We loved this. Served it over mashed skin-on potatoes. (Next time, spatzle!)Yes, short ribs are fatty and tough cut of beef, but crockpot cooking is perfect for them. With that said, perhaps as a test, I will try adding a few chuck short ribs the next time, less fatty according to http://www.beeffoodservice.com/Cuts/Info.aspx?Code=20. (I have to say, I never actually used beef short ribs before and when I unwrapped my order, I was a little shocked at how much fat seemed to be there! Worried me a little) I did trim some fat off before browning. I also doubled the sauce ingredients. I used a 12 oz bottle of Heinz Chili Sauce and regular white vinegar. However, you really only need half, maybe even a quarter of the sauce at the end to make the gravy. I did use one of those fat-skimming pitchers as others did, and it worked well. These needed all 8 hours on low to fall off the bone. I will make this again.
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We loved this. Served it over mashed skin-on potatoes. (Next time, spatzle!)Yes, short ribs...