Reviewed: Dec. 16, 2007

Yowzaa .... Followed recipe and finished with a quick baked glaze. Only problem was I did not make enough ribs, everyone wanted more and they wanted the recipe. This is now my favorite short rib recipe.

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Bangabong

Cooking Level: Professional

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 30, 2007

I usually make my short ribs in the crockpot all day, but this was a great alternative. I browned my ribs first and added 1 tlbs of dijon mustard to the tomato mixture. Doing this resulted in the ribs falling off of the bone within 2 hours. Thank you for sharing the recipe!

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KELLYCLARK22

Cooking Level: Intermediate

Home Town: Lakewood, Washington, USA

Living In: Fircrest, Washington, USA

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Reviewed: Nov. 5, 2007

These short ribs were fall of the bone, finger lickin good! I browned them first in the skillet then added the sauce ingredients. They were outstanding!

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LMWRIGHT

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Hollywood, Florida, USA

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Reviewed: Oct. 23, 2007

I made this in an even simpler way... I threw everything - including frozen spare ribs - into the crockpot. The sauce had incredible flavor! I will use this recipe again - not only for short ribs but for other cuts of beef and pork also!

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De Steno

Cooking Level: Expert

Home Town: Brooklyn Park, Minnesota, USA

Living In: Elk River, Minnesota, USA

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Reviewed: Oct. 6, 2007

like a strange combination of beef stew flavor and ribs, still pretty good

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lagamor

Cooking Level: Beginning

Home Town: Manhattan, Kansas, USA

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Reviewed: Sep. 20, 2007

Excellent recipe! I browned the ribs beforehand in a non stick skillet, and then drained the grease. I put the meat and all the gravy elements in a crockpot, stirred it up, and cooked on high for 4 hours. It was delicious - though next time I would serve it the next day to skim off the grease after it sat in the fridge overnight. Short ribs are fatty, and a bit unhealthy, so this step would be worth it.

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WILDWIRE

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Reviewed: Sep. 3, 2007

Super good and easy.

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lissap

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Reviewed: Aug. 20, 2007

After browning the ribs and sauteeing some onion and garlic with them, I put everything in the crock pot (including some parmesan cheese per another reviewer)and just let it slow cook for the afternoon. I served it with Pasta with Fresh Tomato Sauce from this site. Very Tasty.

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Jharmon27

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2007

This recipe was really good! I was missing a few ingredients, so it might be even better with everything. I slow cooked the leftover ribs and sauce with some potatoes and veggies -- the meat was so tender and flavorful!

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rachelray

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Reviewed: Jun. 9, 2007

Tender, but the sauce was not to our taste.

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SUPERJEFE

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Reviewed: May 31, 2007

This was good and easy to make, but the sauce wasn't very flavorful. I would just boil it in my favorite bbq sauce next time.

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Brooke

Cooking Level: Expert

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Reviewed: 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

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KEGCHEF

Cooking Level: Professional

Home Town: Philadelphia, Pennsylvania, USA

Living In: Firestone, Colorado, USA

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Reviewed: Apr. 2, 2007

This recipe has the most wonderful flavor-and it is so easy. Even my husband could make it! This is the only way we eat short ribs.

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gourmetgg

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Reviewed: Mar. 31, 2007

Although my husband did not like the ribs themselves (too fatty) he loved the sauce. I took the advice of JillP and cooked it on the stove top and it came out wonderful. Will try this with regular ribs bbq'd on the grill

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TACKS1996

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Reviewed: Mar. 30, 2007

We just loved this! We don't eat a lot of red meat and we definitely don't do ribs often, but this may be added to our list of regular meals. The sauce was so good! I used a red onion and 1 clove garlic which I sauteed with red pepper flakes. I seared my ribs and deglazed the pan with 1 cup red wine. Instead of a 28 oz can tomato sauce, I used 1 15-oz sauce and 1 14.5-oz diced italian tomatoes. I used cornstarch to thicken. With those changes, this is a 5 star meal! The meat was falling off of the bone (literally!) in two hours. I served over penne. YUM! Thanks so much for a great recipe!

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Sara R

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

Living In: Waxahachie, Texas, USA

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Reviewed: Feb. 10, 2007

I made this last night...I added a tad more Worcestershire sauce and brown sugar. My boyfriend thought it was too sweet but I loved it. The sauce could be a bit thicker. Good stuff.

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Lauren

Cooking Level: Beginning

Living In: Denton, Texas, USA

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Reviewed: Jan. 28, 2007

This was easy and really delicious. I browned the ribs first and put them in the oven at 325 degrees and they were done perfectly. If you are bothered by the fat in the short ribs, use leaner chuck stew meat or, better yet, make the recipe ahead, refrigerate it, remove the fat and reheat.

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SISHOGAN

Cooking Level: Expert

Home Town: Kingston, Pennsylvania, USA

Living In: Wilkes Barre, Pennsylvania, USA

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Reviewed: 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!

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Liz

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Reviewed: 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.

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jillp

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Reviewed: Dec. 16, 2006

I'm excited about this recipe, because my husband does not like ribs, and he really liked these. I cooked the recipe as directed except used a little less red pepper flakes for kids. They were a little watery, but the meat was incredibly tender and pretty much just fell apart. The flavor was really good.

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SUNNYZ

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

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Wonderful Short Ribs

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