although we haven't had short ribs in years, I decided to give this a try during one of our many large family dinners. I made the following few changes to the recipe: added a can and 1/2 of beef stock for a "soupier" sauce, simmered a few extra minutes for additional tenderness. I like when the meat barely clings to the bones and there is a need for a minimum of chewing. Everyone loved the dish. It was one of two meats served and was the first to go. We had a lot of sauce left over that was great over rice the next day! Next time I believe I'll try broiling it in the oven as another reviewer suggested.

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D.Nobles

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Reviewed: Nov. 16, 2008

Even though I did make a few changes I am still going to rate this one a 5*. I used boneless short ribs as that is what I had on hand. ( I think this would have been even better with the bone in one's as the bone gives it some much more flavor.) I browned them in Olive Oil first and than sautéed the Onions in the drippings along with three cloves of minced garlic. I than de-glazed the pan with about a 1/2 cup of red wine. After these changes I followed the recipe to the T, with the exception of omitting some of the Salt. They turned out Amazing and will defiantly be making again. I served them with Roasted Garlic/Mustard Mashed Potatoes. Yummy!!!!!!!

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andrea

Cooking Level: Intermediate

Living In: Palmer, Alaska, USA

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Reviewed: Nov. 11, 2008

AMAZING!! Changed just a few things. I used western style bone in Pork ribs(thats what I had). I put all the sauce ingerdients in the crockpot then put ribs in meatier side up and cooked on high for about 5 hours. I found the salt content way to salty so I added a can of chopped tomatoes juice and all and then added a dash more of each spice. I also added half a potato to the sauce while cooking because I had heard it would soak up extra salt and it worked. I used 2 reviewers suggestions one was adding minced garlic to the sauce(about 2 tblsp). The other suggestion I used was makinh homemade garlic mashed potatoes to serve it over.When It was done I took out the meat removed it from the bone and removed any fat I could. I then skimmed all the fat off the top of the sauce I could. Then I added 1 can of tomato paste and whisked it in and it made a fantastic sauce. I think it would be fantastic w/ rice. The best part about this recipe is the unbelievable flavor of these ingredients mixed together as well as there simplicity. Best sauce Ive ever made. Will make over and over for use in other dishes. I may also add more brown sugar next time. It takes along time for the ingredients to meld while cooking so be patient and dont start adding things right away. Definetly a keeper.

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Angielovesdogs

Cooking Level: Intermediate

Living In: Jackson, Michigan, USA

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Reviewed: Oct. 8, 2008

I love the flavor of the recipe. It was great with Basmati rice. However, that cut of meat is my only complaint. Super fatty. So I tried it with tender steaks and cooked it on low in the crockpot for 6 hours. Again the flavor of this marinade is wonderful. Thanks for a great recipe.

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Stasia

Cooking Level: Intermediate

Home Town: Sonora, California, USA

Living In: Modesto, California, USA

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Reviewed: Sep. 26, 2008

yes, this recipe works great. Only change was using crushed tomatoes and kept in a crock pot for 7 hours.

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glal6909

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Reviewed: Sep. 22, 2008

Let me start by saying I've never had short ribs before. We order a half cow and that was one of the packages that we received. This recipe made the house smell wonderful. My husband thought the flavor was excellent, but this cut is soooo fatty that he was the only one who had any meat because there was so little. I won't make it again with this cut of meat but may try it with other things in the freezer.

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CHRIS

Cooking Level: Expert

Living In: Ortonville, Michigan, USA

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Reviewed: 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.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Sep. 15, 2008

Outstanding...and so easy! I baked the ribs first, at 400 for 45 minutes, to render some of the fat off. Then, I added them to the sauce. The only change I made to the sauce was I used a can of crushed tomatoes. I only had to skim the fat off the sauce twice. I served it with jasmine rice. My husband raved about it and is so excited about the leftovers he gets to take to work tomorrow. I will definately make this again!

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Christine

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Evans, Georgia, USA

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Reviewed: Sep. 14, 2008

These are absolutely delicious! I followed the recipe almost exact but as usual took the advice of other reviewers on a few things. I used boneless short ribs, browned them and deglazed the pan with a cup of red wine. Used crushed tomatoes instead of tomato sauce. They were so tender and the sauce had a nice kick to it from the crushed red pepper flakes. Served them on mashed potatoes. Definately a keeper!

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RnRMama

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Denton, Texas, USA

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Reviewed: Sep. 6, 2008

I used boneless short ribs that I trimmed as much fat off as possible before I started cooking them. The meat was extremely tender and the sauce had a nice zing to it without being too spicy. I left the cover off for the last half hour to thicken it some. Served it over wide egg noodles.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Aug. 27, 2008

Tangy sauce, tender meat...good

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Jeanne

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2008

I had never cooked ribs before and this was very easy. Did not use short ribs, but still turned out great. Browned ribs first in pan and then put in the crock pot. Meat fell of the bones. Served with mashed potatoes. Kids loved it too.

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Miranda

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2008

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!

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Mrs. Seaman

Cooking Level: Intermediate

Home Town: Glendale, California, USA

Living In: Arlington, Massachusetts, USA

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Reviewed: Aug. 4, 2008

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.

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NANCY28

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Wonderful Short Ribs

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